Polder Temperature Thermometer

[Guest]

I am searching this site for any and all information on which thermometer to buy for my new Weber Smoker. Have seen what appears to be a new Polder Model 894-90 on another BB site. This unit claims to have have 2 sensors in the temperature probe. One is at the tip for internal meat temps while the other is further up the probe for chamber temperature recording.
Does anyone have any experience with this unit? It would seem to me from everything I have read on this forum that these 2 sites are the ones to monitor during smoking.

 

[Don Hilliard]

I do not have any experiance with this model Polder, but I saw one in the store on Sunday. It did indeed have 2 sensors in the probe, one at the tip and the other back about 6" and has simultaneous readouts of both temps. The cost was $50. The only thing I would want to know prior to purchasing one is, how much is a replacement probe? I might have purchased one on Sunday, but I already have too many thermometers.
Good Luck, Don

 

[Big Ir]

Being a newby myself I also was going to go with a polder and went out hunting for one or a like one around here. I could'nt find one. Then I had a brainstorm. As I work as an electrical technician here at Kennedy Space Center, and I do alot of home projects, I went and bought a digital multimeter from Sears. The cost was $50.00, about the same as what you were mentioning. What I got was 2 for the price of one. It comes with a thermalcouple which I string around the top cooking grate, just above the meat I am cooking. I feel that this is very accurate and I just leave it on and moniter it from about 25 feet away in my house as it has a very large digital readout. I have done a few cooks with this meathod and have been very successful. I went this route for 2 reasons, 1 temp at cooking level with no guess work as if you put the thermometer through the top vent. And finally 2, I get to use the multimeter around the house. So anyways this is how I justified the purchase to my wife. Oh by the only downfall with this meathod is you need to use a instant read thermometer to check internal meat temps. Hope this helps. Big Ir