Temperature probe

"Anthony" <[email hidden]> wrote in message
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Quoted message said:

I'm asking to find out about this wireless BBQ temperature probe. Have you used it? Were you happy
with its performance? Have you used any others that you like? Thanks.

see BBQ temperature probe at smarthome.com3217.htmlOpen ↗

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I have a non-wireless digital thermometer that I have used a couple of times now, and it has
proven quite useful. The wireless feature would be nice so that I don't have to keep going back to
check on the temp. The only drawback I have seen is that the ambient temperature is supposed to
stay below 392F or the probe can melt, which isn't a problem generally for BBQ, but can be for
regular roasting.

I have a separate dial thermometer for measuring air temp on the grill. Just drilled a hole in the
lid and attached it.

-JasonW

I can't comment on the one you posted, but I can tell you that I've had the Redi-Chek ET-73 now for
6 months and it works great. I liked mine so much, I bought one for my dad too.

thegadgetsource.com011502013733.htmlOpen ↗

I bought mine from this store though I'm not associated with them. They seemed to have the best
price on it when I was looking around back in May.

"Anthony" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I'm asking to find out about this wireless BBQ temperature probe. Have you used it? Were you happy
with its performance? Have you used any others that you like? Thanks.

see BBQ temperature probe at smarthome.com3217.htmlOpen ↗

-----= Posted via Newsfeeds.Com, Uncensored Usenet News =----- newsfeeds.comnewsfeeds.comOpen ↗ - The #1
Newsgroup Service in the World! -----== Over 100,000 Newsgroups - 19 Different Servers! =-----

tvwbb.101inc.comultimatebb.cgiOpen ↗

Go here and read about the ET-73 ....I love mine..

"Saunka [BOA]" <[email hidden]> wrote in message
news:Yfhyb.260089$9E1.1380114@attbi_s52...

Quoted message said:

I can't comment on the one you posted, but I can tell you that I've had

the

Quoted message said:

Redi-Chek ET-73 now for 6 months and it works great. I liked mine so

much,

Quoted message said:

I bought one for my dad too.

thegadgetsource.com011502013733.htmlOpen ↗

I have had one (Redi-check) for about 7 months now. Only one issue.

The smoker temp reading does not agree at all with the dome thermometer on my K #7. And the
difference is not constant. I requested from mfr. and received a replacement probe, same results
with new probe. I don't think that it is an issue of heat stratification in the K, because the Redi-
check at grill level sometimes reads higher than the dome, sometimes less during the same cook, by
as much as 20 F.

Anyone else have similar experiences?

James

Maybe your dome thermometer is sticky ???

"James Emanuel" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

"Saunka [BOA]" <[email hidden]> wrote in message
news:Yfhyb.260089$9E1.1380114@attbi_s52...

Quoted message said:

I can't comment on the one you posted, but I can tell you that I've had

the

Quoted message said:

Redi-Chek ET-73 now for 6 months and it works great. I liked mine so

much,

Quoted message said:

I bought one for my dad too.

thegadgetsource.com011502013733.htmlOpen ↗

I have had one (Redi-check) for about 7 months now. Only one issue.

The smoker temp reading does not agree at all with the dome thermometer on my K #7. And the
difference is not constant. I requested from mfr. and received a replacement probe, same results
with new probe. I don't think that it is an issue of heat stratification in the K, because the Redi-
check at grill level sometimes reads higher than the dome, sometimes less during the same cook, by
as much as 20 F.

Anyone else have similar experiences?

James

If you're worrying about 20° you need to get a life. It might matter if you're cooking quiche.
Shoulders, birds and briskett just don't give a S$%^. Just cook it until it's done.

Brick

Brick.

James Emanuel said:

by as much as 20 F.

20°F ain't nuthin to worry about. Drink a few more beers and relax.
--
-frohe Life is too short to be in a hurry

"James Emanuel" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Saunka [BOA]" <[email hidden]> wrote in message
news:Yfhyb.260089$9E1.1380114@attbi_s52...

Quoted message said:

I can't comment on the one you posted, but I can tell you that I've had

the

Quoted message said:

Redi-Chek ET-73 now for 6 months and it works great. I liked mine so

much,

Quoted message said:

I bought one for my dad too.

thegadgetsource.com011502013733.htmlOpen ↗

I have had one (Redi-check) for about 7 months now. Only one issue.

The smoker temp reading does not agree at all with the dome thermometer on my K #7. And the
difference is not constant. I requested from mfr. and received a replacement probe, same results
with new probe. I don't think that it is an issue of heat stratification in the K, because the

Redi-check

Quoted message said:

at grill level sometimes reads higher than the dome, sometimes less during the same cook, by as
much as 20 F.

Anyone else have similar experiences?

James

Yes but I have been able to reduce the variance by simply watching where I put the grill level
probe. Much of your problem, I suspect, is because of the postition of the probe on the grill.
Always put it the exact same place and always make sure it is not at the outside. If you're using a
heat deflecter and the probe is on the outside, it will give a much hotter reading than if it was
over the heat deflecter.

The above should keep you on the cooler side. I have noticed that my grill level temp is lower than
the dome temp (I have a grill Dome) by 20-30 degrees at the start of a cook but that the difference
decreases over time as the ceramic heats up. It never gets to equality but is usually around
10ºF below dome temp, sometimes less. I would expect that magnitude of difference just from the
physics of the system.

"Howard R. Bricker" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

If you're worrying about 20° you need to get a life. It might matter if you're cooking quiche.
Shoulders, birds and briskett just don't give a S$%^. Just cook it until it's done.

Brick

Brick.

Brick:

I smoke a lot of fish. I consider a swing in temp of 40 F (20 plus to 20 minus) significant for
smoked fish. I feel I get much different results between smoking at 180 F vs. 220 F.

Not whining, worrying, or anything else, just asking if anyone else has noticed the phenomenon with
the Redi-check. You apparently haven't.

Thanks, I have a very nice life.

James

"SCUBApix" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Yes but I have been able to reduce the variance by simply watching where I put the grill level
probe. Much of your problem, I suspect, is because of the postition of the probe on the grill.
Always put it the exact same

place

Quoted message said:

and always make sure it is not at the outside. If you're using a heat deflecter and the probe is
on the outside, it will give a much hotter reading than if it was over the heat deflecter.

The above should keep you on the cooler side. I have noticed that my grill level temp is lower
than the dome temp (I have a grill Dome) by 20-30 degrees at the start of a cook but that the
difference decreases over time as the ceramic heats up. It never gets to equality but is
usually around
10ºF below dome temp, sometimes less. I would expect that magnitude of difference just from the
physics of the system.

Scuba:

Good points. Thanks for your response.

James

"James Emanuel" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

"Howard R. Bricker" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

If you're worrying about 20° you need to get a life. It might matter if you're cooking quiche.
Shoulders, birds and briskett just don't give a S$%^. Just cook it until it's done.

Brick

Brick.

Brick:

I smoke a lot of fish. I consider a swing in temp of 40 F (20 plus to 20 minus) significant for
smoked fish. I feel I get much different results between smoking at 180 F vs. 220 F.

Not whining, worrying, or anything else, just asking if anyone else has noticed the phenomenon
with the Redi-check. You apparently haven't.

Thanks, I have a very nice life.

James

I'm glad you have a nice life. I'm not going to go there. In your original post you said 20° and
then you came back with plus/minus 20. There's time and there's temperature and then there's
time/temperature. If you are planning to cook with wood or lump and hope to hold temp closer then
20° you're not going to have a nice life.

Brick (Even the pottery guys don't go there, although they achieve it from time to time)