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Multiple probes or a Thermapen

post #1 of 7
Thread Starter 

My question is, what do you guys do for multiple meats, do you consider several thermometers with probes or do you go for the Thermapen.  Here is what I was thinking.  So far I have typically done only tow types of meat in one smoke, one is always ribs.  The ribs I do 3-2-1 and probe the other meat with my Maverick.  Of course things like beans and ABTs are just a time and sight kind of cook.  Now I'm thinking some poultry, ribs and some pork butts.  I know the poultry will finish first so I thought about putting the Maverick in the chicken and moving it to the butts after the chicken comes off?  Or ........ break down and get another Maverick giving me a BBQ temp and three separate meat temp capabilities?  Or ....... the Thermapen and open the cooker to check?  Something else?  Let me know your thoughts .....  Thanks!

Don

post #2 of 7
I got a Thermapen for Christmas and love the heck out of it. I did use the maverick for pork butt and long smokes, so you dont have to many pokes in the meat from the thermapen, and I dont have to keep checking on it. But it is one handy tool to have. I use it on everything else thats a quicker smoke. BTW my probe on the maverick stopped reading temps so now im fully using my Thermapen.
post #3 of 7

I have/had 15 digital meat thermometers I now use one to monitor smoker temp and my thermapen to check internal temps and it sure is a lot easier. It's nice not to have the probes, wires, and units to deal with when doing large smokes

post #4 of 7

I have 3  Maverick I use during the smoke then use my Thermapen to make sure its at the temp I want before taking the meat off.

post #5 of 7

Yup to all the above. 

post #6 of 7

I have two Maverick dual probes and a Taylor single probe digital...plus a cheapo Thermopen knockoff.  

 

Red

post #7 of 7
I have a Mav ET-732 dual probe and then picked up a Thermo pop. That little Thermo pop is new by the makers of Thermo pen and so far been really impressed by it. WHB
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