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Old 09-10-2010, 09:34 PM   #17
Got Wood.
SacramentoHusker's Avatar
Join Date: 08-22-10
Location: New Orleans, LA

Originally Posted by BBQ Grail View Post
I've never really found the need for a remote thermometer. I use a couple of these...

Using the WSM or UDS (and as I understand it, ceramics) once you set the temp it's stable for hours. I just pop out once in awhile and check the temp.

I gave up on remote ones because, for the most part, they don't work long enough to justify the cost.
Well, it's $40, so I'm not too worried about the cost. The thermometer to which you linked, though, won't work for my application. I need something that can give me grill temp, and I'm worried that something that's only rated to ~400F will die the first time I put it in the Kamado. I'm not worried about remotely monitoring the meat, really. I'm much more worried about the grill temperature.
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