Hey gang, Just bought a remote Weber thermometer. One item on it that has me thinkin is the target temps only go to 180 as the highest. What brands do you all use and what is the temp range? Dj

i use a maverick remote for my fec100.
as i remember it will go to 475+ on the high end but i cant remember what the low end is.
for christmas i got peggy a tru-temp by taylor at target for her to use in her sm150. it goes from 32 on the low end to 392 on the high end which works out great for the sm's heat ranges.
jack

Well, there's lots of brands, but Polder and Maverick seem to be the two top discussed ones.

And there are different thermometers. Mainly we're talking about external/probe thermometers. They have a probe, wire and connect to an external unit.

If yours only goes to 180, won't do you any good in this hobby. It's probably a dial thermometer. You need on, for a CS, that can go up to at least 300.

If I was going to buy today, I'd probably buy:

1. Polder. It's done me well for 4/5 years as I've taken care of them. There are knockoffs that others have success with.

2. Maverick. Lots of good comments in here about the remote version (this month they came out with one with a 300' range). Go for the one with two probe, one to monitor smoker temp and one to monitor meat temp.

3. Instant read thermometer. They're expensive, but I highly recommend my Thermapen. It's an instant read that is certified accurate and it does great. I've also got about 10 or so instant read that are dial or electronic that aren't bad. I use the probe type to test temp and to test for tenderness of the meat.

Do a search on "polder" "maverick" or "thermapen" for more comments. I did a search for "thermometers" and returned 210 hits, so I'd do the more specific search.

Russ

I haven't tried these yet.. I'd like a dual probe.. but I already have a Taylor digital.. made by Taylor Instruments.. a good company.. These are sold for about $15 @ Target and other places. I'll probably just buy a second one rather than going to a dual probe.. that way, if one goes out.. I'll have a backup.. and an analog long stemmed thermometer that I am currently using for the temp inside the box.

To add to the above,
Taylors have worked well.

Common at Target.

The Pyrex have the seal at the probe/ cable junction.

BedBath,Linens & Things,assorted cooking stores have them.

We have given them to lots of relatives and friends,so we have them to use -when we visit.

They have been fine a couple years.

Sorry I wasn't more specific. Mine is digital and a remote unit. BUT it has preset temps for Turkey, Beef, Pork, and the highest one you can set is Turkey , well done, 180 degrees. It is cool as it works well for the distance I have from my smoker to my apartment, but the 180 doesn't work well. It was bought at Target and is a Weber. I will look for a Polder. Thanks.

I like just sticking a thermometer into the meat and watching the temp. rise. We'll see how I do with this fancy thing Jack got me. I am so low-tech! I think I like low-tech to get away from what I do all day. I like the idea of the thermapens however, I think those would be a dream. You can even go in between ribs with them I've heard.
Next, they'll have a remote thermapen. Or maybe it is already available!
Peggy

Peggy,
I put the pork butts in one morning just before work. The advantage to this for me is work is on the 1st floor, home on 2nd floor. So I was able to place the remote thermom on the counter at work and watch it all day. I too like lo-tech. These new cell phones with cameras and games and internet are too much. JUST GIVE ME A PHONE! I am going to read again the instructions for my Weber thermom to see if it has a setting to go higher than 180. Dj

I use a CDN. My Pop has a polder. The CDN is slightly larger physically w/ slightly larger read out as well.
The lead on the CDN is more heavy duty.
The CDN has an oven monitoring feature for when you just stick the lead in the oven/ smoker. It will read the min. and max. temps reached since the lst memory clear. Usefull when trying to figure out performance. I dont know if newer Polders have that, but my Pops doesnt.
If I'm correct they are all pretty much made in China.

Yep, most are made by the same group of chinese prisoners.

I interchange the probes among three brands.

If all else fails, read the directions! I read the directions to find out the Weber brand does read to 462 degrees F. And there is a tiny reset button inside the battery comp. that will reset it when it goes funky. So I'm keepin it! Dj

The Polder we use will let me put the thermometer end of the probe through the top vent hole in the CS from the inside. It makes it easy for us to set the smoke session into action by just pushing the probe end into the meat while the rack is pulled half way out and the thermometer set and ready. Like Smokin, had mine for five years and it only cost in the $20s.

Hey!
I just thought of something. This thread is proof that real men do ask directions and do read instructions. I'm so proud of all of you.
Sorry, couldn't help meself
Peggy

quote:

Originally posted by 2greyhounds:
[qb] Hey!
I just thought of something. This thread is proof that real men do ask directions and do read instructions. I'm so proud of all of you.
Sorry, couldn't help meself
Peggy [/qb]

AARRRRGGGGHHHH !!!! She found us out.. cover blown.

OK, In defense of all men. I only read the directions AFTER I took the dang thing back to Target and exchanged it for a new one, complaining that it stopped displaying the temp of the meat! (grunt, grunt, grunt) Dj