Remote Grill Thermometer

**keepngoal** · 04-27-2009, 01:23 PM

I am looking for a remote thermometer to use in our smoker and our grill. So any advice from CF'ers is appreciated.

I am open to most any model/type as long as I can use it in a smoker or grill up to 450 degrees.

A remote unit would be nice. Alarms or notification is nice. But I mainly am interested in functionality, durability and quality.

-keep.

**mustangwinner97** · 04-27-2009, 01:42 PM

Wireless remote cooking thermometer — grill to perfection!

**keepngoal** · 04-27-2009, 01:45 PM

Originally Posted by mustangwinner97

Wireless remote cooking thermometer — grill to perfection!

You use this one? Or just found it from a search engine?

-keep.

**mustangwinner97** · 04-27-2009, 01:50 PM

I've used this one and love it. I've bought 3 of them as gifts for folks and they even use them for burgers, novice grillers.

**Cycloin** · 04-27-2009, 02:14 PM

I've had a Pyrex probe thermometer for about 4 years. It's got about a 3 foot cable and has magnets so I can attach it to the base of my smoker (or oven door for that matter). It has a timer, alarm, etc. Got it at Bed,Bath, and Beyond for about $40. It's not portable, but I like it.

**Chad** · 04-27-2009, 02:58 PM

Weber Barbecue Beeper Remote Digital Thermometer: Compare Prices, View Price History and Read Reviews at NexTag - I've got this one, well very similiar - same form factor but it's not from Weber - it's some other company I can't think of right now. I think they make these for lots of people and just re-brand them (weber, radio shack, etc.). I usually have a lot of trouble getting the remote unit to connect to the probe, but once it's working it's pretty good. Doesn't seem to go through lots of batteries, seems accurate enough for me. I really only use it for beer can chicken.

**uro cy** · 04-27-2009, 04:26 PM

I got one several years ago at BB&B, and have been happy with it...a must if you like to smoke...especially overnight.
And if you like to smoke see if you can find one with 2 probes....one for the meat and one for the dome temp

**CYdTracked** · 04-27-2009, 04:50 PM

Whats the point of BBQ when you have to have a remote to tend to it? Just like I call gas grills the lazy man's grill because I don't care what some say, meat tastes much better over charcoal than gas.

**uro cy** · 04-27-2009, 04:53 PM

Originally Posted by travman23

Whats the point of BBQ when you have to have a remote to tend to it? Just like I call gas grills the lazy man's grill because I don't care what some say, meat tastes much better over charcoal than gas.

If you like to smoke meat....and have good, consistent results...get a thermometer. Unless you can tell me another way of telling a pork should has reached 200F...

**CYdTracked** · 04-27-2009, 04:58 PM

Originally Posted by uro cy

If you like to smoke meat....and have good, consistent results...get a thermometer. Unless you can tell me another way of telling a pork should has reached 200F...

I just us a simple meat thermometer when I BBQ. Don't need anything fancy, just this:

If I have to go out and check it several times that fine, it's all part of BBQ IMO.

**MrReality** · 04-27-2009, 04:59 PM

I have a Weber one I got at Ace on 63rd and Grand. It works well. It is a must if you are smoking meat. Results are way more consistent.

**Thornhill** · 04-27-2009, 05:07 PM

The BBQ Guru is the way to go for smoking...

Welcome to the BBQ Guru Online Store - A temperature control device for low and slow barbequeing

**keepngoal** · 04-27-2009, 05:20 PM

Originally Posted by travman23

I just us a simple meat thermometer when I BBQ. Don't need anything fancy, just this:

If I have to go out and check it several times that fine, it's all part of BBQ IMO.

that works too... but I don't like to lift the lid and waste the built up heat and smoke.

to each his own.... can we leave it happy at that?
-keep.

**mkadl** · 04-27-2009, 09:53 PM

One with a clip on remote is nice to go do other things or just keeping the lid closed. The metal braided cover on the sensor lead wire CAN NOT get too hot or it will be ruined. I fixed the problem by wrapping the first foot or so of the lead with foil. Pork loin and 1 and a half inch rib eyes need a thermometer, unless someone else's idea of perfection is broader than mine. Take pork to 155 degrees wrap in foil and let stand. It will keep cooking and be Very juicy and tender. Take beef to about 135 and remove for medium rare. Steaks less that 1 inch, I use a thermometer and set a warning at 120 degrees, so I can then go baby sit, I then can leave my neighbors deck and take HIS beer with me and go eat.