Reddit reviews Grill Grate ET732 bbq smoker meat thermometer with Original Magnet
We found 3 Reddit comments about Grill Grate ET732 bbq smoker meat thermometer with Original Magnet. Here are the top ones, ranked by their Reddit score.
90 Days Manufacturer's WarrantyMonitor barbecue temperature; receiver beeps and flashes if temperature falls above or below your programmed rangeMonitor internal temperature of meat from 300 feet away; wireless receiver with lcd beeps and flashes when meat temperature goes above your programmed temperatureReceiver displays barbecue temperature up to 572 farenheitCount up and Count down timer. Lcd of receiver has back light for use at night
Go all out and get the remote version! I love seeing the temp from the comfort of my couch.
Grill Grate ET732 bbq smoker meat thermometer with Original Magnet https://www.amazon.com/dp/B00FQ1VTPI/ref=cm_sw_r_other_awd_UvtHwb2966448
This is what I have, link. I also use a wireless thermometer to keep it honest, link. I did no mods whatsoever, although I have heard of issues with leaky doors. My advice would be to run the smoker as is a few times and see how it works. Mine leaked a little at first but now is pretty tight.
Visual: images
Almost everything I know about charcoal grilling, I learned 40 years ago from my dad (and was mostly wrong) or from amazingribs.com in the past month. I'm not affiliated with them at all, but I credit them with the quality of everything I've cooked on the grill since I got it a six weeks ago.
It's exactly that - getting to the right temperature, then holding it long enough to cook there. I use "the snake" or "the C" method - think about a line of briquets on the sidewalk, like a gunpowder fuse in the cartoons. Not a single row - more like a long pile, three or four deep.
Now take that long low pile, and wrap it around the edge of the charcoal grate in your grill. That gives you a constant source of fuel.
Now light about a dozen briquets in your chimney. I put my starter cubes under the chimney, on the charcoal grate and open the bottom vents all the way. A quarter-chimney takes about 15 minutes to get fully engaged. A full chimney takes the better part of 30 minutes, and when it's really ready, it's almost like a jet engine coming out the top. Amazingribs.com says it's about 700F when you have good ventilation.
Once the charcoal in the chimney is fully lit, dump it out on/at one end of the snake. This lights the "fuse." Now put your cooking grill back on and set up your on-grill thermometer. I bought this one on the recommendation of amazingribs.com (two-probe thermometer with remote reader: https://www.amazon.com/gp/product/B00FQ1VTPI/)
Close the bottom vents about halfway. Put the lid on and close the top vents about halfway. Crack a beer or beverage of choice. In about ten minutes, the temperature will stabilize, based on the amount of fuel and air in the grill.
Open or close the bottom vent just a tiny bit. Wait ten minutes for the temp to stabilize again, then adjust again. Only adjust one thing at a time, so you can see what happens: open/close the top/bottom vent, or add/take away charcoal. On my grill, the bottom vent needed to be just barely open (maybe 15-20%?) and the top vent almost closed (just a sliver of the hole visible). It took me almost a whole weekend and two loads of charcoal to figure out where the settings were for 225F.
in my grill, at 225, 60 briquets will last just about 9 hours, and I can pretty much ignore the grill for about 30 minutes at a time. The fourth or fifth time I lit the grill after that first weekend, I smoked a 3-pound brisket flat for almost 7 hours, and it was perfect
Remember that very small adjustments of only one thing at a time will show you where the right mix is.