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Started By
Message
thermometer
Posted on 3/5/09 at 4:38 am
Posted on 3/5/09 at 4:38 am
Can anyone suggest what brand of thermometer to buy and where to get one to use in my charcoal pit and also one for frying. Seems like everyone I buy not accurate at all. The other day I put three of them in my grill and had a temp range of 100 degrees between them.
2
Posted on 3/5/09 at 6:00 am to DownSouthTiger
Taylor is a quality maker of the frying thermometers....for the grill I use a dig. thermometer with a remote...you set it for the temp you want your meat...clip it on your belt...and it beeps when the meat reaches temp...the problem my be that you can't just set around the pit and watch the meat and drink beer anymore. With the remote, you are free to move about and work on that honey - do list...sometimes it sucks to be me. 
LINK
LINK
This post was edited on 3/5/09 at 7:07 am
Posted on 3/5/09 at 7:09 am to tavolatim
You can also calibrate the thermometers you have...put them in boiling water and adjust to 212º....Ice water...adjust to 32º
Posted on 3/5/09 at 8:27 am to DownSouthTiger
quote:
The other day I put three of them in my grill and had a temp range of 100 degrees between them.
did you put them all in the same spot... maybe you can't grill or your grill sucks?
Posted on 3/5/09 at 11:47 am to LSUgrasshopper
Those temperatures for boiling point only work accurately at sea level. The higher you go the lower the boiling point and the longer it takes to reach boiling.
2000 feet=208F
7000 feet=199F
Or another rule of thumb is to reduce the boiling point by about 0.9F per 500 ft rise in elevation.
Also, remember water takes longer to boil at elevation so it is a bit more frustrating to calibrate thermometers at elevation just due to the time.
End of today's science lesson
2000 feet=208F
7000 feet=199F
Or another rule of thumb is to reduce the boiling point by about 0.9F per 500 ft rise in elevation.
Also, remember water takes longer to boil at elevation so it is a bit more frustrating to calibrate thermometers at elevation just due to the time.
End of today's science lesson
Posted on 3/5/09 at 11:52 am to drfood
Don't be a smartass...a 9 degree range that covers 5,000 feet covers most of CONUS, so unless he's smoking ribs on Pike's Peak he's safe.
And Tav's on it...spend the extra dough (~ $80) to get a digital thermometer with a wireless remote. Makes grilling/smoking easier than my prom date...
And Tav's on it...spend the extra dough (~ $80) to get a digital thermometer with a wireless remote. Makes grilling/smoking easier than my prom date...
This post was edited on 3/5/09 at 11:55 am
Posted on 3/5/09 at 12:26 pm to drfood
I've got to be pretty close to sea level...anyway my yard thinks so 
Posted on 3/5/09 at 12:38 pm to GarmischTiger
Just because someone posts valid information does not make them a smartass. A 9F difference can make a difference when cooking chicken. At 156F salmonella and shigella can still survive. There are also some reported cases of e-coli surviving in cross-contaminated meats at that temperature.
Be careful of the wireless systems. Their sensing junction is based on a bi-metallic junction. If it ever fails or begins to fail you will have problems with the temperature. I've had them vary as much as 20F when the juntions were failing or were damaged.
In all of my consulting and teaching I have recommended thermometers be replace every 5 years whether they need to be or not. To avoid unexpected failures.
Be careful of the wireless systems. Their sensing junction is based on a bi-metallic junction. If it ever fails or begins to fail you will have problems with the temperature. I've had them vary as much as 20F when the juntions were failing or were damaged.
In all of my consulting and teaching I have recommended thermometers be replace every 5 years whether they need to be or not. To avoid unexpected failures.
Posted on 3/5/09 at 1:24 pm to drfood
quote:True.
Just because someone posts valid information does not make them a smartass.
Saying "thus endeth the lesson" (or words to that effect) does.
And your garden variety instant-read thermometer - the one you'd get chicken or beef temps from to determine the safety of consumption - ain't calibratable. And yes, I do know that "ain't" and "calibratable" ain't words.
I don't doubt you're smart, Doc...I'm just breaking your stones because you come off sounding like a smartass. It might just be me...
This post was edited on 3/5/09 at 1:34 pm
Posted on 3/5/09 at 1:33 pm to LSUgrasshopper
Yeah my thermometers in the same spot on grill, thanks for the info everyone. I guess the ones I have been using are just too cheap
Posted on 3/5/09 at 1:42 pm to DownSouthTiger
I use a combination of a therm attached to the lid and a Maverick wireless remote controlled therm with two prongs (one for meat temp and one for smoker).
Posted on 3/5/09 at 8:36 pm to GarmischTiger
Garmisch--I think you're just jaded by all of the smartasses on the rant.
Posted on 3/5/09 at 11:36 pm to drfood
Mebbe...Nice Duck.
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