Primo Dual probe Thermometer


 
B

B Mann

TVWBB Member
Went out and bought this unit yesterday for an overnighter with a 9# BB last night. Worked well (I should hope for a $80), however the smoker probe readings were really messing with my head throughout the cook. That said, I've been cooking on my WSM for years now without it and just going by my lid thermometer.

I placed the smoker probe right next to the butt towards the center of the cooking section (upper), and it was consistently reading anywhere from 15-25 degrees above my lid reading. When i thought i was holding at 250, the primo was reading 275.

I did have some temp spikes during the cook, but threw it on at 9 last night, foiled it at 170, and it was at 205 @ 6am! Still sitting in a warm cooler. Will probably come out as well as it normally does, would just like some feedback. I realize there should be a deviation between the lid and surface readings, however would just like some feedback as i feel this was cooking hotter than normal without me knowing. With these kinds of deviations, think my weber lid thermo is off? I'm going to leave it wrapped in the cooler until 1.

Thanks in advanve for any feedback! Brian
 
A quick additional note for those of you who were considering this product:

- Fairly user friendly (just read the directions)
- Worked well for me (only my first time however)
- They put the On/off switch on the reader is inside the battery cover, this was a simple way to waterproof the unit.
- Comes with batteries
- Easy to read and lighted screen on the receiver
- When setting your limits, there is only an "up" botton so you have to cycle thru the entire range to reach your desired limit reading.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">however the smoker probe readings were really messing with my head throughout the cook. </div></BLOCKQUOTE>
Which is why I suggest temping in one place and getting used to that. (I think many get waaay too concerned with temp disparities; it absolutely does not matter.)

Me, I prefer lid - but do not like installed therms (were I to buy a 22" I'd remove the therm). Occasionally I use a remote probe but temp at the lid, clipping the probe so it's half in a vent hole. Mostly I use a silicone-corked analog stuck in a vent hole.

Whatever, whichever, wherever you want to temp, pick a spot and go with that. I like the lid because it is consistent - it's always the lid, always the vent. Grate temping is hard to do at one consistent place, imo - it's either here or there, depending on meat and space. Regardless, find the way you like and learn to work off it alone.

My $.02.
 
Thanks Kevin. I agree completely. It's handy for overnight cooks, which is why i got it, but can drive you crazy.
 
Yup.

Think of it this way: You do a dozen cooks using lid only and cook at 250. The cooks all are good. Then you add a grate therm for the next cook. It reads 275 while your lid reads 250. The cook goes the same as the previous dozen. Anything wrong here? No. But the disparity can be gnawing.

If you do the cook again and the lid is 250 and the grate is 275 and still the cook works as usual, then you simply know that 275 is the temp you're shooting for at the grate. If you do the cook again and the lid is 250 and the grate is, say, 235 or 285 - but the cook goes along as usual, same timing, etc., then you know that you're likely not getting a consistent grate temp, due to placement most likely, or one or more of a couple other variables.

But, again, if you do the cook again and the cook itself is consistent, then you know that for overnight cooks, when you are using the remote to target, you can target 275 and you're good to go.
 
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