Door Thermometer

[snoqualmiesmoker]

Hey everyone!

The new Bandera is awaiting my first brun. 101 was a big help as was all the tips thrown my way in a previous post.
I have searched, but could not find, any posts about a door thermometer. What size and where could i buy ine? i have the oven kind and a remote, but i think that to cover all the basis, i need a door one as well.

Any help is appriciated.

JB

 

[chad]

WalMart usually carry the NB door thermos. Also, Dave Klose will sell you one as will Ben Lang at www.pigroast.com ($37.50 with free shipping).

Another option is to buy a short stemmed fry thermometer and put the stem through a cork and insert stem and cork through the door access hole.

 

[jt]

I got my NB 3" door thermo at Home Depot. Just make sure you test it in boiling water - many of them are way off in temps. I lucked out and got one that's within a few degrees.

 

[The_Kapn]

If I remember correctly, the hole is 13/16"
I found one at Wally World for $16 and it tests perfect! Go figure.
We all know about the error due to positioning, but it is a nice reference to watch through brewski and smoke glazed eyes
Have Fun,
TIM

 

[kcquer]

JB, even a cheap inaccurate door therm is an excellent tool to monitor what's happening in the pit overall. My BSKD door therm is off a mile but I have come to know when it says 150* I have what I want going on behind that door. I always verify this while the pit is warming up with another therm but the door temp is what I cook by. While digitals are excellent for internal meat temps and spot readings of pit temps I think they are quite easily influenced by obstructions in the pit and can give you an inaccurate picture of whats happening inside the entire pit. For example if you get a digital too close to the waterpan the heat is all going up around the pan and you'll get a reading near that of the boiling water while the pit temp can be considerably hotter.
I'm pretty sure this is a minority opinion and most here depend on digitals for their primary temp indications, I like the slower to react analog. Look for one that can be adjusted to provide accurate readings.

 

[BBQchef33]

Wally world has the brinkman thermo fro 20 bucks.

i prefer the probe type. Nu-temps for me.... drop a couple probes down the chimney,, one for meat temp and one for chamber temps.

 

[The_Kapn]

if you get a digital too close to the waterpan the heat is all going up around the pan and you'll get a reading near that of the boiling water while the pit temp can be considerably hotter.

Leraned the hard way. 2 cooks ago, my digital was hung on 215 rack temp. Damn, Am I good, or what? :lol:
Just what I wanted.
After about 3 hours, I got to doubting my own skill a bit. Moved the digital off the water pan and guess what--260

TIM