Hi! I have just purchased a new gas grill (weber s-335) and I want to make sure I calibrate it properly. From what I have understood, I then need an oven thermometer (since the one in the lid mot likely show the wrong temp).
Is there a price-worthy thermometer that can help me with this? I already have aThermapen ONE so no meat temp functionality needed I guess.
I use the wired T probes on the SnS-500 unit I have. Highly recommended unit to own just in general - two of the probes are stubby and intended to stay in the cooking chamber and the other two are longer, for inserting in food. I clip them into place when I'm doing calibration runs. System lists for about US$80, so not awfully expensive, and it's one of the best purchases I've made for outdoor cooking. I especially like the RF remote monitor unit that you can carry around with you so that you always know the temps. Good luck and congrats on the new grill!
Thermoworks Smoke has an ambient probe to go along with a temp probe. Works well enough for me to monitor two zone cooks in my gasser. Then use your Thermopen to pinpoint check.
having a leave-in probe for meat will help you so you aren’t regularly opening the cover to stick the Thermopen in
someone may chime in with info on using some Wonder bread to identify the hot spots in your grill, which could also help you know where to use/avoid beyond just temp calibration.
The "one" is invaluable for everything everywhere. Do not return it. I use a Smoke or their Chef’s alarm in my gasser. The smoke will give temp in the unit & another probe for the "meat". The Alarm will just do one or t’other. The "one" that you have sits in yer pocket waitin to be used at the drop of a…….tong.
Don't return the thermapen one. You will need it on larger pieces of meat to check temp in various locations as well as to see if the meat is done enough (probe tender - a term you'll become familiar with as you read on).
If you're happy with your Thermapen, and aren't sure you'd really use a leave in wireless thermo.... I highly recommend the ThermoPro TP-20 it's cheap, it might be off by 1 degree, but the wireless range is fantastic. You'll be able to get some use out of it on the grill and even in your oven and if you decide you really want a better brand like Thermoworks or the Fireboard, you aren't out much on the initial investment, and have something you can pass on to a family member or friend.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
At the risk of sounding redundant: Don't get rid of the Thermapen One.
You are going to need both leave-in and instant read thermos ... and the TP One is arguably one of the very best. As far as a leave-in goes, you've got many excellent choices available at a number of price points. As was suggested in the first reply to your post, have a look at the AR reviews and don't be shy about posting either more questions or your opinion(s) about whichever you choose.
I agree, keep the ONE. As for a leave-in thermometer: I’m completely sold on the FireBoard. But it’s expensive, and the Dot from Thermoworks is a simple and reliable thermometer to use.
I also recommend the toast test (wheat crackers work just as well). It really shows you where the hot spots are.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I think leave in probe thermometers are less useful on gas grills than on charcoal grills and smokers. Reason? You cannot use them for high heat cooking, as the probes and cables really are not meant to go directly above the flames. About the only time I would use my Thermoworks Smoke on a gas grill is if I want to do indirect cooking, and monitor the indirect side of the grill. Otherwise, I am doing hot and fast, and in those cases, it does not matter if you are off by 50 with that dome thermometer.
Regardless, know that on a Weber gas grill, that dome thermometer is 8 to 10 inches above the cooking grate on many of them, so its always going to read hotter than the temperature at the cooking grate, since heat rises. And every time you open the grill, it will drop towards ambient until the grill has been closed for a few minutes.
All that said, I will stand by my opinion that a wired probe thermometer only useful on a gas grill if you plan do do indirect smoking type cooking, where you can run the probe to the meat without going across a burner that is turned on. I never use one on my Genesis, as I only use that grill for hot and fast cooks. When cooking on the Genesis, the only thermometer I take outside is my old Thermopen Classic.
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