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Best Meat Thermometer...

post #1 of 5
Thread Starter 

Just joined, as my wife just purchased me a Weber Smokey Mountain smoker for my 30th b-day!

 

Looking forward to my first 'smoke', but had a couple questions...

 

1.  Should I do an initial smoke without meat?  How long should I run it if I do?

 

2.  What is the best basic meat Thermometer (30$ and under)?

 

3.  What is the best bluetooth meat Thermometer?  (So far I am looking to get the iGrill 2 as it brings some excellent stats to your phone - I love stats!)

 

Thanks in advance!

post #2 of 5
Quote:
Originally Posted by Tunah View Post
 

Just joined, as my wife just purchased me a Weber Smokey Mountain smoker for my 30th b-day!

 

Looking forward to my first 'smoke', but had a couple questions...

 

1.  Should I do an initial smoke without meat?  How long should I run it if I do? - Fill it with the amount of wood and charcoal you would use for a normal cook, fire it up, and let it run for a while (couple of hours), then open it up, spray down the interior with Pam, close it up and let it finish burning out.  All seasoned and ready to smoke.

 

2.  What is the best basic meat Thermometer (30$ and under)? -  Hmm, gonna be tough at 30 bucks or less...  Look here: http://www.maverickhousewares.com/digital-remote-bbq-thermometers/

 

I'd recommend saving up and getting a Thermapen, almost instant read, very accurate, and good quality.

 

3.  What is the best bluetooth meat Thermometer?  (So far I am looking to get the iGrill 2 as it brings some excellent stats to your phone - I love stats!) - I have the original iGrill and like it.  I've heard good things about the 2 and also the mini as well.

 

Thanks in advance!

Comments above...

post #3 of 5
Welcome from SC. It's good to have you on this great site. Good advice from CrankyBuzzard on the therms. The WSM is a good way to get your feet wet and cook some good meat.

Good luck and good smokin', Joe.
post #4 of 5
Thread Starter 
Thanks for the responses! One question... Why the Pam? What does it do?
post #5 of 5
Pam or some other spray cooking oil will help to seal the pores of the steel and also keep down rust. The slick finish in the CC will help with a good clean cook with no soot or creosote clinging to the steel.
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