If only one type of thermometer ??

  • Thread starter Thread starter Guest
  • Start date Start date

 
Status
Not open for further replies.
G

Guest

Guest
Hi, how's everyone today,weather not to nice here in Ma. I just wanted to get an opinion on the type of thermometer you would all choose if you could only have one. I want to get one and I'm looking for some feedback,what type,company, where to locate on the WSM,etc. Any help I'd appreciate. I'm sure you'll come through as usual,
Thanks again
Bob
 
Bob, I bet you will get many differing opions on this subject. First, here is a link on Chris's website with a pretty complete discussion of different mounting options:

http://www.virtualweberbullet.com/measuretemp.html

What I use is a Taylor digital with a range of -something to 392?. I stuck it through a small cork and put the end through one of the temp vent holes. It cost about $10. I subtract 15? to figure the top grate temp and 20? to figure the bottom grate. It's not exact but is good enough, at least for me.

What I would invest in is a Polder type meat thermometer. These run from about 20 to 80 dollars, depending on options(number of probes, wireless remote, etc.) I would rather spend money on knowing the temp of the meat than the exact temp at each grate.

JMHO.

Doug

ps It's hot and sunny here in Dallas! (no surprise for mid June)
 
Interesting hypothetical question.

If I was limited to just one thermometer (and I’m glad I’m not!), I’d go with a lower-priced digital Polder probe clone. It can easily be used for measuring grate temps then moved to read internal temps and its temperature limits are well within the range for low and slow cooking. The $15 clone is roughly half the price of the Polder brand so it wouldn’t be too distressing if I destroyed one through exposure to rain or just basic mishandling of it.

I have no complaints about the quality of my Taylor clone. It’s operated flawlessly for countless hours over the last three and a half years on the same battery it was shipped with.

Wireless remote thermometers are gaining in popularity, but they’re not foolproof and signals can get lost. Besides, I don’t think I want a thermometer with more technology built into it than any of the first three cars I’ve owned had.

If you’re talking about permanently mounting a thermometer on your WSM, good analog thermos start at about $20 and go up to however much you’re willing to spend. Mounting one requires drilling a hole in the dome in the desired location. The size of the hole depends on the brand of thermometer. Some will need a 3/8” hole while others require 13/16”. Another thing to look for in a thermometer is the length of the stem. Longer stems might touch the food and give false readings.

I just mounted a Brinkman thermometer in the dome about two inches up from the lip of a new WSM last night. The Brinkman has about a 2” stem so it won’t touch the food on the top grate. Because the shorter stem receives more direct heat, when the center of the top grate is at 225 (as indicated by the Taylor), the Brinkman will read 240.

For the best of both worlds, I use the Brinkman for measuring grate temp and the Taylor for the meat’s internal temp. Others get by just fine by moving their Polders to read the temp at a desired location. It’s a matter of personal choice. As with most things barbecue related, ask 10 people their thoughts on a subject and you’re likely to get at least 15 conflicting opinions.

Hope this helps. I’m sure others will jump in with their thoughts.

Ken
 
I would get a Polder (or clone). I use 2, one in the meat and one hanging through the lid vent. I used to get by with one, but with 2 it's easier, since I don't have to clean the lid probe. I have a genuine Polder that I paid $30 for, and a Sunbeam clone that I paid $12 for, and they perform equally well.

Steve
 
Only one!, you take all the fun out of it.

We mount a high quality ashford on the lid on all our WSM's, about $40 at grainger.

On last cook had two polders, one in each brisket.

Just ordered the new polder that will show grill temp and internal temp at same time. Sounds really cool. This might be the ultimate thermometer, need to give it a test.
 
Interesting ideas so far, keep em coming! /infopop/emoticons/icon_confused.gif
 
If I could only have one I would NOT go with a Polder style therm. These units are more likely to give you problems (batteries or probes). I would use a mechanical style if I could have ONLY ONE.
Jim
 
Getting ready to for a Father's Day Q and turned on my Taylor digital. It says room temp is 257 degrees. That's the second one in 18 months to die.
 
Either that or you need to turn on your air conditioner!

I've had my Taylor digital for over 5 years and haven't even had to change the battery. Luck of the draw, I guess. Hope you have better luck on your next one.
 
I have 3 WSMs so I would stick in one of the top vent holes, I only get one right?
I had a Taylor that was off by 50? and the higher the pit temps go the more the taylor was off, at 300? the Taylor was off by 80?
Jim
 
Status
Not open for further replies.

 

Back
Top