- From: "Nunya Bidnits" <nunyabidnits@xxxxxxxxxxxxxxxxxxxxxxxxx>
- Date: Wed, 11 Jan 2012 21:06:19 -0600
Ed Pawlowski <esp@xxxxxxxx> wrote:
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 "actual" temperature.
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.
I got tricked once into thinking an expensive digital thermo had died. It
was a Thermapen and it had been outside on a hot day. When I turned it on
the display looked weird... black and shimmery. I was cooking at a comp and
told my partner the Thermapen had died. He looked at it and asked me what
the hell I was talking about.
Then I took of my sunglasses with the polarized lenses.
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