Ok im confused...WSM Thermo question

K

kirk fortin

Knows what a fatty is.
Joined
Nov 24, 2009
Messages
79
Reaction score
14
Points
0
Age
47
Location
San Jose CA
Ok i think im ready to start using a Thermometer. Not sure which way to go though. Just a Maverick 732, Thermapen? I have heard of the Stokers an this Party Q device i read a lil about. It looks basically like i can just get the internal temps an then know when to take the meat off the grill or smoker right?, or go for more money and get the Stoker or something like it. How many are there with the fan capability so i can set it an forget it? I mean if the fuel is there in the chamber it will use it efficently if the fan is on right? I always cook by looking and wouldnt mind to start learning how to get the internal temp thing going, especially with brisket an pork butt. Thanks in advance for your time too by the way
 
Wow... lots of different stuff there :-D

The Stoker, PartyQ and others are fan control devices to control smoker temp. I've never found the need for one on a WSM since they run very well as designed, but having one will give you better efficiency and allow you to monitor the WSM temp and possible meat temp (depending on the controller) from outside the WSM.

The Maverick is a remote thermometer. It will allow you to monitor smoker temp and meat temp at a distance. It is not a temperature controller.

The Thermapen is an instant reading thermometer. It will allow you to read the internal temp of the meat quickly.

They all have their place, but none are absolutely necessary. They can be helpful, however, and lots of the gang have one, two or all three :-D

As far as this statement...

It looks basically like i can just get the internal temps an then know when to take the meat off the grill or smoker right?
Click to expand...

That's one danger of using the Stoker/PartyQ or Maverick. With meats like brisket, pork butt, chuck roast, ribs and some others you really can't go by internal temperature. Each piece of meat is different and some will be done at 190 internal but some may not be done until 205 internal (or even higher for a chuck roast). Your best bet is to use the controller or remote thermometer to monitor temps and then use a slim probe like a skewer or a thermometer probe to test for done by feel. For ribs you can use the bend test or a toothpick to test for done.

I hope this all helps and that I didn't confuse thing more :-D
 
I dont own a stoker or guru so I may be wrong but I dont believe they give you the internal temp of the meat they just control the air to the fire and give you a more constant temp.

If you want to get the internal temp of the meat you still need a Maverick or thermapen, with the maverick its got a reciever and you have the ability to be away from the grill and still moniter both the smoker and IT temp of the meat.They also let you moniter it without opening the lid which I have heard can fluctuations in temp with some of the fan controllers.
 
onexchef said:
I don't think you will be happy with your results if you try to use IT only.
Click to expand...

^+1. I use thermometers (old school dial type, probes, Mavericks and iGrill) to monitor pit temps and IT, but just as a guide and backup. I mostly rely on look, feel and probing for tenderness, never on IT only.
 
smokinrack said:
I dont own a stoker or guru so I may be wrong but I dont believe they give you the internal temp of the meat they just control the air to the fire and give you a more constant temp.
Click to expand...

Yep... You're wrong :-D It depends on the model. Some (actually most) include meat probes to monitor meat temp and will set off alarms, etc. based on low or high temp.
 
If you don't want to blow too big a roll at first, you might consider the IQUE110, which works well with a WSM in terms of temp control and fuel efficiency. Along with a 732 (or even a couple of garden variety cheap remote therms like I use) it will make you less prone to temperature spikes on the WSM.
 
Cheapest option is something like a Maverick Weekend Warrior - about $15. You poke it in meat to check temperature. Step up to a Maverick ET-732 for about $60 to get remote reading meat and cooker temp. I find those sufficient for my needs. The WSM works pretty well w/out a controller.
 
I have a wireless thermometer and an ATC. On many of my cooks, I don't use either. I use the built in analog thermometer in my cooker and go by look and feel of the meat for doneness. If needed (for chicken or pork) I use a hand held meat thermometer.

I would recommend learning how to cook without all the gadgets. When you feel comfortable with your BBQ, you can add toys later. Toys won't make you a better cook, but they can make cooking more convenient.

Good luck.
 
I own a BBQ Guru Digi Q and love it! I do not think you really need it if you have time to monitor cooker all day but with my busy life it is perfect.

I only use the food temp feature on it as a guide. I set it on pork butts at 185 and start to probe the meat at that temp until it is tender.
 
i have an iq 110 on my wsm and use reqular kingsford alot and it helps alot with the ash alot, i guess the fan knocks of some of the build up. i use it without it and with it. i prefer with it but electonics and bad weather dont work well, yesterday was cold and snowy and windy, so it chugged along outside with all vents wide open. with a controller it really saves on fuel. to do a 5hr cook yesterday in bad weater used pretty much a load of coal.
 
Simply put, a temperature controller will make smoking on the WSM pretty close to "set it and forget it." I use one on my WSM, and I am happy with it. Other folks like to tinker with their cookers.

For thermometers, there are instant read thermometers, like a Thermopen, that you use to check internal temperatures intermittently. There are also probe thermometers meant to stay in the meat throughout the cook. I stick a wired probe thermometer into my meat, and leave it there, to monitor my cooking progress. When the IT gets pretty close to when it could be done, I start probing the meat for feel, not temperature.

With either kind of thermometer, don't use internal temperature to decide when the meat is done. You need to go by feel. Your probe should slide into the meet "like butter."

CD
 
You can easily cook without any controller or thermometers, but I like to know two things: 1) the approximate temperature inside my WSM and 2) the internal temperature of the meat I am cooking. #1 will help keep you close to your projected completion time #2 will help to ensure that your meat has reached the proper temp to be safe to serve. It usually takes two thermometers to do this easily (or two different probes in the case of the maverick et-732) choosing a thermometer that can be used without opening the lid will also help to keep things consistent.
 
It all boils down to experience. When you are first starting out and not so certain of the temps, they are helpful. After you gain a lot of experience, not so much. A controller can be helpful on long overnight cooks. I own a DigiQ DX2 and love it.
 
Yeah on thing im trying to do as well is figure out the difference with my thermometer drilled into the top of my grill....what the temp is on that thermo and what the meat temp is. I do cook by eye an i kind of like it that way....i to be honest thought since everyone else has one...I guess i need one too. I mean food safety wise im always "done". Thats the thing about smoking i dont worry about the food being cooked past any unsafe temps. Well i think i will start going for tenderness touches with a skewer...wooden or metal does that matter? Thanks once again guys, this is much appreciated.
 
I used to be a temp watcher ... both pit temp and internal temp.
Now I just cook to look and feel. Don't really care about stable temps in the pit. I'll let it swing anywhere between 225° and 300°
Cook to feel works wonders.
 
I have the Maverick 732 and a Thermapen. They are different tools and it's not fair to say you need one or the other. The 732 lets me know where the pit is at and roughly the meat. When that meat probe ( :heh: ) tells me I'm close, I use the Thermapen to get the actual temp in multiple spots and see how it feels
 
I was about to ask this same question. I have a Bandera that I've used only 4 or 5 times a year for the last 10 years. I made the move to wood and have done most of the mods like fire bricks, fire grate, and deflector. I've replaced the temperature dial on the door with one out of a hardware store and use a meat thermometer to check temps occasionally. Just wondering if knowing the temps within my smoking chamber would be better than the lone dial on the front of the door. I hang with my smoker for the entire session, unless nature calls and it's not dark out I have to go inside for a minute.

After reading all the reviews on different electronic temperature devices, I was certain I had no idea which one to buy if any. After reading this thread I think I'll probably stay with the dial and swap meat from top to bottom to account for the temperature diffs like I have so far.

Mike
 
You must log in or register to reply here.

Similar threads

I
Anyone ever buy a Fresh BRT Ham?
2
Replies
39
Views
2K
Jbowie
Jbowie
B
Best way to roast a small turkey in oven?
Replies
9
Views
716
jimstocks53
J
S
Buckboard ham
2
Replies
24
Views
715
stickman
S
TheHojo
Old School - Shoulder Clod and lockhart style sausages
Replies
17
Views
1K
TheHojo
TheHojo
BBQchef33
Not done.
2
Replies
22
Views
204
SmokinAussie
SmokinAussie
Back
Top