Meat Thermometer

RGBHV · May 2009

I purchased a weber style digital thermometer last summer and it worked like a charm. This season it's acting up and weber support hasn't responded to my e-mails.

I've looked at the thermapen as many people on the forum have recommended it. But doesn't this mean that I have to keep opening the lid?

I like the idea of having the probe in the meat while monitoring remotely.

I see many posts from eggers using different products - most of which I admit I don't know enough about, I'm not sure what the price point is, whether it's worth investing in, or if my cooks are complex enough to require that kind of technology. (stoker, guru, DIGI Q, etc.)

Thoughts, comments, recommendations?

Michael

Unknown · May 2009

Just get the Thermopen. You won't be sorry.

Yes, you have to open the lid, but for a lot less time than it takes people to waste time basting. And lots of people waste time and heat opening the lid to baste.

gdenby · May 2009

For a remote set-up, I've got an Maverick, I forget which model, but it has 2 probes, one for the meat, one for the grate, and about a 40' wireless range. I use just the grate probe, and wake myself up every few hours just to take a look at the temp. It does have alarms, and such, but I've never needed one.

I haven't needed the production assurance that a stoker, etc. provides. For the occassional brisket or butt I do, just paying a little attention to the fire works for me.

The therma-pen has become indispensable. It allows a quick check for everything. Are the 'taters done? Is the water for the yeast starter too hot. Is everyplace around the chicken to temperature? Its one of the best purchases I've made.

Meat Thermometer

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