Need a thermometer for new smoker

[illini]

Have never heard of anyone who says the digital controller on the MES is inacurate. That being said all you need is one or two meat probes for the meat itself. Run the wire down the top vent into the chicken or butt etc and that will tell you when to pull the meat out of the smoker at the internal temperature you are cooking to. Then proceed to the next step which is resting in a cooler or whatever is on the agenda.

Most all units are effective but you need to check the smoker now and then for adding wood so the hard wired units are best for me.

The temperature inside your smoker is readily available by looking at the digital controller that is part of your unit that you bought

 

[johnnie2130]

Does this model have two probes or one? It doesn't say online.

 

[fatback joe]

The ET-73 has two probes, one for meat and one for the rack.

 

[johnnie2130]

This shows this as being $79.

 

[walking dude]

the cooking temp is the temp you want your unit to run at...........the finish temp is the temp of the MEAT...........you smoke at 225 in your unit.....and take the meat off when the MEAT reaches the temp you want your meat to be at..........for example........your run your mes, or gosm, or snp, whatever......at 225.........stick your meat probe in the meat......and when the meat reaches, say 170 for a turkey, you pull the turkey off the smoker.......170 is the FINISH temp


you can get them therms cheaper than look........do a google on it