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thermometers

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kim
kim Posts: 63
edited November -1 in EggHead Forum
I luv my egg, i distrust my dome therometer. Could I get advice on what dome therometer I would have better luck with? Also, advice on a meat probe...from what i understand, don't go with polder type probes? I would appreciate, brand names and model #'s. The termo will have to weather Michigan snow.
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Comments

  • Strmn2Smoke
    Strmn2Smoke Posts: 80
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    kim,[p]Buy cheap, calibrate often and discard frequently..I don't believe any hold up well. The remote ones with multiple probes are fun, but then boys and our toys.....NE

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  • CR
    CR Posts: 175
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    kim, I would recommend thet you calibrate your dome thermometer to see if your distrust is warranted. I used to do mine fairly often but over time I found it to be accurate. Now I only calibrate if it seems that I need adjust the dampers differently from what I normally use for a given dome temp.
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  • Joel Ferman
    Joel Ferman Posts: 243
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    kim,
    I have the primo temp gauge with the very short probe. I have NO complaints, and feel it is far superior to the BGE thermometer. No more incorrect readings because the probe was stuck in the food!
    -Joel
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  • Tim M
    Tim M Posts: 2,410
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    kim,[p]Who doesn't like the Polder type probes?? They are the work-horse of thermometers. I have a dozen - 2 polder types, 3 wireless types, Thermapen, several digital "instant" reads, and a couple oven styles. If I had to only have one and that was all - it would be the Polder type with the long cable. I use it for most cooking and it has served me well. The Thermapen would be #2 because it's best for steaks and grilled foods.[p]Tim
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  • Stogie
    Stogie Posts: 279
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    kim,[p]Where did you pick up that bit of advice about not using a Polder?? In my mind, the single best accessory I own. I am a big fan of measuring your temps at the level of the meat...NOT at the dome...where the differntial may differ every time you cook.[p]You only need one.....use it for measuring your cooker temps....when the meat is near done, start checking the meat with the same unit.[p]Now, they are only rated up to 392º, so don't try measuring temps when you are searing meats. But for everything else..the best there is![p]Stogie
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  • jwitheld
    jwitheld Posts: 284
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    kim,
    best accuracy and broadest range, thermocouple!
    I have a hand held with an oven probe that has a thin flat wire so it dosent mess with the seal so bad at the dome.
    [/b]
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  • kim
    kim Posts: 63
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    kim,
    My comment regarding polders was formed after reading the threads posted 12/10 on remote sensors. Obviously I have
    misunderstood. I will check into a new polder today..thanx

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