SnS Kettle
Napoleon 500 Pro gasser grill
Weber Slate 30” griddle
Gozney Arc XL pizza oven
Instant Pot Duo Crisper 8 qt
Cuisinart food processor
Kitchenaid Stand Mixer
Breville Smart toaster oven
Anova Sous vide (Pro version and Standard Version)
Cabella 15” Vacuum Sealer
Combustion Inc Wireless Probes (Gen2 upgrades)
Fireboard v2
Fireboard Spark
Fireboard Pulse (3) probes and S1G antenna
ThermoWorks RFX gateway and 2 RFX meat probes
Thermoworks IR gun
Thermoworks MK4
Thermoworks Zero
Thermoworks Signals
7 Shun knives (paring to 12" slicer)
Misen Chef's knife
Dalstrong Phantom Series Boning Knife
8-9 other knives (enough to get an eye roll from wife!)
2 Mandolins, 1 veggie spiralizer
Work Sharp E5 sharpener
Chef's Choice sharpener
Hone Rolling Sharpener
This post by Fireboard is really relevant to any ambient temp monitoring. I think Chris Young from Combustion Inc. also posted a study on ambient temp monitoring, but I haven't looked for that yet - it may be on YouTube.
MAK 2 Star pellet
Big Green Egg
Fuego gasser
Pitboss ceramic griddle
Eastman Outdoors wok burner
Ooni 16 pizza oven
Cast iron chimenea with pizza steel
Breeo smokeless fire pit, with Titan rotisserie and Titan Santa Maria style adjustable grate
Oklahoma Joe Bronco
Good read. My first exposure to ambient temp was the MAK 2 star pellet grill. Good enough. Have come to believe that ambient, within broad ranges, not too critical. 225 vs 250 vs 275. Relax. Need to be hotter for chicken, and reverse sear.
For me, wireless probes are convenient, and an actual luxury for rotisserie, to measure internal temp of meat.
Much of this debate now is marketing driven, IMO. Somewhere Combustion posted that their probe end ambient sensor is within the pocket immediately near the meat, not out on the grill farther away. I don't really care, it is all relative. The most important is internal temp.
As an aside, all the focus on remote monitoring cracks me up. I gril/smokel for fun and relaxation (and food). Do not need to monitor a cad/cam machine, or whatever, remotely. The one time I had a grease fire, was right there, no damage other than psychological.
And also, these colored charts of various probes, etc., don't work. I am just color blind enough that it is all gibberish. Rant over, and out.
Initially when I first starting smoking with a Camp Chef DLX I was fixated on the cooker temp and how close it was able to hold a specific temp. You are right - it is all about the IT. However, I am geek enough to want to measure and understand what is going on with whatever I am using - home oven, pellet pooper, gasser, kettle and flattops/pizza stones-ovens (IR guns for that). Wireless is really convenient, and I'm loving chasing the tech.
I agree. Remote monitoring is nice but necessary? No not at all. For me the ambient temp is just an ingredient in your cook. I smoke brisket at 300 F I get the flavor I want that way. But even shooting at 300 anything between 250 and 325 works just fine. My kamado produces terrible brisket at 225 F. I walk by the smoker every hour or so but with my temp controller it’s more out of boredom than necessity. I start checking brisket with my instant read at about 3 hours.
Interesting, but at least one point I don't agree with. The article states that having multiple internal temps may not be beneficial - suggesting that it's too much data. However, the Combustion thermos pick the lowest internal temp so that only the one temp is displayed.
I will multiprobe the Thanksgiving turkey. The temp in each breast, and each thigh. It’s a big old piece of meat, with an odd shape, and can cook unevenly, so I like to have the data to rotate the sucker on its stand, to even it out. That was on the Grilla. This year it’s gonna be on the SNS or the OJB.
GolfGeezer, thank you for the reference. Interesting and quite reasonable. I like knowing an accurate ambient temp but, like others, don't worry about 25 degree or more variations. Knowing the expected fluctuations in cookers helps getting reproducible results, and keeps me from getting overly concerned every time the temps move off target. Thanks for the post.
SnS Kettle
Napoleon 500 Pro gasser grill
Weber Slate 30” griddle
Gozney Arc XL pizza oven
Instant Pot Duo Crisper 8 qt
Cuisinart food processor
Kitchenaid Stand Mixer
Breville Smart toaster oven
Anova Sous vide (Pro version and Standard Version)
Cabella 15” Vacuum Sealer
Combustion Inc Wireless Probes (Gen2 upgrades)
Fireboard v2
Fireboard Spark
Fireboard Pulse (3) probes and S1G antenna
ThermoWorks RFX gateway and 2 RFX meat probes
Thermoworks IR gun
Thermoworks MK4
Thermoworks Zero
Thermoworks Signals
7 Shun knives (paring to 12" slicer)
Misen Chef's knife
Dalstrong Phantom Series Boning Knife
8-9 other knives (enough to get an eye roll from wife!)
2 Mandolins, 1 veggie spiralizer
Work Sharp E5 sharpener
Chef's Choice sharpener
Hone Rolling Sharpener
Smoker_Boy and others who have trouble with graph colors, Fireboard allows you to download (one click) to a spreadsheet. Here is the same cook I did with the pork tenderloin as a table. "Channel 1" is the wired probe.
I don't know whether it's a proverb or quote, but this seems appropriate.
A man with a watch always knows what time it is. A man with two watches is never sure.
Just sayin'
For me, wireless probes are convenient, and an actual luxury for rotisserie, to measure internal temp of meat.
This. It is what initially brought be into the wireless world.
Much of what I’ve learned in here, ambient temp isn’t as important as I once thought. It really does make things less “stressful” when I don’t chase temps. I do find, first-world problems, that I like the wirelessness. It keeps the cooking area less cluttered. I typically monitor my done thermometers just to see if things are getting squirrelly.
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