Temp Gauge

[bigun94]

i'll eventually order one of those cool 732 dual probe digital deals i'm sure.

but i'd like to have a temp gauge on the front of my UDS.

i bought an turkey thermometer at HD and it was 50 - 60 degrees off last night.

the ones they have for grill lids don't have a long probe. would they work?

[Richtee]

Check out BBQ Bubba's site. Don't tell him I sent ya or it'll cost double.

www.greatlakesbbqsupply.com

[DDave]

Be aware that there'a about a 40° difference between the center and edge as well so if you get a thermo with a short probe, it's going to read low.

My Teltru with the short stem reads 200° when it's closer to 240ish in the center. So when I was using it, that's what my target was.

My 12" deep fry thermo though is pretty darn close to a digital in the center.

Daev

[Pandemonium]

Be aware that there'a about a 40° difference between the center and edge as well so if you get a thermo with a short probe, it's going to read low.

My Teltru with the short stem reads 200° when it's closer to 240ish in the center. So when I was using it, that's what my target was.

My 12" deep fry thermo though is pretty darn close to a digital in the center.

Daev

What he said, the 12" turkey one you have is the best, maybe yours needs to be calibrated?

[bigun94]

thanks guys i took the HD thermometer back it was really out of whack and i have no idea how to calibrate it.

i'll see what else i can find

bubba is all out of thermometers right now.

[Richtee]

Hmmm how bout here? SmokyOkie's place...

http://usbbqsupply.com/home/index.ph...i5c1cp3m0kgst5

[bigun94]

Hmmm how bout here? SmokyOkie's place...

http://usbbqsupply.com/home/index.ph...i5c1cp3m0kgst5

thanks. if i don't find something at lunch i'll order one. there's a little bbq store not far from my office

[DDave]

thanks guys i took the HD thermometer back it was really out of whack and i have no idea how to calibrate it.

Most of the inexpensive thermos can't be calibrated.

I've just been using this one as of late.

http://www.amazon.com/gp/product/B00...ef=oss_product

Although I like the looks of my Teltru better.

http://www.teltru.com/s-142-black-dial.aspx

It has a short stem and isn't very useful during warmup. Although someone posted recently that if you call Teltru, they will make a BQ300 with a long stem. Only issue would be you'd have to remove it to get the charcoal basket in or out. With the deep fry thermo, it slides right out of a big bolt I have mounted on the drum.

Dave

[rbranstner]

Be aware that there'a about a 40° difference between the center and edge as well so if you get a thermo with a short probe, it's going to read low.

My Teltru with the short stem reads 200° when it's closer to 240ish in the center. So when I was using it, that's what my target was.

My 12" deep fry thermo though is pretty darn close to a digital in the center.

Daev

This it true in my UDS as well until the temps settle down. I have two analog thermometers on the side and one has about a 8 inch stem and the other has about a 4 inch stem and they are always different.

[bigun94]

i got a replacement gauge from a local supply house for a green egg clone they sell. guy sold it to me for $ 10 bucks i'll see how it does.

it has approx. 3" stem

[doctor phreak]

i bought a turkey thermo at academy sports for $5 and it actually pretty accurate to my maverick et-732 in the center grate .....

[Pandemonium]

I buy the 5$ ones at walmart and they have the nut on the back that you calibrate it with.

[bigun94]

there's a nut on the back of this one i got is that what it's for?

just put it in boiling water and move the needle to 212?

[Pandemonium]

there's a nut on the back of this one i got is that what it's for?

just put it in boiling water and move the needle to 212?

Yes exactly and just make sure your not touching the pot with the end of it.

[bigun94]

Well I didn't calibrate the thermometer. Just put it on temporarily tonight.

I pressed forward with a test smoke tonight. I did half a rack of ribs and some ole freezer burnt chicken wings I found in the freezer last month.

The ribs are awesome. Wings were decent but I just doused them in lawrys and put em on. They got done way quicker than I expected.

The heat built way up to 320 while I dunked around getting the wings off and ribs wrapped in foil at the 2 hr mark.

The foil for 45 min made the ribs freaking awesome. I snapped a pic I'll get it posted tomorrow.