thermometers

AZSmoker, You shold look for a remote thermometer usually referred sa a "Podler" type. You are able to run the probe either thru the top vent hole or the door so you can monitor the meat temp without opening the door. Everytime yo open the door, you are letting out the heat and increasing your cooktime by about 20 - 30 minutes. They can also be used to measure the oven temp if desired.

I've used a Podler and a Taylor and both seem to work the same for me.


Thermometer

He about covered it.

I'd try any big chain store.
Wally's,Targert,Lowe's,Bed,Bath&Beyond,etc.

I got a feelin'the same chinese prisoners make most of them,and I interchange with whatever I pick up.

Polder,Taylor,Accurite,Sunbeam,Pyrex,and several more.

I like those that have an off switch,it might save some battery.

Kitchens etc, and linnens & things too.

Also, you may have to straighten out the probe a little to get it through the top. I wouldn't put it through the door. Also, the top nut and bolt inside come off.

on a side note, I put the bolt in the reverse direction(inside out) and add a pipe fitting with a hose to direct the smoke into a box for better cold smoking.

Here's ya a link that will show you a bunch of meat thermometers. http://www.barbecue-store.com/meatthermometers.htm

Good Luck!

I bought a unit from Sharper Image. It's a "radio signal" type w/ one unit (probe in meat/wire through top vent hole) sitting on my 009 in the garage, sending a signal to the hand-held in my kitchen. Signal distance is pretty good- ~70 feet in my case. Tested stated temp for accuracy in boiling water and found it to be pretty close. All in all, satisfactory. Can't remember the price but think it was ~$65-70.

AZ, have you bought one yet?

I'm curious, not about the Thermometer you use, but the details of your first cook. Unless it was a 12 lb butt, it shouldn't take 17 hours. Could be other issues like extension cords etc.

When you get your new therm. turn the Smoker on to 250 and let it go for an hour. Then put the probe through a potato (just to hold it up off the grates) leaving the tip of the probe poking out the other side so the tip is exposed to the internal smoker air temp.

What does that read compare to your smoker temp setting? an Remember, it will fluctuate up and down over a period of time, so go for the average.

Smokin'

Hi!... I'm a newbie too, but I've had some great advice from Smokin' & Tom. I bought a Polder that reads both internal oven temp and meat temp and it drives me crazy to see the internal oven temp fluctuations. My suggestion, for what it's worth, is to buy a thermo from the suggested list WITHOUT THE INTERNAL OVEN TEMP READOUT! It'll drive you crazy too! After all, you're cooking to an internal meat temp, low & slow, and probably following a recipe, so who needs the aggrevation and the distraction for hours worrying about internal oven temp. When I raised the same question, either Tom or Smoken' told me essentialy to set it and forget it (internal oven temp fluctuations) and cook to the internal temp that you want. The oven is designed to work that way! It works for me! I did check the calibration on my Polder in ice water though, just to make sure. I didn't check it in boiling water because I live at 5000' plus and was too damned lazy to calculate the boiling point of water at this altitude.
Bill H

quote:

Originally posted by SmokinOkie:
[qb]AZ, have you bought one yet?

I'm curious, not about the Thermometer you use, but the details of your first cook. Unless it was a 12 lb butt, it shouldn't take 17 hours. Could be other issues like extension cords etc.

When you get your new therm. turn the Smoker on to 250 and let it go for an hour. Then put the probe through a potato (just to hold it up off the grates) leaving the tip of the probe poking out the other side so the tip is exposed to the internal smoker air temp.

What does that read compare to your smoker temp setting? an Remember, it will fluctuate up and down over a period of time, so go for the average.

Smokin'[/qb]

ya, I did. It is a Redi-Chek Maverik Remote Smoker Thermometer. Seems to work pretty accurite. I don't know why or what the problem was with the butt I did, but it turned out OK. I'll post next time I do one and report on how it turns out. Thanks to all and your replies as well as advice. I appreciate it all.
Gil

Just ordered one of those groovy little Polder thermometers with the probe and alarm and all that. $19.95 at candochefs.com. $4-something for priority mail shipping.(3 days) Is that a good deal? I figured it is prety much a necessity.

The way I see it, If it registers the temp accurite, or at least close, it's a good deal. Yessiree.

Just got it today. Can't wait to use it on a big beef roast. Maybe prime rib. 145 oughta do it!

If you're going to do Prime Rib, do you like it "well done". The 145 might be a little high.

We shoot for medium rare and take it out at 125 or so. It will continue to cook another 5 or more degrees before setting and search the archives, there's some great prime rib recipes and successes.

Smokin'

OK Okie. I thought 140 was medium rare. Yes I do search through the achives about everything. This forum is the bomb! Loads of info.

quote:

Originally posted by GLH:
[QB]I thought 140 was medium rare.[QB]

It's always funny, but looking through a bunch of cookbooks, rare can be anything from 125 to 145... there's always some confusion isn't there

I know what you mean Okie. The wife and I always roll our eyes at one another when we're sitting at a restaurant and hear someone order prime rib well done. I believe the cut was meant to be served medium rare or at least 'pink but warm'.