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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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01-12-2008, 07:11 PM | #1 |
is One Chatty Farker
Join Date: 11-07-07
Location: Middletown California
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Thermometers
Been using a Maverick for a couple of years and since I am building a UDS, I was wondering what the best, most reliable and accurate smoker thermometer? The big dial type you attach to the smoker. Do they come where you can calibrate them?
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Cheers, Jerry aka Barbarian Drumhead - UDS x 2 & UDG Thermopen Keep on Smokin' KC native missin' KC IMBAS Certified MOINK Baller 2009 I also support PETA - People Eating Tasty Animals |
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01-13-2008, 01:26 AM | #2 |
is one Smokin' Farker
Join Date: 04-23-07
Location: Modesto, CA
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-Jason The Smokepranos Competition BBQ Team Custom 24" x 72" trailered offset Large Big Green Egg Stumps clone WSM Char-something Gasser Modesto, CA |
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01-13-2008, 05:58 AM | #3 |
somebody shut me the fark up.
Join Date: 07-11-06
Location: Norco, Ca.
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You san recalibrate these. Tel-tru are one of the best and you pay for it. Keep in mind that a dial which sticks in @ 4" is going to run average 50 degrees below center grate on a UDS.
http://www.spicewineironworks.com/Me...egory_Code=acc |
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01-13-2008, 07:28 AM | #4 |
is One Chatty Farker
Join Date: 04-07-07
Location: Westerville,OH
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I have the spicewine on my UDS. What do you mean by this? That the temp on the dial is going to be about 50 degrees below what the temp actually is? Sorry if this seems obvious.
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Chinesebob - Central Ohio A Chinese speaking white guy in search of the perfect bbq. |
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01-13-2008, 07:50 AM | #5 |
somebody shut me the fark up.
Join Date: 07-11-06
Location: Norco, Ca.
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I have temp sensors that I put on my grill and it is @ 30-50 degree delta between gauge and closer to center (directly over fire). I think this is why a lot of people say the drums cook faster. I shoot for about 200 on my gauge when I cook.
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01-13-2008, 03:56 PM | #6 |
Babbling Farker
Join Date: 04-03-05
Location: Marietta, GA
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Are the Spicewines Tel-Trus??? Any way, I like my Tel-Tru analog on the pit, my Nu-Temp remotes, and the best is the ORANGE Thermapen!
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Noah \#/ Nauti-Que BBQ Team Pitmaster and KCBS CBJ & CTC Lang 60 Marie Laveau Deep South Single Chamber Glenda WSM 22.5 Asmarelda 22.5 OTG Samantha Weber Genesis Mocha |
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01-13-2008, 04:04 PM | #7 | |
is Blowin Smoke!
Join Date: 02-06-07
Location: Rolling down the river between St Louis and New Orleans
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Quote:
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Rodger How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001 CAJUN QUE KREWE Proud ARKLAFO KCBS member & CBJ#24398 Twin Ugly Drum Smokers Brinkman Smoke King Deluxe Brinkman Gourmet ECB with super chicken mods Weber OTS kettle |
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01-13-2008, 08:03 PM | #8 |
is One Chatty Farker
Join Date: 11-07-07
Location: Middletown California
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Thanks guys, now more questions. Sorry if these seem silly or anal but I am curious and want to cook good Q. One reason I want to use a UDS is I get 40-60 degree differences in my horizontal offset from the firebox to the exhaust stack and have to watch the meat closer and move the meat around more often then I would prefer and I thought the UDS would hopefully have a more even temp spread. So,
1. Why use the pit thermometers? Sounds like a remote to the center of the cooking grate would be all that is needed. Adjust the air intake to get the center at the right temp and go from there. Maybe putting the remote probe on the underside of the cooking grate, but wonder about the drippings dripping on the probe. 2. Does this 50 degree difference mean the center will cook faster and the meat needs to be scooted out more or in towards the center more? I guess I am worried here because on my offset I have to watch that the meat near the firebox does not get charred or overcooked. 3.Will an 18" diameter charcoal basket get the heat more evenly spread while it rises? When lighting the fire it seems it would be best to evenly distribute the newly lit coals to the basket so the fire is not centered in the middle of the basket and burning down and outward. 4. Should the exhaust be designed more out towards the edge of the lid and in several places to help equalize the heat? I was thinking about putting the exhaust right in the middle of the lid and having two handles, but now am not sure.
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Cheers, Jerry aka Barbarian Drumhead - UDS x 2 & UDG Thermopen Keep on Smokin' KC native missin' KC IMBAS Certified MOINK Baller 2009 I also support PETA - People Eating Tasty Animals |
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01-13-2008, 08:08 PM | #9 | |
is One Chatty Farker
Join Date: 03-04-07
Location: KC Mo.
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Quote:
I would think a wider "ring of fire" would heat more evenly The exhaust brings an interesting point. with my exstention I basicallt have two 2 in exhaust openings and the temp control is no problem. The XXL is say 10 inches taller but has only one 4 in opening in the center and is being a pain in the arse. I am thinking you might be on to something here Jerry.
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"Foil is a BBQ mans duct tape" my wife. |
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01-13-2008, 11:50 PM | #10 | |
is One Chatty Farker
Join Date: 04-07-07
Location: Westerville,OH
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Quote:
With what happened last month and everything I learned from everyone's posts about fire control it's changed the way I burn. Before it was the opposite ratio. My remotes were 12.99 Woot.com specials and already broke. I'm going to start investing in better ones, one at a time so I can do the same.
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Chinesebob - Central Ohio A Chinese speaking white guy in search of the perfect bbq. |
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01-14-2008, 09:47 AM | #11 |
is one Smokin' Farker
Join Date: 10-28-07
Location: North Logan, UT
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This may be why the BDS from Rocky out in North Carolina seems to be so consistent. His exhaust is in the form of eight evenly space holes around the top... My UDS does the same thing and I don't think that I have quite as big a temp diff. from my 4" probe to the center. I'll have to measure it next time I cook.
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[FONT=Microsoft Sans Serif]Two Big Fat 22.5" WSM's[/FONT] [FONT=Microsoft Sans Serif]Two Well Worn UDS's[/FONT] [FONT=Microsoft Sans Serif]Great Outdoors Smokey Mountain Gasser[/FONT] [FONT=Microsoft Sans Serif]KCBS Member and CBJ[/FONT] |
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01-14-2008, 10:03 AM | #12 |
Babbling Farker
Join Date: 12-01-06
Location: Fernandina Beach FL
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On one of my drums I use the Weber lid and on the other I have four 3/4 inch holes drilled fairly evenly near the outside of the flat lid. Both of them have the Spicewine temp gauge mounted just under the bottom cooking grate. Before I mounted the gauges I calibrated them.
When I first mounted the I was a little untrusting so I kept using the Nu Temp probes through the holes in the lids. There was a small difference but not much (I don't remember exactly how much). I have gotten to where I trust the SW gauge and no longer use the probes except for the meat. BTW... I use the Minion method in an 18 inch diameter fire ring. It seems to burn so slowly that I cannot image there being a 50 or so degree difference between the middle of the cooking grate and the outside of the cooking grate.
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[SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE] ______________________________________________ -Brent Smokin Gators BBQ Team Medium Amazin' Blue Spicewine - It's a Swamp Thing UDS Large BGE - Adopted Medium BGE - Adopted Weber 22 inch w/mods Weber SJP Stoker Weber Genesis Silver C Gasser Constant wood lurker FBA CBJ |
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01-14-2008, 05:31 PM | #13 |
Full Fledged Farker
Join Date: 08-29-07
Location: Wildwood, MO
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Where is the cheapest place to get those maverick duel probe thermometers? Ebay has them for about 50 bucks. Is that reasonable?
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Joel Sweet Britches BBQ Team "Bessie" and "Arnold" the UDS's 22.5 Weber Cookshack FE150 Char-Broil performance series-gas "When I read about the evils of drinking, I gave up reading" |
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01-14-2008, 06:40 PM | #14 | |
is One Chatty Farker
Join Date: 04-07-07
Location: Westerville,OH
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Quote:
But here I go again down that over thinking the problem....
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Chinesebob - Central Ohio A Chinese speaking white guy in search of the perfect bbq. |
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01-14-2008, 09:46 PM | #15 |
Full Fledged Farker
Join Date: 01-05-06
Location: Katy, Texas
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ikitchen.com has the Maverick et 73 for $40 + ship. They recently had a 5% discount promotion.
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