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Can I use any other probe inputs as the Pit Temp?

I used my heatermeter today and had a weird temp issue. I ran to the store and when I came back the dome was at 375 and the probe, which is clipped to the thermometer, was at 135. When I disconnected it and left it outside, it was reading the air temp correctly. I know the dome temp was correct...

Hey All, I've had my Heatermeter for about 4 years and used quite a few times. I've been using the Edimax WiFi adapter and have had hit and miss luck. Most recently, It will end up losing connection after a few hours. It eventually reconnects but it is very frustrating. Range isnt an issue...

Is there a way to improve the reliability to the Heater Meter? It seems like ever 2-3 times that I use it, it won’t connect to WiFi. Which then means I have to pull the SD card and redo it. It’s getting old having to do this and it’s never at a convient time.

My AirPort Extreme died so I fired up my old Linksys WRT-310N that’s running DD-wrt on it. My heatermeter won’t connect wirelessly for some reason. I’ve hooked it up wired to verify user and pass information and it’s correct. The SSID is the same as my AirPort, and the security settings are the...

Hey guys, Im doing 6 racks of Baby backs tomorrow and my wife hates dealing with bones. She picked up a packages of these "Ribs on a Stick" from the store. The package is about 1.6 lbs, Im just kinda of curious when to throw these on? I plan on cooking at about 250 so the baby backs will take...

So I've decided to try a turkey this year and I'm doing the thaw in cold water method. Everything Ive read says that you're suppose to change the water every 30 mins. I would understand the reasoning if the turkey was removed from its wrapper, but whats the problem if its still wrapped? The...

So for some reason Im having a problem connecting to my HeaterMeter. I don't think anything has changed since the last time that Ive used it. I was able to connect just once when I first plugged it but that has been it. It gets an IP address, the one it always gets. It shows up on my router (see...

Every year around this time I do pulled pork for my sisters birthday party. I keep the meat in a slow cooker to keep it warm, although some people don't put the lid back on and it dries out. Ive been looking for something to put in with the meat to keep it moist. Ive seen many things but one...

After many many cooks, I've not be able to recreate it. Everytime I see "TV BBQ", when they cut into the meat, it's so juicy it looks like they're cutting a water soaked sponge. What's does one do to achieve that? No injections where used either.

I'm doing some butts tomorrow morning. Is it too soon to rub then tonight? I read something a out salt in the rub can give a "hammy" taste. Opinions? Thanks!

The past few times Ive had a little difficulty controlling temps. Im guessing its because my center section might be out of round. It seems as there could is a gap where the lower kettle and center section meet. Im doing a pork butt and have a ring packed with blue K and four fist size pieces...

I'm going to do a half ham on the 22" kettle to free up some oven space. The ham weighs about 9 pounds and the packaging says to heat in a 300 degree over for 13-15 min per pound with an internal temp of 120 degrees. So in my case around 2.5 hours. It says to wrap it in foil. So, are all these...

Hey everyone, I'm looking for a recipe for crashed potatoes. I've seen them and can kind of figured it out but want to be sure.

For yesterdays christmas diner with the inlaws, my bro in law wanted prime rib, as did I. He said he'd buy If I fried (cooked), I agreed. Having never done one before I found a few methods and settled on: (3.5 lbs boneless Prime Rib Roast) Pull from fridge 2.5 hours before cooking. I used a...

Tonigt after work I'm doing some Roadside Chicken. I'm also doing some Yukon Golds. I just don't know how yet. I usually microwave them the wrap them in foil and chuck them right on the coals. Or I'll dice up some Red potatoes with onions, bacon grease, and seasonings wrap the whole shebang in...

Well one of my Roasts is done already. And were not eating til 4pm and its 8am, what do I do? How do you reheat? But not dry out?

Im doing an overnight Q of a 7lb pork butt and a 7.5lb Chuck Roast. Is the temp guidelines the same for the chuck as it is for the pork. ei 1-1.5hrs per pound? What about pull temps for the chuck? I used 195-200 (poking obviously) for pork.

I saw recently on here, and cant find again, a way to do chicken (thighs legs etc. From what I remember, it was "X" minutes direct, and then I think 30 minutes in-direct. Does this sound ok or ring a bell for anyone?

So, I've wanted a Ranch Kettle ever since I saw Steven Raichlen on BBQ University. He had one in the background, and used it a few times on the show. Although as cool as it would have been, it was very hard to justify the price. Last summer at a local garden house, who is a Weber dealer, I saw...