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Reviews And Ratings Of Thermometers For Food, Grills, Smokers, and Ovens

Displaying 1 - 7 of 7

The Auber SYL-1615 is a highly-configurable thermostatic controller for charcoal cookers. It can be operated by merely setting the target temperature, mounting the blower (no tools required), inserting the temperature probe, and standing back while it does all the work. It does an excellent job regulating the temperature using the default configuration, but it can be tweaked to an extent that an electrical control engineer would love. (I'm that kind of guy!) The test results presented here use the default settings.

Leave in Cooker
Thermostats/Temperature Controllers

Price: $169.65

Speed: n/a

Min / Max: -320 to 2400ºF (-200 to 1300ºC)

BBQ Guru CyberQ WiFi

The BBQ Guru CyberQ WiFi is a thermostatic controller with 3 extra probes to monitor food temps. It can be operated in a stand-alone mode, as an Ad-Hoc web server, or connect to a wireless router. In the latter configuration, it can send e-mail notifications and be monitored from any browser - if your ISP allows network forwarding.

Leave in Food
Leave in Cooker
Wireless Remote
Thermostats/Temperature Controllers

Price: $387.00

Speed: n/a

Min / Max: 32 to 475ºF (0 to 246ºC)

Pitmaster IQ120

The Pitmaster IQ120 is a straightforward temperature controller for charcoal grills and smokers. The controller and the fan are integrated into one plastic housing with air suppled to the cooker via a corrugated rubber hose and manifold that mounts on the cooker's air vent. A separate probe is clipped to the cooking grate and supplies temperature feedback to the controller. There is one additional probe for monitoring food temperature.

Thermostats/Temperature Controllers

Price: $199.95

Speed: n/a

Min / Max: 150 to 400ºF (66 to 204ºC)

Rock's Bar-B-Que Stoker II

Note: the picture is of the original Stoker but the two are virtually identical in appearance.

Leave in Food
Leave in Cooker
Wireless Remote
Thermostats/Temperature Controllers

Price: $297.00

Speed: n/a

BBQ Guru DigiQ

The BBQ Guru DigiQ DX2 is a thermostatic controller with an extra probe to monitor food temps. The configuration tested used the adapter for Weber Smokey Mountain smokers and a 10 cfm blower fan.

Leave in Food
Leave in Cooker
Thermostats/Temperature Controllers

Price: $277.00

Speed: n/a

Min / Max: 32 to 475º F (0 to 250º C)

BBQ Guru PartyQ

The BBQ Guru PartyQ is one of several models of temperature regulators from this company. This is the basic unit. It is easy to set up and does a good job of regulating the cooker temperature.

Leave in Cooker
Thermostats/Temperature Controllers

Price: $199.99

Speed: n/a

Min / Max: 32 to 475ºF (0 to 246ºC)

Pitmaster IQ110

The Pitmaster IQ110 is a straightforward temperature controller for charcoal grills and smokers. The controller and the fan are integrated into one plastic housing with air suppled to the cooker via a corrugated rubber hose and manifold that mounts on the cooker's air vent. A separate probe is clipped to the cooking grate and supplies temperature feedback to the controller. There are no additional probes for monitoring food temperature.

Leave in Cooker
Thermostats/Temperature Controllers

Price: $139.95

Speed: n/a

Min / Max: 175 to 375ºF (79 to 190ºC)

Different types of thermometers, how they work, how to use them properly. This article explains why you can't tell temp by feel or cutting into the meat, the differences between thermometers that use thermocouples, thermistors, bi-metals, and liquids, which types of thermometers you need, where to place the probe for the best readings, how to calibrate a thermometer, and troubleshooting.

Meat temperature guide. Why the temperature of the meat is important to know and control, why chefs and the USDA disagree, when you can disobey USDA and when you cannot, and why the red liquid is not blood.

Meat science 101. What is meat made of, the different types of fat, the different types of connective tissues, collagen, protein, white meat, dark meat, fluids, and how they all react to heat.

The thermodynamics of cooking. The differences between conduction, convection, radiation, excitation, and induction cooking, the differences between heat and temperature and why you can hold your hand in a 200°F oven you you will burn the heck out of it if you touch the200°F side, how heat moves through meat, the magic of infrared, and how your grill and smoker work.

What influences cooking time. Many factors influence cooking time including cooker temperature, thickness of the food, the type of food, the cooking method, altitude, humidity, and even weather.

Food, grill, and knife safety. Temperature plays a crucial role in safety from how long food is in your cart, car, fridge, freezer, and of course cooking temperature and the internal temp of the food when you serve it. Learn how foods get contaminated, the difference between pasteurization and sterilization, why pink poultry can be safe, but not always, why you shouldn't wash meat, why jaccard blade tenderizers are risky, why sun tea is risky, which cutting boards are best, why bleach is your best friend, how to handle food, how to store it, safe cooking technique, leftovers, knife safety, fire safety, and grill and smoker safety.

Keep a cooking log. The path to mastery is to learn from your mistakes and successes. How to keep a cooking log, and here's one to print out for free.

First you must season and calibrate your cooker. Here's how to break in a new grill or smoker, and how to gain control of it by doing dry runs without food. Learn how to set up for 2 zone cooking, and how to hit your marks: 225°F, 325°F, and Warp 10.

Order one of our award winning Temperature Guide Magnets

magnet

National barbecue association first prize We have created two versions of our award-winning temperature guide magnet, the Compact Meat Temperature Guide (8.5" x 5.5"), which sells for $5.95 on Amazon.com and the Comprehensive Guide (8.5" x 11") which sells for $9.95 (it is free if you join the Pitmaster Club). These unique guides shows you both USDA recommended temperatures for all your favorite meats as well as the temperatures recommended by chefs (they are not always the same). The long one contains more foods and other temperature benchmarks such as when fats melt, when collagen melts, oil smokepoints, sugar stages, and more.

Click here to order the Compact Meat Temperature Guide (above).

Click here to order the Comprehensive Food Temperature Guide (below).

long magnet

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