Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: danderson on January 06, 2012, 09:41:53 PM
-
building a meat smoker this weekend, anyone know where to pick up one of these
-
Hi Danderson, It's hard to find that particular unit. I bought 2 Old Smokey Thermometers from Cabelas for my smoker. They are a very nice thermometer for smokers. One has a 2" face and the other has a 3" face on it. I bought the 3" for the top of the smoker and the 2" for the bottom. They work real well and are easy to read from a distance. Right now they are on sale at Cabelas. Hope that helps........John
-
One other option if you cant find that guage is get a digital thermometer with the probe you can poke in the meat. It gives you a multi use thermometer that you can use. I have a peice of cedar screwed to the back of my smoker with a hole drilled in itbig enough for the probe to slide into the smoker to give me the inside temp and then if I am doing a roast or something that I need to know inside of meat temp I can pull the probe out and stick in the meat when it is getting close to being done. It also has a warning beeper when temp gets to high and timer and was under $30 bucks. Just another idea. nwhunter
-
I like the digital with the wire probe. Walmart has em for 15.00 I think.
-
Here is a copy of the Cabelas thermometer.
http://images.cabelas.com/is/image/cabelas/s7_519476_407_01?rgn=0,0,1285,1043&scl=3.3815789473684212&fmt=jpeg&id=1z4vBVZIcdzQzQDj9R5F03
-
Also need one of these:
http://www.chefsresource.com/cdn-wt2-wireless-probe-thermometer-timer.html?siorigin=pla
They take smoking down to a science, lol
-
I have one similar to what's in the link that Alchase put up. The wireless feature is nice as I use it to monitor the smoker temperature. It broadcasts to it anywhere in my house from outside. I also use the probe type to monitor the meat temperature. I have a built in dial type but it has gotten somewhat inacurate over the years.
-
I ended up getting the 3" dial temp. gauge from cabellas, wont be in for 10 days, I built my smoker this last weekend and already smoked some polish sausage, it took longer than I wanted because the temp was lower than I wanted hovering around 140 degrees, I put in another hot plate and the temp went to 180 degrees , enough to finish the smoking process, a good first time test, I ordered a new double burner electric unit for the next test.
-
Awesome job getting that smoker finished. You'll really like that 3 inch temp. Don't forget the pic's of your new smoker....John
