Well, I've asked enough stupid questions on here...why not add one more 8)
I have a Maverick ET-73 for use in my WSM and a Happy Cooker that I added a couple of grommets to feed the probes through. I am now the proud owner of a 22.5" Brownie & a SS Performer that I DO NOT want to drill through. With that being said, how do you all keep tabs on your cooking temp? The SS has a lid thermo, but I can't imagine it's too accurate being that it's not at cooking level.
Here's my stupid question. I know there are the cooking grate thermometers, but I'd hate to have to lift the lid to check my smoking temp all the time. Is that how you all use them? It goes down to the old adage, "if you're looking, you're not cooking"...well, what do you do if you have to look to check the cooking temperature?!
I run it under the lid or through a vent if I'm going low & slow on the kettle.
Yeah I do the same and run it through the lip of the lid. That minor amount of air won't effect anything since the lid isn't 100% air tight.
Lip of the lid for me too
It hasn't damaged the probe wire yet
You can run the thermometer at the top vent and use a Cork or something to hold it up. You could probably also calibrate your lid temp to grate temp using a second thermometer since they are probably well correlated.
Or.......just use the inexpensive grate therm & trust the process enough to not check a whole bunch........ 8)
It's always right there if you need to do a quick check in, but most all the time, I'll only look in maybe two or three times over 11 hours.....by the time it's getting close to done, I don't pay a heckuva lot of attention to the grate one, more to look, feel & maybe a ThermaPen.......
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/3-31-2013%20%20Pork%20-%20beans/3-31-2013Porkampbeans005.jpg)
Usually doesn't get too goofy.....
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/3-31-2013%20%20Pork%20-%20beans/3-31-2013Porkampbeans010.jpg)
Quote from: GC8 on October 16, 2013, 06:54:44 PM
Well, I've asked enough stupid questions on here...why not add one more 8)
Always been told the only stupid question is the question not asked! I say with this great group of guys and all their different methods and collective knowledge ask away and you will find your answer.
Quote from: pbe gummi bear on October 17, 2013, 12:07:21 PM
You could probably also calibrate your lid temp to grate temp using a second thermometer since they are probably well correlated.
Quote from: 1buckie on October 17, 2013, 12:20:27 PM
... trust the process enough to not check a whole bunch........ 8)
I fall into these camps. I have become less concerned about temperature than I was at first. A fairly wide range of temperatures will get you good results. The temperature difference will determine how fast you get there. I have learned to allow extra time and when needed, prepare for an extra long rest for the meat prior to serving.
As far as measuring the temperature, the lid thermometer will not read the same as the grate but the reading is IMO no less useful. Given time and a few cooks, you will learn the relationship between lid thermometer and results similarly to what you would do with a true grate temperature reading. When I'm cooking on a kettle that does not have a lid therm, I will sometimes drop a probe from the ET-732 through the lid vent being careful that it does not touch the food and use that reading.
I use the lid thermometer right now and then my digital thermometer for my meat. I have a new digital thermometer that can do the meat and also grill temp off my cooking great so I'm very interested how the two temps will compare.
Lots of great feedback here, thanks guys!
I guess I worded my questions pretty badly, but I was initially wondering about the thermometers that you actually set on the grate...not the digital ones. I see lots of people using them but it seems odd to me since you have to open the lid to see it, but everyone preaches, "if you're lookin' you're not cookin'"
I have some threaded posts in my Happy Cooker and mini-WSM but would like to use my SS Performer and other kettles for more detailed cooks.
Quote from: AZ_MIKEY on October 17, 2013, 12:39:07 PM
Always been told the only stupid question is the question not asked!
I've been told the same. I've said same. As I advance in life, though, I'm starting to lean towards..."There are no stupid questions, but stupid people ask a lot of questions."