Internal Thermometer

I use a Polder I got from Bed Bath & Beyond...they are about $25...the one from the BGE store is almost identical and about the same price...just get the brisket or butt up to 195 to 200 before you pull it off & good luck

First things first..."War Eagle". I use a Polder too and the first and only butt I have done so far i brought to 190...it was small 3 1/2 lbs. Wrapped it in HD alum foil and let it sit in the oven for about 1 hour B4 I pulled it. Turned out delish but had a little bit of fat that did not cook down. Had it on for about 7 hours...could have gone for probably another hour. I think the rule of thumb is 2 hrs per pound. Have a good one and happy Eggin!

Bob
Alex City, Al

Got mine from the local BGE dealer it is a Polder and does not have a model # on it. Around $25 it has a timer/thermo/and clock feature. Checked it in boiling water and it is calibrated. Had good luck with internal temp readings on pork that I have cooked. It works for me.
Bob
Alex City, Al

If you have to have it now, it looks pretty good.

If you paid the price on the page you can get the Maverick ET-73 for the same price. I got mine off the internet and those folks were fast shipping, it was here (out west) in just a few days.

The ET-73 looks about the same but it has both pit & meat probes.

If you calibrate your dome thermometer then you really don't need a grid probe. But is nice to have. The dome is about 20 to 30° higher than at the felt line.

For those that clip their thermometers to the dome thermometer stem, it really down't make any sense other than to be able to read the temp remotely or control a powered vent system.


When I asked the same question and asked the forum, I was tolded to get the ET-73. I foound the ET-7 for a good price and bought it. I had also bought a single probe non remote, well 2 of those.

I had spent the money on 3 or 4 different thermometers and finally got the ET-73 as advised. I could have saved almost enough to pay for a Thermopen if I would have followed the advice given to me back then.

Before getting the Thermopen I bought a lot of other 'instant read thermometers' too. Once again I could have paid for a Thermopen if I had just not tried to save on all those other 'instant' read thermometers.

Seems like I am a slow stubborn learner.

Good cookin, GG

No...sorry I'm late getting back. Mine is the type with a fold in the middle that you can lay on the table next to your Egg. It has a lead that is attached to a probe you place in the meat your cooking. You can close the Egg and moniter the internal temp. Works for me.
Bob
Alex City, Al