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Remote/Wireless Meat Thermometer

Old 05-19-2011, 06:00 PM
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Default Remote/Wireless Meat Thermometer

Hey, we've talked about everything else so here goes. Have a B-day coming up and we are keeping it simple. Wife asked for some suggestions and I've been reading about wireless remote meat thermometers. Really never heard of them until a few months ago. First, are they for real or just some gadget? If for real, do any of y'all have any experience with em? If so, which brand(s)?

I do think it would be cool to sit and watch the game and keep an eye on the Boston butt or the whole chickens without having to go out and open the grill every so often.

Thanks in advance for both your educated and smartass replies.
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Old 05-19-2011, 06:07 PM
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I have the wired models for both the inside home oven and the Big Green Egg.

If I had to do it over again for the oven I'd be all over it like flies on stink. My BGE is a fully automatic control with the blower and what nots and truthfully I was too cheap to spring the extra to go wireless. They even offer sending signal models to your phone/mobile contraptions.


Someone else's coins being spent on you? Ya... I'd do it in a heartbeat. Looking back... I should have spent the money. I love cooking on my egg and like the looks from our guests when they taste it even better.
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Old 05-19-2011, 07:24 PM
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Originally Posted by Mist-Rest View Post
I have the wired models for both the inside home oven and the Big Green Egg.

If I had to do it over again for the oven I'd be all over it like flies on stink. My BGE is a fully automatic control with the blower and what nots and truthfully I was too cheap to spring the extra to go wireless. They even offer sending signal models to your phone/mobile contraptions.


Someone else's coins being spent on you? Ya... I'd do it in a heartbeat. Looking back... I should have spent the money. I love cooking on my egg and like the looks from our guests when they taste it even better.
Someone else's coin? Notice the word "wife" in my post.

How do you like your BGE? We ate at a friend's house last Saturday and he is a retailer of BGE's. He cooked 3 whole chickens (with a little Butt Rub) and they were absolutely delicious and moist as hell. Anywho, Green Egg or not I'm thinking it wouyld be a hoot to be able to monitor the meat without opening the cooker. They apparently make em where they will even warn you if it's getting too done. Like I said, I had never even heard of them until recently.
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Old 05-19-2011, 11:03 PM
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Love the wireless one I use on the Traeger smoker. Like you say just hook it up and keep the receiver unit next to the couch. It let's you set the meat type and tells you when you are 5 degrees from done and again when temp is reached. Very cool gadget that is definitely worth having if you grill often.
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Old 05-20-2011, 03:11 AM
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Hmmm, another marvel of the 21st century.
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Old 05-20-2011, 03:23 AM
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Shag,

I love my BGE!! Built a huge work area and storage unit with stainless steel casters for the blue stone patio. I smoke year round. The steaks and lamb chops that come off of it are outstanding.

You clearly never went to the school that taught; "What's yours is mine and what's mine is mine".
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Old 05-20-2011, 04:19 AM
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Mist-rest ,

Can you expand on how the blower system works? Cost?

We bought a large BGE three years ago for Xmas, best thing we ever bought !!

I use a wired thermometer for cooking prime rib and such, gives me a reason to go out there and get a cold one!
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Old 05-20-2011, 04:41 AM
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I too use the wireless with pork/turkey/chicken/brisket on the traegger.

the cheap ones are just as good as the rest. 19 bucks at basspro.

if you like the BGE, get a PRIMO. Primo has more functional space given the oval shape.. You dont have to cook vertically.

Or you could get a traeger and never turn back...
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Old 05-20-2011, 05:08 AM
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Maverick ET 73
there is good bad and ugly. I like it when I use it on my WSM.

http://tvwbb.com/eve/forums/a/tpc/f/...183&p=1&cdra=Y

We go on forever on Contender, Pro Line, Luhrs defiects. This board stays a little more focused. LOL. If you do a search you will find everything you wanted to know and then some.

Last edited by Mr. Paul; 05-20-2011 at 05:16 AM. Reason: added link
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Old 05-20-2011, 08:37 AM
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This is what I use. So far no problems with it.

http://www.amazon.com/Maverick-Remot...sr=1-2-catcorr

I usually have one in the meat and the other through a block of wood to monitor the smoker temp. It has alarms you can set to let you know if the meat is ready or if the freaking smoker is going wild again.
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Old 05-20-2011, 02:34 PM
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Originally Posted by bearohs View Post
Or you could get a traeger and never turn back...
Best grill ever.

As to the wireless, I've gone through a couple and always find them to be off. The most recent one (just a cheapie I settled on from Wallys) I know to get up when it's about 10 degrees out. Now that I know that, I'm happy.
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Old 05-21-2011, 03:50 PM
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Ill respnd in full when I get back to home base.
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Old 05-22-2011, 01:48 PM
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I'd be happy just to find a regular ol' style meat thermometer that's accurate.

I've started to use the rotessoire on my grill. Man does that work nice, But I have 3 different meat thermometers and they all yield a different reading. As bizzazre as it sounds, I use the avg of the three to get a reading that's pretty much dead on.
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Old 05-22-2011, 03:55 PM
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Originally Posted by Brad1 View Post
I'd be happy just to find a regular ol' style meat thermometer that's accurate.

I've started to use the rotessoire on my grill. Man does that work nice, But I have 3 different meat thermometers and they all yield a different reading. As bizzazre as it sounds, I use the avg of the three to get a reading that's pretty much dead on.
Have you boiled them? Get some water boiling. The hottest it can get is 212 degrees. Put each one in and see which one is the closest to 212. Some of em even have a mark at 212 that says "test".
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Old 05-22-2011, 04:09 PM
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Originally Posted by Shag View Post
Have you boiled them? Get some water boiling. The hottest it can get is 212 degrees. Put each one in and see which one is the closest to 212. Some of em even have a mark at 212 that says "test".
Thanks for the tip. I'm certainly going to give that a try. I tried using ice water to calibrate them, but that didn't work too well.
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Old 05-23-2011, 05:18 AM
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Originally Posted by awscwi View Post
Mist-rest ,

Can you expand on how the blower system works? Cost?

We bought a large BGE three years ago for Xmas, best thing we ever bought !!

I use a wired thermometer for cooking prime rib and such, gives me a reason to go out there and get a cold one!

I have the DigiQ DX that I got from the BBQ GURU.
It has a small blower that fits into the draft opening in the egg, 2 temp probes, one for the pit, the other for the meat, and a power supply.

You set the pit temp, set the meat temp, insert the probes and walk away. There are also some alarm perimeters that you set but all in all pretty simple.

I think I paid a touch over 200 for it.

It's great on Boston Butts, chicken, turkey, and other larger cuts of meat.

They also offer wireless remotes.
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Old 05-23-2011, 08:10 AM
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Originally Posted by Brad1 View Post
I'd be happy just to find a regular ol' style meat thermometer that's accurate.

ThermaPen.

http://www.thermoworks.com/products/...thermapen.html

Designed by a Taiwan (or Hong Kong) measuring instruments company, product made in England, sold in the USA (and all around the world). Very well built, easy to use, fast. Arrives with a calibration certification. The ThermaPen is seen on about every TV cooking show and is in almost every serious kitchen. Instant read (3-seconds). It's gonna set you back about $100 in the US -- or about $48 if you are in Asia.

Only drawback is that I wish the ThermaPen had a back light for the digital display.
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Old 05-23-2011, 08:14 AM
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Originally Posted by Shag View Post
Have you boiled them? Get some water boiling. The hottest it can get is 212 degrees. Put each one in and see which one is the closest to 212. Some of em even have a mark at 212 that says "test".

Testing is better done at the other end -- freezing. Fill a glass with ice cubes and water, let it sit a few minutes, then test the temp of the water between the ice cubes without touching the ice. It should be about 1/10 deg above 32F -- or for all practical purposes, the water should read 32F/0C. That's good enough for anything in a kitchen.
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