281270 Sat Nov 26 18:01:15 -0800 2005 16 31 Home Cooking 0 1496087 Tried out my new Taylor digital thermometer with wireless remote pager on the leg of pork that I smoked/roasted in my Weber. Worked very well - love being able to walk around and wait for the beeper to alert me that the desired temperature was reached. Plenty to do in the kitchen without making several trips outside to check on the hunk o' meat. This one has several preprogrammed meats/temps but also a way to program in any temperature you desire....the preprogrammed temps are on the high side - playing it safe by using USDA recommended levels I would assume. Anyways, especially with a weber this is a great advantage so you don't loose smoke and heat everytime you lift the cover to "peek" Sat Nov 26 18:01:15 -0800 2005 0 Gordon Wing 1 1496091 That sounds like just what I've been looking for. Thanks for the tip. Sat Nov 26 18:19:20 -0800 2005 1496087 0 Pressingham 1 1496113 Gordon, which model do you have? I've been eyeballing a Maverick Redicheck that sells for $50 on Amazon. I thought the Maverick was the only wireless remote thermometer of its type. Sat Nov 26 22:45:09 -0800 2005 1496087 0 Professor Salt 2 1496116 Professor Salt I just checked at Amazon.com because that's where I bought mine from - they are out of stock right now but expect them soon and are taking orders for $34.99 - that includes free shipping. I don't see a model number but on the package it's listed as Taylor Wireless Digital Cooking Thermometer/Timer. On Amazon it's listed as Taylor Wireless Oven Thermometer with Pager - if I got that right. I understand that these type of units tend to have problems with the metal braided wire that runs from the probe back out of the oven to the main display unit. The oven door may eventually damage the wire? On my weber I've been wrapping some aluminum foil around the wire exactly where the lid of the kettle would clamp down on the wire - who knows? it won't hurt. Sat Nov 26 23:09:01 -0800 2005 1496113 0 Gordon Wing 3 1496118 Thanks for that info, Gordon. If you're concerned about the wire being damaged by the lid, I've got the solution for you. There's a company called BBQ Guru that manufactures sophisticated, thermostatically controlled blowers for wood burning smokers. However, they also make a really simple, stainless steel eyelet that lets you run your thermometer probe though the side of the Weber Smokey Mountain cooker. Check it out via the link. I learned about it on the forums of the Virtual Weber Bullet, and it's an inexpensive, easy to install modification. Link: http://www.thebbqguru.com/silver_bullet.htm Sat Nov 26 23:18:49 -0800 2005 1496116 0 Professor Salt 4 1496129 thanks, looks like a great idea! Sun Nov 27 01:21:10 -0800 2005 1496118 0 Gordon Wing 3 1496128 The Taylor I have doesn't have a remote but it does have a wire from the probe to the read-out/timer. I did the turkey in the Weber and just ran the wire through the upper vent. If you hang the lid on the side of the grill carefully when adding charcoal, it doesnt pull out at either end. You're using the charcoal kettle, right? Sun Nov 27 01:13:28 -0800 2005 1496116 0 yayadave 4 1496130 Yes, I'm using the charcoal weber. Thanks for the simple solution to the crimped wire hazzard. Sun Nov 27 01:23:04 -0800 2005 1496128 0 Gordon Wing 2 1496361 hey there professor. I have the maverick et-73 thermometer and love it. The difference (and huge benefit) with the Maverick is that it has two probes - one for the smoker/BBQ and the other for the meat. The maverick allows you to set upper and lower limits on the smoker probe so if it goes outside of your range - high or low - you'll know. Also, you can set alarms for the meat temp too. I got my et-73 for $39. I've included a link below. As far as I know, the only other thermometer that competes in this regard is the Nu-Temp, which allows up to three probes simultaneously. However, I think it is more expensive and the probes are sold separately. Get it... you'll love it! Link: http://www.thegadgetsource.com/Merchant2/merchant.mvc?Screen=PROD&Store_Code=tgs&Product_Code=011502013733 Mon Nov 28 20:58:43 -0800 2005 1496113 0 adamclyde 1 1496122 Does anybody know if these digital meat thermoms are all pretty good? I got one at Costco made by a company I've never heard of...Oregon Scientific Wireless BBQ Thermometer. I haven't used it yet because I always remember it just as the coals are ready and haven't yet read the instructions..... Sat Nov 26 23:44:03 -0800 2005 1496087 0 oakjoan 2 1496147 I've had mine for over a year and it works flawlessly. At $24.99 from Costco online, it's a killer bargain. FYI Oregon Scientific is a well known and respected supplier of laboratory equipment. Link: http://www.costco.com/Browse/Product.aspx?Prodid=10043977&whse=&topnav=&browse=&s=1 Sun Nov 27 12:17:20 -0800 2005 1496122 0 TomG 3 1496203 THANK YOU! I now will complete reading the instructions and may begin to use it before the end of the next century.....nah, I'm almost ready. Sun Nov 27 22:48:25 -0800 2005 1496147 0 oakjoan 1 1496145 I have a Taylor with the remote pager and a Polder that does not have the pager. I somehow am just too stupid to use the Taylor even with the instructions. OTOH the Polder is straight forward, has no presets and has never let me down. I have had it for about 10 years and it is the one I reach for. The Taylor was a Christmas Gift about 3-4 years ago and I may have used it once or twice. It is those pre-sets that mess me up, i can't get around them. Sun Nov 27 11:54:06 -0800 2005 1496087 0 Candy 1 1496154 I'm thinking about going hi-tech for a thermometer too. Of course I want the highest quality/lowest price. So I have some questions for you. Where did you research quality before choosing this model? How much was it? Where did you buy it? Did you comparison shop prices? I have a special use in mind beyond poking it in meat. Do you think it would be able to be used to track the temp of a liquid heating on the stove-top? i.e. Does it have some sort of a clip attachment? Sun Nov 27 13:32:18 -0800 2005 1496087 0 Niki Rothman 2 1496362 As you can read from my post in another part of this same thread, I have a different remote thermometer (Redi-Chek's Maverick ET-73). However, I think I can answer a few questions generally about probe-style thermometers. Taylor and Polder are good names in wireless thermometers. Some of the other brand names out there are actually made by Taylor or Polder, but brand them with their own names. My experience has been very positive with both. I don't believe most have clips that they come with. Not sure though. If you aren't using the probe primarily for roasting or BBQ, I don't think a probe-style or remote wireless thermometer are your best bet. However, if you are using it for both uses, I'd recommend it with some caveats. One, if you want to use it for liquids, make sure you don't get liquids into the connection between the probe and wire - it can fry the thermometer. If you are monitoring water-based liquids, you'll be ok, since they aren't going to get above 212. However, be careful if you are using it for deep frying or candy making that the probe can go that high. Frankly, if I weren't using it for monitoring therms in the oven or BBQ, I wouldn't get it, I'd save up another $50 and get the thermapen. That said, if you bake or roast a lot, this becomes pretty invaluable. My 2 cents. Mon Nov 28 21:10:55 -0800 2005 1496154 0 adamclyde 3 1496372 Thanks! I have 3 main uses in mind. 1) Monitoring milky liquids, like for this weird thing Julia Child does putting things in milk/cream and holding right BELOW a boil like for 2 hours (scalloped potatoes for example) or custard. 2) Roasting meats in the oven. 3) Deep Frying - a chef recently told me 375 was ideal. So except for the meats in the oven, you can see I'll need to be able to have the thermometor submerged in the oil or milk without falling down into it. Do you think the Termapen is what I need? Where would be the cheapest place to buy it? Thanks again. Tue Nov 29 00:31:10 -0800 2005 1496362 0 Niki Rothman 4 1496388 Given what you said, I'd actually go for the probe thermometer. the thermapen is perfect for really quick, spot checking of temperatures (it's extremely fast and accurate). But it isn't for putting in a liquid and leaving. The probe ones could work for what you are using them for - it would allow you monitor the temp of your liquid (milk in your case) to make sure it stays at the temp you want - without you having to be over it all the time. You'd need to either get one with a clip, or do what Alton Brown does and use a paper binder clip (those black metal clips) to fasten the probe. It works well. Most of the probe therms can handle 375, so you could also use them for deep frying. I use mine for it all the time. With all cases, as I mentioned before just be sure not to submerge the whole thing in the water. As for the thermapen... it's pretty much the same price wherever you can find it. Around $85. Well worth it. I think it complements any other thermometer you have. It is more accurate, it can extremely quick spot temps, unlike other "instant" reads, which take anywhere from 10-15 seconds to actually register the temp. The thermapen takes about 1-2 seconds. Plus, the probe is much thinner so you can use it to take the temps of breads, doughs, steaks and other stuff that can be problematic for other thermometers... Link: http://www.thermoworks.com/products/thermapen/tpen_home.html Tue Nov 29 07:08:02 -0800 2005 1496372 0 adamclyde