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I was thinking of buying the type of thermometers that are small in size and can be left in the meat while it is slowly cooking away. Does anyone have a preference for this type of thermometer?
The problem is that you have to pop the top to look at the thermometer. Getting close to the end of a long cook this is especially counter productive but to each his own.
I like the remote types like Tayler and Polder. You leave the probe in and don't have to open the Egg to see the temp. They are under $20 at Target or Walmart. -RP
I use a Maverick with 2 probes that has a monitoring unit (with handy alarm) that I bring inside. I normally insert it about halfway thru a low and slow cook.
Edit: this is the one. I like it.
Bruddah is correct! Opening the Egg is not what you want to do, especially towards the end of a long cook.
Some external units are pricey, but I have one marketed by Weber that has a remote moniter, so I don't even have to get up, it is single probe, meat only, but it was only about $35
Works very well
Scooby's Eggin again!
I just bought a wireless one from Walmart. I have 2 Boston butts cooking now. First time using it. So far works great and at only $16.00. If it keeps working is a great deal! I can tell the temp of the meat from inside the house.
Don't know why I left this out of my first post but like Scooby I used a Wal-Mart special for $13.00 (sorry Scoob) and it lasted the whole night, a full 19 hour cook and even sounded the alarm at 195°F right on schedule. It took me a minute to recognize the sound but there it was just like the movies.
When I washed it after the cook I took particular care to keep the probe and cable connection completely "desert dry". I don't know if I was supposed to but I wrapped the cable loosely in tin foil to shield it and it worked great.
So, I understand the economics of a leave in but they aren't warranted if you can get by with cheap until you can afford the best.
Before my cook I was sure I wanted to buy a stoker and thought I just had to have a stoker or Guru for a long cook. Now, not so much. Some experienced members counsel to learn to cook without them so that when you get them you appreciate what they do but you can operate without them should they ever malfunction. I am not saying that they aren't a true help but I am glad I am learning to cook before making the investment.
So would this be something to consider.
I'd say that's a great place to start.
If the problem with the leave-in is opening the Egg then why do so many like an instant read? Don't you have to open the Egg to use it?
I have had the same Polder (probe and cable) for years. Used it on the Weber, in the kitchen oven, and now on the BGE.
The place for an instant read is on a shorter hotter cook like steak or chicken when you may not be using the probe but time as a guide and a thermopen to know when you are exactly at temp. A thermopen can also allow you to check several places e.g. the thigh or breast.
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