OK been smokn for 40 years but

Former Member

This is new have a 025

Now know that meat temp is important.

What is the most reliable remote meat themometer

I always have had some water in my smokers of 30 years ago. I do know there is some air circulation in the smoker bottom to top

I have done ribs 220 fro 5 hours Outstanding and moist.

Did a 10lb wild boar fresh ham outstanding and moist but only did it for 15 hours at 205for 12for 3 -210 just for saftey sake. I have been readind all the forums but need some advice on remote sensors Taylor vs lem vs maverick I realize that the flat of the briskets are an issue so are 2 probes better than one.

Seems a little to scientific

I have been in contact with Karen at Cookshack she is super but I think my next purchase must be a remote temp sensor.

9/6/104:34 PM

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maxqMember

I've probably purchased a dozen+ digital probe thermometers in the past 10 years. My best luck has been with a Taylor 1470N. You can find replacement probes for them, which you'll need...sooner or later.

You might also want to check THIS topic down in the "Thermometer" forum. It's not a remote but a lot of the competition cooks use them for accuracy and it also serves as a way of determining meat tenderness via the needle like probe.

9/6/104:59 PM

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cal 2Member

I'm with Max on the cheap Taylor probes, my last ones was $15 at Targets. One is all that is needed in a flat, because you only use it to tell when it's time to check for doneness.

Make sure you check any new probe for accuracy, you know, they are made in China, oh well.

9/6/108:38 PM

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tomMember

The nice thing about the inexpensive ones is they are probably all made by the same chinese prisoners.

Most of the probes will interchange between units and you can bank on a couple degrees inaccuracy.

They are just an reminder to check ready,anyway.

Nice thing about cheap is if you drive over it,drop in dishwater,leave in the other truck-you just drive by a box store and pick one up.

9/7/107:16 AM

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Former Member

Technology isn't all bad, been smokin' about the same amount of time, pretty much since the 60's.

A remote probe helps you by checking on the internal temp of the smoker as well as the meat all WITHOUT opening the door.

If you open the door to check, you're letting heat out (if' you lookin' you're not cookin') and you WILL extend the cooking time.

You don't have to have one, but it makes it easier.

If you don't get one, every time you open the door you need to compensate for the total cooking time by adding time (depends on how long the door is open)

9/7/108:16 AM

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