Good Thermometer??

Discussion in 'General Discussion' started by brooksy, Apr 1, 2014.

  1. brooksy

    brooksy Master of the Pit

    OK I've been reading some stuff on this forum now everyday for the last couple of weeks and I have to be honest I don't use a thermometer to cook. I rely on touch and look of my food. I judge my ribs by if they are tender enough to pull apart my chicken by the joint movement and butts by if the bone comes out cleanly. I've cooked brisket only once so far mostly because of a time issue but it was so done I couldn't slice it. It just fell apart. I'm gonna break down and get a good thermometer pretty much just for my next brisket attempt and the sausages and bacon I want to get into next. My girl thinks you guys and ladies have created a monster. So what's a good thermometer?
    Last edited: Apr 1, 2014
  2. seenred

    seenred Smoking Guru Group Lead OTBS Member

  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    I like to have my Maverick ET-732 digital wireless to monitor actual smoker temps & Internal meat temp at the same time. I also like my Orange Thermapen to double check anything I want, including kitchen things & for checking the Maverick.

    My Maverick is my most important one.

  4. brooksy

    brooksy Master of the Pit

    I'll do that Red. Thanks! I'm actually thinking about getting a amnps so I could kill two birds with one stone. This site has given me so many ideas. Idon't think you can have to many cooking instruments.
  5. brooksy

    brooksy Master of the Pit

    Thank you Bear! Been so used to doing it all by touch for so long but even an old dog can learn new tricks.
  6. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    We're all born with that same monster.  It's in our DNA, been there since the hairy ape man first tamed fire.

    There's absolutely nothing wrong with hairy ape man smoking instincts (sorry, couldn't resist) that existed for millennia. Still use them myself when grilling.  But, if you want to know the exact moment your brisket, chicken, shoulder, butt, loin, roast, turkey, whatever is done, a dual probe thermometer is the only way to go. 

    The Maverick lineup of the 732 or 733 is a favorite.  The probes are a minor weak point that need to be shrinkwrapped where the lead wire joins the probe, but that's it.  The units usually come with 3 foot probe leads.  6 foot probe leads are available aftermarket for about $15 each nowadays and are worth the money. 

    I found that the thermometer takes all the worry out of smoking.  Once you trust it you can truly do a set and forget.  I used to obsess over chamber temp fluctuations.  No more.  Meat will absorb heat at pretty much any chamber temp so my mins and maxs are WAY different than they used to be.  I'd sweat over 10 degrees.  Now I set a min and don't worry even if the chamber climbs 30-50F.
  7. brooksy

    brooksy Master of the Pit

    Thanks Martin! I'll probably get a couple of therms and a nice little portable one should be one of them
  8. brooksy

    brooksy Master of the Pit

    Thanks Noboundaries!! Looks like the majority is saying maverick. Will be checking out Todd's site later to possibly make an order.

Share This Page