Thermometer Advice


 
W

William Lane

New member
Guys,

Great forum...I've been a WSM owner/user for a couple years now, but never visited the forum before. I'm reading alot of interesting discussions that are helping me out.

Anyway, I have a question about thermometers. I have a 2008 18.5 model that didn't come with anything, so I use a basic probe thermometer that I stick through the vent on the lid to keep track of the cooking temp. It works well for me. But, I was wondering, what do you all use to keep track of the internal temps of your pork/brisket? I know alot of people keep thermometers in the meat through the entire cooking process (I just use a normal kitchen thermometer and periodically check the temp). Can anyone give me some advice on what the best types are out there?

Thanks.
 
Hi William. Good queastion.

I've been using a Maverick Redicheck (ET-73?) that I got for pretty cheap off Amazon, if I remember correctly. It has a remote receiver that works fairly well, and can handle two probes at once. It comes with a pointed one for meat and one that's rounded w/ a grate clip for the cooker temp.

I'm like you, as I prefer to measure at the lid vent, so I just dangle the one in the vent. I have a couple of the grommets that bbq Guru sells that I can stick the probe wire through so it doesn't get damaged by the lid.

I plan on getting one more meat probe so I can just use another therm in the vent and keep track of two different meats at once. (You can use two probes in the Maverick and it doesn't matter whether it's for the smoker or the meat.) Sometimes you just never know what'll get done first.

Of course, the remote alarm is nice since it does wake me up if the dang charcoal starts to peter out or if I get a big temp spike. I usually set the zone at 210-260 or so, and the alarm will beep if it goes above or below that. It's pretty cool, and I hope I get some life out of the thing so I only mess with it for overnight cooks. I have a couple of really cheap meat therms (non-remote) for shorter cooks.

Hope that helps, Dave
 
There are many sections in the BBS. The main section is here - TVWB home

In the Operating Tips and Mods there is a section on measuring meat temperatures.

To monitor meat temperature there are two types, wireless and wired. Both use a probe. Searching for probe thermometers will get you this. For wireless you will find Maverick and Nu-Temp.

Instant read thermometers are also a choice. There are many types out there(some fa$$$t some $low).

Priority in cost/features/reliability will help you reduce your choices.

I myself have 2 Nu-temps and a Thermapen (the page says $80 but the page needs updating, they are $96 now).

Narrowing down your choices and then asking for opinions will get you better feedback. ex. are Nu-temps worth the extra cost over the Maverick? Does anyone really need a $100 thermometer?(yes!)
 
Don't think the thermapen would be the best choice for monitoring cooking temps. The instant read/accuracy isn't needed so much there in my opinion
 
I love my thermapen, but it's not what I use to "keep track of" my meat temps. I use it to check my other ones when the one I've been watching with the Maverick is getting close to being done.
 
Welcome to the forum. I ditto Dave Russell's endorsement of the Maverick RediCheck ET-73 in concert with the BBQ Guru's "eyelet" grommets. They're a good investment.
 
You must log in or register to reply here.

 

Back
Top