gadgets DIGITAL THERMOMETER

cheezydemon

cheezydemon

If you are going for smoke but not looking to "BBQ" a pork loin or turkey(by that I mean cooking beyond done to that tender point of pulled BBQ) In other words if you want that smokey flavor but you are going for that sliced, juicy point, a digital thermometer is unbelieveable!!

I have one that has a cord to the probe so that the probe stays in the smoker(or grill) in the meat, while the readout is outside where you can see it.
For Pork and Turkey it is a must because you have to err on the side of caution. Overdone is better than salmonella.

On the digital thermometer I can set the alarm to 160 or so for a large Turkey(it comes up to 165 at rest)and it is the juiciest you have ever eaten. Same for a pork loin.
The only drawback is that they can't stand temps over 395 or so, but that is way beyond anything I do in my smoker. I got mine for $15 or so. There was a remote one that sounded bad ass, but it had preset donnesses that were way too high. I am a serious chef and I can't stress enough how great it is. I also use one to alert me if my smoker goes over 225! I stick the probe through a hole meant for a thermometer and it lets me know if the chips start to blaze.
 
Maverick's et-73 is a great unit. Dual probes, hi/low pit temp, and meat temp target. Totally programmable.
 
Thanks! I will have to check that out. I used mine again yesterday to let me know if my smoker got too hot. The alarm is a life saver!
 
cheezydemon said:
Thanks! I will have to check that out. I used mine again yesterday to let me know if my smoker got too hot. The alarm is a life saver!
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I have the ET-72 from Maverick --- works great
There is a thermometer that will tell you both smoker temp and meat temp I forgot who makes it but I just stroll by every now and again and throw a chunk in the firebox
 
cheezydemon said:
Yeah, unfortunately I smoke in my grill. It works great, but flame ups heat the relatively small space really quick!
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Use a drip pan underneath like a baking sheet and use water or whatever for moist air I smoke generally 250 - 275 I try to stay away from 275 as much as possible and no lower than 225 degrees
 
Yeah, I actually try to keep it between 200 and 225. I used a rotisserie yesterday for the first time. I smoked a whole chicken on the rotisserie for about 7 hours yesterday. It worked great! It was so moist and tender. I wished for a remote thermometer with no cord so I could use it on the rotisserie. I guess that should be another thread entirely! Thanks for the info!
 
Even the wire less you would have to wrap aound the rotisereie and it should work. The fork I've been leary about because you need to pierce the meat to read the temp. You dont really need a pit temp its an added bonus. I have two thermometers on my pit one I added lower to grill height. I like the Mavericks myself and it has always worked well for me.
 
Any good chef will tell you to throw the grill fork in the garbage. A fork with a thermometer in it is a gimmick and will dry out many a cut of meat, unfortunately. You are very correct LUCKYDOG.
 
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