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9 replies

some like it hot, others just want to know when it is done.

FM Former Member
Ok, I have read the archives until my eyes are blurry and can't find what kind of remote thermostat an apprentice, on probation, assistant to the assistant, newbie, being delivered on 8-14 owner of a 008 should buy.

It sounds like the pro jocks have it down and just use a Thermapen but, I don't want to be opening the door all the time until I get signed off to smoke solo. I have read about Polders, Taylor, Maverick, and the like.
It appears that "you" either hate em or love em. They either last 5 years or 5 hours. Can spray your Q with apple juice and no problems or if you do it will short out the probes.

I now understand the internal temp is the key to great Q and to ignore all cooking times, keep good notes, all animals are different and most of all its done when its done.

My Q to be environment will be on a semi enclosed deck (glass roof, screened walls) so a hard wire or remote sensor should both be fine.

Thanks to all of you...I feel the love...for having such a great forum.
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FM Former Member
I have had great success with AcuRite (Chaney is the MFG) thermometers. I have three of THESE with no problems to speak of. I especially like the magnetic back feature. The units are able to secure themselves to the grill/smoker (on cool spots, of course). Then again, I've never had a fancy-pants polder or taylor so I may not know what I'm missing.
FM Former Member
Hi Cowboy,

Well, truth be told it probably really doesn't matter which brand name you purchase as far as the Polder types go. So far I haven't seen one that wasn't made in China. IMHO there's not much difference between them. Kinda like the same book, different cover deal.

Like you said........you'll either get 1 that lasts 5 years or only 5 hours. Heck, you could 2 of the same thermometers at the same time and 1 will be a 5 hour model and the other a 5 year model.

That said, it does seem like, here on the forum, the actual Polder brand has been more prone to failure. I can't say. I've never owned one.

They are, for the most part all under $30.00. So they are disposable electronics destined to disapoint you somewhere down the road.
FM Former Member
Cowboy, congratulations on your new hobby. You will be miles ahead because you have read the archives and should have an understanding of just what an inexact "science" this is.

I have a Polder that is an "inside use only" for the oven that I have had for years with no problem. For the Smokette I use a Taylor or a Pyrex but neither have the remote function. The smoker is just outside my back sliding glass door so I set the thermometer temp gauge on top of the Smokette so I can see it from inside the house and all I have to do is walk by and look every so often. Eliminates all the problems some seem to have with the remote part.

At Wal-Mart today I saw some Sunbeam probes for under $14. I would say just pick one, try it and if it works for you stay with that brand if you buy a second one, if not, try a different one. I really does seem to be hit-or-miss with these things. Good luck with your first smoke.
FM Former Member
Welcome Cowboy Q and JustADude! I hope you both enjoy the time you spend here.

You definitely want to go with one brand or other of remote probe. The probe wire goes down through the smoke hole so that you do not need to open the door until the meat is done to your desired temp. I have had a 7.5 pound shoulder in my 008 since 7:45 am on 200* and at midnight it was 165*. Just imagine if I opened the door every hour or 2 to check the temp with a thermapen! I will crank it up to 250* in the morning around 9 am and it will get to 205* in a hurry. Also, the 008 is a moist cooker. It is so well insulated that the moisture stays in the smoker and in the meat, so no need to spray with AJ or baste. Just rub, insert probe, cook to temp. Hope this helps, and congrats on your very wise purchase!
FM Former Member
Cowboy,

These post are very helpful. I have a Polder which I seldom use anymore for the AmeriQue has it's own probe. When I did use the Polder it was outside, but during bad weather I made a tent with foil and tape to keep it out of the rain. I used it faithfully with the door closed until the Polder says it was ready. The exception is when smoking spareribs.

With spareribs I use a set time and a periodic check to see if the meat on the ribs are shrinking up the bone and also feel with a twist of the bone that should release some of the meat.

smokemullet

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