I'm new an learning but have a Radio Shack prodder they don't last after 3 uses they quit receiving a signal. Taken them back on my 2nd one am I doing something wrong???
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I have no personal experience with them,but hear others refer to them as disposable units.
They work real well if you know how to use them properly. First take the probe and insert it in the meat, when you can pull the probe out easily, then it is done. Second, take the main unit and place it under the short leg of the cooker to keep it from wobbling.
Seriously, IMHO, you are shorting yourself by relying on these gizmos. I have a drawer full of old Polders that don't work anymore. As a novice cooker you need to be learning the characteristics of the meats you are cooking and learning how to tell if they are done by more traditional methods. I was at a cookoff this summer and my neighbor was cooking on a couple of Smokey Mountains, each cooker had a minimum of 6 cables running out of them.
Seriously, IMHO, you are shorting yourself by relying on these gizmos. I have a drawer full of old Polders that don't work anymore. As a novice cooker you need to be learning the characteristics of the meats you are cooking and learning how to tell if they are done by more traditional methods. I was at a cookoff this summer and my neighbor was cooking on a couple of Smokey Mountains, each cooker had a minimum of 6 cables running out of them.
Good to see you in the forum, how's the smoker?
Funny about all the wires, see that many, many times.
Well, I'm going to take the opposite sort of.
I've seen a lot of newbies on this forum over the years that without an idea of temp, wouldn't know where to start. When you don't know how to tell if something is done, like ribs and how far the meat is pulling back from the ends or what "done" really means, then a temp probe is a help.
I think the challenge is how to take all this experience that is "visual" and convert it to text for the newbies to understand. If they could just spend one smoke in person, they would certainly learn a lot.
What I would agree however is that too many people rely solely on them as the answer and then wonder about the results. The finishing temp is just a gauge, but not the deciding factor. For example, I've cooked turkey to 160 and it was dry, not normally, but it does happen.
It's a fine blend between science (finishing temp) and art (when is it done).
Funny about all the wires, see that many, many times.
Well, I'm going to take the opposite sort of.
I've seen a lot of newbies on this forum over the years that without an idea of temp, wouldn't know where to start. When you don't know how to tell if something is done, like ribs and how far the meat is pulling back from the ends or what "done" really means, then a temp probe is a help.
I think the challenge is how to take all this experience that is "visual" and convert it to text for the newbies to understand. If they could just spend one smoke in person, they would certainly learn a lot.
What I would agree however is that too many people rely solely on them as the answer and then wonder about the results. The finishing temp is just a gauge, but not the deciding factor. For example, I've cooked turkey to 160 and it was dry, not normally, but it does happen.
It's a fine blend between science (finishing temp) and art (when is it done).
i've had one remote unit that's lasted for several years and still going strong...
are you talking about a probe unit that is wired to the electronic box only, or a remote that has a second unit that picks up the signal from a distance. I assume the latter. if it doesn't pick up the signal on the remote, that's an electronic issue.
if you're having trouble with the probe/wire/main unit, that could be something different. there have been several discussions about water getting into where the metal probe meets the cable, causing the unit to go wacky. people talk about boiling the probe/wire in oil, thereby forcing the water out. then they actually work. which problem are you having?
are you talking about a probe unit that is wired to the electronic box only, or a remote that has a second unit that picks up the signal from a distance. I assume the latter. if it doesn't pick up the signal on the remote, that's an electronic issue.
if you're having trouble with the probe/wire/main unit, that could be something different. there have been several discussions about water getting into where the metal probe meets the cable, causing the unit to go wacky. people talk about boiling the probe/wire in oil, thereby forcing the water out. then they actually work. which problem are you having?
It’s no secrete that experience is the key to good tasting as well as good looking BBQ. But experience is as individual as people are. I use a temperature probe for everything I cook and my method of telling when it’s done is this. When the internal temp reaches a threshold that I have established through “experience” I pull the probe out for a couple of reasons one is to see how easily it pulls out and the other is I place the probe under my nose and smell it. I have learned through “experience” when the meat is done to my satisfaction it smells terrific and the probe pulls out easily. And usually these two things run hand in hand, if not, I cook it just a little longer and repeat the process until its perfect. Try it you can smell the difference.
With the help of a Cookshack smoker and what my experience has taught me people rave about my BBQ. A good testimony to your BBQ skill is unsolicited raves.
Come on lets hear more personal experiences.
Best of luck,
Roger / RDB
With the help of a Cookshack smoker and what my experience has taught me people rave about my BBQ. A good testimony to your BBQ skill is unsolicited raves.
Come on lets hear more personal experiences.
Best of luck,
Roger / RDB
I erronously posted this to another thread on this forum, but here's my take on thermometers:
I would advise a new Cookshack user to use a wired probe thermometer, and a basic probe dial thermometer. You can pick a target temperature to hit with the wired digital probe, and not open the door until you reach that temp. When you hit that temp on the wired, use the basic dial probe therm to check the meat. Use the probe to test for tenderness. If it slides into and out of the cut easily, the meat is getting to the done or tender stage. For a new user, the reading on the probe can serve as a guide for future cooks, providing you take Smokin's advice and keep a journal. The reason I suggest the wired remote thermomter is that many folks feel the need to "check" on the meat being cooked. This can get excessive, and everytime you open that CS door, you increase your cook time and release humidity that keeps your meat moist.
As for the wireless units' reliability, I don't know. I use a wired model, with the Pyrex name. I would imagine that the name brand isn't so important, there is probably one factory overseas that makes these things, and the companies stamp their names on them. We use ours for cooking chicken breasts in a smallish commercial Cookshack. I think it's a model 70, but would not swear to it. Anyway, we've been using the wired therm for about 8 months now, and have had one probe fail. This is using it every single day. FWIW, it WAS the probe that failed. I bought a whole new unit 'cause I didn't want to mess around looking for replacement probes, and the old control unit worked fine with the new probe.
I would advise a new Cookshack user to use a wired probe thermometer, and a basic probe dial thermometer. You can pick a target temperature to hit with the wired digital probe, and not open the door until you reach that temp. When you hit that temp on the wired, use the basic dial probe therm to check the meat. Use the probe to test for tenderness. If it slides into and out of the cut easily, the meat is getting to the done or tender stage. For a new user, the reading on the probe can serve as a guide for future cooks, providing you take Smokin's advice and keep a journal. The reason I suggest the wired remote thermomter is that many folks feel the need to "check" on the meat being cooked. This can get excessive, and everytime you open that CS door, you increase your cook time and release humidity that keeps your meat moist.
As for the wireless units' reliability, I don't know. I use a wired model, with the Pyrex name. I would imagine that the name brand isn't so important, there is probably one factory overseas that makes these things, and the companies stamp their names on them. We use ours for cooking chicken breasts in a smallish commercial Cookshack. I think it's a model 70, but would not swear to it. Anyway, we've been using the wired therm for about 8 months now, and have had one probe fail. This is using it every single day. FWIW, it WAS the probe that failed. I bought a whole new unit 'cause I didn't want to mess around looking for replacement probes, and the old control unit worked fine with the new probe.
I don't trust my Polder unit with remote probe at all. I did a prime rib Sunday morning and with the Smokette temp. set to 250, the Polder read 151 degrees in about an hour and 45 minutes. The probe was stuck right smack dab in the middle of the large end. (a whole prime rib roast was cut in half) 
Thanks to every one who has replied. I have given up on my Radio Shack prodder. Radio Shack manger has been great through this all too. I'm learning. Thanks again.
okgary
okgary