temp probes
- Thread starter Roaster
- Start date
DeanC
Full Fledged Farker
You can buy one for each or one to do both. Polder sells a digital probe setup that will monitor pit temp and meat temp. I have never used one so I don't know how well they work. I use a thermopen for spot checks, best money I ever spent. Left it in the rain and had to but another.
HoDeDo
Babbling Farker
Old Smokey and Tel-Tru make good thermometers. Tel-tru you can even get up to a 5" Glowing face:-D In the pit I use maverick ET-7
Pics of the maverick stuff: www.maverickhousewares.com/thermometers/remote_therm.htm
Pics of 2 and 3" thermometers:
www.kck.com/old_smokey/bbq_temperarure_gauge_barbecue_grill_smoker_thermometer.html
Pics of the maverick stuff: www.maverickhousewares.com/thermometers/remote_therm.htm
Pics of 2 and 3" thermometers:
www.kck.com/old_smokey/bbq_temperarure_gauge_barbecue_grill_smoker_thermometer.html
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I have a 3 TelTru mounted on the pit. i used Nutemps to monitor the pit temp at the grate level and the food for large cuts, and a Thermapen for spot checks.
I have 2 Tel-Tru thermometers on the cooker and a Thermopen to check meat temp.
RichardF
is Blowin Smoke!
Here's a picture of my set-up. I have a meat-probe and pit temp with the guru, and another dual meat/pit unit. my dial thermometer is always +/- 5* of what the electronics are reading. I do not use the meat probes with chicken or ribs. For chicken, I have a thermapen.
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CarbonToe
is Blowin Smoke!
I use 2 x Nu Temp's probes and a No brand clone rpobe to monitor my WSM
djmarko
Full Fledged Farker
I use a couple of regular oven thermometers for the pit & a thermpen for the meat.
N
nonthink
Guest
I have a 'oregon scientific' don't get it. It sucks. It has preprogramed presets, and there all off. for beef at well done it's preset to 170. But I need 190 for my brisket. And it beeps when it reaches the done temp. I'll be buying a diffrent one soon.
