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Looking for a meat temperature probe

robnybbqrobnybbq Posts: 1,907
edited August 2012 in EggHead Forum
I am looking locally for a meat temp probe locally for a cook this weekend. Too late to order online now.

Are any of these any good?

Redicheck
http://www.bedbathandbeyond.com/product.asp?SKU=12123876

Cuisinart
http://www.bedbathandbeyond.com/product.asp?SKU=17648780

Weber
http://www.homedepot.com/webapp/wcs/stores/servlet/ProductDisplay?productId=202060798&storeId=10051&langId=-1&catalogId=10053&ci_sku=202060798&ci_kw={keyword}&kwd={keyword}&cm_mmc=shopping-_-googleads-_-pla-_-202060798&ci_gpa=pla#.UCJ2uqDAF18

Any others I should look for locally? 

_______________________________________________________________
LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


Garnerville, NY

Comments

  • tazcrashtazcrash Posts: 1,851
    I have that weber, its actually an Oregon scientific. I had it for years, replaced probe once, but I don't recommend it.
    It uses pre-programmed temps based on meat and has nothing high enough for a pork shoulder or brisket.
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • lousubcaplousubcap Posts: 11,409
    edited August 2012
    I have used (til it failed) the Weber and found that it would read/display temps up into the low 200's-but since you were outside the settings it would always alarm.  Now, if you are going to try a low&slow hunk of meat (other thread) and you don't want to spend big $$-you can get a bi-metallic oven safe thermo in any grocery store for around $ 6-8.  Then with a skilled eye-put it in the meat such that you can see the dial through the DFMT-I use one (calibrated-they can be adjusted) for low&slows to make sure the remote is on-track.  FWIW-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood.
  • I have the weber as well... hate the pre-set temps but has worked well so far
  • Ragtop99Ragtop99 Posts: 1,528
    For less than $20 I got something like this (not Onieda) to use when doing low and slow cooks:
    http://www.bedbathandbeyond.com/product.asp?SKU=120845&RN=210&;

    It reads about 7* high, but does it consistently so I just set the alarm 7* higher to compensate.  If you get something test it out at ambient temp and at boiling temp so you can get a sense to its accuracy.

    one of these days I plan to get the Maverick 732 so I have remote capability. 
    Cooking on an XL and Medium in Bethesda, MD.
  • SkinnyVSkinnyV Posts: 3,337
    I think mine was $7.99 @ ikea. It works and I'm still alive. I think we saw it being used elsewhere, a magazine or some cooking show so it must be decent.
    Seattle, WA
  • waltinvawaltinva Posts: 36
    I have the Redicheck like  that and we are happy with it. Bought it long before the egg. 
  • U_tardedU_tarded Posts: 1,435

    I have used (til it failed) the Weber and found that it would read/display temps up into the low 200's-but since you were outside the settings it would always alarm.  Now, if you are going to try a low&slow hunk of meat (other thread) and you don't want to spend big $$-you can get a bi-metallic oven safe thermo in any grocery store for around $ 6-8.  Then with a skilled eye-put it in the meat such that you can see the dial through the DFMT-I use one (calibrated-they can be adjusted) for low&slows to make sure the remote is on-track.  FWIW-
    Agreed, save the money on the junky one's I ruined 2 polder one's I got at a local store and just used my Maverick I bought off amazon and will never turn back watch for a sell on the one you want and don't waste money on the cheap ones.  Plus bbq season is almost over for the masses so if you can find a temporary solution maybe you can get a deal in a month or 2.
  • nolaeggheadnolaegghead Posts: 21,515
    edited August 2012
    In a pinch, you can take a cheap $8 food thermometer, calibrate it with boiling water by rotating the dial against the stem nut to read 212  F.  Internal temps are ballpark.  Use time and dome temp to approximate the cooking time. 

    Start monitoring it before you expect it to be done.  Also, calibrate your dome temp so you know that's not way off. 

    Pay attention to direct vs indirect cooking (baking vs grilling is kind of an over-simplification).  Then use a recipe that specifies dome, not grate temp.  What and how big your piece of meat should be part of that calculation (x hrs/pound at y dome temp until z internal temp, - is it chicken, pork butt, what type of roast, steak, etc.). 

    If your stuff comes out dry, you're probably way overcooking it.  If it's ribs and tough, under cooked. Or maybe you're using inferior meat.  Read around in the forums and you'll figure it out.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • Maveric ET732 is the best one for my $$
  • robnybbqrobnybbq Posts: 1,907
    I found the Maverick ET-732 locally.  I may get this today.  But only debate is since I can never seem to keep the egg at a certain temp for more than 45 minutes and If I give in and buy a controller w/probes down the road should I waste the money on the Maverick as well?

    Maverick - $50
    CyberQ - $400.

    Also does the Maverick have two probes?  One for the grate and one for the meat?

    Thanks


    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
  • calracefancalracefan Posts: 546
    Maverick ET-732 does have 2 probes ,meat and BBQ temps
    Ova B.
    Fulton MO
  • SkiddymarkerSkiddymarker Posts: 7,807
    Maverick ET-732, arrived last week as replacement for an old Webber. Used it for an eye of round Italian beef roast. Easy to set up once you use it a time or two and spend a few sober moments reading the instructions. So far so good....

    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • I have the Oneida, been using it for 3 years. It's not a remote but it works great, probe and timer. I also have a Oregon Scientific Grill-Right that I received as a gift, it is remote and I haven't used it yet but it seems to be very informative.
  • GriffinGriffin Posts: 7,554
    If you are gonna get a controller down the road, skip the maverick. I hardly ever use mine anymore. Come to think of it.....I'm not sure where it is.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • stl4010stl4010 Posts: 3
    Similar question...I bought the BGE Dual Probe Remote Wireless without reading instructions and now am having doubts. It says to place the cable so that it is not in flame or crushed by the cover with NO suggestion as to how to accomplish that. Has anyone used this one? Thinking maybe I should return it and get the Maverick since it seems to be so popular among forum members.
  • stl4010stl4010 Posts: 3
    Ironically, just googled the instructions for the Maverick remote and they are IDENTICAL to the ones with my BGE model, so maybe I could just ask what you do with the cable?
  • robnybbqrobnybbq Posts: 1,907
    I've seen pics of the probe cable being wrapped in tin foil and or paced where the palte setter/indirect stone will be.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
  • stl4010stl4010 Posts: 3
    I know I'm showing my newbieness, but it has to connect to the transmitter outside the grill someway...how do you run it out without crushing with the cover?
  • robnybbqrobnybbq Posts: 1,907
    The cover will not crush it.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
  • lousubcaplousubcap Posts: 11,409
    I wrap the probe cable in foil as a precaution and run it out the side over a platesetter leg with no issues.  I run with a gasket (looking pretty weak...) and have never had an issue with the dome crushing the cable-nor have I heard of such an issue. FWIW-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood.
  • I have been using my Oneida for years with out any problems. I stick it in the meat then I leave enough slack in it so not to touch anything inside the egg and I just run it out between the base and lid and let the felt absorb the thickness of the wire. You have to remember instructions are also designed to protect the manufacturer. I have a coffee mug that says "real men don't need instructions" haha.
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