Thermometer

[bravehart]

I have a Weber 57cm Kettle. I see various references to cooking temperature. Is there a reasonable cost option for using a thermometer with my Weber. Also I will definitely be getting a meat probe for the internal temp of the meat, so any recommendations on that would also be gratefully received.

[JamsCowbell]

The best meat thermometer I've found is the ETI Superfast Thermapen. It really is good.

If you want to monitor your meat/grill temperatures without opening the lid then there are a number of options. I have a couple of the Maverick ET732 wireless things and they work well enough.

[wade]

The Maverick ET-732 and 733 are one of the ones most popular models used for BBQ - especially in the USA. With twin probes you can simultaneously monitor the internal temperature of both the Weber and the meat. These both have a wireless remote monitor, with great range, that lets you see the temperatures in the pit from the comfort of indoors.
http://www.amazon.co.uk/Maverick-ET732-Wireless-Smoker-Thermometer/dp/B004IMA718
http://www.amazon.co.uk/dp/B00GC53DYW?psc=1

There is now a new ET-735 that uses Bluetooth to link to a smartphone app, but this does have connectivity issues with some phones.

I have several of the ET-732/733s and they have all worked very reliably over several years

[wade]

The best meat thermometer I've found is the ETI Superfast Thermapen.

The Thermapens instant read thermometers are essential when cooking things like burgers and chicken pieces as you need to check the safely of the meat without it overcooking. They are also good as an additional check when cooking whole chickens and joints.

[bravehart]

Thanks for the help. Took delivery of a Maverick ET 732 today. Did I read something about not crushing the wires in the lid or is it alright to route them out between the lid and the base.

[wade]

I have always just slipped the wires between the body and the lid without a problem. The important thing is to protect the joint where the cable connects to the probe fro water and fat and not to kink the cables when they are stored. Get in the habit of winding them loosely rather than just jumbling them up.