Best Temp Gauge for Inner Meat Temperature Reading???

Unknown · November 2005

I've been cooking on my new Large for about a month now with great results.[p]I have a couple temperature gauges, but I wanted to see what the best one for measuring meats inner temperature. The ones I have seem to read too slow or be inaccurate. I know BGE offers an electronic that you can read with the top closed, but I thought I'd solicit some opinions before I spend the money.[p]I'm doing my first TurDucKen this Thursday and I want to assure a first time success and assure it's done before serving.

jake42 · November 2005

J Raymer,
I've found this Maverick to be pretty handy. It not only remotely monitors the food tem but it monitors the smoker temp as well.
Check the link.

[ul][li]http://www.maverickhousewares.com/thermometers/remote_therm.htm[/ul]

egret · November 2005

J Raymer,
Many of us here use the Maverick ET-73. The most reasonable place I have found to get this is at the following:
[ul][li]http://www.thegadgetsource.com/Merchant2/merchant.mvc?Screen=PROD&Store_Code=tgs&Product_Code=011502013733[/ul]

Sundown · November 2005

J Raymer,
I agree with the posts below but, when all else fails almost any large dept store has a selection of Polder type thermometers. $19.95 JUst check the probe with boiling wqater to see if the temp is off at all. Should read 212º/ Good luck and let us know how it all turns out.

Unknown · November 2005

Thanks Guys... I picked up one of the Mavericks to watch the temp.[p]I'll have to take some pics and post some of my cooking. So far I've tried most of the standards, and have even adventured into some ribs and a brisket over the weekend.[p]Pizza is my kitchen specialty and can't wait to take the experience to the egg. I'll post some easy dough recipes and easy cooking instructions in the near future.

BrianP · November 2005

egret,
Could you tell me the temperature range this thermometer covers with the meat and the pit probes?[p]thanks,
BrianP

KBuck · November 2005

J Raymer,I see you've already made a purchase but I noticed you mentioned "slow" readings in your original post. If all you needed was a thermometer to monitor meat temps throughout the cook, speed isn’t a factor and there are lots of adequate choices. But if you are looking for a thermometer to spot check temps for example in a chicken where temperature varies dramatically or thin cuts like fish or steaks, where speed and accuracy are important, the best option is a Thermapen. They're spendy but will teach you a lot about what’s really going on with regards to temperature and ultimately doneness.
[ul][li]Thermapen[/ul]

egret · November 2005

BrianP,
Sorry about the delay. Don't know exactly what the 'high' is on the meat, but it's over 200 degrees, which is way more than you will need. As far as the pit temp., it goes up to about 407 degrees which is also way more than you need for the type of cooking you will be doing where monitoring is advisable.

BrianP · November 2005

egret,
Thanks for the info. I have a simple version of the Maverick I purchased from Williams Sanoma but I like this more advanced model's remote capabilities. I also like the extra strong cable and shielding for the sensors. It will end up on my Christmas list.[p]BrianP

Best Temp Gauge for Inner Meat Temperature Reading???

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