Thermometers


 
T

Terry Murphy

TVWBB Fan
After reading about the lid thermometer issues, now I know why I THOUGHT I had issues getting my temps. up on my first cook. I'm now in the market for a cordless thermometer. Can you veterns out there recommend a good one ? Thank You.
 
I used my Maverick ET 73 this past weekend, and love it. Dual probes, one for food, one for smoker temps, and the remote receiver worked well in my case. Some have found the range limited, but I did see a mod to boost the transmit signal here on the boards.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I used my Maverick ET 73 this past weekend, and love it. Dual probes, one for food, one for smoker temps, and the remote receiver worked well in my case. Some have found the range limited, but I did see a mod to boost the transmit signal here on the boards. </div></BLOCKQUOTE>

I echo MacPete's response. I've been using an ET-73 for about 1 1/2 years and just love it. Some user's have complained about the lack of signal range, but I have had no problems.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Thanks Pete, where did you get it ? </div></BLOCKQUOTE>

You can buy it from Amazon or directly from the manufacturer:
Maverick Industries

If you buy it from Amazon, go there through this web site's link so that Chris can get some credits.
 
Chris is Chris Allingham, the moderator of this web site. When you use the Amazon link through this site to buy something the site gets a little money that Chris uses to help keep the site running.
 
Chris is the owner/moderator of this site. If you use the Amazon link on the home page to make your purchases the website gets a rebate of sorts. Thereby helping to defer the costs of running this wonderful site.

I also use the ET-73 and they're great.
 
Quick question for you Maverick ET73 users. When trying to work within a specific temp range, do you igonore the lid temp and work strictly with the probe on the grate? If I'm trying to cook in the 225 range for example, 225 on the maverick (grate level) can read under 200 lid temp, and from what I understand, the lid temp can be off 20-25 degrees (cooler)? I try to center the probe on the grate, but as you all know, it's difficult working around the meat (without touching). Maverick temp at 265 is closer to 225 on the lid.

This is not so much a big deal for me during day smokes, but a midnite cook when I'm relying on the Maverick alarm, do I trust it's reading at grate level when it's so different from lid temp? Thanks all.
 
I drop my Maverick temp probe down the lid vent and only go by that. If you try to measure in more than one place you'll go nuts. Use one place and stick with it during a cook.
 
I have a 2009 WSM and I gave up on using the lid thermometer and strictly rely on the grate temperature measured by the ET-73. The lid thermometer consistently reads 30-40 degrees cooler than the grate temperature. It may be an accurate temperature 1 inch below the lid opposite the vent, but it does not reflect the temperature the food is cooking. When I ran the WSM at 250 with the lid thermometer, I found that meats, especially brisket would dry out. Now that I use the grate temperature as a gauge, cooks are better.

Regards,
Oak
wsmsmile8gm.gif
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Darrell O:
I have a 2009 WSM and I gave up on using the lid thermometer and strictly rely on the grate temperature measured by the ET-73. The lid thermometer consistently reads 30-40 degrees cooler than the grate temperature. It may be an accurate temperature 1 inch below the lid opposite the vent, but it does not reflect the temperature the food is cooking. When I ran the WSM at 250 with the lid thermometer, I found that meats, especially brisket would dry out. Now that I use the grate temperature as a gauge, cooks are better.

Regards,
Oak
wsmsmile8gm.gif
</div></BLOCKQUOTE>

Similar experience here, but I now just "know" what WSM lid temps are in relation to my target temps (which are based on temps measured through the lid vent via probe) and I just do the conversion in my head. The chart below shows my findings on the differential between WSM lid and probe through the lid vent.

Once you learn and know about the "offness"... there's no need to deal with the probe on the grate or through the vent. While the WSM built-in thermometer is "off"... it is consistently off so you just need to adjust.

wsm.JPG
 
Thanks guys!

Dave, you're right, I have been going nuts.
icon_confused.gif
But I'm now comitted to go by one temp only. How far do you lower your maverick probe down the vent? You obviously work by that temp reading and it's been effective, in terms of targeted temps and results?

Darell, you are "clipping" your probe to the grate? Wherabouts normally? Same question I posed to Dave, it's been effective in terms of targeted temps and results?

Just trying to identify the best method and stick with it. While I understand that fluctuations in temps don't mean much in the grand scheme of things, I do like to think that my starting point is accurate. If I'm confident that my temp reading of 225 is accurate, I'm not worried about the fluctuations from that point. Again, for midnight cooks, i can set the alarm with a low and high and rest easy.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Richard Marquez:
Thanks guys!

Dave, you're right, I have been going nuts.
icon_confused.gif
But I'm now comitted to go by one temp only. How far do you lower your maverick probe down the vent? You obviously work by that temp reading and it's been effective, in terms of targeted temps and results?
</div></BLOCKQUOTE>
I'm not too particular about it. The length of the probe itself is in there so the wire is resting on the vent. Yes, I have found it effective as long as the probe isn't hitting any meat. When I got the ET73 I tried to use the clip on the grate, but found it got in my way too many times. I have a Tel Tru built into my lid, so on short cooks when the weather is decent I use it alone.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by euge.lee:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Darrell O:
I have a 2009 WSM and I gave up on using the lid thermometer and strictly rely on the grate temperature measured by the ET-73. The lid thermometer consistently reads 30-40 degrees cooler than the grate temperature. It may be an accurate temperature 1 inch below the lid opposite the vent, but it does not reflect the temperature the food is cooking. When I ran the WSM at 250 with the lid thermometer, I found that meats, especially brisket would dry out. Now that I use the grate temperature as a gauge, cooks are better.

Regards,
Oak
wsmsmile8gm.gif
</div></BLOCKQUOTE>

Similar experience here, but I now just "know" what WSM lid temps are in relation to my target temps (which are based on temps measured through the lid vent via probe) and I just do the conversion in my head. The chart below shows my findings on the differential between WSM lid and probe through the lid vent.

Once you learn and know about the "offness"... there's no need to deal with the probe on the grate or through the vent. While the WSM built-in thermometer is "off"... it is consistently off so you just need to adjust.

wsm.JPG
</div></BLOCKQUOTE>

Wow that's fantastic! Can you give me an example of how to better read that? Perhaps a specific reading/comparison? Thanks.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">
Wow that's fantastic! Can you give me an example of how to better read that? Perhaps a specific reading/comparison? Thanks. </div></BLOCKQUOTE>

I recommend doing this yourself. If you want to go by some of the recipes and recommendations on this site, most people are referring to lid temps. And since most don't own 2009 WSMs... they more specifically are referring to lid temps as measured via probe through the vents. Knowing this, that is your starting point.

Take your probe and insert it through a sliced potato or something so it goes through your lid vent about 4 to 5 inches. Keep a log of your WSM's built-in temperatures in relation to the reading on your probe through the lid vent.

Vary the temperature in your BBQ by opening vents and/or by slightly propping open an inverted door and log the temps as they rise. Then bring temps down by shutting all the bottom vents and closing the door in the normal position.

At this end of this short, one-time exercise, you'll have a good idea of "if my WSM built-in says X, then I know it's really Y if I was measuring through the vent with a probe. With this knowledge, you can confidently use your "wrong" WSM lid temps as a guide and concentrate on your cooking.

Using my data, I'm comfortable doing low/slow at 200-230 as read on the WSM built-in thermometer and for high heat, I look for 275-310 on my WSM built-in.

No need to continue to use probes after you do this exercise once.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by euge.lee:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">
Wow that's fantastic! Can you give me an example of how to better read that? Perhaps a specific reading/comparison? Thanks. </div></BLOCKQUOTE>

I recommend doing this yourself. If you want to go by some of the recipes and recommendations on this site, most people are referring to lid temps. And since most don't own 2009 WSMs... they more specifically are referring to lid temps as measured via probe through the vents. Knowing this, that is your starting point.

Take your probe and insert it through a sliced potato or something so it goes through your lid vent about 4 to 5 inches. Keep a log of your WSM's built-in temperatures in relation to the reading on your probe through the lid vent.

Vary the temperature in your BBQ by opening vents and/or by slightly propping open an inverted door and log the temps as they rise. Then bring temps down by shutting all the bottom vents and closing the door in the normal position.

At this end of this short, one-time exercise, you'll have a good idea of "if my WSM built-in says X, then I know it's really Y if I was measuring through the vent with a probe. With this knowledge, you can confidently use your "wrong" WSM lid temps as a guide and concentrate on your cooking.

Using my data, I'm comfortable doing low/slow at 200-230 as read on the WSM built-in thermometer and for high heat, I look for 275-310 on my WSM built-in.

No need to continue to use probes after you do this exercise once. </div></BLOCKQUOTE>

Thanks Eugene. I just read the entire thread you created about WSM lid temps. Great stuff, very informative and so many insightful opinions. I know just what I'll be doing going forward.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Richard Marquez:

Darrell, you are "clipping" your probe to the grate? Wherabouts normally? Same question I posed to Dave, it's been effective in terms of targeted temps and results? </div></BLOCKQUOTE>

I put the probe as close to the center as possible without touching the meat. This works well for overnight cooks when I need an alarm if the temp spikes or drops. I understand that there are times when there is little room on the grate, but I've been able to work around this.
 
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