thermometer

kalsabor

Newbie

Original poster

May 4, 2014

5

10

Mirabel, Quebec, Canada

• May 4, 2014

• #1

was wondering if it'S better to have 2 thermometer, one for the meat and one for the oven, or just one for the meat as the heat of the oven should eventually get to the meat

might be stupid question but wondering anyhow.

thanx

 

damon555

Smoking Fanatic

Jun 26, 2010

464

35

Middle Tennessee

• May 4, 2014

• #2

I'd much rather know the temp of the smoker at grate level. Then just check the internal temp of the meat from time to time with a probe thermometer. Of course once you get the hang of smoking different sizes of certain meats you know approximately when to check the temps....

For example: Today I smoked a 13 pound pork butt and didn't bother checking the internal temp of the meat for 12 hours because I knew that my pit was maintaining 225 degrees at the grate and it wasn't going to be done any sooner than that.

 

Rafter H BBQ

Epic Pitmaster

OTBS Member

★ Lifetime Premier ★

Jun 18, 2013

12,106

5,584

S.E. Idaho

• May 4, 2014

• #3

Kalsabor said:

was wondering if it'S better to have 2 thermometer, one for the meat and one for the oven, or just one for the meat as the heat of the oven should eventually get to the meat

might be stupid question but wondering anyhow.

thanx

Click to expand...

IMHO, if ya know for a fact your smoker temp (I have a pellet grill & have verified the temp holds) ..... But the therm I bought is a dual probe, one for the meat & one for the smoker temp but the one for smoker temp also works as another probe as well. I bought a Maverick ET-732 & it's great ! I often use it for a dual probe therm.

 

bdskelly

Smoking Guru

OTBS Member

★ Lifetime Premier ★

Feb 3, 2013

5,773

1,726

DFW North Texas

• May 4, 2014

• #4

Kalsabor said:

 
was wondering if it'S better to have 2 thermometer, one for the meat and one for the oven, or just one for the meat as the heat of the oven should eventually get to the meat

might be stupid question but wondering anyhow.

thanx

Click to expand...

Kal Good Evening

I highly recommend that you get dual probe thermometer. You'll have much better control over your cooking when you know the smoker temp and the internal temp of your meat. Knowing those 2 thing will bring your barbecue to the next level and take the guess work out of the equation. 

 Many here (myself included ) use the Maverick unit. 

Hope that helps

Brian

 

kalsabor

Newbie

Original poster

Thread starter

May 4, 2014

5

10

Mirabel, Quebec, Canada

• May 5, 2014

• #5

thanks a lot guys i'll try to get my hands on a  dual probe then. smoker should be up and running next week-end so i'll post some picture, and surely, more question.

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• May 18, 2014

• #6

Here's another toy to have on hand ,

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• oldschoolbbq
• Mar 30, 2013

Thermoworks instant read probe.

Pig Butts for Graduation...6-2-12 001.JPG

• oldschoolbbq
• Mar 30, 2013
• 1

 and the Maverick ET732 < I have two of these and my son has my extra Thermo. probe.

I make a habit of doing a water Boil AND an Icewater check to calibrate my therms. before each cook. I also take out the batteries as another precaution. Good equipment needs good care , these are good equipment.

I keep my Therms. in an Ammo box  for even more protection ; I drop stuff an lot ,LOL.

Have fun and . . .