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grid thermometer
Comments
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grillin'ern, I and many others use the wireless Maverick ET-73. It has two probes, one for the grid and one for the meat, and you can set temps and alarms for both. It's a little confusing to use at first, but once you get the hang of it it's a good tool.
[ul][li]Maverick ET-73[/ul] -
The Toy Man has tried a lot of thermometers including several Mavericks and various wireless ones.[p]I currently use (and like) the Polder dual temp thermometer.
http://www.amazon.com/Polder-Dual-Sensor-Thermometer-Timer/dp/B00006NWAD/sr=1-4/qid=1163091684/ref=sr_1_4/102-4447543-2659330?ie=UTF8&s=kitchen[p]Almost all of these will burn out or cease to operate if you get the temp over 500. I try to remember to use mine at 350 or below.[p]****
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Toy Man, you are absolutely right. They say right in the instructions 400* max. I only use mine for low and slows, all below 300*.
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Grillicious,[p] I don't rightly believe at thermo-nuclear temps if the grate vs. the dome temp really matters.[p] It is when you are in that Lo 'n' Slo mode that the grate temp is of any real importance. If I am not planning on lo 'n' slo my Mavericks stay in the house.
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grillin'ern, I bought an ET-73 specifically because I was worried about the difference between grid and dome temperatures. After quite a few trial runs, I've learned that in lo-'n-slo, indirect cooks, I pretty consistently get a differential of 20-25 degrees when everything is stabilized.[p]So with that knowledge, I no longer feel the need to measure GRID temps. But I've invested in an ET-73, so the question is how best to use its capability. I take the BGE dome thermometer out, and stick the grid probe on the ET-73 into the same hole (it just fits). So now I can monitor DOME temperature remotely! (Talk about an evolutionary path to a really better configuration...)
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grillin'ern,[p]You don't need to buy/build clips and standoffs. Stick the temp probe clear through a small potato and place the potato on the grate. When you finish the cook, toss the potato.
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