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Looking to add a thermometer to the lid of my kettle. It’s the salute to service one that doesn’t come with one. I’m looking for recommendations and also some input as to what part of the lid to put it in. I’m assuming the same part of the lid that they come with but just checking.
Morning! It's Labor Day Brisket Day!!!!!
Question regarding thermometers and temperatures, specifically with an MES. Who do you trust? The temp Spike is off about 50° from the internal thermometer as far as ambient. I know I've asked about swings before depending upon positioning within the...
I am searching for a good instant-read meat thermometer because lately I’ve realized that guessing temperatures isn’t working anymore. Sometimes my chicken looks cooked from the outside but is still undercooked inside, and my steaks often turn out drier than I want.
That’s why I want something...
I would get one that's adjustable/calibratable and has about a 2" long stem... Drill a hole in the lid by the handle... Slide it in there... Then use a remote thermometer to calibrate/adjust the lid thermometer to what the remote is reading at grate level...
I had asked a similar question a little while ago, there were some very helpful answers…
Hopefully this helps…
https://www.smokingmeatforums.com/threads/thermometer-for-weber-kettle-grill.335499/
If you're looking for an indoor deep fryer, you can always use a cast iron Dutch Oven and a thermometer. It saves having a 1 hit wonder taking up counter space
...As far as placement, my thought would be somewhere near the vent maybe just below it. From what I've heard, people had complaints about thermometer reading to hot when it was opposite side of the vent... at least with indirect cooking...but im not for sure on that. Maybe someone will have...
Good morning!
Inkbird has a special deal on their INT-14-BW meat thermometer. It's $100 off till March 6.
(Sorry for the late notice - I didn't see the email till this morning).
...and dial in some advanced settings.
The chamber probe they use is a thermistor or a Resistance Temperature Detector or something I forget what it is exactly, but its not a true thermometer. Comparing it to a thermometer will not match, again, I dont recall the explanation but theres that.
...Keith! I kinda had the same idea, just wasn't sure if there was a specific kit for doing this or not. I was a little worried about the thermometer wanting to fall our every time I take the lid off, but I did find one on Amazon that has a wing nut on the bottom side of the lid to keep that...
I got a ThermoPro for a killer price a couple years ago. Outside of that I don't shop. I don't purchase any seasonings or rubs as they have too much salt or sugar.
Just used an infrared thermometer and checked a steel plate I put in there. The lower thermometer next to the stack read 235 and the steel plate read 235.
The hot spots on this pit depend on how open the stack is. At wide open it’s closer to the middle. At 2/3 closed it’s the first ten inches...
Yes... As @Winterrider just said... A thermometer will make the learning curve so much smoother... Something like THIS ... Set it up and run it... I would run it wide open (all the way up) ... for a couple of hours... This will burn off (hopefully) the years... But also let you know just how...
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