Remote Thermometers


 
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Henry Joe Peterson

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I'm looking to get a digital thermometer here.

Most BBQ folks talk about the Polder thermometer.
Chris lists some liks here on the VWB site on where to buy them.

But I'm hearing more and more about these new remote thermometers.
What are those all about? Pricey?

Can I use more than one probe on them? So I can toggle back and forth between the air temp at grill level and the internal meat temperature?

Should I bother with the remote variety, or stick with a Polder?

Which kind do you use? Why? Like it? Dislike it? Where can I pick one up? You know, all that stuff.

Thanks in advance, gang.

Henry Joe
 
Henry, go to www.wirelessalarm.com

I have the Nu-Temp701 with 2 remotes. I use one to monitor the grill temp and the other in the meat... If I am doing a butt on a long cook, I use one remote and set the alarm for a low temp setting and the other for a high temp setting... I usually set one at 220* and the other for 270*... Jim says as long as you stay within those numbers, everything will be o.k. Then after about half the cook time I put one in the meat to monitor the meat temp...
I really like the Nu-Temp and especially like the fact I can sit in the house and monitor the temps... I also set the alarms and put the main by my bed at night when doing an all nighter !!
Let me know if I can answer any other questions...
 
Hey Henry Joe!

I am an old Polder user and currently have 5 of them. I love 'em because they brought me back to smoking..I had quit in disgust after a years worth of bad results. I think the thermo is the single best accessory for smoking.

The reason I haven't stepped up to a remote is becasue I am a little tight with my cash. I paid as little as $4.95 and no more than $12.95 for the Polders I currently use.

If I were just starting and wanted a good thermo and didn't mind paying the price, I would suggest the remote. I have heard pretty much all good about them and they sure do seem convenient.

They could even be just as economical..especially if you are having to pay upwards of $20 for a Polder. But, at $10 for a regular one......that's lots of meat you could buy.
 
I posted in the Just Conversation section, a site that is selling Polder style thermo's for under $5.00
jim
 
I use the Remote Check wireless unit. It consists of a small transmitter that sits next to the cooker. This transmitter accepts two temperature probes (included with the unit) and has a small LCD display that alternates between the temps of the two probes.

This transmitters sends radio signals to a hand-held receiver inside, which looks pretty much like the fanciest Polder unit. This receiver can display either probe temperature at the press of a button or it can be set to automatically alternate between the two.

There are two high-temp alarms, one for each probe. These can be set using memorized tables (BEEF - RARE, etc.) or can be set manually. There is no lo-temp alarm.

The receiver also has two built-in timers that can be independently set to either count up (for total elapsed cooking time) or to count down. There is also a time-of-day function.

The probes that currently ship with the unit are the standard Polder-style probes rated to 400 degrees F. However, the replacement probes Maverick is shipping are much heavier and are rated to 570 degrees.

I have been very pleased with the performance of the unit. The 100 foot claim for radio range is probably optimistic when you factor walls and stuff into the equation. But, by and large, the radio transmission feature has worked reliably for me. Fresh batteries help!

I paid $69.95 for the complete unit. Replacement probes are $12.50 plus shipping.

For the first part of the cook, I usually use the two probes to measure the temperature of the cooker (mostly because I'm still learning the temp differences at various cooking grates). Towards the end of the cook, I put one of the probes in the meat and measure internal temp on one channel and cooker temp on the other.

The wireless feature is REALLY handy. You can keep an "eye" on what is happening with your cooker from anywhere in the house.
 
Hi everyone. Thanks to Chris' sage advice for finding a WSM, I am about to join your ranks. I had to share the following with you all, and hopefully you can get in on the deal:
I just got back from Christmas shopping at my favorite neighborhood wholesale store (starts with a "C") and I found the Nu-Temp NU-701 remote (wireless) thermometer set-up there for $19.77. I couldn't believe it when I saw they were selling them on the internet for $69.95. To make it even better, the set included a digital thermometer fork. Anyway, I encourage anyone interested to run out to the big "C" and see if they can find one (or more) I might go back tomorrow to get a few more for friends for Christmas.
Just thought you'd like to know.

Dean
 
Run, don't walk and grab a handful. My "C" has it for $59.95. I think someone messed up at your "C".
 
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Roy C:
[qb]Run, don't walk and grab a handful. My "C" has it for $59.95. I think someone messed up at your "C".[/qb] <HR></BLOCKQUOTE>

They were originally about $36 here at Costco in California. They should be reducing the price for the end of season, not increasing it. I'd ask them to confirm that $59 price. Sounds way too high.

Regards,
Chris
 
If you happen to get a handful and wouldn't mind shipping one this way - let me know !!!
I have 2 but at that price would do another !!
 
My Costco also has them for $19.98. Last summer they were $10 more. So I bought 2 more for spares. Can't have too many toys can you?
Don
 
I went back to Costco and it was selling for $19.99. what a steal! However, unlike the new Maverick probe, this one is only good up to 392 degF. So as additional precaution, I was thinking of ceramic sleeving part of the probe cable to the crimped metal probe with Nextel from Omega. In a previous thread , Webb Collings used 1/8" I.D. sleeving. Today, I measured both the NU-701 and the Maverick probe cables with calipers. They measure 0.80" and 1" respectively. The maximum size sold by Omega is 1/2" So, did I misunderstand something?
 
Mea Culpa! I just realised that I was reading the scales on the calipers incorrectly. It looks like the 1/8" should be just fine. Now all I have to build is a wind screen
 
Any of you guys out there that has a Costco close to you that is selling these thermpmeter sets for $20, I sure would appreciate you picking one up for me and sending it to me... I, of coarse, would pay for the shipping and your trouble... I have 2 - but a third at that price would be sweet !!!
Thanks,
 
I can confirm I bought my Nu Temp in the summer, and it was 29 at costco, and that was peak season. Not to mention it was bundled with a great grilling temp fork. Unlike the other models I've seen, this one has a light on the end, great for night grillin. Also it tells you the temp in F or C. A lot of the cheaper models just tell you if it's rare, medium, etc. This one is pretty neat and I got them both cheap.

I have a pork shoulder on now, and I must say the Nu Temp helped me a lot. I originally thought I would get a lot less distance with it, but it goes pretty far!
I had it outside last night and it worked fine in the bedroom about 50-75 feet away. Of course the window was facing the smoker so that helped I suppose.

I woke up out of first long cook jitters and saw a steady 233 all night. Right before I retired, I filled the water pan and added some charcoal just in case. This morning I had a temp problem when I opened it to stick a meat therm in... Couldn't figure it out for the life of me. Then I remembered, stir the coals. As soon as I did, the fire came back to life.

The Nutemp is great for winter cooks especially since opening the door and checking the temp is not fun when it's cold out. I slept in a warm bed and didn't get up once for hours, and had an audible alarm if anything went wrong. Henry Joe, I'm headed to Costco here this weekend, if I see one I'll pick it up for you. I want to get two more so I can use them for the bottom cooking area and meat respectively. One in the top grate as well and I'll have a pretty good picture of what's going on in the WSM.

Since this is like my 5th cook on it, I find I'm already learning it's patterns. I've found using the Minion method that really the only time I need to do any maintenance is about 4-5 hours each time replacing water in the pan.
 
Gary,
I'm headed to Costco right now. Can you e-mail me where you want to receive it. As for payment, all I ask is you donate the eqivalent to my favourite charity; Doctors Without Borders or Medicins sans Frontieres. You can find them on the Web. Is that a fair deal?
 
Will do Henry Joe.

Didn't get the plum wood out, but we should all plan a little Q fest when I do get the plum wood. We'll make some mean ribs that day, or maybe if we know in advance I'll throw on a butt. I got the hang of it now, the shoulder was hard to lift off the grill it was falling apart so much, and its delicious.

Now THIS is Q!!!
 
Roy - did you get my e-mail ?
Let me know what you want me to do - I sent my snail mail address...

Thanks,
 
Gary, I received you e-mail. I will mail it on monday, time permitting. There were only five left at Costco. One thing I wish it had was a backlit display. I'm thinking of modifying it.
 
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