Looking for recommendations for thermometers for PBC
Greetings all!
I just bought my first smoker yesterday and it's the PBC! Very excited to get it next week and start my first ever cook, and was hoping to get some recommendations on thermometers for the PBC temp as well as a leave-in for the stuff being cooked. Something reasonably priced would be ideal, but I don't want to get something cheap.
Ideally, what I get won't require any modifications to the PBC to work well.
To add... I have read the Thermometers post and have been checking out some of the suggestions (the ThermoWorks Smoke looks pretty cool), but wanted to see what you PBC experts are using!
I use the Thermoworks Smoke in mine and it seems to be a good fit. I just run the wires in where the rebar holes are (there's plenty of room for rebar and probe wires) and let one dangle in mid-air, and put one in the meat. Has worked well for me. I like the Smoke itself as a good, dual-probe thermometer as well.
I drilled a hole @ approx 6 O'Clock on my lid. Then added a Tru Tel Temp gauge, any old gauge will work thou. I know 'they' say you don't need one, I just don't cooking blind.
I used the DOT and Chef Alarm from Thermoworks. I just feed the cables thru the rebar holes. They have nice strong magnets that hold on to the horseshoe handles really well.
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
Mavericks work pretty well. Personally, the Fireboard is my favorite set up. I love being able to chart my progress, check temp from any where and be able to log all of my cooks. The app is easy to use and makes cooking easy when you are on the go. It is expandable out to 6 probes and there is an option to have blower attachment as well.
Fireboard is more expensive, but you get a lot more.
Do you want/need to be able to monitor remotely?
Is the cooker close enough that you can pop out and check temps whenever you want?
How important is ease of use?
How many probes do you think you will need?
My take on several options that are popular here:
Mavericks are nice, can be monitored from inside, but are difficult to set up. $59 - two probes
Smoke is easy to use, can be monitored from inside, and can be monitored from anywhere you can get a wifi signal, (for an additional cost). They are the gold standard for customer service. $99 - two probes
Fireboard is well liked by many here. It comes with up to six probes, can be monitored from anywhere, and has many other functions. $189
There are many other options with up to six probes, and you can spend over $300 for some. Most of these will come with a fan to help regulate temps. I'm guessing that you would not consider them "reasonably priced" at this time.
Thanks Ron, this is really helpful! I just checked out the Fireboard and think that might be worth the extra cash. Like having extra probes if needed and having the app included (as opposed to an additional price for the Smoke) is nice. Also, I have Amazon Echo's throughout my house, and having it synced to that is pretty sweet.
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
Rustybaum,
Here is a look at what the Fireboard cloud looks like. This was a cook I did yesterday. I thought it was going to take 12-14 hours, it ended up taking about 8 1/2, so I was up at 2 am to throw the brisket in the cambro.
But you can see how you can edit each probe to a specific name, add details of the cook, what cooker you are using and also what your fan controller is doing. (I don't have the controller plugged in yet, I just ordered it today.)
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Sous Vide Joule® Turbo Sous Vide
Anova Culinary Sous Vide Precision Cooker, Bluetooth, 800W
Accessories
SNS
Steelmade Flat Top for Outdoor Grill (Griddle Insert)
BBQ Guru DigiQ (for PBC and 22" Weber Kettle)
BBQ Dragon
Grill Grates for Blaze grill
Hovergrill
About me
Name: Jim
Nick name: Bear
Location: Spokane Valley, Wa.
Born at a very young age at Egland AFB, Ft. Walton Beach, FL.
USAF vet, ECM (F4 & B52)/B52 Crew Chief, Computer Systems NCO, disabled
Former Computer Tech/Admin
Campus Manager/Lead Tech/Tech (IT) for The Kemtah Group contracted to Intel, Rio Rancho, NM.
Short Term Missionary to the Marshall Islands with MAPS of DFM of AOG
So, Rustybaum (latest barrelhead) all the above mentioned products are great. You bought the PBC. This cooker operates on a different level then most of the others. It is not one to be closely monitored and fiddled with. Once you set your inlet opening and figure the best way to start your fire it is almost better to just put in your meat, stick a probe in it and walk away. Yes, it will leak around the lid for awhile until you build up enough gunk (?) a couple of bricks help with this. The main thing is don't get all wanged out if its not holding 225*. This unit loves to run around 275ish. Sorry for the looong post. Checkout all the other PBC info, throw some meat in that barrel and have fun! PBC, PBC, pbc...
Thanks Hawker! Definitely planning on being zen about my first few cooks knowing this is the case with the PBC, but figured it would be good to have the info for down the road when I get more familiar with it.
Pit Barrel Cooker
Blaze 32" Gasser with Sear Station and Rotisserie
Jenn-Air 6 Burner w/ Dual Oven and Stainless Flat Top
Camp Chef Explorer 60EX with Grill Box and Griddle
Thermoworks Thermapen Mk4
Maverick ET-733 2-Probe Wireless Thermometer
Thermopro TP20 2-Probe Wireless Thermometer
Anova 900W Sous Vide Immersion Circulator
Selection of Grandma's Antique Cast Iron Cookware
Bayou Classic Stainless Steel Oyster/Turkey Cooker
Weber Standard Size Chimney Starter
Foodsaver Vac Sealer
When meat temp starts getting close to target I start using my Thermoworks pocket thermometer to spot check all meat, http://www.thermoworks.com/RT301WA
This setup has worked great for me for a long time (pre-PBC), is accurate, repeatable, relatively inexpensive and requires no mods, but dang, that Fireboard sure is nice, looks like I'll be adding it to the arsenal soon, https://www.fireboard.com
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