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Remote Thermometer ?

PhilPhil Posts: 26
edited 8:56PM in EggHead Forum
Ok I'm tapping into this bank of BBQ knowledge again....Thanks
for the prompt replies on the fire brick issue. I ordered the plate setter, seems to get fire brick I'LL have to take a drive to Miami, is it a good thing to have both?
Ok back on track here, the thermometer. which Polder unit are you all using?
The remote sending units look cool and seems would be great for overnight cooks but I haven't seen one within reason that works by temp instead of desired doneness.
One of the first things I'd like to do is the pork but or shoulder,
my wife is Spanish so for years I've been fed this cut cooked Cuban or Puerto Rican style similar to the "Lechon Asado" post in this forum. The wife does this at higher temps in the oven, Can't wait for
low and slow in the egg, but when hers are done the SKIN is CRUNCHY
AND VERY TASTY, does the skin get crispy in the egg?
sorry about the long post ...I'm full of hot air...I gota get over this! Thanks all Phil

Comments

  • thirdeyethirdeye Posts: 7,428
    4bcb5d24.jpg
    <p />Phil,[p]Not sure what you are asking by "works by temp instead of desired doneness".[p]If you are referring to the picnic end (closest to the feet), yes the skin does get crispy. I score it a little to let it open up.[p]de8b37bf.jpg[p]On a butt end, there is no skin so you get a crispy bark from the fats and the rub.[p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • PhilPhil Posts: 26
    thirdeye, those look awesome!
    What I ment was in the descriptions on the
    transmitting thermometers most seem to set for
    rare, well done ect...instead of having an alarm for a
    desired temperature.

  • thirdeyethirdeye Posts: 7,428
    Phil,[p]Now I gotcha, I have only seen one of the transmitter types, I don't own one. Here is a link to check out.[p]~thirdeye~
    [ul][li]Maverick[/ul]
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • egretegret Posts: 4,089
    Phil,
    Several of us here use the Maverick ET-73. Has two probes so you can monitor the dome and the meat temp. simultaneously. You can also set a high and low alarm for each if you choose. Find it here:

    [ul][li]http://www.thegadgetsource.com/011502013733.html[/ul]
  • PhilPhil Posts: 26
    egret,
    Thank you. I was looking at that model....great! and thanks for the link you saved me 10 bucks.

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