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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-14-2009, 10:46 PM   #1
SmokeWatcher
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Default Temperature probe w/ rotisserie

Has anyone figured out how to use a temperature probe while using a rotisserie? I'd like to monitor the cooking without having to stop and check it...all the while hoping I don't overshoot my target doneness.
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Unread 11-14-2009, 10:58 PM   #2
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Maverick makes one where the transmitter attaches to the rotiserie and turns with it, the wire has clamps to keep it neat and turning with the rotiserie.

I ahve never used one but maverick is a brand that I would trust
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Unread 11-15-2009, 12:17 AM   #3
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Default Just an idea

You might be able to make one with a contact plate with tracks and pick up brushes ?
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Unread 11-15-2009, 07:06 AM   #4
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Quote:
Originally Posted by WeberQ View Post
You might be able to make one with a contact plate with tracks and pick up brushes ?
That crossed my mind...but sounds like work.

I see online some folks simply run a probe wire thru a collar to an outside sending unit, but the new Weber rotisserie I just got has no collar for the spit to ride in...it simply rotates in grooves on the spit and it rests directly on the ring, which of course creates a pinch-point.

** Just answered my own question....BRAIN FART! **
** Use the collar that comes with the probe on my spit INSTEAD of letting it "ride in the groove". DUH! **

Does anyone sell just the collar? To use with my ET-7?
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Last edited by SmokeWatcher; 11-15-2009 at 08:12 AM..
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Unread 11-15-2009, 10:05 AM   #5
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I suppose a stick-and-stay therm would work in a big roast or turkey breast.... but consider that the rotisserie rod conducts heat and carries it into the meat (much like a potato nail works), so placement of the thermometer is critical.... for accuracy, not too close to the center and not too close to an edge.
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Unread 11-15-2009, 10:31 PM   #6
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I just pulled the trigger and ordered a Maverick ET-75 from Amazon. I hope to use it on a smoked turkey breast my MIL wants the Thanksgiving. I plan to treat it to a brine and twirl it!

http://www.amazon.com/Maverick-Indus...f=pd_rhf_p_t_1
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Unread 11-15-2009, 10:44 PM   #7
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Good luck! Let us know how it works and please post pics.
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Unread 11-16-2009, 05:45 AM   #8
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Call me crazy but I never use a thermo when doing a roto chicken. I just wiggle the wing to tell when its done.
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Unread 11-16-2009, 06:59 AM   #9
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If your cooking chicken or turkey I use one of those pop ups that show you when it's done and they come out juicy.
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