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Temperature Probe

DDay6642DDay6642 Posts: 13
edited August 2012 in EggHead Forum
I have been doing research for a good internal meat thermometer for my Egg. I want one that has an alarm and can with stand the heat in the cooker. Any recommendations for the Egghead World?


  • BrowninggoldBrowninggold Posts: 453
    edited August 2012
    I have one of these works great. Using on a Chargriller currently
  • ShiffShiff Posts: 1,707
    I also like the ET 732 - has 2 probes and alarms and works very well as a remote thermometer.
    Large BGE
    Barry, Lancaster, PA
  • 10Driver10Driver Posts: 88
    Check out thermoworks. You can get a dual thermocouple model that takes two k type probes. So you can swap out different probes depending on your situation. I think there is only an alarm on 1 probe though.
  • nolaeggheadnolaegghead Posts: 26,709
    Thermoworks likes to use the industry standard "mini connectors".  I don't have one, but I've been considering the TW8060 partially for that reason.
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn 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 

  • My new ET 732 arrived via UPS 5  hours into a 5 lb. pork butt cook. I read a lot of good recommendations about it before buying. The grate is at 270 and the meat at 163 currently as hour 7 clocks by. I'm enjoying a cocktail on the couch and admiring the new wireless monitor with all the info I need to relax while the egg does its magic. Too soon to say anything about the product, but out of the box it is pretty cool, easy to set up, and fun.
  • All done. Long cook for me, and my first pork butt. 9 1/2 hours all said and done. The ET 732 did what I did not do. Wait until at least 195, I suspect. I took it off at 190 (it took what felt like an eternity), let it sit at an hour, and then had at it. It was very easy to pull apart in some parts, but somewhat tough in others. I suspect it may have to do with the piece of meat I bought and the fact that it was the first go at it. Oh well, still enjoyed the entire process. Next time I will trim a lot more fat off, give it more time to get a little more "cooked", and keep the new probe on the job. Very glad to know that the egg will hold the hold ALL day. I love it.

    Still a newbie....
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