#20 in Meat thermometers & timers
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Reddit mentions of UINSTONE Digital Cooking Kitchen Food Meat Thermometer for BBQ Oven Smoker Built-in Clock Timer with Stainless Steel Probe
Sentiment score: 3
Reddit mentions: 3
We found 3 Reddit mentions of UINSTONE Digital Cooking Kitchen Food Meat Thermometer for BBQ Oven Smoker Built-in Clock Timer with Stainless Steel Probe. Here are the top ones.
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- MODE – Cooking. This is the mode for cooking by OVEN, GRILL or GAS STOVE. You may monitor the food temperature by the LCD screen. Will alert once the food hits the preset temperature.
- MODE – TIMER. Can also be used as a kitchen timer, up to 99minutes, 59 seconds, beep sound to alert for 60 seconds.
- Monitor Range – Able to display both Fahrenheit and Celsius degrees. Range: -58°F~572°F (-50°C ~300°C). Enhanced to show extreme accuracy.
- Not like other Thermometers, our newest model do have button which allows you to turn on/off the Thermometer to save power, also avoiding auto turn off.
- With the STAND & the MAGNET at the back, brings you total convenient.
Features:
Specs:
| Color | Silver |
/r/smoking and /r/bbq are your friends.
Amazing Ribs is your BBQ bible. Meathead knows what he is talking about.
Your first priority purchase should be a digital thermometer. You can get a cheapo one like this or spend up to $200 if you want a wireless bluetooth enabled one.
Many smoking "recipes" are just going to be something along the lines of 1. cover in rub of your choice 2. Cook to XXX temp at XXX temp. Specific cooking times are not the way to go with BBQ - meats cook at different rates based on size, thickness, meat type, etc but you can probably get a good estimate from looking about online.
One of the best things to try first on your smoker puller pork. Get a Boston butt and put a rub of your choice on it - store bought for your first time if that is more in your comfort zone. Smoke that hunk of meat until it is around 203 - 205 degrees, rest it for 30 - 60 minutes wrapped in foil, the pull it. Serve it on a bun, add BBQ sauce if desired. Pork butts are very forgiving for your first couple cooks - even if you mess them up a bit they will still be pretty tasty. A 7 or 8 lb bone in boston butt will probably take around 10-13 hours @ 250 in the smoker.
Some other normal cuts people will do are things like brisket, whole chickens, pork loins, whole turkeys, ribs, meatloaf & fatties, fish, wings, etc. Some people smoke salt, garlic heads, mushrooms, eggs, things like that. If you have the ability to cold smoke, you can smoke cheese. You can also do jerky - I just tried that for the first time this week and it turned out pretty tasty.
I started where you are a couple years ago, bought an electric smoker on a whim. Liked it and upgraded to a pellet smoker last year
Let me know if you have any more specific questions I can help you out with.
Any 5$ thermometer on Amazon is fine.
For example, I am using this one for my macarons and it's perfectly fine.
https://www.amazon.com/dp/B0198473E4/ref=cm_sw_r_cp_awdb_3BEfzbRWPVDYA
But I would advise you to get one more like this :
https://www.amazon.com/dp/B06WVMT7QN/ref=cm_sw_r_cp_awdb_mDEfzbXFH0MBQ
The problem with the first one is that it's pretty hard to get it not to move in the pot. So for 3$ more it might be worth it.
Yeah I got my etekcity food thermometer for meat and it works great, and was like 10% of the Thermapen's cost. Reading temperature, even with a high sampling rate, does not need to cost that much imo. I bet even something like this would do the job.
https://www.amazon.com/UINSTONE-Digital-Cooking-Thermometer-Stainless/dp/B06WVMT7QN/ref=sr_1_18?s=home-garden&ie=UTF8&qid=1497330237&sr=1-18&keywords=temperature+probe