It is very hard to go wrong with anything from Thermoworks. However, Thermopro is very cost effective and works well too.
Many options to pick:
Many options to pick:
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This is a great subject and I would love to read more. The more I read on this site and apply, the better my dinner is and the more "thank you's" I get. I like it when my loving wife or dinner guests rave about my grilling!
I have been grilling for 20 years and always trying to improve my game. With each grill I learn a little, with each failure I learn a lot and remember it. My frugal nature and my laziness keeps me from just running the grill empty and testing methods. Also, running the grill empty does not lead me to different methods or techniques. I do a lot of indirect grilling with reverse searing. Other than ribs all my low and slow are done in my Weber Smokey Mountain Cooker. I use a Weber kettle for cooks between a few minutes to about an hour (spatchcock chicken, ribs or thick cuts of meat).
My biggest challenge is having enough heat left to sear after a lengthy indirect grill. I start with extra charcoal briquettes, but sometimes misjudge. Sometimes the grill temp is low, which makes the indirect longer and uses up the briquettes, so searing is not as good. I even tried (once) searing on a chimney after a long indirect cook of thick ribeye steaks.Comment
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For most of the fast cooks I do, I use roughly a half chimney. About the only time I use a full chimney is for doing wings with the vortex, or pizza, where I want the grill really hot.
burgers, dogs, chicken, pork tenderloins, etc is half a chimney. Usually, even that is more than enough, so I almost always reuse leftover charcoal. It's already in the grill so I just shake the ash off and pour the fresh lit charcoal right on top..
Below is a pic of what was left before tonight's cook. That combined with half a chimney of fresh is more than to last the 40 minutes or so at 400° I need for tonight's roasted potatoes and chicken strips..
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