Best grill thermometers according to redditors
We found 225 Reddit comments discussing the best grill thermometers. We ranked the 54 resulting products by number of redditors who mentioned them. Here are the top 20.
We found 225 Reddit comments discussing the best grill thermometers. We ranked the 54 resulting products by number of redditors who mentioned them. Here are the top 20.
If he doesn't already have a good thermometer, there are two types he should own.
Maverick ET-733 Long Range Wireless Dual Probe BBQ Smoker Meat Thermometer Set
Alpha Grillers Instant Read Meat Thermometer.
http://amazingribs.com/
The site's owner Meathead has been building this site for years. It's now a wiki of barbecue.
Personally, I have a WSM 18.5, which is a charcoal smoker. You can also use this as a charcoal grill. I also use a Maverick thermometer, which has a wireless monitor and dual probes, so one for the smoke chamber and one for the meat. If either of those temps varies outside the range you set, the monitor in your pocket alerts you.
I also have a Big Chief electric that is perfect for salmon, and also vegetables, nuts, cheese and pretty much everything that isn't meat, all things that smoke best at 200F and below. The Big Chief won't hold temp above 200F, so it's useless for meats. The charcoal smoker won't easily hold temp under 200F, so I like having both.
I'll probably get a propane smoker next year, maybe the Smoke Hollow 44. It looks like I'd have fun using it.
I searched for all the mods before I used my wsm but I haven't really seen a need for any of them. Totally stock it holds great temps and smokes like a dream.
My main recommendation for gift ideas is a good wireless thermometer (link).
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
I've had the Maverick ET-733 for a little bit now. I like it pretty well.
http://www.amazon.com/gp/product/B00FOCR4UI/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1
Decent thermometer.
I own this one it's cheap, and accurate. It could report a temp faster but it's not so slow that I overcook things. There are better thermometers out there, and you'll want to get a dual probe with a remote fancy thing like this later (especially useful for smoking)
BBQ gloves are a good idea as well.
Good tongs I have some that are similar to this, and I really like them. Other people like a springier tong with a little more give to the ends. (I had them, I hated them.) For these probably go to a store, and try some out. Just pick up random shit on the shelves at Bed Bath and Beyond with tongs until you find the ones you like.
For the oven, maybr a wifi grill thermometer? Here is one.
If you are willing to roll your own thing a handful of thermocouples, amp boards from adafruit and an r pi could save money and provide greater flexibility.
It mostly depends on how much you're willing to spend.
I wouldn't recommend your suggested model. You have to open up the lid to see how warm it is (like you said). It also doesn't have any alarm functionality which warns when temperature drops above or below a certain point.
A great cheaper option would be a $40 Thermoworks DOT with a clip to attach the probe right above the grill. Nice, simple, accurate, great quality.
Cheaper version of the DOT would be the $22 Maverick OT-3BBQ. I don't know much about it but to me it looks kinda cheap. Thermoworks has a great reputation so if I want a single probe thermometer I would go for the DOT.
Problem with the DOT is it has only one probe. You can't measure the temperature of the grill and your meat at the same time.
A slightly more expensive option is this $60 Maverick ET732. It has two probes. One for the grill, one for the meat you're cooking. Plus it's wireless. So you can bring the receiver in the house while your grill is doing low and slow. Probably the best value of all models.
The same idea, but better quality, would be the $100 Thermoworks Smoke. It's very accurate, easy to operate, robust, and works more reliable than the Maverick ET732 from what I've seen. If you can afford it I would go for the Smoke.
Other options are the $50 iGrill Mini and the $100 iGrill 3 from Weber. Both options work only with a smartphone. Is has some nifty features like displaying the temperature history in a graph but it connects via bluetooth and has a bad range. You can't go too far without the connection dropping. Also not so handy that you have to rely on your smartphone all the time. You can't do a quick glance at your thermometer to see the temperature. You have to open the app instead.
Other people like the $190 Fireboard Best of both worlds kinda but expensive. Both a display and smartphone connectivity over Wifi (which means longer range). Up to 6 probes to track multiple pieces of meat at the same time. It does look nice and certainly has it fans but $190 is a lot and I doubt I will need more than 2 probes frequently.
Note that the Thermoworks Smoke will have a separate Wifi module soon which allows smartphone connectivity as well. But it probably won't be cheap. I heard $80 for the extra module.
River Country!!! To install in the WSM, I had to purchase a unibit and drill out the hole to 13/16" to fit it in, but this thing is affordable and bang-on accurate!!!! Stole the idea from T-Roy Cooks on youtube. Additionally, there's a set-screw type deal in the back where you can calibrate it - so if you wanted it to sit in the hood like I have but actually read what the temp is at the grate level, you can stick a probe in at grate level and calibrate the River Country to read what that reads- so even though it's placed in the top of the smoker, it will read the correct transcribed temp from the grate level. Couldn't recommend this therm enough.
River Country Therm
Unibit Set for drilling
The analog lid thermometers are unreliable anyway, I never look at mine. Your best bet is a probe thermometer that you can use to monitor the temperature; a dual probe that monitors both cooker and meat temp is even better.
This one is highly recommended by Meathead and I've been using mine for over 4 years now.
They suck.
It’s a plastic plunger with a spring. It’s held in place (down) with wax. That wax is supposed to melt at a certain temperature and pop up the timer. The problem is - first of all- that they’re supposed to pop at 180f. By the time the damned thing pops, it’s already too late....and then figure in “carryover cooking” - the fact that the temperature continues to rise - and you’re looking at dry, tough, tasteless meat.
Best bet is an instant read thermometer. That will tell you when to take the bird out before it’s overdone. Stick it in the thickest part of the breast or thigh. The reason the instant read is nice is because you can watch the reading as you slide it into the meat and go by the lowest reading.
I have a Thermapen, but people have said they also make a model that’s just as good and not as spendy. (But I use mine for cooking, grilling, making beer and maple syrup, so I get my money’s worth).
You could also go with a BBQ thermometer. That will let you monitor the temp continuously - but it’s more of a one trick pony than a regular instant read. I had one of these and it works really well. (I gave it to my son and bought a Smoke because I’m a Thermoworks whore and the UI on the Maverick was annoying).
I know you've already been recommended the Maverick thermometer for monitoring cooks, but that's not accurate enough or quick enough for thin meats and not quick enough to use to check multiple items. Also it's low heat rating means it's not for grilling, only for BBQ. Is is really great for low and slow though, it's my favorite accessory I've ever gotten. The ET-733 is their newest one, it's $69.99.
BUT! You also need a reliable, instant read thermometer. This is what you'll use for grilling those steaks and hamburgers and smoking chickens and such. There's lots available, but I really like the thermopop. It's made by the company that makes the ever popular thermopen, just much cheaper. It's almost as quick of a temp read.
So I didn't really use an 'all-in-one' guide kind of a method, mostly just creeping on here and then taking the best videos, sites, and recommendations from it all.
Best video to watch for trimming a brisket, I found was the BBQ with Franklin video; I watched it a few times, and watched it while I was trimming, and still feel like I didn't quite do it "right". It's intimidating once it's in front of you. Thought I knew what the point and the flat were, and it's pretty obvious, but once I started trimming, and it started looking more uniform, I kind of lost track of where I was a bit.
Brisket weight, I honestly went with the cheapest one they had at the butcher shop near my house - I didn't want to waste my money on something huge, or nice, but wanted to try a full packer and not a pre-trimmed cut. Went with a 9lb brisket for like $30.
I used a Maverick ET733 thermometer but like I said, between the two probes I've noticed smoking other things that they're off about 10deg between each other. From what I've seen on this forum, the WSM forum and other places, they're pretty accurate out of the box; I think I got a bad set of probes. I also have a thermapen for steaks and stuff so those got me in the ballpark on internal temp and smoker temp and the thermapen kind of helped verify everything at the end.
Smoked with hickory wood chunks. I would've used apple or cherry (out of preference), but when I went into my garage, that's all I had left, so that's what I went with. Used the minion method for wood/coals. Only really checked on it about 3x the whole time because I was working on other things and didn't want to keep checking and extending the cook time by opening and closing the smoker; didn't spray it, didn't wrap it during the smoke. Wrapped it in foil when I pulled it out for about an hour and a half on the countertop before I cut it. Chopped the point off and made burnt ends. :)
I’m using the GrillEye Pro Plus.
http://www.amazon.com/gp/product/B007UFOUB8/ref=oh_details_o09_s00_i00?ie=UTF8&psc=1
Whilst appearing like a smart ass suggestion, I promise I'm being sincere. This will improve your product. I will never go back to a range top thermometer. Sensors FTW
Honestly, I was really hoping this was a joke post. Years back we went to my sister-in-law's family for Thanksgiving and saw her "I'm the patriarch of this household" dad pull the turkey out and give that pop out thing a few flicks before shoving it back in the oven. I knew right then that it was going to be a disappointing meal.
I'm kind of amazed that anyone would be getting into smoking without some kind of legit thermometer set up. Looks like the entry level Maverick remote thermometer has gotten fancier since I got mine - the one I have has been totally solid for the last several years. Highly recommended, I wouldn't ever try smoking something without it.
I can not suggest, as I haven't tried it, but I'm interested if anyone has experience with the tappecue unit.
Downside to me is that it uses external servers. But the functionality seems really nice.
I've used Maverick's wireless probs for a long time. Never had a problem with them. http://www.amazon.com/Maverick-Range-Wireless-Smoker-Thermometer/dp/B00FOCR4UI/ref=sr_1_14?ie=UTF8&qid=1462129868&sr=8-14&keywords=bbq+thermometer
http://www.amazon.com/Maverick-Range-Wireless-Smoker-Thermometer/dp/B00FOCR4UI
I love driving it... it is so choice. I bought one a few months ago and it's really stepped my game up. I like it so much that it's replacing the Maverick ET-733 as my go-to grilling and smoking gift.
For a wireless thermometer, most people recommend the maverick.
Maverick ET-733 Long Range Wireless Dual Probe BBQ Smoker Meat Thermometer Set - NEWEST VERSION With a Larger Display and added Features (Red) https://www.amazon.com/dp/B00KHAANNC/ref=cm_sw_r_cp_apa_4Rhizb8H8XQ70
For an instant read thermometer, the thermapen
http://www.thermoworks.com/Classic-Thermapen?gclid=Cj0KEQjw0v_IBRCEzKHK0KiCrKMBEiQA3--1NhdIfSteEhX14XcYGHTEZhc-ClxqKLcy0RhApDKS7OEaAjdN8P8HAQ
Personally, I use both.
Same here. The iGrill Mini was the first thermometer I bought when I started smoking. The thing is a piece of shit. Range is maybe 10 feet and it disconnects all the time. I bought this Maverick one and it's amazing. I can set up my smoke and go back to bed. The range is awesome.
Can confirm - I smoked a pork shoulder in Chicago about a month ago - it was super windy and way below 32F outside. Grill maintained a constant 250F inside but I used a ton more wood than normal.
A meat thermometer + ambient temperature thermometer like this will be your best friend for this.
The alarm is loud enough to wake a deep sleeper from slumber (I slept through most of the smoke and only woke to add fuel)
Ive got these but it looks like they're not on amazon anymore. I think most well rated quick read thermometers should be just fine though. I'm not a huge fan of the fork style, they don't seem as quick as the ones like I just linked. this one looks great, but ive never used one
For grilling or cooking in the oven I use my iGrill all the time. I had an original and it broke on me, but then I picked up the 2 after seeing them at CES (before Weber bought them) and hearing how it was all new etc. etc. and its been rock solid for me since. Ive picked up a few minis for friends for Christmas as well and they all unanimously love them. I see the 3 is out now, but I have no experience with that.
Edit Looks like the igrill 3 is just crappier and only works with some grills. How dumb is that. If you're going to get one in that case, get an iGrill 2 or a mini
Adrenaline Barbecue Company... https://www.amazon.com/dp/B07FQR4328?ref=ppx_pop_mob_ap_share
I love mine
I just picked up an ugly looking Aristocrat and have been thinking about sending it off to Delta Echo.
Also, a super awesome remote meat thermometer perfect for smoking.
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
I've asked for a Roku Streaming Stick and a book so far.
If he likes BBQ, a thermometer is a MUST if he doesn't have one (you usually want both an internal and instant-read). Also, no man would every turn down a bitchin chef's knife.
I have a 18.5" WSM and when I first got it, for about the first hour I was checking it constantly (every 5-10min or so) trying to get the vents dialed in. After a few runs with it I got to where I only needed to check the vents 2 or 3 times in the first hour and that was probably just me worrying about it too much more than anything. After I get the vents set I usually check it about once every hour and again, that's just me worrying too much, and also because on days where I cook I usually don't have much else going on around the house so I might as well spend some time hanging out by the smoker. It's also worth mentioning I didn't have a wireless digital thermometer (https://www.amazon.com/Maverick-Wireless-Thermometer-Display-Features/dp/B00FOCR4UI) until last week; to this point I had just been using those cheap $15 Taylor digital thermometers from Wal-Mart. Those Wal-Mart thermometers were accurate and did their job but I still had to get up and go check on the temperature(s) myself. I haven't done a cook on the WSM since I got my Maverick, but it will drastically reduce the amount of times I have to go out to the patio to do a systems check.
The longest cook I ever did on my WSM was a little over 13 hours and I had to refuel around the 8 or 9 hour mark, but that was also on a cold day (non insulated smokers like WSM's will burn more charcoal on colder days).
pizza stone
I'd also suggest:
https://www.amazon.com/dp/B00OXHQL3Q/ref=twister_B00GGMFK9M?_encoding=UTF8&psc=1
save your thermapen money and buy this. It works great for a LOT less money.
https://www.amazon.com/Weber-7203-iGrill-2-Thermometer/dp/B01MG2CNDL/ref=sr_1_3?ie=UTF8&qid=1498510072&sr=8-3&keywords=igrill+2
http://www.kickashbasket.com/store/product-detail.php?product_id=1
https://smokeware.com/products/stainless-steel-vented-chimney-cap
Get the maverick, it works well. The only thing I don't like is the way you set the alarms, you can only go up, so if you miss the temp setting, you have to go all the way around to get back to it.
Apparently there is a new 733 model also.
Here is what I recommend as a 1st probe purchase. I would buy an extra probe or 2 for replacements. The probes go bad eventually but that's all probes.
http://www.amazon.com/Maverick-Range-Wireless-Smoker-Thermometer/dp/B00FOCR4UI/ref=sr_1_8?ie=UTF8&qid=1463799996&sr=8-8&keywords=maverick+probe
Without a doubt the Maverick ET-733.
I've got opinions on a couple of these:
-1. pork butt is super forgiving...next closest I would say is a prime rib roast. It's a nice big chunk of tasty meat that smokes up nicely. Turkey breast is another tough to screw up option.
-3. You'll want a wireless like a Maverick and a decent instant read unit, the Lavatools Javelin is a very good and inexpensive option
I have the Maverick XR-50 and so far I'm really enjoying it. I had one of the Therm-pro ones, like others have mentioned, but it got wet and broke. I like the Maverick for the 2 extra probes (can monitor grill temp and two butts or point and flat in the brisket) and how durable it is. It also has low and high alarms, which is a nice feature. I have noticed the range is a lot better than any of the other thermometers I've used.
For controlling the heat on my kettle I have had better results keeping the top exhaust vent all the way open and adjusting the lower intake vents as needed. Get a good thermometer for your smoker. Spending a few bucks on a quality thermometer will save you from ruining expensive meat. I think these are a little overpriced, and programming them is like programming a VCR from the 80s, but they work well. This type of thermometer is all you really need, just make sure you put it closer to grate level as opposed to the top of the lid because you want to control the heat where the food is. Good luck finding an analog pit thermometer in °C.
As the other commenter said, Amazingribs.com is incredible. Huge amounts of great info there. Research methods and recipes and see how they translate to your cooking setup.
My advice to add would be to cook a pork butt next. Pork butts are incredibly forgiving and hard to completely screw up. Chances are you will end up with some great food even if you don't have great success with managing your temperatures.
Also, GET A THERMOMETER. Everything is guess work if you don't have a good thermometer to monitor your pit and your food. I have one of these and it is great. I think a good thermometer is the key to making some great food, no matter what your setup.
Good luck and enjoy!
Try this one. https://www.amazon.com/dp/B01N9RVIHT. It may help you.
You're on the right track. The single barrel UDS upright is really only 4 main parts. You have your drum, a fire basket, grate, and lid. I'm at work otherwise I would take pics of mine and walk you through it. Might be able to still do that later but here are a couple things to look at to get you started. link cross section
I have a heat deflector on my charcoal basket as well. It was cheaper to just make a clover shape deflector out of 3 pizza pans with a bolt through the edge. All about getting creative.
Here's a write up of how I made mine:
Now I don't move mine far so I never installed the castors that I was planning on using. I had the basic design in my head of using angle iron and basically making a permanent hand truck that attaches to the side of the drum and all you had to do to move it was tilt the drum onto the wheels and you're off.
This is a pretty rough write up and I apologize for the lack of pics. If I can find my build pics, I'll post them here. Let me know if you have any questions or if I can help!
>Why does fluctuating between 200-250 ruin a brisket
Brisket is kind of a finicky slab of meat. Fluctuations in temperature will often make it tougher, or probably better worded as not allowing it to become tender. I have never attempted to cook a brisket in an oven. Seems like a silly way to prepare a $50 piece of meat.
> how did you measure that it was going up and down in your oven
I use a maverick double thermometer probe. Specifically this one. I've tested both my frigidaire oven as well as my In-laws $5000 viking range. Both seem to cycle between 200-250 when set at 225. The thermostat on the range would kick on at 200 and raise the temp to 250, then shut off.
Maverick makes a few models that are nice with multiple probes. Here is an example
http://www.amazon.com/Maverick-ET-733-Wireless-Smoker-Thermometer/dp/B00FOCR4UI/ref=sr_1_2?ie=UTF8&qid=1420033165&sr=8-2&keywords=bbq+thermometer
if you want to get creative, or need more than 2 probes. Get a micro-processor like Raspberry pi and make your own.
http://www.raspberrypi.org/forums/viewtopic.php?f=37&t=18142
For those interested, here's a pic of the inside.
Here's a list of my mods.
https://www.amazon.com/Inkbird-Wireless-Waterproof-Thermometer-Li-Battery/dp/B07H4J1K8Z/ref=asc_df_B07H4J1K8Z/?tag=hyprod-20&linkCode=df0&hvadid=241944115878&hvpos=1o1&hvnetw=g&hvrand=6636841316751662180&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9025123&hvtargid=aud-864832253277:pla-599646020561&psc=1
This is one of the ones I have.. so you can use 2 or more probes. One would go on the grill grate and the other in meat/meats/ multiple spots on a particular piece of meat
I go with the duel prob [Maverick] (https://www.amazon.com/gp/product/B00FOCR4UI/ref=oh_aui_detailpage_o09_s01?ie=UTF8&psc=1) It is really a game changer... it comes with a clip for the kettle kept so it isn't resting on metal rack or anything, can also set both probs to beep to a receiver inside the house so you can lay on the couch while the smoke does it work. Pricey yes. but well worth it.
This if you want to replace his remote thermometer. Thermapens are awesome too but make sure to get the latest model--it has a backlight.
This one (Maverick ET 732) is excellent for monitoring the meat and oven/grill temperature. Follow it up with a nice instant read when you think it's ready to be sure.
Have a look at this site for more thermometer information.
I picked up one of these not too long ago.
https://www.amazon.com/gp/product/B01N9RVIHT/ref=oh_aui_detailpage_o05_s00?ie=UTF8&psc=1
I've only had a chance to use it once so far, but it worked great on that smoke.
You really shouldn't use time as a guide. I have had similar sized pork shoulders that have had over a 3 hour variance in time it took to get to temp. Get yourself a good thermometer and let that guide your smokes. This is the thermometer I use and would reccomend Maverick
Maverick ET-733 Long Range Wireless Dual Probe BBQ Smoker Meat Thermometer Set
https://www.amazon.com/dp/B00FOCR4UI/ref=cm_sw_r_other_apa_i_TnApDbVPXPN7P
Drill two holes in the lid just above grate level, one on the right and another on the left and add new thermometers like these DOZYANT 3 1/8" Larger Face 550F BBQ Barbecue Charcoal Grill Pit Wood Smoker Temp Gauge Grill Thermometer 3" Stem Stainless Steel RWB https://www.amazon.com/dp/B01H1FL2L2/ref=cm_sw_r_cp_api_i_hXBkDbD4K81RN
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What kind of thermometer did you buy?
The only dial thermometer that is somewhat accurate is a tel-tru.
http://www.teltru.com/
Other than that, you really dont want to waste your money or time with any of the hood mounted thermometers.
I would take it back and get yourself a good digital thermometer. I use a Maverick ET-733, but they make less expensive ones.
http://www.amazon.com/Maverick-ET-733-Wireless-Smoker-Thermometer/dp/B00FOCR4UI/ref=sr_1_1?ie=UTF8&qid=1407617771&sr=8-1&keywords=maverick+thermometer
The good thing about them is, you can monitor the temperature of your pit, as well as, monitor the temperature of the meat that you are cooking.
A good thermometer is probably the best investment you can make if you are serious about BBQ.
I believe so!
https://www.amazon.co.uk/dp/B009ITJT92
I use this and am very happy with it: Maverick Wireless Dual Probe Thermometer . You can take the wireless reader around the house with you or set it in your kitchen, whatever your fancy. It's great.
There is an app called Easy BBQ, which seems to be used on a lot of Bluetooth thermometers. I got this Soraken one from Amazon and had the exact same problems /u/ibrewbeer had.
Easy BBQ app crashes constantly and resets the graph data. Was a real bummer. I've been doing extensive research this morning and most of the smaller BlueTooth thermometers use the Easy BBQ app. So I'm trying to stay away from those.
I'm going to save up for a Fireboard eventually, but I'm going with the Weber iGrill 2 in the meantime. It doesn't use the Easy BBQ app, it has it's own app, Webber iGrill. The reviews are pretty positive for both the unit and app, and a Webber rep has reached out on Amazon and the Google Play store to those who have frequent disconnects or problems and had them return the unit for a new one, thinking defective hardware is the issue. That's solid customer service for me.
I'd stay away from any thermometer that uses the Easy BBQ app though. I'll see how this Weber iGrill does while I'm saving up for the Fireboard!
If you're a beginner, then I recommend you get something like this or like his if you want the propane kind. DO NOT GET ELECTRIC.
After that, it's just all about meat temp, so make sure you get yourself a good portable meat thermometer. I recommend this guy. It'll give you the most bang for your buck.
After that, it's all about temperature, getting that brisket up to the right temp can take anywhere from 8-12 hours, depending on the cut. You can good recipes for rub and methods, but IMO, they'll always come out great, provided you get it to the right temp and slice it properly.
I'm going to let you in on a little secret, smoking meat is something that looks incredibly complicated, but is in fact pretty damn easy. And it's an easy way to impress friends and family.
Other things you'll likely eventually want, but can get away without are some pit gloves a good long knife and a huge cutting board, if you don't have one.
Judging from some of your responses I think you need to regulate the temeratures a bit better, both the cooking environment and the meat temp.
Try out THIS unit or something similar. You can set one probe to monitor the temperature inside your smoker and the other to monitor the internal meat temperature. You will get much better results knowing these two bits of information.
Check here for some ideas:
http://amazingribs.com/tips_and_technique/offset_smokers.html
What I find helpful on overnight cooks is a remote thermometer.
I use the Maverick ET-733
It has two probes, so you can watch the food and grate temp, and alarms that go off if you get above or below your target temp. Plus, it's wireless and lets you park it next to your bed, rather than having to walk outside every hour to check.
But, if you are starting your cook tonight, you may not be able to get one in time.
So, your biggest concern should probably be fire. Fire needs two things: fuel and air. It's usually not practical to remove burning fuel, so your temperature-management options are limited to:
Of course, as your fuel burns up, that will lower the temp too.
Wood is not a great choice for a first-time, long cook. So it's either charcoal - either briquettes or lump. Briquettes produce a lot more ash than lump, so there is more risk of smothering the fire. But, they burn more consistently then lump. If you use briquettes, you really need to think about ash management.
Take a look at the video on the weber smokey mountain page:
http://www.virtualweberbullet.com/tour.html
Start at 3:15 to see how they manage the charcoal. There's a charcoal grate on the bottom - it holds the charcoal up off the ground and gets air under it. Then there's a charcoal ring that hold the charcoal together, and has a bunch of holes in it to allow air in from the sides.
Then, there are multiple vents on the body which let air from the outside into the chamber.
Basically, everything is designed to control and manage airflow around the fire, and to let ash fall away from the fire and not smother it.
I have a Big Green Egg, and it has a similar setup - plate with holes under the charcoal to allow air, ring with air holes around, and a vent on the outside to control incoming air.
Your COS is likely to be leaky as all heck, which will make fire management tricky.
Look for ways to seal up air cracks. Also, looking at your baffle - it looks like it goes all the way down to bottom. Is there room for hot air to flow into the cooking chamber? From the pics, it looks like hot air from the firebox can only come up the side of your baffle.
You might need to remove the middle water pan, and prop the baffle up off the bottom with bricks or something so that air can flow under the baffle and into the cooking chamber.
Good luck!
It came with the Maverick ET732 thermometer. It is really useful and easy to mount and remove.
end of last year they released an updated product. ET-733 works a treat.
I have used this this product weekly for about 8 weeks. Overall I like it. Easy to connect to my iPhone, never lost a connection, very loud alerts and seems accurate. One of my probes malfunctioned, customer service was great and sent me a total new unit.
It is still too soon to determine how long is will last.
One problem that I had was with the silicone ends on the probes. One would assume that they are there to allow you to safely remove the probe without getting burned, not so, they get very hot. Also, I used a new one today and had a flare up. The silicone caught on fire like a mashmellow. I would suggest they modify their product to remove the silicone which degrades quickly even w/o a flare up
On the picky side, they need to revise the probe description, it does not have a magnet which is a handy feature.
https://www.amazon.com/dp/B07CH3KBSN?ref=myi_title_dp&fbclid=IwAR1xBuIogVYOB4IZQ6xFrDJMF_v7W2ZjyhTFgs2_4VcfoaBUg93ZyrG1si8
+1 on the ET-733 - I've owned a bunch of remote probe thermometers, and this one has the best accuracy and wireless range I've seen yet.
No, those are not grill thermometers at all. Those are surface thermometers. You'll know absolutely nothing about the internal temperature of either the grill air or the meat with those.
You want something like this https://www.amazon.com/Maverick-Range-Wireless-Smoker-Thermometer/dp/B00FOCR4UI/ref=sr_1_2?ie=UTF8&qid=1473386073&sr=8-2&keywords=maverick+thermometer That's basically the standard for dual grill thermometers, but there are cheaper ones similar to it. One sits just above the grates (some people use a potato or onion to elevate it) and one gets probed right into the center of the meat.
It’s a cheap mod too, if you already have the stepper bit.
Here you are sir. Drill appropriate size hole?
Impresa Products 2 Pack Thermometer and Probe Grommet for Grills - Compatible with Weber Smokey Mountain Cookers and More - Compare to Replacement 85037 - by https://www.amazon.com/dp/B07BC4TYQ5/ref=cm_sw_r_cp_api_i_c8wIDb821MBNX
I use an iGrill v2 to monitor my smoker temps (ambient & meat probes simultaneously). It's Bluetooth and limited range, but there are longer range options out there. Pretty useful being able to plot the temp over time on my phone: Weber iGrill 2 Thermometer https://www.amazon.com/dp/B01MG2CNDL/ref=cm_sw_r_cp_api_i_G9aGDbRNBNBKQ
I have a BBQube Temp Master Pro that I got on ebay for a steal. It works really good for the most part. Set it for 225 after I got the Akorn going and it pretty much kept it in a decent range around that for nearly 18 hours cooking a pork butt. The highest the temp ever got was 260, but I attribute that to the hot dogs we cooked on it and the opening and closing of the grill allowing more oxygen to briefly get in. As long as no one messed with the grill it would drop to 220ish and climb to 240 then slowly recede until it hit 220. My only complaint and this was mitigated was the monitoring stuff. It has bluetooth and an app that you can monitor it on your phone. I had issues keeping it connected to my phone. The temperature management part I came to trust and would even consider running a cook with it when I'm not home. Before I got my BBQube I bought a bluetooth monitor with 2 probes that has better range and much more reliable connectivity, it only drops if you get out of range which I would say is about 100ft depending on what the signal has to go through. The app works great, it has some presets as well as customizable alarms and ranges as well as timers. I am going to continue to use both since the Qube's bluetooth is sketchy and not very good range. I haven't tried the others and I only paid $50 on ebay for my Qube so that $200 Amazon price is more than I would be willing to fork over, but if the reviews are anything to go by and my experience I would definitely get something if I were you. These definitely beat the constant dance of slight adjustments to the dampers every 30 minutes or so. I wanted the Egg and Traeger experience without either of their costs. I bought a used Akorn,a slightly used BBQube, that bluetooth thermometer, and some good BBQ/welding gloves all in for less than $250 and it has been well worth it. So far I have done ribs twice, a pork loin with one of the rib cooks, and a pork butt and they came out fantastic.
BBQube
https://www.amazon.com/BBQube-BBQ-QUBE-WEBKT-TempMaster-Temperature-Controller/dp/B07CZ3LHQR/ref=sr_1_2?keywords=bbqube&qid=1568747154&s=gateway&sr=8-2
EasyBBQ bluetooth thermometer.
https://www.amazon.com/gp/product/B07PYVLBSM/ref=ppx_yo_dt_b_asin_title_o06_s00?ie=UTF8&psc=1
https://www.amazon.com/GrillEye-GE0003-Thermometer-Hybrid-Wireless-Technology/dp/B07BWW5GY5/ref=sr_1_2?keywords=grilleye&qid=1568227497&s=lawn-garden&sr=1-2
I've been pretty happy with this one.
The River County 5" seems like a good replacement
Nah, you just need a thermometer that beeps at you when the BBQ goes outside a certain range or when the internal temp reaches a certain value.
This is the one I have, but there's lots that do it.
Then again, my ecb only lasts like 3 hrs max on a basket of charcoal so I don't use the alarms, but someday I'm gonna get me a WSM and then I'm hoping to try overnight cooks.
Weber iGrill 2. I LOVE them. They Bluetooth to my phone. If they wanted to be epic, it would work over WiFi so I could monitor from anywhere, but hey, for the price they’re great!
Here’s a link
Weber iGrill 2 Thermometer https://www.amazon.com/dp/B01MG2CNDL/ref=cm_sw_r_cp_api_i_KXkACbT9NYAD4
Tappecue I have the v1.0 and its freaking amazing. Nice being able to go anywhere you have mobile coverage and check your smoke.
Other benefits are on board data logger and the ability to monitor without wireless.
Hey sorry to revive the dead thread, but I was curious which Maverick thermometer you have? I was really intrigued by the bluetooth smart therms, but I'm starting to think that those won't work as well as something like this.
if you do any smoking on the grill I have something like this. https://www.amazon.com/Maverick-Wireless-Thermometer-Display-Features/dp/B00FOCR4UI I can't imagine smoking w/o it. But I also use a weber kettle so it's a little tougher to keep a constant temp.
here
You’ll want a duel probe thermometer. One probe will be stuck in the meat start to finish and the other will monitor the smoker itself, so you don’t have to babysit it.
I use a Maverick Redi-Chek
These several varieties, in all different price ranges. Find one you like that has decent reviews.
Yes, light your smoker first. Similar to preheating an oven, I get the fire(Charcoal) going and once it gets up to about 200 I add the meat. The temp will drop slightly then continue to raise. If the temp is still climbing rapidly at 250 I start to adjust the vents.
I can’t speak on any of the questions about your specific smoker, but I’m sure someone will be able to help.
My last advice is don’t get a $60 brisket for your first smoke. I’d shoot for baby back ribs or a pork butt as they are both fairly forgiving and if something happens (I once dropped a fresh log of bologna of the smoker into the grass) you won’t be out a ton of money.
Gromet
Gromet https://imgur.com/a/LUm2luQ
Impresa Products 2 Pack Thermometer and Probe Grommet for Grills - Compatible with Weber Smokey Mountain Cookers and More - Compare to Replacement 85037 - by https://www.amazon.com/dp/B07BC4TYQ5/ref=cm_sw_r_cp_apa_i_CcXZCb1AF0HA6
Krylon K01618777 High Heat Satin Black https://www.amazon.com/dp/B000YQ0BNQ/ref=cm_sw_r_cp_apa_i_jjXZCb1MKDZCZ
If you arent concerned with technology, then by all means grab something like this guy. I bought one that I put in my WSM to replace the shit one that they sell it with. The probe is a little short so you may see temps 5-10 degrees different than they are at grate level but that's no big deal
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Amazon Product | DozyAnt 3 3/20" Larger Face 550F BBQ Barbecue Charcoal Grill Pit Wood Smoker Temp Gauge Grill Thermometer 3" Stem SS RWB
>Amazon donates 0.5% of the price of your eligible AmazonSmile purchases to the charitable organization of your choice. By using the link above you get to support a chairty and help keep this bot running through affiliate programs all at zero cost to you.
I have this one and love it.
http://www.amazon.com/Maverick-ET-733-Wireless-Smoker-Thermometer/dp/B00FOCR4UI
Marketed for grills/smokers but good for any situation.
is your probe for ambient reading?, there are two kinds, one is the one you stick in to the meat and the other is the one that you can leave reading the ambient temperature.
Once I tried to read the ambient temperature with a probe for meat and that just happened, the temperature seemed to be super high, check this thermometer with two probes https://www.amazon.com/Maverick-ET732-Wireless-Thermometer-Temperature/dp/B007UFOUB8
Thanks! Just used a generic thermometer from amazon.com. However, the purists swear by Teltru Thermometers, which are substantially more expensive.
Hi, I went through the same thing. I also ended up buying the 22. I dont regret it. Although I will be honest, I kept my old reliable Montgomery Ward grill for small smokes. Mostly when I do something fore myself. I did buy these mods. I like the lid hinge and the gasket im sure doesn't hurt. Also that front cover lid mod in the link above looks pretty neat. One thing I do recommend is a good thermometer. I ended up with the Maverick ET-733. This is the site I use for tips. I dont know if the mods are necessary but I am fairly new to smoking and thought they would help a new smoker.
Something like this would be ideal, but there are certainly cheaper options (just swarch for BBQ thermometer or meat thermometer). The one that OP has looks like just internal temp, whereas the one I linked has two probes, one for internal meat temp and one for BBQ temp. And it has the wireless receiver so you can monitor the temp while watching football.
A dual probe wireless thermometer. Maverick is a trusted brand that a lot of pros swear by: e.g. https://www.amazon.com/Maverick-Range-Wireless-Smoker-Thermometer/dp/B00FOCR4UI . Works in the house better than the Bluetooth ones.
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Electric charcoal starter or MAPP torch. Combined with the replacement grate below to get charcoal started quicker.... if your inpatient like me.
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Bear paws for pulled pork. These work awesomely.
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Rib rack
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beer can chicken
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Welding gloves for picking up hot grate, plate setter, charcoal, etc.
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However my favorite BGE accessories are:
Replacement charcoal grate, which doesn't clog and allows egg to get up to temp quicker by allowing improved airflow- can get up to 500 degrees in 10 mins with the aid of a hairdryer. Temp control is much more consistent during longer cooks.
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And
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Auber temp controller. It is basically set and forget solution for smoking. Even has AI that learns the characteristics of your grill in order to keep temps stable. Keeps my temp within 1 degree for over 24 hours on my large BGE. There are other temp controllers out there, but I found this one to be most affordable. You don't need wifi to monitor the temp with this because it's that consistent and reliable. I only use my maverick to monitor meat temp now.
You'll go between people loving them to hating them but my Maverick 733 has netted me great results on briskets and pork butts etc for over a year now.
Nice cause you can watch your temps from the couch.
Yes, sorry...
http://www.amazon.com/Maverick-Range-Wireless-Smoker-Thermometer/dp/B00KHAANNC/ref=sr_1_1?ie=UTF8&qid=1448994313&sr=8-1-spons&keywords=maverick+et-733&psc=1
I personally use thermometers to measure both types of temperature. When I think about it, I actually use way too many thermometers than the normal person would.
I really think a person needs 2 thermometers if they want to turn out good and consistent food...one to measure the grill temp and one instant read to check meat doneness.
The oven thermometer I use looks like this and can be found practically everywhere. I like the thermometers that measure temp down at the cooking surface better than ones that sit on the lid because I've found there is at least a 25 degree difference from cooking surface to lid on my grill.
This is the pen thermometer I use to check meat temp close to the end of cooking. It might be tricky to find Thermoworks products locally but you can find similar stuff at cooking supply stores.
Those 2 types of thermometers above would do the job really well without being horribly expensive. If someone was looking at the next small step up in thermometers, this is the digital probe thermometer kit I have. It comes with the 2 digital probes to measure both grill temp and food temp. The Maverick ET732 has been one of the better purchases I've made recently.
You made a great choice on base equipment; the best part about the Weber master touch: it can do both grilling and BBQ. For grilling, I like to use lump charcoal lit in a chimney starter using wax starter cubes. Gets nice and hot for searing steaks, burgers, etc.
Since you posted in r/BBQ, my assumption is that you are looking beyond basic r/grilling. Check out the snake method using kingsford briquettes. It's how a lot of people started doing BBQ. I have a couple of different smokers and I still go back to this method for certain cooks. Keep your top vents open and adjust the temp by opening/closing the bottom vents. The analog thermometer is not the best on the weber, but it will do for now. Eventually you will want to get one of these dual probe thermocouples. There are all sorts of resources in the internets, but amazing ribs is a perfect place to start. He busts a bunch of the myths and wives tales of shit you don't need to waste your time doing (soaking wood, spraying with apple cider, etc) and will put you on the right track. Lots of good recipes and techniques that will get you started.
Welcome to the hobby, and post here and r/grilling with specific questions you might have!
This one to start.
Grill Grate ET732 bbq smoker meat thermometer with Original Magnet https://www.amazon.com/dp/B00FQ1VTPI?
Then added a weber digital from my local hardware store since I didn't plan ahead for multiple meats.
Weber 6491 Original Folding Pocket Thermometer https://www.amazon.com/dp/B009IH0C04/
https://www.amazon.com/gp/aw/d/B007JI3HYC/ref=yo_ii_img?ie=UTF8&psc=1 thanks.
The one he uses is discontinued but it’s something like this https://www.amazon.com/gp/aw/d/B07CZ3LHQR/ref=ox_sc_act_image_1?smid=ATVPDKIKX0DER&psc=1
I really love my Weber One-Touch Gold grill. If you like charcoal grilling, I highly recommend it. The gold is about $50 more than the silver, but the convenience of the removable ash catcher is worth the extra money, in my opinion. Either one will last you for life, though.
The temperature control is amazing, which is very important for fantastic results. The thermometer in the top of the gold is kinda nice, but it only gives you a ball park reading. A nice digital grill thermometer will give you much more accurate readings of your cooking surface.
You can even use it as a smoker. The Smokenator is a great accessory if you plan to smoke meat with it, but you can get good results with DIY methods, if your budget is tight.
That was the first thing I noticed when looking at it. Saw the charcoal pan and wondered how the hell it was supposed to get airflow. Decided I had an extra one of those pans for veggies and swapped it.
I have been looking for a decent thermo for awhile, thinking of this one: http://www.amazon.com/gp/product/B007UFOUB8/ref=as_li_ss_tl?ie=UTF8&tag=amazingribs--20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B007UFOUB8
I would highly recommend this wireless thermometer if you find yourself with an extra 60 bucks.
https://www.amazon.com/gp/product/B00FOCR4UI/ref=s9_hps_bw_g86_i1
I didn't think it was required, but now that I use it, I can't imagine going without. A lot of the inherent guesswork is removed, and it has made a huge difference for me.
I purchased two of these and have been quite happy with the accuracy. I did the boil test and they were within a ~1-2 degrees.
Here Full disclosure I'll get a couple pennies if you use that link
I just tried the bigger version this weekend: 6 probes - I bought this when it was on sale for like $50.
The bluetooth range was decent, but I cuddled my phone on the couch when I took a nap and it blocked the signal. Also, the 6-probe version has different probes that appear to be more heavy-duty.
I'm not entirely positive, but I think you can only have 1 app connection to the device at a time. I installed it on both my phone and my wife's, and I wasn't able to connect to both phones.
The app was easy enough to install and connect to. I was able to create custom temperature ranges and the alarm worked great.
From the reviews I've read, the 150ft range is dubious, and knowing that it's bluetooth, that makes sense. That range will likely only be reached with an unobstructed field between your phone and the device. Taking it inside a house you are limited to around 50 ft. The more walls between the devices, the weaker the signal (which is why the connection was dropped while I napped).
I installed one of these last weekend and calibrated it to the probe temp at the grate. The iGrill2 wireless is great but its nice that I can just glance at this one from across the patio (at 5" diameter its pretty easy to see).
I got this and it works awesome. Haven't had an issue at all.
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https://www.amazon.com/gp/product/B01MG2CNDL/ref=ppx_yo_dt_b_asin_title_o03_s00?ie=UTF8&psc=1
No problem. My friend uses that one. I have no experience with it. Lots of good reviews on Amazon and on some FB BBQ pages etc. Sorry for the double link. I have this one. https://www.amazon.com/gp/aw/d/B009ITJT92/ref=mp_s_a_1_3?ie=UTF8&qid=1519875827&sr=8-3&pi=AC_SX236_SY340_FMwebp_QL65&keywords=redi+chek+732&dpPl=1&dpID=51JXpQh1gFL&ref=plSrch
It was one of the first wireless ones. Little tricky at first to figure out how to select what type of meat you're cooking but it's a quick learn.
There is a link to an AWESOME thermometer in the post about modding the char griller I linked to above. It is pricey though. this is a much more affordable option that I have used as well. It's not as hardcore or robust as thermo works kits. But at a third of the price of their featureless semi pro kit, along with the good performance I've seen during cooks, it's hard to beat.
I was looking at this one. So do a test reading on the new set up I'd just place it where the meat would go? And do most people normally do the 2 zone set up?
I bought one of these:
http://www.amazon.com/gp/product/B007UFOUB8/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
It has a remote receiver with a pretty impressive range and two probes, one designed to go in the meat and one to hang in the oven/cooking vessel. I'm fairly certain it's accurate because I tested it against my Thermapen and the readings matched.
Good to hear that it made a difference :) The most convenient thermometer is a digital one with a long thin probe so you can stick it through the lid of the kettle. Maybe something like this http://www.amazon.com/gp/aw/d/B00RV3QAKS/ref=mp_s_a_1_7?qid=1427568315&sr=1-7&pi=AC_SX110_SY165_QL70
Edit: or save on the thermometer and use the Chinese method of determining temperature by the pattern and size of the bubbles in your kettle http://bettersteeping.com/fish-eyes-in-your-kettle/
I own and use the Maverick ET-733 (https://www.amazon.com/Maverick-Wireless-Thermometer-Display-Features/dp/B00FOCR4UI).
The initial learning curve is a bit steep, but it's outstanding at its job monitoring my meat/ambient Temps. Furthermore, should you ever want or need replacement probes, they're sold us separately on Amazon and are inexpensive.
Just read the manual (twice) before use.
Non-mobile: http://www.amazon.com/dp/B00RV3QAKS/ref=mp_s_a_1_7?qid=1427568315&sr=1-7&pi=AC_SX110_SY165_QL70
^That's ^why ^I'm ^here, ^I ^don't ^judge ^you. ^PM ^/u/xl0 ^if ^I'm ^causing ^any ^trouble. ^WUT?
The Redi-Chek I've been using for the last 6 years costs almost half that, and works just as well.