I've had it with dial thermometers!LOOK @ THIS

[graybeard]

Here are two ways to save time and also save your probe wires. After I shut the lid on one of my new probes and cut it in half I figured a way to NOT do that again. Either method saves a lot of aggravation when you open and close your doors.
Now, about the dial thermometers. I've tried almost everyone of them that says BBQ more or less and none of them are/were accurate at all temps. The red,white and blues one which look pretty are 30 degrees off at higher temps so I've gone totally digital. However, if you find a dial gauge that can be recalibrated then most likely you have a good gauge BUTT they are very expensive! $60 and up.
beard

PS, use your back button after clicking on the thumbnails.

 

[triplebq]

How did we EVER cook without'em ?

 

[timtimmay]

I have a small hole in my smoke chamber made for mounting a rotisserie, I stuff a probe in it, works well.

 

[brohnson]

very nice, I've got a 5" dial gauge and it was a rest on the back, tried it out today with boiling water and it was with in 3 degrees and I ran it in the smoker against my digital's and they were still with in a couple at 200 degrees but yes I payed almost $60 for my dial gauge.

 

[mballi3011]

I have 2 holes in both of my smokers for thermo meters because I always have a back up in the smoker. So I have a smoker (my vault) which the thermo meter that came with it works correctly. WoW and I have one on the shelf with the meat and then one on a grate below or above the meat and then one in the meat too. I have a bunch of them so I want know whats going on inside the smoker. But then they are all digital.