(Part 2) Best grill thermometers according to redditors

Heres the deal with the weber smoker:


If you aren't filling up that top grate with 3 racks of ribs, or even filling the bottom grate there is honestly no point in using it unless you just want a fun hobby thing to do.

If you only want to do 1-2 racks of ribs, go grab a weber 22 inch kettle off craigslist. I got mine for 20 bucks.


It's ROI for charcoal use and time is very high compared to other smokers. Here are some tips that have gotten me lots of rave reviews on bbq using ONLY this smoker:

1. Always cook as much as you can.
   
2. Temp sweet spot is around 225-250
   
3. DO NOT TRUST THE LID THERMOMETER. It is always cold/off by 20 degrees minimum.
   
4. Get a good remote thermometer. The thermopro here is a good one to start with.
   
5. Consider getting a bbq controller. Its like CHEATING with a cook. I have the BBQ IQ130 (bluetooth), but the 120 on amazon here is amazing.
   
6. You can fill both the top and bottom grates with food. The max I have done is 2 small 14 lbs briskets on the bottom, and 3 pork butts on the top. Get a heavy duty table to use to set your stuff on when you need to wrap and rotate meat during a cook.
   
7. FILL THE WATER PAN UP, PERIOD. It acts as a buffer and helps control temp and keep it regulated. I fill with cold water. Every 2-3 hours on a cook I have a hose I carefully put in it, fill it up, and it keeps temps where they need to be.
   
8. Once every 4-5 cooks, do a HIGH HEAT BURNOUT with WOOD to get all the random flaky shit off it.
   
   The weber is a great backyard cooker. Many people win LOTS of competitions with them. It will serve you for MANY, MANY years if maintained well.
   

He says not to do a wet brine if the turkey has already been modified by the distributer, as you would just be adding more salt to something already salted. As for the rest period... I smoked a turkey following the recipe on amazing ribs for Thanksgiving and my bird only rested from the time I took it from the smoker to the kitchen counter. My first slice literally caused juices to squirt up and out of the breast. The entire thing was moist and delicious. I also dry brined mine because it was farm fresh with zero additives.

Edit: I bought this to help regulate the temperature and had no issues keeping my WSM at 325

PartyQ BBQ Temperature Controller for Weber Smokey Mountain Cooker

https://www.amazon.com/dp/B00UI0Z3PO/ref=cm_sw_r_other_awd_R-dDwb8HRQ6Z8

Looks great for an older model. You can upgrade to a digital control board for under $100.

https://smile.amazon.com/Stanbroil-Digital-Thermostat-Traeger-Pellet/dp/B06Y4J5V1G/ref=sr_1_6?ie=UTF8&qid=1539694884&sr=8-6&keywords=traeger+digital+controller&dpID=41eQ8iIEBfL&preST=_SY300_QL70_&dpSrc=srch

I’m a charcoal fan for the extra taste. The cave man in me likes building the fires too. Weber kettle for regular grilling. Can be found used under 100. For smoking weber smokey mountain. Can be found used under 200.

For charcoal searing you can just do it on the chimney direct. https://www.amazon.com/dp/B013PU3BA2

They have plates you can heat up on the stove for searing too. https://www.amazon.com/dp/B0044ERTDY

If flare ups are an issue (charcoal) they sell temperature regulators to help. Mostly used for smoking i think. https://www.amazon.com/dp/B07MCDG5DN

I gave up my other grills for a weber kettle and have been happy with the choice ever since.

For slow cooks, look up the snake method. It's fantastic for things like a pork butt for holding a lower temp for hours. I picked up two things that made it much easier for me do the cook without as much stress.

The first is a Thermapro 2 probe wireless thermometer so I can monitor the grill temp and the meat temp. So i can basically ignore the grill while it smokes the meat and enjoy my company instead of focusing on the grill.

The second is Tip Top airflow regulator. This sits on top of the exhaust and uses a temperature sensitive coil to open and close the vent to help control airflow. Takes a little practice to get used to, but when you do, it really helps with my temp stability.

(Those should not be affiliate links but I wouldn't know one if I saw one)

You wanted the Kamado Joe, otherwise you wouldn't have bought it in the first place... now you have it for free and you can put some of what you saved on the price of the grill (plus the $150 credit Amazon gave you) toward the table and some sweet accessories, such as:

Flame Boss

Joetisserie

Grill Light

Kick Ash Basket

Cover

Grill Expander

King Kooker 12-Wing Rack

You can buy a wireless thermometer for 60 USD. You would be able to see the temp of your oven and food from across the house if you want. Not sure if this is available in your country.

Maverick ET732 Long Range Wireless Dual 2 Probe BBQ Smoker Meat Thermometer Set - Maverick Et732 Copper Color Cooper https://www.amazon.com/dp/B009KYWLG8/ref=cm_sw_r_cp_apa_i_6CWvDbG2N0CJ3

Congrats on the smoker! Here are links to the Maverick ET 732 and useful accessories:

Maverick ET 732

Maverick ET 732 6 Foot Chamber Probe

Maverick ET 732 6 Foot Food Probe

Note: Some have had success ordering these from Maverick directly, but I've not had similar success. Being an Amazon Prime member, I rely on them, hence the links.  If you wish to try ordering from Maverick directly, you should click this link in order to contact them.

I hope this helps you out!

EDITED: Fixed links per HardwareLust's note.

Fantasy, besides, is there anyone who use the Inkbird BBQ thermometer when do the BBQ?

I would go with the Weber Smokey Mountain as mentioned, it is a relatively cheap investment for something you aren't sure you will pursue in the long run. They maintain temp like nobody's business and provide quality results with a minimal learning curve. Additionally, the money you save from not buying an expensive smoker can go into a much needed dual probe thermometer such as a Maverick.


If you want a truly set it and forget experience you can buy this little gadget. All for around $650 (depending on size of WSM) total investment.


Note: The IQ 120 is not a requirement just nice to have.

Cook'D Right meat temperature sensor

EDIT: the brand may be different. The black blue part changes to red when the meat is at a safe temperature.

Thats a Jr right? I have the same one.

If you can, upgrade to the digital temp control. Much more accurate, and keeps the temps stable better. On Amazon

I'm also going to get some firebricks to help even out the temperature. The right side of mine gets much hotter than the other.

Good thought, but I didn't open it at all during this time. Smoker ambient temperature was fairly consistent around 225 - 230 durring this time - until I verified the temp drop with the additional probe (the only time I opened it was to add more charcoal, but that was a couple hours before this). And I have a bluetooth thermometer with a probe that sits off the grill to give me the ambient temperature.
I have this inkbird bluetooth thermometer, which I really like: https://smile.amazon.com/Inkbird-Bluetooth-Wireless-Thermometer-Grilling/dp/B0771J9QHH/ref=sr_1_5?keywords=inkbird&qid=1551124454&s=lawn-garden&sr=1-5.
It is great for all aspects of the cook, with the only exception that I wish the graph of the history of the temperatures lasted longer. It tends to erase itself after a little while, so I don't have a record of the temp for the entire night - I just know it was never outside of the range of 215 - 270 because the alarm never woke me up. It was a perfect 230 when I woke up.

This was a previous recommendation from this sub that seems like an excellent value. 6 sensor digital thermometer and they even throw in a set of meat claws.
https://www.amazon.com/dp/B07F2L5ZWQ/ref=cm_sw_r_cp_apa_Wi69BbYD2TD5P

Just wanted to add my two cents as well on the thermometer. Dont smoke without one! I relied on the one built in to my masterbuilt and ended up with burnt meat the first couple times. I thought I was doing something wrong, but the thermometer was anywhere from 20 to 50 degrees off. I went with a [beaspire](beaspire wireless bluetooth meat... https://www.amazon.com/dp/B07GXGV98W?ref=ppx_pop_mob_ap_share) and it works well. It has a two probe and 6 probe option. I went with 6 just to have extras and I have ended up using 3 or 4 for a smoke. Never know when you will need the extras. Other than that, listen to the people in this sub and have fun with learning the craft!

Lava tools just came out with one. If it’s as good as there javelin I would go that route https://www.amazon.com/Lavatools-OVT2-Thermometer-Dual-Sensor-Temperature/dp/B0769HXS4T/ref=mp_s_a_1_7?ie=UTF8&qid=1524757692&sr=8-7&pi=AC_SX236_SY340_QL65&keywords=lavatools&dpPl=1&dpID=417Ytigx2nL&ref=plSrch

I’ve been trying to decide between Meater and The Meat Stick

https://www.amazon.com/Conor-Thermometer-Ambient-Temperature-Reading/dp/B07QH64B8N/ref=asc_df_B07QH64B8N/?tag=hyprod-20&linkCode=df0&hvadid=343224632629&hvpos=1o1&hvnetw=g&hvrand=9843899839069786111&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9041465&hvtargid=pla-744750175610&psc=1&tag=&ref=&adgrpid=77503953588&hvpone=&hvptwo=&hvadid=343224632629&hvpos=1o1&hvnetw=g&hvrand=9843899839069786111&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9041465&hvtargid=pla-744750175610

Hi, if you would like, I'd like to give away this bluetooth thermometer to let you try.

https://www.amazon.com/Pinfox-Wireless-Bluetooth-Thermometer-Barbecue/dp/B072V1N5TQ/ref=sr_1_2?ie=UTF8&qid=1497954663&sr=8-2&keywords=pinfox+wireless+thermometer

Try this one with 6 probes. Only $56 now and will be up to $70 on May, 30th. It is worth to buy one.

https://www.amazon.com/dp/B06XTQ86FQ

Is this what you're talking about ? https://www.amazon.ca/PartyQ-BBQ-Temperature-Controller-Mountain/dp/B00UI0Z3PO

1. A maverick is probably the best starter thermometer https://www.amazon.com/dp/B009KYWLG8/ref=cm_sw_r_cp_awdb_t1_acV2CbMAYND3S
   
   
2. Yes, the pit probe and meat probe stay in the whole cook
   
   
3. Yes, get the pit up to temperature prior to to putting the meat on
   
   
4. Reverse flow means the heat and smoke from your firebox run under a baffle plate to the opposite side of the cooker then travel back over your cooking area to reach the stack and exit.
   
   
5. I don't have a reverse flow so I can't help on that, plenty of people here have them though so you'll get help.
   
   
6. To answer that we need to know more about your plans, what are you cooking? What's your goal? For example, if you were doing brisket I would recommend getting peach paper (unwaxed butcher paper) for wrapping at the stall if you plan to crutch.

Wow I'm kind of annoyed, I found them for slightly cheaper on Amazon yesterday and when I went to buy them today the price had risen to more than retail price from the manufacturer.

Amazon: Food Probe

Amazon: BBQ Probe

Maverick: Food Probe & BBQ Probe (comes with both in drop-down menu)

I think I'll try the stew idea.