"Edwin Pawlowski" > wrote in message
>
> > wrote in message

> >I recently purchased a Char-Griller Super-Pro, and am looking for a
> > good quality digital meat thermometer
>
> Any kitchen store will have them for about $10 to $15
>
>
> > and a replacement for the grill
> > thermometer that comes with the Char-Griller.
>
> Why? What you have is close enough.

Well, if it's anything like mine sometimes it's 50F low, sometimes 25F high.
But that's ok by me, just use it as a coarse indicator of up or down if I
look at it at all. So I guess I agree with Ed, close enough. But if you're
gonna get a remote probe get two, one for the meat and one for grill level
temps. That's the only way to find hot and cool spots in your cooker too.
The lid one sure can't.

Rarely use a thermometer on meat except with big pieces like pork butt or
turkey.

Whatever you do, don't get the "Brookstone" remote one. A Polder (google it)
or something similar will do ya good.

> > Also- is it a problem if the cable on the meat thermometer
> > gets "crimped" by the lid on the grill when it is closed?
>
>
> Yes, and contact with the very hot grates can damage it also. Find a spot
> that does not get crimped. I've ruined a hald dozen over the years.

I've been lucky, the lid on this isnt that tight so the crimping isnt an
issue as long as you pay attention and stick the probe in an onion or potato
or piece of cork to keep it off the grill.


Dale
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