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Guest
Guest
I know this isnt a new topic, but searching the boards I couldnt find a definative answer. My first WSM is on the way from Amazon (i trust). In advance I want to stock up on all essentials. One of which is a good thermometer.
I would love to get a wireless one but I'm having reservations based on some feedback I've seen.
Anyone have a Maverick or a Weber? what are the dissadvantages?
One that I read was that the maverick will not register a temp above 199degrees on the display. is this true? For the 2 probe version, I would want one probe to read the temp at the grate, while the other is reading the temp of my meat. If the temp wont register above 199 then it's pretty useless for measuring the smoker grate temperature.
Should I KISS (Keep It Simple Stupid) this topic and just go with an inexpensive meat thermometer thru a cork in the top vent. Or should I "Over Kill" my temp. management with a cordless.
Also, not seen much feedback on the Weber wireless unit. Any experience out there?
I would love to get a wireless one but I'm having reservations based on some feedback I've seen.
Anyone have a Maverick or a Weber? what are the dissadvantages?
One that I read was that the maverick will not register a temp above 199degrees on the display. is this true? For the 2 probe version, I would want one probe to read the temp at the grate, while the other is reading the temp of my meat. If the temp wont register above 199 then it's pretty useless for measuring the smoker grate temperature.
Should I KISS (Keep It Simple Stupid) this topic and just go with an inexpensive meat thermometer thru a cork in the top vent. Or should I "Over Kill" my temp. management with a cordless.
Also, not seen much feedback on the Weber wireless unit. Any experience out there?