Thermometer question

you just have to run the cable on the probe down throgh the smoke hole in the top and stick the probe in the meat.

tallboy,
since you are using taylors here is a little trick that i use with them since you can not calibrate them.
in one container make an ice water solution and on the stove have boiling water.
put your probe into the ice water and stir it around. readout should say 32f. now put the probe in the boiling water and readout should go to 212f.
what i do is if the readout is off on the hot side i take a sharpie and write the discrepancy right on the readout panel.
example readout shows 200f i write -12 on my panel.
sures saves a lot of problems when the meat is cooking.
hope it helps some
and glad you got a cookshack
keep us posted on how you are doing
jack

Jack has a great tip.

For what it is worth,our Taylors have been very durable and accurate.

I have had more luck with Taylor probes than Polder. Just can't get a polder(dual probe) to last more than 2 cooks.

Ray

rt64,
me too
i really liked the fun of having a remote maverick but to be honest the taylors are cheap, work well and last.
i use them to monitor my refrigerator and freezer temps which really made an impression on my health inspector. i also use them to monitor interior pit temps on both my fec and peggy's sm150.
for what they do and how well they do it 16 bucks is a bargin and i have had only one that was off in calibration.
jack

Tallboy; Being your learnin thermometer stuff, here's somthin. I use 2 pyrex's for my 008. Was gettin way different readings all the time. Went through the usual drill, batteries, probes, etc. Found notin wrong with notin. Well after cleaning the exterior of the smoker one day I put the thermometers back on the little ledge above the the control knob instead of on the surface where the vent is. Did a dry run,heat no meat,and Bingo, they were in lock step!! Guess those little diodies and transisters and such don't like the heat. Good luck with your new 09!! you'll love it

Where can I get one of these Taylor thermometers?

target has them for around 16 bucks

Haven't been using thermometers for the past several years. Well...other than an instant-read meat thermometer...

Now that I'll be heading down the competition path, I may want to get serious again! Polers were getting expensive considering I didn't have much luck with them lasting very long. Either the display would go all funky, or it would just die altogether, or...

Smokin'Joe; I've been using my pyrex's for over a year now, at least once a week. Except for the glitch mentioned above, no problems. Bed Bath and Beyond, 20 bucks.

Joe,

If you're going to compete, get a Thermopen.

As for others, make sure you "seal" up the joint where the probe and the metal wire meat. My thinking says 100% of the failures are because water gets into the probe, into the contact and prevents it from working. I've had one probe fail on me in 5 years. I just take care of them, treat them like scientific instruments and keep them clear and water free. Boil them in oil to revive them.

~SmokinOkie

I have a couple questions about this subject. Would you use some kind of tape to seal it? Also, when you're boiling the probe in oil, are you being sure not to get the plug in the oil? In the last year I've had a Pyrex and a Taylor go bad on me. I suspect they got moisture or something in them because the temperature would get stuck on 165 degrees or something like that and it would just stay on that temp as soon as I turned it on. I have a Maverick now and want to make it last.

The plug does not go in the oil.

Be sure the oil is deep enough to cover the probe and the junction to the wire.

The rest of the wire is not a problem.

If the junction is slightly higher,you can see the moisture bubble out of it.

The shrink seal,or gasket seal will seal up the junction of the cable and the metal probe.

I finally lost a 7 year old remote,dropped on pavement too many times,rained on for hours,sat in Fl sun all day,overheated by a cooker,etc.

I guess it was worth the $5.

Tom pretty well covered it.

The idea is to get the oil hot enough that it will force the water out (as the water boils) so probably something in the 300 degree range.

The probe and the "crimp seal" where the cable goes in is the spot that needs to be submerged so oil can get in.

Use tongs and shake it a few times while it cooks.

Look for a way to seal the hole, I just use high temp shrink tubing.

The folks that make TruTemps must be reading this board. The two Trutemp remotes I just bought at Target already had the joint between the probe and the wire sealed with a clear, plastic tubing.

Knew we should have patented that idea