Thermometer

[Buckeyeq]

I am ready to put the final touches on my UDS. While searching the garage for the thermometer I saved for just this application it seems to have disappeared. Now I need to order a new one. Question, what is a good thermometer to buy? I don't mind spending a reasonnable amount but I don't want throw money away. What are you guys using?

 

[Norcoredneck]

Spicewine's are a descent deal. I got some off ebay also. Tel Tru are fantastic but you will pay.

http://www.spicewineironworks.com/M...Screen=CTGY&Store_Code=swiw&Category_Code=acc



http://cgi.ebay.com/3-BBQ-THERMOMET...tem&pt=LH_DefaultDomain_0&hash=item2307e3f1e1

 

[Bob G]

I am waiting on my Maverick to get here. There was a post about this same topic a few days ago. I can't find it right now, but you might want to search and see what others said. good luck

 

[thirdeye]

The first thing you need to overcome, and it's particular to almost every cooker..... there is a difference between the reading from standard pit thermometer located on the lid, side, end or whatever....and the actual cooking temp at the grid. Some of the differences are pretty extreme.

The Tel-Tru's are nice and they can be re calibrated.

I have one long stemmed one (that is not threaded for a nut) that I've been using on my BDS to check the temperature differences from the edge to the center. I have it mounted below my upper grate, and I can just slide it out when taking the basket in and out. In my cookers, I see a 50° difference (hotter) in the center.

Cable thermometers work good for measuring the actual temp. They need to be about 2" above the food so they don't get a false reading. I just have a small hole below my upper grate and I can snake the cable through it and up to the grate.

 

[Blackened]

 

[Burk]

I've got a 12" generic thermometer that sits just below the grate like thirdeye. I drilled a hole through a bolt which lets me slide it in and out. I've got a 6" one that I drop down the exhaust which puts it just above the grate. They both read within a few degrees of each other. I did do the cold water/boiling water thing to calibrate them, which they both needed.

 

[Buckeyeq]

Thanks so much for the replies, it will help me. Looking forward to the first cook.