Due to my inability to use the forum, I messed up the first poll and asked the moderators to remove it. Afterward, I figured out how to correct my errors and did so; but I forgot to post again to the mods. It was pulled as I had asked. It's good to know that we can have our mistakes corrected. Thank you.
Now, however, I'm reposting the poll.
I listed all the types I know of but I deleted the single vote for both remote and instant read probes. I could have listed all sorts of combinations but that is the one that makes most sense to me if using multiple types.
Please vote and then post a description of your thermometers . . . types, brands, model numbers etc. This type of thread might be useful to those considering their first purchase and those considering upgrading.
Here's what I use:
Types: Remote, instant-read, in-smoker oven, gauge through the lid of Weber OTG (user installed) and through the wall of the mini-WSM
Brands and Model Numbers:
Maverick ET-73 - Dual remote probes measure smoker oven temperature and meat temperature. Electronics allow for setting alarm thresholds for temperatures of both oven and meat. Instructions are easy to understand but you need to read them to get it right; their use is not intuitive (at least for me) without reading the instructions. Works as advertised. Readings calibrate with other thermometers but I haven't done the ice water and boiling water tests. I learned from Maverick that the probes and cables can be damaged if used at high temperature. Read the instructions before you damage yours (like using it when grilling and DAMHIKT).
ET-901 - Single remote probe measures meat temperature. Easy to use. It speaks to you when it nears your preset IT telling you that the meat is 'almost done' then it tells you that 'it is done'. Although I haven't tried, I wouldn't be surprised if it called you names if you burned up a piece of meat (just kidding)
(have to get back to you on the brands and models of the others)
If we get enough participation, I'll try to compile the information into some sort of table for future reference. I'm gonna set the expiration of the poll at August 31 to give the questions enough time to be see by as many as possible.
Thanks,
rh
Now, however, I'm reposting the poll.
I listed all the types I know of but I deleted the single vote for both remote and instant read probes. I could have listed all sorts of combinations but that is the one that makes most sense to me if using multiple types.
Please vote and then post a description of your thermometers . . . types, brands, model numbers etc. This type of thread might be useful to those considering their first purchase and those considering upgrading.
Here's what I use:
Types: Remote, instant-read, in-smoker oven, gauge through the lid of Weber OTG (user installed) and through the wall of the mini-WSM
Brands and Model Numbers:
Maverick ET-73 - Dual remote probes measure smoker oven temperature and meat temperature. Electronics allow for setting alarm thresholds for temperatures of both oven and meat. Instructions are easy to understand but you need to read them to get it right; their use is not intuitive (at least for me) without reading the instructions. Works as advertised. Readings calibrate with other thermometers but I haven't done the ice water and boiling water tests. I learned from Maverick that the probes and cables can be damaged if used at high temperature. Read the instructions before you damage yours (like using it when grilling and DAMHIKT).
ET-901 - Single remote probe measures meat temperature. Easy to use. It speaks to you when it nears your preset IT telling you that the meat is 'almost done' then it tells you that 'it is done'. Although I haven't tried, I wouldn't be surprised if it called you names if you burned up a piece of meat (just kidding)
(have to get back to you on the brands and models of the others)
If we get enough participation, I'll try to compile the information into some sort of table for future reference. I'm gonna set the expiration of the poll at August 31 to give the questions enough time to be see by as many as possible.
Thanks,
rh
