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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-07-2011, 09:12 AM | #1 |
Knows what a fatty is.
Join Date: 05-18-11
Location: St. Louis, MO
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Suggestions for a good pit temperature probe?
Hey,
Does anyone have any good recommendations for a thermometer that just measures the pit temperature? I already have one with a food probe, don't need the 2 in 1 like the maverick. Thanks |
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08-07-2011, 10:12 AM | #2 |
Full Fledged Farker
Join Date: 05-12-11
Location: Kennietta, GA
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Are you looking for a remote type of temp reading on the pit? I've got 2 Maverick's (ET72 and ET732). Comes in handy when you're smoking two different pieces of meat and you have the probe for the pit temp and can monitor remotely.
My recommendation is to get a ET732. Otherwise, you can get a dial type, but you'll have to open the lid to check the temp.
__________________
Performer 22 / Copper OTS 22 / WSM 18 / Black OTS 18 |
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08-07-2011, 11:11 AM | #3 | |
Knows what a fatty is.
Join Date: 05-18-11
Location: St. Louis, MO
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Quote:
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08-07-2011, 11:22 AM | #4 | |
Knows what a fatty is.
Join Date: 07-16-11
Location: Southern IL
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Quote:
Not sure if you were aware of this but most dial thermometers are adjustable. There is a small nut on the back of the dial that can be turned in either direction to adjust it. Boil a pot of water and let it sit for about 5 min. If its not at 212 degrees adjust it. 212 degrees is the peak temperature for water. Its also worth noting that there could be a difference in temperature from your cooking area and where your thermometer takes it reading. 30 degrees difference seems like a lot though. |
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Thanks from:---> |
08-07-2011, 11:51 AM | #5 |
On the road to being a farker
Join Date: 05-08-11
Location: Hanahan, SC
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Doesn't water boil at a lower temperature if you go up in altitude? (like Denver)
Just wondering, I think everyone in this thread is relatively low in altitude, but I know my old man has to adjust recipes due to altitude (he lives in W. Colorado). Great point about the thermo adjustment though...might have to check the one on my UDS. Jalon |
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08-07-2011, 12:02 PM | #6 |
Babbling Farker
Join Date: 02-07-10
Location: Tequesta, Florida
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I like the ET 732, Steve at 5-0 BBQ has them.
__________________
Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR] |
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08-07-2011, 12:03 PM | #7 | |
Knows what a fatty is.
Join Date: 07-16-11
Location: Southern IL
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Quote:
Yes it does. 212 degrees is at sea level. Im not sure how much it varies upon elevation. I believe that boiling temp goes down the higher in elevation you go. It goes up the lower you go. Last edited by redneck allstar; 08-07-2011 at 12:55 PM.. Reason: wrong info |
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08-07-2011, 12:06 PM | #8 |
Knows what a fatty is.
Join Date: 05-18-11
Location: St. Louis, MO
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thats a great idea, after my pork shoulder is done smoking I will have to check that out
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08-07-2011, 02:09 PM | #9 | |
is one Smokin' Farker
Join Date: 08-13-09
Location: Puyallup, WA
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Quote:
Example: 620 feet (Chicago's elevation), it boils at 211 degrees; but 1,450 feet up (the top of Sears Tower), at 208 degrees; in Denver, 202 degrees.
__________________
Heatermeter homemade temp controller, Double Pan Gravity Feed(Stumps clone). Heatermeter Customizer and the designer of the Heatermeter Adapter board |
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08-07-2011, 04:45 PM | #10 |
somebody shut me the fark up.
Join Date: 09-17-03
Location: Wichita, Kansas
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I use the Nu-temp stuck down the exhuast pipe to the middle of pit and run through a potato. Mine has 3 channels so one is the pit and the other 2 go into the big meats.
__________________
Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead. |
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