I have the ThermoPro TP 20, only 2 probes and it works great for meat and cooker temp. It has a remote monitor and works well for me.
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Have Smoke 2 probe, DOT, MK4 and Thermopop. Suffices my needs. If I want 2 probes in meat, use Smoke and DOT for grate temp.Comment
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Got a couple of Thermopops (wait, I gave one away) and an original Fireboard. Love it, love the app, can't rave enough about it.
Recently bought my first Thermapen, shoulda got one of those years ago - what a great thermometer!Comment
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Thanks everyone.
I like the looks of the "Meater Block". I like that the probes are wireless & sense the internal temp of food & external - ambient temp. Seems perfect for KBQ, especially if cooking on different shelves - levels.
I've had c couple mavericks and now have a Flame Boss 500. You have to treat the wires very carefully, including when cleaning them. I've had them go bacd on all of them.
JDComment
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I like the Meater idea, but I know they had problems with the WiFi stuff way back, I'm not sure if that has been improved or fixed. I think you had to use something like an old phone as a retransmit device or something? Or just poor range in general? Can anyone tell us that the BT/WiFi issues work perfectly now?
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Oh wow Dog,Originally posted by jjdbike View Post
I hadn't heard that. I don't need long range. Can't get too far away from KBQ because of need to feed it.
The biggest things for me are being absolutely wireless, having 4 probes, and seeing internal and ambient temps.
I'll poke around on the inter webs to see if there are any recent reviews.
JDComment
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I found a review of "Meater Block". It says the block has a WiFi repeater - extender. It warns that the predicted cook times don't tend to be accurate for barbecue because it is unable to predict the stall time. It recommends using to cook to temp, not by time. This is what we do in barbecue anyway. Really it's probe tender we're looking for, but temp is a good proxy - rough indicator on when it might be probe tender.
$300 isn't cheap though so I'd hope it holds up well.
JDComment
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Thanks again everyone,
I was about to pull the trigger on a Meater Block, then I did another search. As far as I can see there are only two units available with wireless probes, the Meater & the Combustions which is sold out till June. I've read iffy reviews on Meater's transmission - connectivity. For $300, it should not have this problem. The Combustion looks like a game changer, but it's not available till at least June.
Until the Combustions is available again, it looks like at this point I'll need to trust the stock digital Thermoworks thermometer and measure the internal temp of everything w/ my Thermopen on a regular basis.
I have two questions:- How accurate have you found that stock Thermoworks thermometer to be at measuring the interior cook chamber temp?
- I'm wondering if it's a bad idea to cut a hole in the cook chamber to allow room for probe wires to go through? Is this a common modification? Any downsides to doing this, other than resale value if one needs to sell it?
JDComment
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I have a Thermoworks Smoke (2 wired probes) and it's fine. The probes are accurate to within a couple of degrees and especially for the cooking chamber, that's plenty. The remote unit gets updates via radio, not BT so it's reliable. For 4 probes you'd want the 4 probe version of it - https://www.thermoworks.com/smokex4/
NOW... the Smoke is pretty basic. The remote unit just monitors the base - it can't control it. And it doesn't have WiFi so you can't leave and keep track of things (but you can't leave a KBQ for long anyway).
Note that you CANNOT use something like a ThermoPop to monitor the chamber. The head of it is plastic.
I'm wondering if it's a bad idea to cut a hole in the cook chamber to allow room for probe wires to go through? Is this a common modification? Any downsides to doing this, other than resale value if one needs to sell it?
Why not do what KBQ recommends:
Last edited by rickgregory; May 1, 2022, 10:24 AM.Comment
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I have a fireboard 2. Works great. Just got it, so at the moment not any downside. I like that it is wifiComment
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Actually, you can and KBQ recommends this Thermoworks thermometer: https://www.thermoworks.com/rt610b/Originally posted by rickgregory View Post
There’s a hole in the top of the cook chamber by the control box that the tip of the probe slides down into keeping the plastic head outside of the grill.Comment
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I’ve got the MEATER Block. Bought it on their Kickstarter. They had a lot of development delays, and i think it was close to 3 years before I actually had it in my hand. It did have some connectivity issues at first, but firmware updates have fixed that.
It’s been working great for several years. Not having wires makes me happy. The probes connect to the base via Bluetooth, so you’re limited on range there, but the base connects to Wi-Fi, so I can monitor with the app on my phone as long as I have Wi-Fi (which extends past my 1/4 acre property).
I keep the base outside so Bluetooth doesn’t have to fight through the walls of my house, just has to deal with the walls of the smoker.
It’s predictive feature works quite well if you’re cooking at higher temps, but falls short on low/slow cooks because it doesn’t accurately account for the stall (not sure that’s possible with any thermometer). But as others have said we all know a rough est of time and we cook by temp anyway - where the MEATER shines!
The other bonus of the MEATER is that it looks good. So good that my wife lets me keep in out on the counter at all times!Comment
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Good thread.
I'm currently using a Maverick (not sure which model) that has 2 probes. I Like it's performance but I'm looking to upgrade to one with 4 probes. Didn't think I'd need that many, but now see it would be helpful when smoking more than one chunk of meat...
the sns-500 looks like a good option based on reviewsComment
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I have used a Thermoworks Therma-Q for years I have found the stainless armored Type K probes are almost indestructible learned this the hard way when 1/2 way through a cook when lesser probes failed...In addition I bought a replacement "Probe" grommet for a Smoky Joe pit from amazon...It's the only way I have found to use the stainless armored probes (much thicker cables) and it works much easier that trying to snake a thinner probe/cable through the smoke chamber corner.
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Thanks Rick,Originally posted by rickgregory View PostI have a Thermoworks Smoke (2 wired probes) and it's fine. The probes are accurate to within a couple of degrees and especially for the cooking chamber, that's plenty. The remote unit gets updates via radio, not BT so it's reliable. For 4 probes you'd want the 4 probe version of it - https://www.thermoworks.com/smokex4/
NOW... the Smoke is pretty basic. The remote unit just monitors the base - it can't control it. And it doesn't have WiFi so you can't leave and keep track of things (but you can't leave a KBQ for long anyway).
Note that you CANNOT use something like a ThermoPop to monitor the chamber. The head of it is plastic.
I'm wondering if it's a bad idea to cut a hole in the cook chamber to allow room for probe wires to go through? Is this a common modification? Any downsides to doing this, other than resale value if one needs to sell it?
Why not do what KBQ recommends:
I tried snaking my Flame Boss probes through that tiny hole. Barely fit and most likely damaged the cable. I can only barely fit one probe wire through the hole on each side. I can not fit my grill clip through the hole.
Again, I wonder if cutting the 1 1/4" hole for that silicone grommet will have any negative impact on the cook chamber? It sure would be nice to not have to spend another $300 for a temp monitoring device, but wireless should would be great! Also, knowing what the ambient cooking temp is on different cooking grate levels are would be great too.
If I could find a used one, or one on sale (i.e. Meater Block), I'd jump on it.
For now, I'll simply have to trust the Thermoworks thermometer it came with for cook temp and stick in my Thermopen on occasion to monitor interior meat temp.
Best regards everyone!
JD
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I think most KBQ users just run them through the corner of the door. I don’t think too many probes will fit through those little holes. I think there’s room at the top corners if you just hold the cable there and gently close the door. I’d also be vary leery of buying a used Meater. They work fine for most people, but there have been a number of people with issues and buying used would likely not get you any warranty or support. -
This should lead you to a pic showing Ernst using a wired probe through the door (though I'm not sure I'd recommend sticking your electronics to the KBQ): https://pitmaster.amazingribs.com/fo...12#post1029312
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I will say I was a little uncomfortable drilling the hole in an expensive pit but I am happy with the convenience the grommet provides. In my experience (dozens of cooks) it does not affect temps/smoke in the chamber whatsoever. I have never seen smoke coming out of the silicone slits with or without the probes inserted so they seal well... I would guess in total there is far more open area in the pit corners and door than there is in the grommet.
Hope this helps.Comment
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