Reddit mentions: The best grill thermometers

I have a suggestion. Get a meat thermometer for whatever meat you do cook. One like this. You can find them at Target. It will help you make sure your meat is cooked properly all the way through and help with timing your food a little better. Heck it will even help if you do casseroles or something else.

Don't try to over do it either. Do simple things that still taste delicious. Cornish game hen is a beautiful meat for a meal and all you need is good home made mashed potatoes and a steamed vegetable to make a pretty plating. You can do the same with baked pork chops, or chicken breasts. You can even do it with panko breading and salt and pepper and just butter over the top before you put it in and it is delicious.

Unless you told her you were a great chef that should be good enough for "I can cook". Make your desert something coated in chocolate or a mousse or pudding or something boxed with instructions. There are great ones out there that look good and aren't cheating that much.

Go as simple as this:
Melt chocolate in the microwave 15-30 seconds at a time for chocolate covered strawberries.... then make sure they are clean and dry dip them in and lay them on something non stick to cool and put them in the fridge a couple hours before hand.

Serve all of that with a sparkling prosecco and a glass of water. Make the ambiance pretty.

You're on the right track. The single barrel UDS upright is really only 4 main parts. You have your drum, a fire basket, grate, and lid. I'm at work otherwise I would take pics of mine and walk you through it. Might be able to still do that later but here are a couple things to look at to get you started. link cross section

I have a heat deflector on my charcoal basket as well. It was cheaper to just make a clover shape deflector out of 3 pizza pans with a bolt through the edge. All about getting creative.

Here's a write up of how I made mine:

1. Burn out the drum - I burned out the drum with a propane weed burner. You can buy one pretty cheap from Harbor Freight or rent one from a local place. I burned out the liner of the drum really well so that the liner didn't come off and end up in my food. Took about 2 hours of good burning and vigorous steel brushing to clean it up to my satisfaction.
   
   
2. Fire basket - I cannibalized an old Weber grill for a bunch of parts for this build. I used the charcoal grate, some expanded metal mesh, and some steel zip ties to form a basket shape. A few inches of threaded rod with some washers and nuts to fasten it to the grate for legs and boom - fire basket is good to go.
   
   
3. Lid - I used an old Weber 22" lid for this so I could have a middle and top rack in my smoker. I flared out the edge and riveted on a piece of tin to make it a little wider since the original size was roughly the same as the barrel and you want a nice fit. You can go with a flat top and add a stack or get creative. Just keep in mind the airflow.
   
   
4. Burn 'n' beer. I was still unsure of the chemicals ending up in my food so I decided to take a break. Loaded up the barrel with some good hard wood and started a hobo campfire. Buddy and I drank some beers and relaxed for a bit while that sucker got spit-jumping hot - as in, we would spit on the outside and it would appear to bounce off.
   
   
5. Air inflow - This was the hardest part for me. I used salvaged black pipe and made intake pipes that went in at the bottom and ran parallel to the drum up to the top where it was finished with a couple gate valves. I liked the valves for controlling the air flow but found that the 2 x 1" pipes weren't enough. So I ended up putting two more "always open" holes about 2" above the bottom. That seemed to fix it and give me the control I wanted.
   
   
6. Paint - you don't have to, but if you're gonna spend the money, you may as well protect your investment. I used Rustoleum High Heat and it worked well. I've seen some people get crazy with designs but that's totally up to you.
   
7. Racks and Temp Guage - I installed the racks by resting them on self tapping metal screws put through from the outside. Only had to put two in because I ended up adding U-bolts to support the black pipe intake valves and they poked through far enough to rest the grate on. The temp guage that i installed was just a cheapo grill one - nothing special but it gets the job done.
   
   Now I don't move mine far so I never installed the castors that I was planning on using. I had the basic design in my head of using angle iron and basically making a permanent hand truck that attaches to the side of the drum and all you had to do to move it was tilt the drum onto the wheels and you're off.
   
   This is a pretty rough write up and I apologize for the lack of pics. If I can find my build pics, I'll post them here. Let me know if you have any questions or if I can help!

It mostly depends on how much you're willing to spend.

I wouldn't recommend your suggested model. You have to open up the lid to see how warm it is (like you said). It also doesn't have any alarm functionality which warns when temperature drops above or below a certain point.

A great cheaper option would be a $40 Thermoworks DOT with a clip to attach the probe right above the grill. Nice, simple, accurate, great quality.

Cheaper version of the DOT would be the $22 Maverick OT-3BBQ. I don't know much about it but to me it looks kinda cheap. Thermoworks has a great reputation so if I want a single probe thermometer I would go for the DOT.

Problem with the DOT is it has only one probe. You can't measure the temperature of the grill and your meat at the same time.

A slightly more expensive option is this $60 Maverick ET732. It has two probes. One for the grill, one for the meat you're cooking. Plus it's wireless. So you can bring the receiver in the house while your grill is doing low and slow. Probably the best value of all models.

The same idea, but better quality, would be the $100 Thermoworks Smoke. It's very accurate, easy to operate, robust, and works more reliable than the Maverick ET732 from what I've seen. If you can afford it I would go for the Smoke.

Other options are the $50 iGrill Mini and the $100 iGrill 3 from Weber. Both options work only with a smartphone. Is has some nifty features like displaying the temperature history in a graph but it connects via bluetooth and has a bad range. You can't go too far without the connection dropping. Also not so handy that you have to rely on your smartphone all the time. You can't do a quick glance at your thermometer to see the temperature. You have to open the app instead.

Other people like the $190 Fireboard Best of both worlds kinda but expensive. Both a display and smartphone connectivity over Wifi (which means longer range). Up to 6 probes to track multiple pieces of meat at the same time. It does look nice and certainly has it fans but $190 is a lot and I doubt I will need more than 2 probes frequently.

Note that the Thermoworks Smoke will have a separate Wifi module soon which allows smartphone connectivity as well. But it probably won't be cheap. I heard $80 for the extra module.

In addition to the great advice from the other comments, I suggest a good digital thermometer. I use this one, and I love it. An extreme minimalist might just "eyeball" their food, but it really takes a good thermometer to get food just right.

If you're cooking on an outdoor grill, I suggest a good grill/oven thermometer, too. The ones built into grills are not very accurate, because you want to monitor the temperature on your cooking surface. This is the one I use, but you can get them cheaper, depending on your needs.

I saw cutting boards suggested, but I wanted to add that you should get a wood (preferably end grain) or bamboo one. The poly and plastic cutting boards that are popular dull your knives.

I also saw a cast iron pan suggested. These are great, and I wanted to add that you should be prepared to season and care for it properly. /r/castiron can help, or just Google how to do it. With that in mind, you should have some kosher salt on hand. You don't wash cast iron with soap, but kosher salt will help when you get food stuck on it. I have a sea salt mill (grinder) for the table, but I mostly use kosher salt in recipes. Speaking of which, I recommend a pepper mill, too, instead of using black pepper from a shaker. You can usually buy these in pairs.

In regards to knives, unless you cut bread, I see no reason for a serrated knife. You can't sharpen them. A properly sharpened chef or pairing knife will cut through any fruit or vegetables (even tomatoes). Same with steak knives. Serrated knives saw through your meat, but a sharp blade will do a much better job.

One last thing; unless you are extremely patient, and want to spend time preparing every meal, there is nothing wrong with owning a microwave. Sure, you can heat or reheat food in the oven, but, let's be real - ain't nobody got time for that.

If you're a beginner, then I recommend you get something like this or like his if you want the propane kind. DO NOT GET ELECTRIC.

After that, it's just all about meat temp, so make sure you get yourself a good portable meat thermometer. I recommend this guy. It'll give you the most bang for your buck.

After that, it's all about temperature, getting that brisket up to the right temp can take anywhere from 8-12 hours, depending on the cut. You can good recipes for rub and methods, but IMO, they'll always come out great, provided you get it to the right temp and slice it properly.

I'm going to let you in on a little secret, smoking meat is something that looks incredibly complicated, but is in fact pretty damn easy. And it's an easy way to impress friends and family.

Other things you'll likely eventually want, but can get away without are some pit gloves a good long knife and a huge cutting board, if you don't have one.

Almost everything I know about charcoal grilling, I learned 40 years ago from my dad (and was mostly wrong) or from amazingribs.com in the past month. I'm not affiliated with them at all, but I credit them with the quality of everything I've cooked on the grill since I got it a six weeks ago.

It's exactly that - getting to the right temperature, then holding it long enough to cook there. I use "the snake" or "the C" method - think about a line of briquets on the sidewalk, like a gunpowder fuse in the cartoons. Not a single row - more like a long pile, three or four deep.

Now take that long low pile, and wrap it around the edge of the charcoal grate in your grill. That gives you a constant source of fuel.

Now light about a dozen briquets in your chimney. I put my starter cubes under the chimney, on the charcoal grate and open the bottom vents all the way. A quarter-chimney takes about 15 minutes to get fully engaged. A full chimney takes the better part of 30 minutes, and when it's really ready, it's almost like a jet engine coming out the top. Amazingribs.com says it's about 700F when you have good ventilation.

Once the charcoal in the chimney is fully lit, dump it out on/at one end of the snake. This lights the "fuse." Now put your cooking grill back on and set up your on-grill thermometer. I bought this one on the recommendation of amazingribs.com (two-probe thermometer with remote reader: https://www.amazon.com/gp/product/B00FQ1VTPI/)

Close the bottom vents about halfway. Put the lid on and close the top vents about halfway. Crack a beer or beverage of choice. In about ten minutes, the temperature will stabilize, based on the amount of fuel and air in the grill.

Open or close the bottom vent just a tiny bit. Wait ten minutes for the temp to stabilize again, then adjust again. Only adjust one thing at a time, so you can see what happens: open/close the top/bottom vent, or add/take away charcoal. On my grill, the bottom vent needed to be just barely open (maybe 15-20%?) and the top vent almost closed (just a sliver of the hole visible). It took me almost a whole weekend and two loads of charcoal to figure out where the settings were for 225F.

in my grill, at 225, 60 briquets will last just about 9 hours, and I can pretty much ignore the grill for about 30 minutes at a time. The fourth or fifth time I lit the grill after that first weekend, I smoked a 3-pound brisket flat for almost 7 hours, and it was perfect

Remember that very small adjustments of only one thing at a time will show you where the right mix is.

I have a BBQube Temp Master Pro that I got on ebay for a steal. It works really good for the most part. Set it for 225 after I got the Akorn going and it pretty much kept it in a decent range around that for nearly 18 hours cooking a pork butt. The highest the temp ever got was 260, but I attribute that to the hot dogs we cooked on it and the opening and closing of the grill allowing more oxygen to briefly get in. As long as no one messed with the grill it would drop to 220ish and climb to 240 then slowly recede until it hit 220. My only complaint and this was mitigated was the monitoring stuff. It has bluetooth and an app that you can monitor it on your phone. I had issues keeping it connected to my phone. The temperature management part I came to trust and would even consider running a cook with it when I'm not home. Before I got my BBQube I bought a bluetooth monitor with 2 probes that has better range and much more reliable connectivity, it only drops if you get out of range which I would say is about 100ft depending on what the signal has to go through. The app works great, it has some presets as well as customizable alarms and ranges as well as timers. I am going to continue to use both since the Qube's bluetooth is sketchy and not very good range. I haven't tried the others and I only paid $50 on ebay for my Qube so that $200 Amazon price is more than I would be willing to fork over, but if the reviews are anything to go by and my experience I would definitely get something if I were you. These definitely beat the constant dance of slight adjustments to the dampers every 30 minutes or so. I wanted the Egg and Traeger experience without either of their costs. I bought a used Akorn,a slightly used BBQube, that bluetooth thermometer, and some good BBQ/welding gloves all in for less than $250 and it has been well worth it. So far I have done ribs twice, a pork loin with one of the rib cooks, and a pork butt and they came out fantastic.

BBQube

https://www.amazon.com/BBQube-BBQ-QUBE-WEBKT-TempMaster-Temperature-Controller/dp/B07CZ3LHQR/ref=sr_1_2?keywords=bbqube&qid=1568747154&s=gateway&sr=8-2

EasyBBQ bluetooth thermometer.

https://www.amazon.com/gp/product/B07PYVLBSM/ref=ppx_yo_dt_b_asin_title_o06_s00?ie=UTF8&psc=1

Heres the deal with the weber smoker:


If you aren't filling up that top grate with 3 racks of ribs, or even filling the bottom grate there is honestly no point in using it unless you just want a fun hobby thing to do.

If you only want to do 1-2 racks of ribs, go grab a weber 22 inch kettle off craigslist. I got mine for 20 bucks.


It's ROI for charcoal use and time is very high compared to other smokers. Here are some tips that have gotten me lots of rave reviews on bbq using ONLY this smoker:

1. Always cook as much as you can.
   
2. Temp sweet spot is around 225-250
   
3. DO NOT TRUST THE LID THERMOMETER. It is always cold/off by 20 degrees minimum.
   
4. Get a good remote thermometer. The thermopro here is a good one to start with.
   
5. Consider getting a bbq controller. Its like CHEATING with a cook. I have the BBQ IQ130 (bluetooth), but the 120 on amazon here is amazing.
   
6. You can fill both the top and bottom grates with food. The max I have done is 2 small 14 lbs briskets on the bottom, and 3 pork butts on the top. Get a heavy duty table to use to set your stuff on when you need to wrap and rotate meat during a cook.
   
7. FILL THE WATER PAN UP, PERIOD. It acts as a buffer and helps control temp and keep it regulated. I fill with cold water. Every 2-3 hours on a cook I have a hose I carefully put in it, fill it up, and it keeps temps where they need to be.
   
8. Once every 4-5 cooks, do a HIGH HEAT BURNOUT with WOOD to get all the random flaky shit off it.
   
   The weber is a great backyard cooker. Many people win LOTS of competitions with them. It will serve you for MANY, MANY years if maintained well.
   

Ive got these but it looks like they're not on amazon anymore. I think most well rated quick read thermometers should be just fine though. I'm not a huge fan of the fork style, they don't seem as quick as the ones like I just linked. this one looks great, but ive never used one

For grilling or cooking in the oven I use my iGrill all the time. I had an original and it broke on me, but then I picked up the 2 after seeing them at CES (before Weber bought them) and hearing how it was all new etc. etc. and its been rock solid for me since. Ive picked up a few minis for friends for Christmas as well and they all unanimously love them. I see the 3 is out now, but I have no experience with that.

Edit Looks like the igrill 3 is just crappier and only works with some grills. How dumb is that. If you're going to get one in that case, get an iGrill 2 or a mini

If you do want to go with something like bear claws, I suggest something called wolf claws: https://www.amazon.com/Customers-Wolf-Claw-Handler-copycats/dp/B00ALH3LH6

They're great for more then just shredding meat, i use mine all the time to move the meat around on the grill rather then needing to put on gloves. I prefer them to the bear claws you normally see because they're solid, the claws aren't hollow on the back so they're easier to clean. As far as gloves go, I like to get just like some regular food-grade nitrile gloves (the same type of gloves doctors or mechanics use - just not powdered, and wear them over a pair of cotton gloves, so they have some insulation as well as being waterproof - the cotton gloves don't get dirty, and the nitrile gloves are cheap, disposable and instead of washing them you can just buy a new pair.

As far as the thermometer goes, a fancy Maverick is nice if you want something that's wireless, but you can find a lot of different single probe options that are good and accurate for cheap ($10-20) if wireless isn't important. I have a few of these: https://www.amazon.com/Cappecs-Highly-Accurate-Kitchen-Thermometer/dp/B017GXGX18 that I'm very happy with, and they're magnetic so they're easy to find a good place for. It's also useful to keep an instant read thermometer to read temps in places besides where you have a leave-in probe stuck in at.

As the other commenter said, Amazingribs.com is incredible. Huge amounts of great info there. Research methods and recipes and see how they translate to your cooking setup.

My advice to add would be to cook a pork butt next. Pork butts are incredibly forgiving and hard to completely screw up. Chances are you will end up with some great food even if you don't have great success with managing your temperatures.

Also, GET A THERMOMETER. Everything is guess work if you don't have a good thermometer to monitor your pit and your food. I have one of these and it is great. I think a good thermometer is the key to making some great food, no matter what your setup.

Good luck and enjoy!

So I didn't really use an 'all-in-one' guide kind of a method, mostly just creeping on here and then taking the best videos, sites, and recommendations from it all.

Best video to watch for trimming a brisket, I found was the BBQ with Franklin video; I watched it a few times, and watched it while I was trimming, and still feel like I didn't quite do it "right". It's intimidating once it's in front of you. Thought I knew what the point and the flat were, and it's pretty obvious, but once I started trimming, and it started looking more uniform, I kind of lost track of where I was a bit.

Brisket weight, I honestly went with the cheapest one they had at the butcher shop near my house - I didn't want to waste my money on something huge, or nice, but wanted to try a full packer and not a pre-trimmed cut. Went with a 9lb brisket for like $30.

I used a Maverick ET733 thermometer but like I said, between the two probes I've noticed smoking other things that they're off about 10deg between each other. From what I've seen on this forum, the WSM forum and other places, they're pretty accurate out of the box; I think I got a bad set of probes. I also have a thermapen for steaks and stuff so those got me in the ballpark on internal temp and smoker temp and the thermapen kind of helped verify everything at the end.

Smoked with hickory wood chunks. I would've used apple or cherry (out of preference), but when I went into my garage, that's all I had left, so that's what I went with. Used the minion method for wood/coals. Only really checked on it about 3x the whole time because I was working on other things and didn't want to keep checking and extending the cook time by opening and closing the smoker; didn't spray it, didn't wrap it during the smoke. Wrapped it in foil when I pulled it out for about an hour and a half on the countertop before I cut it. Chopped the point off and made burnt ends. :)

I searched for all the mods before I used my wsm but I haven't really seen a need for any of them. Totally stock it holds great temps and smokes like a dream.

My main recommendation for gift ideas is a good wireless thermometer (link).

For controlling the heat on my kettle I have had better results keeping the top exhaust vent all the way open and adjusting the lower intake vents as needed. Get a good thermometer for your smoker. Spending a few bucks on a quality thermometer will save you from ruining expensive meat. I think these are a little overpriced, and programming them is like programming a VCR from the 80s, but they work well. This type of thermometer is all you really need, just make sure you put it closer to grate level as opposed to the top of the lid because you want to control the heat where the food is. Good luck finding an analog pit thermometer in °C.

What kind of thermometer did you buy?
The only dial thermometer that is somewhat accurate is a tel-tru.
http://www.teltru.com/

Other than that, you really dont want to waste your money or time with any of the hood mounted thermometers.
I would take it back and get yourself a good digital thermometer. I use a Maverick ET-733, but they make less expensive ones.
http://www.amazon.com/Maverick-ET-733-Wireless-Smoker-Thermometer/dp/B00FOCR4UI/ref=sr_1_1?ie=UTF8&qid=1407617771&sr=8-1&keywords=maverick+thermometer
The good thing about them is, you can monitor the temperature of your pit, as well as, monitor the temperature of the meat that you are cooking.

A good thermometer is probably the best investment you can make if you are serious about BBQ.

You made a great choice on base equipment; the best part about the Weber master touch: it can do both grilling and BBQ. For grilling, I like to use lump charcoal lit in a chimney starter using wax starter cubes. Gets nice and hot for searing steaks, burgers, etc.

Since you posted in r/BBQ, my assumption is that you are looking beyond basic r/grilling. Check out the snake method using kingsford briquettes. It's how a lot of people started doing BBQ. I have a couple of different smokers and I still go back to this method for certain cooks. Keep your top vents open and adjust the temp by opening/closing the bottom vents. The analog thermometer is not the best on the weber, but it will do for now. Eventually you will want to get one of these dual probe thermocouples. There are all sorts of resources in the internets, but amazing ribs is a perfect place to start. He busts a bunch of the myths and wives tales of shit you don't need to waste your time doing (soaking wood, spraying with apple cider, etc) and will put you on the right track. Lots of good recipes and techniques that will get you started.

Welcome to the hobby, and post here and r/grilling with specific questions you might have!

Decent thermometer.

I own this one it's cheap, and accurate. It could report a temp faster but it's not so slow that I overcook things. There are better thermometers out there, and you'll want to get a dual probe with a remote fancy thing like this later (especially useful for smoking)

BBQ gloves are a good idea as well.

Good tongs I have some that are similar to this, and I really like them. Other people like a springier tong with a little more give to the ends. (I had them, I hated them.) For these probably go to a store, and try some out. Just pick up random shit on the shelves at Bed Bath and Beyond with tongs until you find the ones you like.

Can confirm - I smoked a pork shoulder in Chicago about a month ago - it was super windy and way below 32F outside. Grill maintained a constant 250F inside but I used a ton more wood than normal.

A meat thermometer + ambient temperature thermometer like this will be your best friend for this.

The alarm is loud enough to wake a deep sleeper from slumber (I slept through most of the smoke and only woke to add fuel)

There is an app called Easy BBQ, which seems to be used on a lot of Bluetooth thermometers. I got this Soraken one from Amazon and had the exact same problems /u/ibrewbeer had.

Easy BBQ app crashes constantly and resets the graph data. Was a real bummer. I've been doing extensive research this morning and most of the smaller BlueTooth thermometers use the Easy BBQ app. So I'm trying to stay away from those.

I'm going to save up for a Fireboard eventually, but I'm going with the Weber iGrill 2 in the meantime. It doesn't use the Easy BBQ app, it has it's own app, Webber iGrill. The reviews are pretty positive for both the unit and app, and a Webber rep has reached out on Amazon and the Google Play store to those who have frequent disconnects or problems and had them return the unit for a new one, thinking defective hardware is the issue. That's solid customer service for me.

I'd stay away from any thermometer that uses the Easy BBQ app though. I'll see how this Weber iGrill does while I'm saving up for the Fireboard!

For those interested, here's a pic of the inside.

Here's a list of my mods.

• Grommet on the side for probe access: So handy! The most useful mod. I used this titanium drill bit to create a hole large enough. It took me about an hour of sweating my butt off with the drill to make the hole. I feel like this mod is a must because if you use any kind of probe this will be a lifesaver. Constantly closing and opening the lid of the smoker with the wire in the way will eventually damage the wire. With this grommet bypassing the door entirely, you don't risk damaging the wire anytime you open or close the lid. If your hand slips when opening the lid and the lid slams down, it can CUT the probe wire! Lifesaver indeed.
  
• Lavalock Thermometers x2: I bought two of these for both sides. Tested them for accuracy with boiling water and they work pretty great.
  
• Lavalock Gaskets: I used these to seal the lid of the main chamber. It helps create a seal for lower smoke leakage.
  
• Clamps: These make 100% sure you are airtight when smoking. When used together with the gaskets, I get virtually no leakage from the main chamber. One annoying thing though is that the clamp installed on the side of the fire chamber can get in the way of you opening and closing the fire chamber lid. But, overall I'm happy with them, especially for longer cooks.
  
• High Temp Silicone Caulk: This is a MUST. The areas around the smoke chamber leak smoke SO MUCH. I've used it to seal around every nook and cranny of the fire chamber and it's done wonders.
  
• Water pan: Not sure if this counts as a mod, but it's just a simple steel water pan.
  
• Oklahoma Joe Firebox Basket: The reverse flow smoker came included with this. I think the regular Highland Smoker does not have it. In my opinion, it is extremely helpful in maintaining heat throughout your cook and makes the temperature fluctuate less.

Good thought, but I didn't open it at all during this time. Smoker ambient temperature was fairly consistent around 225 - 230 durring this time - until I verified the temp drop with the additional probe (the only time I opened it was to add more charcoal, but that was a couple hours before this). And I have a bluetooth thermometer with a probe that sits off the grill to give me the ambient temperature.
I have this inkbird bluetooth thermometer, which I really like: https://smile.amazon.com/Inkbird-Bluetooth-Wireless-Thermometer-Grilling/dp/B0771J9QHH/ref=sr_1_5?keywords=inkbird&qid=1551124454&s=lawn-garden&sr=1-5.
It is great for all aspects of the cook, with the only exception that I wish the graph of the history of the temperatures lasted longer. It tends to erase itself after a little while, so I don't have a record of the temp for the entire night - I just know it was never outside of the range of 215 - 270 because the alarm never woke me up. It was a perfect 230 when I woke up.

http://amazingribs.com/

The site's owner Meathead has been building this site for years. It's now a wiki of barbecue.

Personally, I have a WSM 18.5, which is a charcoal smoker. You can also use this as a charcoal grill. I also use a Maverick thermometer, which has a wireless monitor and dual probes, so one for the smoke chamber and one for the meat. If either of those temps varies outside the range you set, the monitor in your pocket alerts you.

I also have a Big Chief electric that is perfect for salmon, and also vegetables, nuts, cheese and pretty much everything that isn't meat, all things that smoke best at 200F and below. The Big Chief won't hold temp above 200F, so it's useless for meats. The charcoal smoker won't easily hold temp under 200F, so I like having both.

I'll probably get a propane smoker next year, maybe the Smoke Hollow 44. It looks like I'd have fun using it.

I installed one of these last weekend and calibrated it to the probe temp at the grate. The iGrill2 wireless is great but its nice that I can just glance at this one from across the patio (at 5" diameter its pretty easy to see).

I know you've already been recommended the Maverick thermometer for monitoring cooks, but that's not accurate enough or quick enough for thin meats and not quick enough to use to check multiple items. Also it's low heat rating means it's not for grilling, only for BBQ. Is is really great for low and slow though, it's my favorite accessory I've ever gotten. The ET-733 is their newest one, it's $69.99.

BUT! You also need a reliable, instant read thermometer. This is what you'll use for grilling those steaks and hamburgers and smoking chickens and such. There's lots available, but I really like the thermopop. It's made by the company that makes the ever popular thermopen, just much cheaper. It's almost as quick of a temp read.

I personally use thermometers to measure both types of temperature. When I think about it, I actually use way too many thermometers than the normal person would.

• Weber-included bi-metal thermometer built into the grill lid
  
• Digital probe thermometer which can be left in the meat while it cooks
  
• Digital probe thermometer that sits right on the grill grates - this is what I mainly rely on to see grill temp
  
• Oven thermometer that sits on the grill grates which I can use to either monitor the temp of the direct heat portion of the grill, or a double-check of the temp on the indirect side to make sure I'm not getting some goofy reading from the digital probe
  
• Instant read pen thermometer to take final temp of food
  
  I really think a person needs 2 thermometers if they want to turn out good and consistent food...one to measure the grill temp and one instant read to check meat doneness.
  
  The oven thermometer I use looks like this and can be found practically everywhere. I like the thermometers that measure temp down at the cooking surface better than ones that sit on the lid because I've found there is at least a 25 degree difference from cooking surface to lid on my grill.
  
  This is the pen thermometer I use to check meat temp close to the end of cooking. It might be tricky to find Thermoworks products locally but you can find similar stuff at cooking supply stores.
  
  Those 2 types of thermometers above would do the job really well without being horribly expensive. If someone was looking at the next small step up in thermometers, this is the digital probe thermometer kit I have. It comes with the 2 digital probes to measure both grill temp and food temp. The Maverick ET732 has been one of the better purchases I've made recently.

I've got opinions on a couple of these:

-1. pork butt is super forgiving...next closest I would say is a prime rib roast. It's a nice big chunk of tasty meat that smokes up nicely. Turkey breast is another tough to screw up option.

-3. You'll want a wireless like a Maverick and a decent instant read unit, the Lavatools Javelin is a very good and inexpensive option

Congrats on the smoker! Here are links to the Maverick ET 732 and useful accessories:

Maverick ET 732

Maverick ET 732 6 Foot Chamber Probe

Maverick ET 732 6 Foot Food Probe

Note: Some have had success ordering these from Maverick directly, but I've not had similar success. Being an Amazon Prime member, I rely on them, hence the links.  If you wish to try ordering from Maverick directly, you should click this link in order to contact them.

I hope this helps you out!

EDITED: Fixed links per HardwareLust's note.

Hi, I went through the same thing. I also ended up buying the 22. I dont regret it. Although I will be honest, I kept my old reliable Montgomery Ward grill for small smokes. Mostly when I do something fore myself. I did buy these mods. I like the lid hinge and the gasket im sure doesn't hurt. Also that front cover lid mod in the link above looks pretty neat. One thing I do recommend is a good thermometer. I ended up with the Maverick ET-733. This is the site I use for tips. I dont know if the mods are necessary but I am fairly new to smoking and thought they would help a new smoker.

http://www.amazon.com/gp/product/B007UFOUB8/ref=oh_details_o09_s00_i00?ie=UTF8&psc=1

Whilst appearing like a smart ass suggestion, I promise I'm being sincere. This will improve your product. I will never go back to a range top thermometer. Sensors FTW

Have you seasoned it yet? When you do you’ll see where the liquids will drip from as the oil leaks out. At least mine did.

You should use the charcoal box. Place it on top of the bottom grate in the firebox and fill it 1/4- 1/2 on one side and then dump the lit chimney on the other. It should slowly cause the other ones to catch. Then throw some wood on there. You’ll figure it out pretty quick. I actually turned the bottom grate the opposite way to elevate the metal charcoal box higher so I got better air flow.

For drippings inside I don’t do anything. For the grease drain port on the bottom I bought the $10 Oklahoma Joe Drain Bucket on Amazon. Otherwise just out a foil pan or pot or something under there just in case.

For the thermometer, I just closed the lid on my cheap one. But I have a nicer thermometer now and I think I’m going to try putting it up through the grease drain. If that doesn’t work I will just gently close it. I have found my stock thermometer on the lid runs about 35-50 degrees higher than the temperature at the grate.

In the future I want to drill a hole on the side and install one of those rubber thermometer ports to allow for easy entrance. Here, I’ll link you:

OKJ Bucket - Oklahoma Joe's 9518545P06 Drip Bucket, Black https://www.amazon.com/dp/B07NWHPR9N/ref=cm_sw_r_cp_api_i_-Dz6CbTQ0DXRQ

Silicone Thermometer Ports (you will need a separate drill/hole saw to make the hole). - Impresa Products 2 Pack Thermometer and Probe Grommet for Grills - Compatible with Weber Smokey Mountain Cookers and More - Compare to Replacement 85037 - by https://www.amazon.com/dp/B07BC4TYQ5/ref=cm_sw_r_cp_api_i_PEz6CbK90MTXN

You’ll want a duel probe thermometer. One probe will be stuck in the meat start to finish and the other will monitor the smoker itself, so you don’t have to babysit it.

I use a Maverick Redi-Chek

These several varieties, in all different price ranges. Find one you like that has decent reviews.

Yes, light your smoker first. Similar to preheating an oven, I get the fire(Charcoal) going and once it gets up to about 200 I add the meat. The temp will drop slightly then continue to raise. If the temp is still climbing rapidly at 250 I start to adjust the vents.

I can’t speak on any of the questions about your specific smoker, but I’m sure someone will be able to help.

My last advice is don’t get a $60 brisket for your first smoke. I’d shoot for baby back ribs or a pork butt as they are both fairly forgiving and if something happens (I once dropped a fresh log of bologna of the smoker into the grass) you won’t be out a ton of money.

You'll go between people loving them to hating them but my Maverick 733 has netted me great results on briskets and pork butts etc for over a year now.

Nice cause you can watch your temps from the couch.

Good to hear that it made a difference :) The most convenient thermometer is a digital one with a long thin probe so you can stick it through the lid of the kettle. Maybe something like this http://www.amazon.com/gp/aw/d/B00RV3QAKS/ref=mp_s_a_1_7?qid=1427568315&sr=1-7&pi=AC_SX110_SY165_QL70

Edit: or save on the thermometer and use the Chinese method of determining temperature by the pattern and size of the bubbles in your kettle http://bettersteeping.com/fish-eyes-in-your-kettle/

This one (Maverick ET 732) is excellent for monitoring the meat and oven/grill temperature. Follow it up with a nice instant read when you think it's ready to be sure.

Have a look at this site for more thermometer information.

Nah, you just need a thermometer that beeps at you when the BBQ goes outside a certain range or when the internal temp reaches a certain value.

This is the one I have, but there's lots that do it.

Then again, my ecb only lasts like 3 hrs max on a basket of charcoal so I don't use the alarms, but someday I'm gonna get me a WSM and then I'm hoping to try overnight cooks.

Weber iGrill 2. I LOVE them. They Bluetooth to my phone. If they wanted to be epic, it would work over WiFi so I could monitor from anywhere, but hey, for the price they’re great!

Here’s a link

Weber iGrill 2 Thermometer https://www.amazon.com/dp/B01MG2CNDL/ref=cm_sw_r_cp_api_i_KXkACbT9NYAD4

There is a link to an AWESOME thermometer in the post about modding the char griller I linked to above. It is pricey though. this is a much more affordable option that I have used as well. It's not as hardcore or robust as thermo works kits. But at a third of the price of their featureless semi pro kit, along with the good performance I've seen during cooks, it's hard to beat.

I love driving it... it is so choice. I bought one a few months ago and it's really stepped my game up. I like it so much that it's replacing the Maverick ET-733 as my go-to grilling and smoking gift.

A dual probe wireless thermometer. Maverick is a trusted brand that a lot of pros swear by: e.g. https://www.amazon.com/Maverick-Range-Wireless-Smoker-Thermometer/dp/B00FOCR4UI . Works in the house better than the Bluetooth ones.

.

Electric charcoal starter or MAPP torch. Combined with the replacement grate below to get charcoal started quicker.... if your inpatient like me.

.

Bear paws for pulled pork. These work awesomely.

.

Rib rack

.

beer can chicken

.

Welding gloves for picking up hot grate, plate setter, charcoal, etc.

.

However my favorite BGE accessories are:

Replacement charcoal grate, which doesn't clog and allows egg to get up to temp quicker by allowing improved airflow- can get up to 500 degrees in 10 mins with the aid of a hairdryer. Temp control is much more consistent during longer cooks.
.
And
.

Auber temp controller. It is basically set and forget solution for smoking. Even has AI that learns the characteristics of your grill in order to keep temps stable. Keeps my temp within 1 degree for over 24 hours on my large BGE. There are other temp controllers out there, but I found this one to be most affordable. You don't need wifi to monitor the temp with this because it's that consistent and reliable. I only use my maverick to monitor meat temp now.

I just picked up an ugly looking Aristocrat and have been thinking about sending it off to Delta Echo.

Also, a super awesome remote meat thermometer perfect for smoking.

Something like this would be ideal, but there are certainly cheaper options (just swarch for BBQ thermometer or meat thermometer). The one that OP has looks like just internal temp, whereas the one I linked has two probes, one for internal meat temp and one for BBQ temp. And it has the wireless receiver so you can monitor the temp while watching football.

Go all out and get the remote version! I love seeing the temp from the comfort of my couch.

Grill Grate ET732 bbq smoker meat thermometer with Original Magnet https://www.amazon.com/dp/B00FQ1VTPI/ref=cm_sw_r_other_awd_UvtHwb2966448

The analog lid thermometers are unreliable anyway, I never look at mine. Your best bet is a probe thermometer that you can use to monitor the temperature; a dual probe that monitors both cooker and meat temp is even better.

This one is highly recommended by Meathead and I've been using mine for over 4 years now.

I use this and am very happy with it: Maverick Wireless Dual Probe Thermometer . You can take the wireless reader around the house with you or set it in your kitchen, whatever your fancy. It's great.

Honestly, I was really hoping this was a joke post. Years back we went to my sister-in-law's family for Thanksgiving and saw her "I'm the patriarch of this household" dad pull the turkey out and give that pop out thing a few flicks before shoving it back in the oven. I knew right then that it was going to be a disappointing meal.

I'm kind of amazed that anyone would be getting into smoking without some kind of legit thermometer set up. Looks like the entry level Maverick remote thermometer has gotten fancier since I got mine - the one I have has been totally solid for the last several years. Highly recommended, I wouldn't ever try smoking something without it.

I own and use the Maverick ET-733 (https://www.amazon.com/Maverick-Wireless-Thermometer-Display-Features/dp/B00FOCR4UI).

The initial learning curve is a bit steep, but it's outstanding at its job monitoring my meat/ambient Temps. Furthermore, should you ever want or need replacement probes, they're sold us separately on Amazon and are inexpensive.

Just read the manual (twice) before use.

Maverick makes a few models that are nice with multiple probes. Here is an example

http://www.amazon.com/Maverick-ET-733-Wireless-Smoker-Thermometer/dp/B00FOCR4UI/ref=sr_1_2?ie=UTF8&qid=1420033165&sr=8-2&keywords=bbq+thermometer

if you want to get creative, or need more than 2 probes. Get a micro-processor like Raspberry pi and make your own.

http://www.raspberrypi.org/forums/viewtopic.php?f=37&t=18142

pizza stone

I'd also suggest:

https://www.amazon.com/dp/B00OXHQL3Q/ref=twister_B00GGMFK9M?_encoding=UTF8&psc=1
save your thermapen money and buy this. It works great for a LOT less money.

https://www.amazon.com/Weber-7203-iGrill-2-Thermometer/dp/B01MG2CNDL/ref=sr_1_3?ie=UTF8&qid=1498510072&sr=8-3&keywords=igrill+2

http://www.kickashbasket.com/store/product-detail.php?product_id=1

https://smokeware.com/products/stainless-steel-vented-chimney-cap

Info | Details
----|-------
Amazon Product | DozyAnt 3 3/20" Larger Face 550F BBQ Barbecue Charcoal Grill Pit Wood Smoker Temp Gauge Grill Thermometer 3" Stem SS RWB
>Amazon donates 0.5% of the price of your eligible AmazonSmile purchases to the charitable organization of your choice. By using the link above you get to support a chairty and help keep this bot running through affiliate programs all at zero cost to you.

I use an iGrill v2 to monitor my smoker temps (ambient & meat probes simultaneously). It's Bluetooth and limited range, but there are longer range options out there. Pretty useful being able to plot the temp over time on my phone: Weber iGrill 2 Thermometer https://www.amazon.com/dp/B01MG2CNDL/ref=cm_sw_r_cp_api_i_G9aGDbRNBNBKQ

Tappecue I have the v1.0 and its freaking amazing. Nice being able to go anywhere you have mobile coverage and check your smoke.

Other benefits are on board data logger and the ability to monitor without wireless.

I bought one of these:

http://www.amazon.com/gp/product/B007UFOUB8/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

It has a remote receiver with a pretty impressive range and two probes, one designed to go in the meat and one to hang in the oven/cooking vessel. I'm fairly certain it's accurate because I tested it against my Thermapen and the readings matched.

Hey sorry to revive the dead thread, but I was curious which Maverick thermometer you have? I was really intrigued by the bluetooth smart therms, but I'm starting to think that those won't work as well as something like this.

For the oven, maybr a wifi grill thermometer? Here is one.

If you are willing to roll your own thing a handful of thermocouples, amp boards from adafruit and an r pi could save money and provide greater flexibility.

River Country!!! To install in the WSM, I had to purchase a unibit and drill out the hole to 13/16" to fit it in, but this thing is affordable and bang-on accurate!!!! Stole the idea from T-Roy Cooks on youtube. Additionally, there's a set-screw type deal in the back where you can calibrate it - so if you wanted it to sit in the hood like I have but actually read what the temp is at the grate level, you can stick a probe in at grate level and calibrate the River Country to read what that reads- so even though it's placed in the top of the smoker, it will read the correct transcribed temp from the grate level. Couldn't recommend this therm enough.

River Country Therm


Unibit Set for drilling

I would go with the Weber Smokey Mountain as mentioned, it is a relatively cheap investment for something you aren't sure you will pursue in the long run. They maintain temp like nobody's business and provide quality results with a minimal learning curve. Additionally, the money you save from not buying an expensive smoker can go into a much needed dual probe thermometer such as a Maverick.


If you want a truly set it and forget experience you can buy this little gadget. All for around $650 (depending on size of WSM) total investment.


Note: The IQ 120 is not a requirement just nice to have.

I've had the Maverick ET-733 for a little bit now. I like it pretty well.

http://www.amazon.com/gp/product/B00FOCR4UI/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1

I have this one and love it.

http://www.amazon.com/Maverick-ET-733-Wireless-Smoker-Thermometer/dp/B00FOCR4UI

Marketed for grills/smokers but good for any situation.

It came with the Maverick ET732 thermometer. It is really useful and easy to mount and remove.

I can not suggest, as I haven't tried it, but I'm interested if anyone has experience with the tappecue unit.

Downside to me is that it uses external servers. But the functionality seems really nice.

I go with the duel prob [Maverick] (https://www.amazon.com/gp/product/B00FOCR4UI/ref=oh_aui_detailpage_o09_s01?ie=UTF8&psc=1) It is really a game changer... it comes with a clip for the kettle kept so it isn't resting on metal rack or anything, can also set both probs to beep to a receiver inside the house so you can lay on the couch while the smoke does it work. Pricey yes. but well worth it.

Judging from some of your responses I think you need to regulate the temeratures a bit better, both the cooking environment and the meat temp.

Try out THIS unit or something similar. You can set one probe to monitor the temperature inside your smoker and the other to monitor the internal meat temperature. You will get much better results knowing these two bits of information.

This if you want to replace his remote thermometer. Thermapens are awesome too but make sure to get the latest model--it has a backlight.

This is what I have, link. I also use a wireless thermometer to keep it honest, link. I did no mods whatsoever, although I have heard of issues with leaky doors. My advice would be to run the smoker as is a few times and see how it works. Mine leaked a little at first but now is pretty tight.

Visual: images

I got this and it works awesome. Haven't had an issue at all.

​

https://www.amazon.com/gp/product/B01MG2CNDL/ref=ppx_yo_dt_b_asin_title_o03_s00?ie=UTF8&psc=1

The River County 5" seems like a good replacement

Same here. The iGrill Mini was the first thermometer I bought when I started smoking. The thing is a piece of shit. Range is maybe 10 feet and it disconnects all the time. I bought this Maverick one and it's amazing. I can set up my smoke and go back to bed. The range is awesome.

+1 on the ET-733 - I've owned a bunch of remote probe thermometers, and this one has the best accuracy and wireless range I've seen yet.

I purchased two of these and have been quite happy with the accuracy. I did the boil test and they were within a ~1-2 degrees.

I would highly recommend this wireless thermometer if you find yourself with an extra 60 bucks.

https://www.amazon.com/gp/product/B00FOCR4UI/ref=s9_hps_bw_g86_i1

I didn't think it was required, but now that I use it, I can't imagine going without. A lot of the inherent guesswork is removed, and it has made a huge difference for me.

is your probe for ambient reading?, there are two kinds, one is the one you stick in to the meat and the other is the one that you can leave reading the ambient temperature.

Once I tried to read the ambient temperature with a probe for meat and that just happened, the temperature seemed to be super high, check this thermometer with two probes https://www.amazon.com/Maverick-ET732-Wireless-Thermometer-Temperature/dp/B007UFOUB8

>Why does fluctuating between 200-250 ruin a brisket

Brisket is kind of a finicky slab of meat. Fluctuations in temperature will often make it tougher, or probably better worded as not allowing it to become tender. I have never attempted to cook a brisket in an oven. Seems like a silly way to prepare a $50 piece of meat.

> how did you measure that it was going up and down in your oven

I use a maverick double thermometer probe. Specifically this one. I've tested both my frigidaire oven as well as my In-laws $5000 viking range. Both seem to cycle between 200-250 when set at 225. The thermostat on the range would kick on at 200 and raise the temp to 250, then shut off.

The one he uses is discontinued but it’s something like this https://www.amazon.com/gp/aw/d/B07CZ3LHQR/ref=ox_sc_act_image_1?smid=ATVPDKIKX0DER&psc=1

if you do any smoking on the grill I have something like this. https://www.amazon.com/Maverick-Wireless-Thermometer-Display-Features/dp/B00FOCR4UI I can't imagine smoking w/o it. But I also use a weber kettle so it's a little tougher to keep a constant temp.

I have a 18.5" WSM and when I first got it, for about the first hour I was checking it constantly (every 5-10min or so) trying to get the vents dialed in. After a few runs with it I got to where I only needed to check the vents 2 or 3 times in the first hour and that was probably just me worrying about it too much more than anything. After I get the vents set I usually check it about once every hour and again, that's just me worrying too much, and also because on days where I cook I usually don't have much else going on around the house so I might as well spend some time hanging out by the smoker. It's also worth mentioning I didn't have a wireless digital thermometer (https://www.amazon.com/Maverick-Wireless-Thermometer-Display-Features/dp/B00FOCR4UI) until last week; to this point I had just been using those cheap $15 Taylor digital thermometers from Wal-Mart. Those Wal-Mart thermometers were accurate and did their job but I still had to get up and go check on the temperature(s) myself. I haven't done a cook on the WSM since I got my Maverick, but it will drastically reduce the amount of times I have to go out to the patio to do a systems check.

The longest cook I ever did on my WSM was a little over 13 hours and I had to refuel around the 8 or 9 hour mark, but that was also on a cold day (non insulated smokers like WSM's will burn more charcoal on colder days).

Thanks! Just used a generic thermometer from amazon.com. However, the purists swear by Teltru Thermometers, which are substantially more expensive.

These are the handles: https://amzn.to/2LJaYJN I took a pair of sturdy pliers and a crescent wrench and bent the mounting tabs slightly to fit the curve of the grill. I think you can see what I'm referring to in one of my other pictures

And this is the thermometer: https://amzn.to/2JvcMn4 I get a couple cents in amazon referral on this...full disclosure

You really shouldn't use time as a guide. I have had similar sized pork shoulders that have had over a 3 hour variance in time it took to get to temp. Get yourself a good thermometer and let that guide your smokes. This is the thermometer I use and would reccomend Maverick

https://www.amazon.com/gp/aw/d/B007JI3HYC/ref=yo_ii_img?ie=UTF8&psc=1 thanks.

For a wireless thermometer, most people recommend the maverick.

Maverick ET-733 Long Range Wireless Dual Probe BBQ Smoker Meat Thermometer Set - NEWEST VERSION With a Larger Display and added Features (Red) https://www.amazon.com/dp/B00KHAANNC/ref=cm_sw_r_cp_apa_4Rhizb8H8XQ70

For an instant read thermometer, the thermapen

http://www.thermoworks.com/Classic-Thermapen?gclid=Cj0KEQjw0v_IBRCEzKHK0KiCrKMBEiQA3--1NhdIfSteEhX14XcYGHTEZhc-ClxqKLcy0RhApDKS7OEaAjdN8P8HAQ

Personally, I use both.

end of last year they released an updated product. ET-733 works a treat.

Yes, sorry...

http://www.amazon.com/Maverick-Range-Wireless-Smoker-Thermometer/dp/B00KHAANNC/ref=sr_1_1?ie=UTF8&qid=1448994313&sr=8-1-spons&keywords=maverick+et-733&psc=1

Drill two holes in the lid just above grate level, one on the right and another on the left and add new thermometers like these DOZYANT 3 1/8" Larger Face 550F BBQ Barbecue Charcoal Grill Pit Wood Smoker Temp Gauge Grill Thermometer 3" Stem Stainless Steel RWB https://www.amazon.com/dp/B01H1FL2L2/ref=cm_sw_r_cp_api_i_hXBkDbD4K81RN

The Redi-Chek I've been using for the last 6 years costs almost half that, and works just as well.

I've asked for a Roku Streaming Stick and a book so far.

If he likes BBQ, a thermometer is a MUST if he doesn't have one (you usually want both an internal and instant-read). Also, no man would every turn down a bitchin chef's knife.

Wow I'm kind of annoyed, I found them for slightly cheaper on Amazon yesterday and when I went to buy them today the price had risen to more than retail price from the manufacturer.

Amazon: Food Probe

Amazon: BBQ Probe

Maverick: Food Probe & BBQ Probe (comes with both in drop-down menu)

I think I'll try the stew idea.

I've used Maverick's wireless probs for a long time. Never had a problem with them. http://www.amazon.com/Maverick-Range-Wireless-Smoker-Thermometer/dp/B00FOCR4UI/ref=sr_1_14?ie=UTF8&qid=1462129868&sr=8-14&keywords=bbq+thermometer

If you arent concerned with technology, then by all means grab something like this guy. I bought one that I put in my WSM to replace the shit one that they sell it with. The probe is a little short so you may see temps 5-10 degrees different than they are at grate level but that's no big deal

Without a doubt the Maverick ET-733.

No, those are not grill thermometers at all. Those are surface thermometers. You'll know absolutely nothing about the internal temperature of either the grill air or the meat with those.

You want something like this https://www.amazon.com/Maverick-Range-Wireless-Smoker-Thermometer/dp/B00FOCR4UI/ref=sr_1_2?ie=UTF8&qid=1473386073&sr=8-2&keywords=maverick+thermometer That's basically the standard for dual grill thermometers, but there are cheaper ones similar to it. One sits just above the grates (some people use a potato or onion to elevate it) and one gets probed right into the center of the meat.

No problem. My friend uses that one. I have no experience with it. Lots of good reviews on Amazon and on some FB BBQ pages etc. Sorry for the double link. I have this one. https://www.amazon.com/gp/aw/d/B009ITJT92/ref=mp_s_a_1_3?ie=UTF8&qid=1519875827&sr=8-3&pi=AC_SX236_SY340_FMwebp_QL65&keywords=redi+chek+732&dpPl=1&dpID=51JXpQh1gFL&ref=plSrch

It was one of the first wireless ones. Little tricky at first to figure out how to select what type of meat you're cooking but it's a quick learn.

Maverick ET-733 Long Range Wireless Dual Probe BBQ Smoker Meat Thermometer Set
https://www.amazon.com/dp/B00FOCR4UI/ref=cm_sw_r_other_apa_i_TnApDbVPXPN7P

I believe so!

https://www.amazon.co.uk/dp/B009ITJT92

http://www.amazon.com/Maverick-Range-Wireless-Smoker-Thermometer/dp/B00FOCR4UI

It’s a cheap mod too, if you already have the stepper bit.

here

Gromet

Gromet https://imgur.com/a/LUm2luQ

Impresa Products 2 Pack Thermometer and Probe Grommet for Grills - Compatible with Weber Smokey Mountain Cookers and More - Compare to Replacement 85037 - by https://www.amazon.com/dp/B07BC4TYQ5/ref=cm_sw_r_cp_apa_i_CcXZCb1AF0HA6

Krylon K01618777 High Heat Satin Black https://www.amazon.com/dp/B000YQ0BNQ/ref=cm_sw_r_cp_apa_i_jjXZCb1MKDZCZ

Non-mobile: http://www.amazon.com/dp/B00RV3QAKS/ref=mp_s_a_1_7?qid=1427568315&sr=1-7&pi=AC_SX110_SY165_QL70

^That's ^why ^I'm ^here, ^I ^don't ^judge ^you. ^PM ^/u/xl0 ^if ^I'm ^causing ^any ^trouble. ^WUT?

I was looking at this one. So do a test reading on the new set up I'd just place it where the meat would go? And do most people normally do the 2 zone set up?

Here is what I recommend as a 1st probe purchase. I would buy an extra probe or 2 for replacements. The probes go bad eventually but that's all probes.

http://www.amazon.com/Maverick-Range-Wireless-Smoker-Thermometer/dp/B00FOCR4UI/ref=sr_1_8?ie=UTF8&qid=1463799996&sr=8-8&keywords=maverick+probe

If he doesn't already have a good thermometer, there are two types he should own.

Maverick ET-733 Long Range Wireless Dual Probe BBQ Smoker Meat Thermometer Set

Alpha Grillers Instant Read Meat Thermometer.

Get the maverick, it works well. The only thing I don't like is the way you set the alarms, you can only go up, so if you miss the temp setting, you have to go all the way around to get back to it.

Apparently there is a new 733 model also.

They suck.

It’s a plastic plunger with a spring. It’s held in place (down) with wax. That wax is supposed to melt at a certain temperature and pop up the timer. The problem is - first of all- that they’re supposed to pop at 180f. By the time the damned thing pops, it’s already too late....and then figure in “carryover cooking” - the fact that the temperature continues to rise - and you’re looking at dry, tough, tasteless meat.

Best bet is an instant read thermometer. That will tell you when to take the bird out before it’s overdone. Stick it in the thickest part of the breast or thigh. The reason the instant read is nice is because you can watch the reading as you slide it into the meat and go by the lowest reading.

I have a Thermapen, but people have said they also make a model that’s just as good and not as spendy. (But I use mine for cooking, grilling, making beer and maple syrup, so I get my money’s worth).

You could also go with a BBQ thermometer. That will let you monitor the temp continuously - but it’s more of a one trick pony than a regular instant read. I had one of these and it works really well. (I gave it to my son and bought a Smoke because I’m a Thermoworks whore and the UI on the Maverick was annoying).

That was the first thing I noticed when looking at it. Saw the charcoal pan and wondered how the hell it was supposed to get airflow. Decided I had an extra one of those pans for veggies and swapped it.

I have been looking for a decent thermo for awhile, thinking of this one: http://www.amazon.com/gp/product/B007UFOUB8/ref=as_li_ss_tl?ie=UTF8&tag=amazingribs--20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B007UFOUB8

Check here for some ideas:
http://amazingribs.com/tips_and_technique/offset_smokers.html

What I find helpful on overnight cooks is a remote thermometer.
I use the Maverick ET-733

It has two probes, so you can watch the food and grate temp, and alarms that go off if you get above or below your target temp. Plus, it's wireless and lets you park it next to your bed, rather than having to walk outside every hour to check.

But, if you are starting your cook tonight, you may not be able to get one in time.

So, your biggest concern should probably be fire. Fire needs two things: fuel and air. It's usually not practical to remove burning fuel, so your temperature-management options are limited to:

• add fuel (increase temp)
  
• add air (increase temp)
  
• restrict air (decrease temp)
  
  Of course, as your fuel burns up, that will lower the temp too.
  
  Wood is not a great choice for a first-time, long cook. So it's either charcoal - either briquettes or lump. Briquettes produce a lot more ash than lump, so there is more risk of smothering the fire. But, they burn more consistently then lump. If you use briquettes, you really need to think about ash management.
  
  Take a look at the video on the weber smokey mountain page:
  http://www.virtualweberbullet.com/tour.html
  Start at 3:15 to see how they manage the charcoal. There's a charcoal grate on the bottom - it holds the charcoal up off the ground and gets air under it. Then there's a charcoal ring that hold the charcoal together, and has a bunch of holes in it to allow air in from the sides.
  
  Then, there are multiple vents on the body which let air from the outside into the chamber.
  
  Basically, everything is designed to control and manage airflow around the fire, and to let ash fall away from the fire and not smother it.
  
  I have a Big Green Egg, and it has a similar setup - plate with holes under the charcoal to allow air, ring with air holes around, and a vent on the outside to control incoming air.
  
  Your COS is likely to be leaky as all heck, which will make fire management tricky.
  
  Look for ways to seal up air cracks. Also, looking at your baffle - it looks like it goes all the way down to bottom. Is there room for hot air to flow into the cooking chamber? From the pics, it looks like hot air from the firebox can only come up the side of your baffle.
  
  You might need to remove the middle water pan, and prop the baffle up off the bottom with bricks or something so that air can flow under the baffle and into the cooking chamber.
  
  Good luck!