- From: Ed Pawlowski <esp@xxxxxxxx>
- Date: Wed, 11 Jan 2012 17:27:41 -0500
On Wed, 11 Jan 2012 09:22:25 -0800, "Steve B" <steveb@xxxxxxxxx>
I am gathering components for a cooker. In the way of thermometers, there
seems to be a wide variety. And (I think) there are a lot of ways and
places to mount them, which may or may not give one an accurate idea of the
Personally, I kinda am leaning towards the metal dial ones with the long
probe for a couple of reasons. They're cheap. They're accurate. They're
moveable. They're easy to mount.
Smart. Get one that screws into a pipe thread. Weld in a coupling,
screw in the thermometer and that is all you need. It should be large
enough that you car "read" it from a distance; 3" or 4" is good. I
can look out the window at mine. I can't tell you if it is 255 or 260
from there, but I do know if the needle points between 10 o'clock and
12 o'clock, I'm cooking right.
The mount should have the probe just above the grate, about food level
where it counts.
Digital is no good as a permanent mount. It needs batteries, it will
black out in the sun, it is subject to weather.
And one last question, which may or may not be stupid ......... should the
whole thermometer be inside? I know some are made to be stuck through a
hole, or work through a sheet of metal, or such. And I know there are some
that are made to sit on the shelf inside the oven.
Inside is OK, but you have to lift the lid and lose heat to see if it
is cooking right. If you have to make adjustments, you won't know
until you lift the lid again and throw the heat off again. Crazy. In
breezy and cool weather, that lid opening costs time and wastes fuel.
- From: Steve B
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