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Thermometer Question

post #1 of 5
Thread Starter 
I have collected all kinds of thermometers for my pits over there years from mounted somewhere on the pit to probes etc...

On these barrel pits the grate is approx. 10 or so inches down from the rim of the barrel. I would like to periodically get another reading separate from my dual read probe in that area. How well does one of those long probe thermometers used for deep frying turkey, work? Does anyone know if the sensor (for lack of a better term) is located at or around the tip? I don't want to leave it in the pit, just take a reading occasionally through a very small hole drilled in the top.
post #2 of 5
I think the best way to find out is to test it in boiling water. Water boils at 212 degrees. I have tested mine in boiling water and it reads about 3 degrees less. Then I used it in the cold smoker (Outhouse) to monitor temps in it.
Hope this helps.
You might have to isolate it if you can so the at the entry point is not in contact with the smoker. Not sure if it will read temp that high up on the probe. For example. I have drilled a hole twice the size of the probe, cut a potato in half, slide one half onto the probe, slide into smoker, slide other half onto probe pushing it all together nice and tight. It also holds the it in place.
post #3 of 5
Thread Starter 
Thanks... I'm doing that now.
post #4 of 5
Be aware that water boils at differnent temps which depends on altitude. I live at 5200 feet and water boils at 202 degrees.

You can also try the chiil test which is a cup full if ice chips and cold water, you should be right around 32-33 if you can't get the windage for altitude.

Here's some good info: "Atmospheric (air) pressure is 14.7 pounds per square
inch (psi) at sea level; at 5,000 ft altitude, it is 12.28 psi;
and at 10,000 ft, 10.2 psi. The relationship is inverse:
the higher the elevation, the lower the air pressure. At
higher altitudes then, air pressure is less on both leavened
products and the surface of boiling liquids.
As atmospheric pressure decreases, water boils at
lower temperatures. At sea level, it boils at 212
°F while
each 500-ft increase in altitude causes a drop of about 1

in the boiling point. At very high altitudes, boiling water
is relatively “cool.†Since heat, not boiling, cooks
foods at higher altitudes, more time is required for food
to reach the desired internal cooking temperature."
post #5 of 5
Thread Starter 
I did a boiling water test and I'm with in 2 degrees of 212 with the one thermometer. As long as I am within 10 degrees of temperature at the level of where the meat is, I'm happy.
My other thermometers that I use, specifically the dual read prob is tried and proved at this point. I just like to have 2 readings from two different sources. I've just never used a "turkey frying" type long prob thermometer before for bbq-ing.
So far so good. Here's a couple of pics at this point. (clickables)

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