I have read every thread I can find on this and I haven't really seen any good clear answers about what people think is the best one.
seems a lot of people think Polder is bad, but what is good?
thanks
kyle
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A lot of folks on here,and many cookteams use Taylors.
you can get them at Target for around $15 and Amazon will run specials for around $9.
Replacement probes are easy and around $5 from the company.
They are probably all made by the same chinese prisoners.
Most big box stores carry one that will do the job.
you can get them at Target for around $15 and Amazon will run specials for around $9.
Replacement probes are easy and around $5 from the company.
They are probably all made by the same chinese prisoners.
Most big box stores carry one that will do the job.
I have been happy with my $14 Taylor that I got at Wal-Mart... It does the trick.
All I could find at wallyworld the other day was an Accu-Rite.
Accurite will probably be fine.
Yea, I have one Accu-Rite that lasted many years, and I just all of a sudden one day last week started getting wierd readings, so I went looking and bought another newer updated model for $9.99 at our super wally.
Taylor! Never had a bit of trouble & it's gone through H.E. Double Toothpicks!
I use the standard Polder most often for butts/brisket & such.
I have a Thermopen probe thermometer that is unbeatable to get an instant reading from whatever you are cooking. The device is kind of expensive- but, many people think it is worth it!
I have a Thermopen probe thermometer that is unbeatable to get an instant reading from whatever you are cooking. The device is kind of expensive- but, many people think it is worth it!
Bobby Que is right about the Thermapen if you cooking, you need one Thermapen Site (get the Super Fast, Original, top of page)
I have had problems with the Polders and would have to agree with Wheelz on the Taylors being more trouble free. I have had 2 Polders bad out of the box. The Maveric remotes seem pretty reliable also in my book.
Rob
I have had problems with the Polders and would have to agree with Wheelz on the Taylors being more trouble free. I have had 2 Polders bad out of the box. The Maveric remotes seem pretty reliable also in my book.
Rob
Don't you have to open the door and push the thermapen in and check the temp, then close the door back? Don't make much sense to do it that way to me.
Yep! But when that door is open and you're wanting to check the temp in several places or other goodies in the smoker, a Thermapen is a great tool 
Fast and accurate!
Fast and accurate!
Great to see our old friend Bobby Que back again.
Missed hearing from you.
Missed hearing from you.
Thanks, Tom-
I am glad to be back and luring around this great forum.
I am glad to be back and luring around this great forum.
I too keep the door closed as we all should, I just use the thermapen for a quick checks in various places on the meat to check remote thermometer accuracy. Most remotes I have found can be off as much as 5˚ when new, they are just a guide and the thermapen is the rule, always right on.
I believe very strongly if you do not trust your remote thermometer, it is useless!
GLH-
I can see that you have strong opinions on this door thing. I hope you wont bounce me for not completely agreeing with your opinion?
For the most part, I agree with you on this issue, but, I do not feel it is written in stone, especially since newbies may take this as the gospel.
No one advises opening the door out of curiosity just to see how things are going
If you look through the forum and Smokies' Guides you will find posts recommending opening the door mid-way to towards the end of a cook to let the moisture out of the CS in an attempt to get a better bark on your ribs/brisket/butt. etc.
I even deliberately open the door when a cook is going too quickly in order to slow down the finish time a bit. These would be good opportunities to double check the Polder's readings or what ever you are using with a known, quick, accurate probe.
I can see that you have strong opinions on this door thing. I hope you wont bounce me for not completely agreeing with your opinion?
For the most part, I agree with you on this issue, but, I do not feel it is written in stone, especially since newbies may take this as the gospel.
No one advises opening the door out of curiosity just to see how things are going
If you look through the forum and Smokies' Guides you will find posts recommending opening the door mid-way to towards the end of a cook to let the moisture out of the CS in an attempt to get a better bark on your ribs/brisket/butt. etc.
I even deliberately open the door when a cook is going too quickly in order to slow down the finish time a bit. These would be good opportunities to double check the Polder's readings or what ever you are using with a known, quick, accurate probe.
Amazon is again running their $6.99 special on the Taylor thermometer.Taylor Thermometer