New Braunfels Temp Gague
MCL
Learning how to keep the fire box hot and at a constant temperature, but so
far what I've cooked on it has turned out great!
Question... I've seen the screw-in thermometer for $20. I've been using an
old instant temp Thomas in the flue. Is the screw-in worth the $20, or
roughly 10% the cost of the cooker?
Thanks
Mitch Laing
PS -- Wanting to cook a rib-roast. How about Water-Smoking the rib-roast?
Wade Nash
I purchased the New Braunfels Bandera which came with the screw in
thermometer. I have found it to be accurate and easy to use. When cooking
there is usually a temperature gradient in the smoker and as the thermometer
screws into the side of the smoking chamber it gives you a better measure of
the meat cooking temperature. If you measure the temperature in the stack
you may be a couple of degrees out. Does this matter? Well, you say that
what you are cooking turns out fine so obviously it doesn't. However I think
that the screw in thermometer looks pretty neat and so I think it is worth
$20 purely for the aesthetics!
MCL <mi...@vom.com> wrote in message news:378fe...@news.vom.com...
MCL
thanks for the info.
I figure the stack temp is probably 10º cooler or so.
The area for the temp probe on the main cooking door.
Did you say yours on the side? That actually sounds better.
I'll see if I can find a picture of a Bandera on the web.
Thanks
MCL
(Did some ribs last night... pork and beef, along with some potato wedges...
today the family is here and I'm going to smoke a tri-tip roast. I still
have to experiment on a water smoke roast... in time)
-----Original Message-----
Wade Nash wrote in message <7mp908$h7$1...@lure.pipex.net>...
TJS
Works Great!
Tim
MCL <mi...@vom.com> wrote in article <378fe...@news.vom.com>...
Tyler Hopper
I think you're probably way off. I recall folks stating that the difference on
an NBBD(?) between the cooking grate and the thermometer location being in the
50 - 75 degree range.
> >> Good or Bad I purchased a New Braunfels Smoker, the "Cattleman" model.
> >> Learning how to keep the fire box hot and at a constant temperature, but
> >so
> >> far what I've cooked on it has turned out great!
> >> Question... I've seen the screw-in thermometer for $20. I've been using
> an
> >> old instant temp Thomas in the flue. Is the screw-in worth the $20, or
> >> roughly 10% the cost of the cooker?
> >>
> >> Thanks
> >>
> >> Mitch Laing
> >>
> >> PS -- Wanting to cook a rib-roast. How about Water-Smoking the rib-roast?
> >>
> >>
> >>
> >>
> >
> >
--
__________________________
Tyler Hopper
MCL
home on the main door of the smoker chamber.
I will test it this weekend.
I plan to check that temp vs an oven thermometer at the cooking level, and
my old Thomas at the flue.
I'll announce the differences when I have them!
(Look for photos and info on my website once I get my act together.
http://domains2.vom.com/~Laingster/ Chances are I'll have the page named
BBQ...)
Mitch Laing
Sonoma CA
TJS wrote in message <01bed18e$9b004540$ad0dd7d8@fred>...
>Try Wal Mart for your screw in thermometer. I bought one there for 15.00
>Works Great!
>
>Tim
>
>MCL <mi...@vom.com> wrote in article <378fe...@news.vom.com>...
Wade Nash
I would use both the door smoker and a meat thermometer inserted into the
cooking meat. The door thermometer will ensure that the Smoker is at the
correct even temperature and the Meat thermometer will tell you when the
joint is actually ready.
Regards
Wade
MCL <mi...@vom.com> wrote in message news:379fb...@news.vom.com...
Harry A. Demidavicius
<wade...@dial.pipex.com> wrote:
>Mitch
>
>I would use both the door smoker and a meat thermometer inserted into the
>cooking meat. The door thermometer will ensure that the Smoker is at the
>correct even temperature and the Meat thermometer will tell you when the
>joint is actually ready.
>
>Regards
>
>Wade
I am presently trying a 3rd one for my Kamado. The internal one. The
existing one in a hole predrilled into the dome. Tells me what the
inside temp is.
Harry Demidavicius