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wireless digital thermometer

Unknown
Unknown
edited November -0001 in EggHead Forum
Looking into purchasing one for use with my Egg. Any suggestions would be appreciated.[p]I was looking at the Weber model?[p]Thanks,[p]Scott
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Comments

  • Unknown
    Unknown
    gscottn,
    I have the Weber STYLE remote one. It works well.
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  • Morro Bay Rich
    Morro Bay Rich Posts: 2,227
    gscottn,
    I have the Weber model and it has worked flawlessly for the last 4 yrs. Bought it at Home Depot for $20.
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  • RRP
    RRP Posts: 26,454
    gscottn,
    I along with other eggers am happy with the dual probe Maverick ET-73 which allows you to monitor meat temp and grate temp from a distance. They also mfg the exact same devices for Sharper Image and charge many dollars more. As for the Weber I'm not familiar, but if one could study the pedigree of all on the market they supposedly all come out of the same two plants overseas! But you know the idea - marketing sells the product!
    Re-gasketing the USA one yard at a time 
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  • KS Cheryl
    KS Cheryl Posts: 71
    gscottn,
    I have the Maverick ET-73 and love it. I did my first overnite and it worked great. I'll I had to do was just push the light check that temp was still ok and back to sleep. Of course it would have let me know if meat went to high or egg to high or to low. Cheryl
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  • Thermal Mass
    Thermal Mass Posts: 31
    I have the Weber remote probe, and while it works just fine, and shows the preset end temp as well as the current probe temp, I do have a few issues with it:
    It can only be used with its presets, in that if you are roasting a rib roast, you can select rare (135), medium (145), or well done. If doing poultry, you can only select the well-done option of 170, or something like that. When the probe senses a temperature within 5 degrees of your preset, it gives a beep. When it hits the preset temp, it beeps regularly. [p]This works well and is enjoyable to use. However, it is not good for low-and-slow. I did a Boston Butt a week ago, and in order to use the Weber, you must use the meat selector that has the highest preset temp - the turkey setting, which goes off at 180. Now it takes a butt a while to get up to 195 from 180, and the beeping Weber starts to become more a nagging in-law rather than a bbq helper after a few minutes of that.[p]While this does not mean that I plan to replace my Weber probe anytime soon, if I had this knowledge prior to purchase, I would have gone with a model that allowed the user to set the desired end temp rather than have to choose a preset.[p]Mark

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  • Unknown
    Unknown
    Thermal Mass,
    That's what I have. I won it in a raffle and haven't used it on a low n slow. Thanks for providing this info.
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