Which Tel-Tru

azbbguy

After owning my Egg for just a few weeks, i have already had to calibrate my dome thermo twice, and it was quite off both times.

So i am just going to go straight to a Tel-Tru.

I am just curious as to which tel-tru most people are running? The 150/700 or 200/1000?

RRP

it's a personal thing but I have 3 of the 200 to 1000 ones with the 5" stem. As for your BGE one going out of whack that often I have to ask - do you have that spring clip on the probe on the inside? Leaving that on can mess up the reading if you turn the face of the thermometer. I always throw those clips away - gravity will hold the thermometer in the dome.

Mike in Abita

If it were me I'd go 150/700, reason being is that for cooks that you are trusting the thermo for will be closer to the middle of this range. I just don't see the need to know when my egg is over 700. If it's 800 or 900 it will not matter that much to the items I'm cooking. But there is a significant difference in 350 VS 400. Foods cooked in those environments will react quite differently. As with most thermometers and gauges trust in middle three fourths of the device.

field hand

You might check the NakedWhiz website, he has a good descrition of their various thermometers and the stem lengths versus accuracy. Couple of different ways to go. Good luck.

Barry
Marthasville, MO

RRP

Permit me to also use your argument re: accuray range...150 to 700 is only 550 degrees while 200 to 1000 is 800. Since many of my cooks are 500 to 750 then I don't feel I'm taxing the capacity hence accuracy of my 200 to 1000 theremometers where if 700 was the max I feel aways egging near the top of it's capacity may affect it after repeated use. Either way the Tel-Tru is the way to go.

azbbguy

Thanks for the reply's..

I am using the clip, but i dont(rotate) touch the thermo..

I may go with the 2.5" length stem as i have an XL and don't have the dome clearance...

Eggsakley

Mine just arrived a few minutes ago. It's a 150-700. It's 31 degrees outside where mine was waiting for me to pick it up. When I opened the box the thermometer read over 680 degrees. I calibrated it, but I was kind of surprised it was completely useless out of the box. Time will tell if it was a good investment.

Sundazes

Since I have 2 eggs, a med and lg, I ordered one of each. Didn't have any reason to other than i wanted to.

Jeffersonian

I have both, but I prefer to use the 150-700* range unit as I'm usually cooking more within the useful range. Just make sure you get the right length...they're the same model number, but a different part.

RRP

you do realize that with the 2.5" that the reading will be off 15% as disclosed on TNW site so you will have to go thru a mental calculation to determine what the real temperature is, don't you? Guess I just don't get it...using a 2.5" is kinda like the guy who beats his head against a brick wall because it feels so good when he quits!

Jeffersonian

I use my 2-1/2" thermo at times, particularly when I've got a big load of meat on the adjustable rig and a 5" would poke it. Normally it's the 5" in the dome, though.

Abe Froman

I might buy a tel-tru also. I bent my bge thermo when I was messing around w/my 3 tier grate set up.
I have decided on the higher rated model, my logic being that the temp would get away from me more often than I'd be cooking something in the under 200 temp range. Too many beers, eating, other distractions happen. It already happened to me once, after I pulled the food off. I came back to the egg and it was at 600 degrees. Less chance of burning the thermo up!
I am torn on the 2.5" or 5" models. I have minimal dome clearance, but would like accurate readings. Either way, the naked wiz has been a big help w/all aspects of the bge.
Also, is it safe to assume the tel-tru thermo isn't linear? Only accurate in its middle temp ranges?

Abe Froman

I might buy a tel-tru also. I bent my bge thermo when I was messing around w/my 3 tier grate set up.
I have decided on the higher rated model, my logic being that the temp would get away from me more often than I'd be cooking something in the under 200 temp range. Too many beers, eating, other distractions happen. It already happened to me once, after I pulled the food off. I came back to the egg and it was at 600 degrees. Less chance of burning the thermo up!
I am torn on the 2.5" or 5" models. I have minimal dome clearance, but would like accurate readings. Either way, the naked wiz has been a big help w/all aspects of the bge.
Also, is it safe to assume the tel-tru thermo isn't linear? Only accurate in its middle temp ranges?

RRP

Just remove the spring clip and throw it away - then when you think the stem will impale the meat inside just pull it up or out - close the dome and re-insert the thermometer. I've been able to egg a 25# turkey in my large that way!

RRP

The BGE dome thermometer stem is 4" long and the Tel-Tru is 5". I use a wooden toy wheel to take up 1/2" of that though 2 of them takes care of all. Some eggers use wine corks and some put that spring clip on the outside.

Jeffersonian

I'd go with the 5" model, since the interference isn't really an issue unless you're cooking well into the dome, not something you'll have to worry about unless you're working with a raised grid or AR.

The Tel-Tru is probably a little non-linear at the extremes, but you really don't cook in those regions, so I wouldn't worry too much about it. If you want to be sure it's accurate, stick a digital probe into the same hole as the dial unit after you stabilize the Egg and check it against that temp.

Abe Froman

My plan was to calibrate the 2.5" to 212 degrees, then raise it 15 percent. Basically just build in the differance. Is that a dumb plan? Sometimes I get a plan, and develop tunnel vision.

Desert Oasis Woman

I bought the "BGE replacements" at 5", not knowing there were shorter....got 2 rated to 700F and 1 rated to 200F for smoking cheese/bbb