Couple of accessories I'd like input on

AtGame7 · December 2016

I'd like a couple upgrades to my current equipment. First is a thermometer that does all of the following:
Accuracy obviously.
Pit and food temp monitoring.
Remote viewing of temps which I would actually like to be able to be viewed on my phone even if just while I am at home on the same wifi network. If I could view temps while away from home that would be great, but if just at home that's enough.

I'd also like a good set of knives and shopping for them is just confusing and I think I'd prefer input from someone who owns a good set.

To put my budget in perspective, I don't mind spending money on quality, but I'm not spending $850 on a set of Cutco knives either.

GIve me your thoughts on the above please and Happy New Year to all, I'm guess the Eggs are working overtime today.

chasgh · December 2016

I can help with the remote temp monitoring. Ive had a Tappecue now for just over a year and it does all you asked for in your post. It is WIFI enabled so you are able to leave the premises and monitor your cook on your phone. Reliability seems to be excellent. It can handle up to 4 probes. So far after numerous cooks all probes seem to be functioning properly and accurately. I could not be more pleased with this item.

pgprescott · December 2016

FB 200 does all that and is also a pit controller. Thermoworks Smoke would be option 2 the wifi bridge will be out early 2017.

I would buy knives individually as opposed to a set. Find a good knife you like of a particular type (chefs) and buy it. You need to touch and feel them in my opinion. Then slicer, boning, fillet, breaker, cleaver etc. stick to your mfg I you like, but I have half a dozen brands. Some of the cheaper are my favorites and the workhorses.

SaintJohnsEgger · December 2016

Thermometer: I love my Flame Boss 200. I can see and control my pit temperature from anywhere that I have internet access. You can see the meat temperature too. With the FB's fan control you can both monitor and control the pit; so much better than just using a thermometer.

For knives I went to Bed Bath and Beyond and found mine. Nothing special.

StillH2OEgger · December 2016

I don't think I can help much on this, but just wanted to clarify that you just want to monitor temps from your phone or are also looking for a blower to also help you control temps from afar?

lousubcap · December 2016

Welcome aboard and enjoy the journey.
You have come to the right place to get help in spending your $$. There are a broad range of temperature monitoring systems that can meet your desires. I use a Thermoworks chef alarm set-up for remote (external to BGE) protein temp monitoring.
Regarding knives, I would steer away from a set and focus on individual pieces. What you intend to use them for should help focus your buy. In general, a good chef's knife, paring knife and utility knife will meet your needs.
Again, there are many options and I will let the experts offer their opinions. Wherever you land make sure the pieces fit/feels good in your hand and maintain them. FWIW-

BilZol · December 2016

There's so many options on all of those. I use the igrill2 since it has four probes to moniter meat temps but it's only blue tooth.
I can use my Stoker2 to control three Eggs and moniter temps as well through wifi but don't always use the temp controller.

Knives are are a whole nuther story. I've been using the Sams club kitchen knives. I bought a Cutco butchers knife, like it okay but nothing special. Not the best steel but an awesome warranty. I finally settled on the Shun Classic line for most of my work. I did make sure to get the Shun western chef knife as well for tougher stuff like butternut squash and cutting bones. The 16deg angle of Japanese knives make them a pleasure to use but that thin edge can be delicate.

abpgwolf · December 2016

I have the Thermoworks Smoke. It's very solid and appears to be built very well . Has two probes (pit and meat) and can be monitored from the included remote. Wifi bridge and phone app will be release early 2017.

As far as knives, I agree with @pgprescott. Buy knives individually based on your needs. most people don't really use all the knives bought as a set. And some of the knives that I use the most are the inexpensive knives I bought at the local restaurant supply store.

AtGame7 · December 2016

StillH2OEgger said:

I don't think I can help much on this, but just wanted to clarify that you just want to monitor temps from your phone or are also looking for a blower to also help you control temps from afar?

I have a BBQ Guru so I'm just looking for something to monitor temps. I wish I had spent the extra and got the Guru with those options but I cheaped out at the time as I wasn't even sold the thing would actually work with any accuracy. I'm pleasantly surprised that it does.

chasgh · December 2016

I should have said the Tappecue is about $200

dsrguns · December 2016

I'm currently using my flame boss 200 for the second time and a Maverick et733. I put a Pork Butt and a Brisket on in the early am hours. After setting my pit temp it was back to bed with no worries. Woke up to find my pit temp was maintained within 10 degrees of my set temp. The flame boss has 1 meat probe and 1 pit probe both of which I can view from my phone. I can change the temperature settings from my phone as well. The maverick has two probes as well. The flame boss monitors and controls the temp whereas the maverick just monitors the temps.

pgprescott · December 2016

AtGame7 said:

StillH2OEgger said:

I don't think I can help much on this, but just wanted to clarify that you just want to monitor temps from your phone or are also looking for a blower to also help you control temps from afar?

I have a BBQ Guru so I'm just looking for something to monitor temps. I wish I had spent the extra and got the Guru with those options but I cheaped out at the time as I wasn't even sold the thing would actually work with any accuracy. I'm pleasantly surprised that it does.

I use a BGE two probe remote thermo (Maverick) with my digiq and partyq controllers in the winter when i don't want to go outside as much. I would buy a Smoke, no question, if I were buying now.

Hntnhrd · December 2016

I really love a great looking knife. Even better if they are functional!! Check out these guys www.doghouseforge.com . I found them on Instagram. Custom knives that your kids and grandkids will inherit. I beleive their 8 inch chef knife is around $325
here is a smaller knife I had them make for me with a koa wood handle.

Outdoorsman66 · December 2016

Thermoworks Smoke. Totally worth it. I've had mine for a few cooks now. Works great.

AtGame7 · December 2016

As usual, you guys are a ton of help.

Thank you all!

HeavyG · December 2016

If you're considering the Tappecue you should also look at the Fireboard - https://www.fireboard.com/

Great unit - internal rechargeable battery, six probes, WiFI/Bluetooth, monitored via app or website, an auxiliary port that offers potential for other uses down the road.

DaveRichardson · December 2016

chasgh said:

I can help with the remote temp monitoring. Ive had a Tappecue now for just over a year and it does all you asked for in your post. It is WIFI enabled so you are able to leave the premises and monitor your cook on your phone. Reliability seems to be excellent. It can handle up to 4 probes. So far after numerous cooks all probes seem to be functioning properly and accurately. I could not be more pleased with this item.

Question on the Tappeque: can you set range alarms for high / low temp alert on one probe for pit monitoring and then the other probes as peak temp alarms for the proteins?

cryland12 · December 2016

Just got a Flame Boss 200 and LOVE it.........Watching football right now and keeping an eye on my wings (on my phone); both from my favorite chair. Got this thing just after Christmas and have used it 3 times already..........its the best purchase I've made since the BGE.

Also, have had a "set" of Shun knives for several years and love them as well.

GrateEggspectations · December 2016

I agree with a lot of the above comments re: knives. Don't buy a set. Buy one high-quality chef knife.

da87 · December 2016

For knives I go to a store like Williams Sonoma or even better a restaurant supply store where chefs shop - find the 8, 10, and/or 12 inch chefs knife that feels best in your hands. Use it for everything for a while and then decide if you need something more or different. Have fun! Can't help on the remote temp, I bought a Thermopop and am now considering the Smoke

VB_egger · December 2016

Yes I agree with the knife suggestions. I picked up some CUTCO from Costco last week. Shears, 4 table knives and the trimmer. So far very happy. I am really on buying made in the USA only lately and they were discounted a good bit.

VB_egger · December 2016

@Hntnhrd, thanks for that link! I think those guys will get some of my money. I like the walnut cutting board for sure.

JohnnyTarheel · December 2016

VB_egger said:

Yes I agree with the knife suggestions. I picked up some CUTCO from Costco last week. Shears, 4 table knives and the trimmer. So far very happy. I am really on buying made in the USA only lately and they were discounted a good bit.

I have 5 different Cutco knives as well as 8 Cutco table knives. Extremely pleased with all of them. And the warranty is better than the one on my BGE!!!

VB_egger · December 2016

@JohnnyTarheel, yup. I am trying my best to use these things like they are $5 knives and not baby them. So far they are holding up to the test. I really enjoy the size of the table knives they are literally good for anything at the table. The trimmer is very versatile so far too. I am going to use them like crazy for 6-12 months and offer a review on the forum then.

Salmonegg · December 2016

I agree with the "build your knife roll one at a time" philosophy expressed above. I love the d-shaped handle on my Shun classic santoku, but have a few Wusthofs, too. I keep watching the videos at chefknivestogo.com and picking things to order but I think my wife would stab me with it if I bought any more…

I have the slicer that Kenji likes here and can attest that it makes short work of a turkey breast:

http://www.seriouseats.com/2016/12/the-best-carving-and-slicing-knives-equipment.html

JohnnyTarheel · January 2017

VB_egger said:

@JohnnyTarheel, yup. I am trying my best to use these things like they are $5 knives and not baby them. So far they are holding up to the test. I really enjoy the size of the table knives they are literally good for anything at the table. The trimmer is very versatile so far too. I am going to use them like crazy for 6-12 months and offer a review on the forum then.

Yes the table knives are great. They will cut any meat you put on the table.

Hntnhrd · January 2017

@VB_egger there are so many knives on their site that I would love to have. But I am trying to learn patience. I found another guy on Instagram @monnierwoodcraft that hand makes some really beautiful endgrain boards that I beleive are screaming good deals.

chasgh · January 2017

DaveRichardson said:

chasgh said:

I can help with the remote temp monitoring. Ive had a Tappecue now for just over a year and it does all you asked for in your post. It is WIFI enabled so you are able to leave the premises and monitor your cook on your phone. Reliability seems to be excellent. It can handle up to 4 probes. So far after numerous cooks all probes seem to be functioning properly and accurately. I could not be more pleased with this item.

Question on the Tappeque: can you set range alarms for high / low temp alert on one probe for pit monitoring and then the other probes as peak temp alarms for the proteins?

Yes, you can set alarms for min/max temps on all 4 probes. Its amazingly convenient.

Couple of accessories I'd like input on

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