More than one Thermometer??

Discussion in 'Meat Thermometers' started by spartacus, Jun 20, 2007.

  1. spartacus

    spartacus Fire Starter

    I have read several times here that I should have several thermometers. I understand why I need the Meat Probe type, but why would I ned others?
     
  2. shellbellc

    shellbellc Master of the Pit OTBS Member

    for more meat!!
     
  3. spartacus

    spartacus Fire Starter

    Should have figured that one out on my own. Just shows how much of a beginner I am!
     
  4. shellbellc

    shellbellc Master of the Pit OTBS Member

    [​IMG] I also have a thermometer with two probes, one has a clip that you can attach to one of your racks to check temp of smoker. A lot of the built in ones aren't reliable.
     
  5. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    Agreed. One for the meat one for the rack. If you have multiple types of meat you can even use more then 2.
     
  6. spartacus

    spartacus Fire Starter

    That is good advice. I will be going to pick up at least one (meat probe) this week and then look for one to replace the built in temp guage, unless it is better to go with something different.
     
  7. peculiarmike

    peculiarmike Master of the Pit OTBS Member

    Pick up another digital with probe, under $20, WalMart. Stick the probe through a small potato and lay it on the rack (not touching the rack or meat) by the item being smoked. It will monitor your internal smoker temp. much more accurately than the "thermometer" in the lid of your smoker (if it has one).
     
  8. spartacus

    spartacus Fire Starter

    I like that idea, I will def try that one.
     
  9. kueh

    kueh Meat Mopper

    One for each type of meat that you're cooking. Plus one for the cooker. That way, you'll be opening the cooker less often.

    Also, if you have a vertical smoker, you can measure food on different levels.
     
  10. squeezy

    squeezy Master of the Pit OTBS Member

    What type of smoker do you have?
     
  11. deejaydebi

    deejaydebi Smoking Guru

    I like those little pocket size dial thermometers to stick n the meat. I flip and spray every hour anyway. [​IMG]
     
  12. joelq

    joelq Newbie

    I've always wondered - how deep should the probes be inserted in the meat to get a good reading? How much of the probe is "active"? I'm afraid if I don't insert it far enough that the heat from the smoker itself would affect the reading.
     
  13. spartacus

    spartacus Fire Starter

    I have the CharBroil H2O.
     
  14. shellbellc

    shellbellc Master of the Pit OTBS Member

    Hey Deb, I use them also, I recently saw some really small one's that you can stick in and leave them in while cooking. While I don't think they would be good for large meat like a shoulder, for something like a briskett that isn't that thick they would be perfect...That way you wouldn't have to keep sticking it...
     
  15. kueh

    kueh Meat Mopper

    Usually aim for the center of mass, but away from bones.
     
  16. deejaydebi

    deejaydebi Smoking Guru

    Shell -

    I have 4 pocket thermometers with about a 1" dial and 5" probes I use for most meats. Then I have about 5 that are about 12" long with 2" dials.

    I also have 3 digitals with dual probes and one with a pager kind of thing somewhere I never use. LOL
     
  17. [​IMG]Agreed, without the meat thermometer you're flying blind in a storm. My gripe is with thermometers that require batteries. Been stung by low batt giving a frozen readout and passing up that perfect temp. And certainly don't need one I can read while lying on the couch waiting for it to talk to me. Anyone know where I can get a remote thermometer with an analog dial readout?? I need to trust what I see.
     

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