To this point, I have used the thermometer on the PBC just to monitor temps... like "HOLY CRAP that's 500 degrees." Or to see when the fuel is running out. It's taking a bit, but I'm getting more comfortable just letting it run...... {he said, eyeballing a pit viper fan to add to the new fireboard}
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
I use a Dial Thermometer (TruTel)from my BGE just dropped thru a tiny hole in the horseshoe handle on the cover to monitor the PBC pit temp and a ThermoWorks Smoke to monitor the meat in 2 places. I know we're not suppose to concern ourselves with the PBC pit temp but we usually do on our other cookers. I don't chase temps but like to have an idea where I'm at.
I know it's outside your budget, but if you want to actually track your cooks, then Fireboard is the way to go. It graphs and saves your cooks to the cloud. You can add notes and pictures real time. That will help you learn from cook to cook what to do the next time depending on your results.
Yes, a lot of folks like to just let the PBC do it's thing. I sometimes do as well. However, when I'm doing something for the first time I like to record the results. If nothing else just so I know the next time about how long it takes to cook something so I can better plan the next cook.
If you meant by "tracking" that you just want to monitor the temps, then I recommend Thermoworks Smoke.
I would go with the XR-50 a high quality 4 probe thermometer at a reasonable from well known Maverick. It has an exceptionable range and accuracy. I upgraded from my 732 for it when it came out and I am not regretting it for a minute.
I would not go for the Smoke since there are multi probe thermometers on the market.
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