Takin' a cow's temperature

TexasGuppie

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Well...at least the brisket portion of the cow.

I want one of them fancy digital thermometers that have two probes: one to stick in the meat and another to measure cooking level temps. I know Polder makes a few models and I'm looking for advice on a particular model that you experts deem to be the best.

Please...help the little fish.

Thanks,

Ken
 
I have had good luck with a Maverick ET-73. Ordered online.
 
NuTemps rock! One receiver can handle 3 probes.
 
I load up on the Pyrex probe thermo's when on sale. Pretty durable compliment to my Nu Temps
 
willkat98 said:
I load up on the Pyrex probe thermo's when on sale. Pretty durable compliment to my Nu Temps

Bill, I was looking at those yesterday. Do they go hot enough to monitor pit temp? If so I'll get a couple.
 
Kevin said:
Bill, I was looking at those yesterday. Do they go hot enough to monitor pit temp? If so I'll get a couple.

I think they do. I can't recall. Think it might be 300* before HHH

I usually like throwing them in a pork butt, or pork loin, because both are very predictable (heat to 150 range, stick for couple hours, then 2 hours to 190).

I use the Nu temps for pit temps, so I can sit in the house on my ass and watch TV.
 
Found it
  • Stainless steel probe
  • Read temperature while oven is closed
  • Alarm sounds when preset temperature is reached
  • Magnetic back or display stand
  • Large, easy to read temperature display
  • C or F conversion, battery included
  • Temperature range for thermometer is 32-392 degrees F or 0-200 degrees C
I forgot another thing I love is the magnets on the back. Sticks to the leg of the Bandera nicely

For $13-$15, pretty durable.

My only problem is replacement probes are $9 so with shipping, I end up tossing the whole thing and buying a new unit.
 
I bought a Nu-Temp 701 with three probes, told them I was a Brethren and they gave me an excellent deal.

Works better than my other two wireless thermometers (Gourmet Wireless and Weber).
 
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