I'm sure this topic has been beat to death here, and apologize for
bringing it up again. But, I've been shopping for a good remote pit
thermometer to use in WSM, and have a couple questions.

I've been using a remote thermometer from Oregon Scientific (from
Costco) that works well for meat temp, but the digital readout max's
out at 199 deg, so I can't use it for pit temp. I've looked at Polder
remote thermometers, but the user manuals say to NOT use them for oven
or pit temp.

IIRC, I've seen recommendations for Polder thermometers for pit temps
from you experts. True? Do they work?

Anyway, and rec's for a brand or model will be greatly appreciated.

Thanks a heap,
-Zz

Zz Yzx wrote:
I'm sure this topic has been beat to death here, and apologize for
bringing it up again. But, I've been shopping for a good remote pit
thermometer to use in WSM, and have a couple questions.

I've been using a remote thermometer from Oregon Scientific (from
Costco) that works well for meat temp, but the digital readout max's
out at 199 deg, so I can't use it for pit temp. I've looked at Polder
remote thermometers, but the user manuals say to NOT use them for oven
or pit temp.

IIRC, I've seen recommendations for Polder thermometers for pit temps
from you experts. True? Do they work?

Anyway, and rec's for a brand or model will be greatly appreciated.

Thanks a heap,
-Zz

I'm not an expert, but I have used my Polder thermometer in ovens, in deep fat
fryers, in grills of all kinds for years. The wire is very sturdy sheathed
thermocouple wire - why couldn't it go into a pit? The electronics are all
outside. All that's in that wire are two dissimilar wires joined together inside
a sealed tube at the end.

Grant

I don't like anymore wires and gizmos on or around the cooker than I
need to have. I use a Polder in the meat itself and run the wire out
the top vent. Due to the amount of smoke it will inhale over an
average 15 hour smoke, I have found that if I loosely wrap the braided
line with foil until it is about 3 inches our of the cover it is easy
to clean up. Just throw away the foil.

If I want to know what them it is in the cooker, I installed one of
these about 1/2" over the top grate:

http://tinyurl.com/5ouxt8

It isn't this one exactly, but it is close. I bought mine down at
Academy for about $15 and it works like a champ. And with a 2 1/2"
dial, I have a chance to see it from where I am sitting rather than to
get up and walk up next to the cooker.

Here's a tip I got somewhere else. These thermos have a retainer nut
on the back of them so you can attach them to the lids. Orient the
thermo so that the desired temp will have the needle at the 12 o'clock
position. That way all you have to do is get quick visual when you
are walking by, no worries about what it reads unless it is off the 12
position.

Robert

"Zz Yzx" wrote in message
IIRC, I've seen recommendations for Polder thermometers for pit temps
from you experts. True? Do they work?

Experts don't use thermometers Greenhorns and sissies do.

Edwin Pawlowski wrote:
"Zz Yzx" wrote in message
IIRC, I've seen recommendations for Polder thermometers for pit temps
from you experts. True? Do they work?

Experts don't use thermometers Greenhorns and sissies do.

Alrighty, then.

MBKC

"Zz Yzx" wrote in message
...
I'm sure this topic has been beat to death here, and apologize for
bringing it up again. But, I've been shopping for a good remote pit
thermometer to use in WSM, and have a couple questions.

I've been using a remote thermometer from Oregon Scientific (from
Costco) that works well for meat temp, but the digital readout max's
out at 199 deg, so I can't use it for pit temp. I've looked at Polder
remote thermometers, but the user manuals say to NOT use them for oven
or pit temp.

IIRC, I've seen recommendations for Polder thermometers for pit temps
from you experts. True? Do they work?

Anyway, and rec's for a brand or model will be greatly appreciated.

Thanks a heap,
-Zz


I have a "maverick" remote sensor, can't remember where I got it but it
works. The only negative to it is that the transmit and reciever range is a
little to short. I could not recomend it for purchase, so if there is
another that works better I would like to hear about it too.

Joseph

"Edwin Pawlowski" wrote in message
t...

"Zz Yzx" wrote in message
IIRC, I've seen recommendations for Polder thermometers for pit temps
from you experts. True? Do they work?

Experts don't use thermometers Greenhorns and sissies do.


Which category would you put Mike Davis in?

Johnny Trigg?

Myron Mixon?

They all use thermometers for pit temperatures, and Thermopens for meat
temperatures.

BOB

" BOB" wrote in message
. ..

"Edwin Pawlowski" wrote in message
t...

"Zz Yzx" wrote in message
IIRC, I've seen recommendations for Polder thermometers for pit temps
from you experts. True? Do they work?

Experts don't use thermometers Greenhorns and sissies do.


Which category would you put Mike Davis in?

Johnny Trigg?

Myron Mixon?

They all use thermometers for pit temperatures, and Thermopens for meat
temperatures.

BOB
\
Well they must be sissies then 'cause they sure aren't greenhornsbfg..
Why do I have the strange feeling big motor homes coming really close in my
rear view mirror--hehehe
buzz

On Apr 19, 1:34 pm, "Edwin Pawlowski" wrote:

Experts don't use thermometers Greenhorns and sissies do.

Ahhhh.... the sweet smell of fully cooked freshly pulled leg....

;^)

Robert

On Apr 19, 11:10 am, Zz Yzx wrote:
IIRC, I've seen recommendations for Polder thermometers for pit temps
from you experts. True? Do they work?
Anyway, and rec's for a brand or model will be greatly appreciated.

I got a Polder that reads the temperature both at the tip as well as
the hilt of the probe. This tells me both the temp inside the meat,
and just outside of it as well. Displays both temps at the same time,
has alarms for both and a timer function. Temps (don't remember them
at the moment) are good for cooking anything except the most extreme
stuff, and the cable is covered with braided stainless. Mine, after
only a few uses, is smoke bronze colored - I do not want to get water
on the cable or on the hilt of the probe, so that's the way it stays.
I clean the rest of the probe, of course. I got it at Butcher and
Packer and they also sell the replacement probe. Cost was $25, probe
alone is $9.

--Jeff

On 21-Apr-2008, JeffH wrote:

On Apr 19, 11:10 am, Zz Yzx wrote:
IIRC, I've seen recommendations for Polder thermometers for pit temps
from you experts. True? Do they work?
Anyway, and rec's for a brand or model will be greatly appreciated.

I got a Polder that reads the temperature both at the tip as well as
the hilt of the probe. This tells me both the temp inside the meat,
and just outside of it as well. Displays both temps at the same time,
has alarms for both and a timer function. Temps (don't remember them
at the moment) are good for cooking anything except the most extreme
stuff, and the cable is covered with braided stainless. Mine, after
only a few uses, is smoke bronze colored - I do not want to get water
on the cable or on the hilt of the probe, so that's the way it stays.
I clean the rest of the probe, of course. I got it at Butcher and
Packer and they also sell the replacement probe. Cost was $25, probe
alone is $9.

--Jeff

Just adding on to what Jeff said. I've had only one Thermometer failure
and that was the unit itself, not the probe. I've been careful to never get
the cable, or the hilt of the probe where the cable connects, wet and
none have ever failed. I'm currently using a pair of therms from Overstock
..com. They're several years old. I believe they are Oregon Scientific
knockoffs. I paid $6/ea for them.
--
Brick(Youth is wasted on young people)

"2fatbbq" wrote in message
...

" BOB" wrote in message
. ..

"Edwin Pawlowski" wrote in message
t...

"Zz Yzx" wrote in message
IIRC, I've seen recommendations for Polder thermometers for pit temps
from you experts. True? Do they work?

Experts don't use thermometers Greenhorns and sissies do.


Which category would you put Mike Davis in?

Johnny Trigg?

Myron Mixon?

They all use thermometers for pit temperatures, and Thermopens for meat
temperatures.

BOB
\
Well they must be sissies then 'cause they sure aren't greenhornsbfg..
Why do I have the strange feeling big motor homes coming really close in
my rear view mirror--hehehe
buzz
Well, I wuz thinkin "greenhorns" cuz from what I've seen, none of 'em are
sissies, although Trigg was super nice when he returned my Thermopen at a
Florida contest on Jan 1st a couple-a years ago.

BOB

Which category would you put Mike Davis in?

Johnny Trigg?

Myron Mixon?

They all use thermometers for pit temperatures, and Thermopens for meat
temperatures.

BOB

Sissies.

Great barbecue has been around for centuries before the thermometer was
invented. When you become obsessed with a couple of degrees temperature
variance you should consider ordering pizza instead.

Edwin Pawlowski wrote:
Which category would you put Mike Davis in?

Johnny Trigg?

Myron Mixon?

They all use thermometers for pit temperatures, and Thermopens for meat
temperatures.

BOB

Sissies.

Great barbecue has been around for centuries before the thermometer was
invented. When you become obsessed with a couple of degrees temperature
variance you should consider ordering pizza instead.



My pizza oven controller is +- 0.5 degrees, what's wrong with that? :-)

On Apr 23, 6:20*pm, "Edwin Pawlowski" wrote:

Sissies.

Great barbecue has been around for centuries before the thermometer was
invented. * When you become obsessed with a couple of degrees temperature
variance you should consider ordering pizza instead.

So Ed, what do you really think? bg