British BBQ Society Forums

Morning all,

Due to the age old issue of lid probes indicating 'false' temperature readings, when replacing on a WSM or kettle, would it be beneficial to utilise a 4 inch probe as opposed to a 2.5?

John

Good question, I need to think about cleaning/replacing mine due to condensation

Naturally, a longer probe will/could 'limit' cook space but without actually physically being able to look a mine (I don't take mine to work), was wondering what others may think....

John,
Personal view would be dont bother, if you are using a dual probe that measures meat temp and temp on the grill (using the wine cork method!) then surely the lid thermo becomes a bit of a "3rd wheel", ie it will tell you the same as your corked probe, or it wont so then what?

I would stick to the dual probe and ignore the lid, the longer probe would also leave less room for meat and this simply cannot be right!!:)

Cheers
Tiny

Good point well made Tiny, also saves money better spent elsewhere (like on an ETI )

keith157 wrote:Good point well made Tiny, also saves money better spent elsewhere (like on an ETI )

Yep, thanks Tiny

Any news on the ETI, costs etc????

Tried their website, but couldn't get a hit. WE're happy to wait a while. If there were to be any problems I'd imagine it would be the apps for the various phone systems.

Whilst I agree re: use the dual probes instead, I like to have a backup (especially if the digital thermometers fail), and its also gives a good feel for whats happening in the bbq. I replaced my Weber probes with the TelTru thermometers (mines is about 5F out), with a 2.5" stem. I still use the analogue base thermometer for 90% of the cooking as its so reliable.

Besides that - It looks well cool! http://www.bbq-brethren.com/forum/showthread.php?t=35638

Which method did you use tapping or oversized hole?

I think I'm looking at the wrong product

http://www.teltru.com/s-134-roadkill-th ... -idea.aspx