Hello, I just got a brand new Smokin-It #1 (yay!), and I'm planning to smoke a whole chicken on Friday. I'm wondering how you all keep track of internal temp? I was just going to open the smoker and use my quick-read meat thermometer, but any advice on when to start checking the IT and how frequently to check it? Thanks!
How to keep an eye on internal temp?
- Thread starter jason
- Start date
I highly recommend that you get an external monitor. They can be a bit of an investment, but they totally pay for themselves. I recommend Thermoworks. You just run one or more probes down the smoke hole and let the monitor tell you when you hit the target internal temperature(s) of whatever you're smoking.
Before I added an external Auber, I used a ThermoPro TP25. It has 4 probes and uses an app on your phone. The range is ok, not great, but I can set temp alarms for each probe. There are probably better choices out there these days.
I still use my TP25 for indirect grilling such as steaks where I need an alarm at say, 133* so I can then do a reverse sear at the end of the cook.
I still use my TP25 for indirect grilling such as steaks where I need an alarm at say, 133* so I can then do a reverse sear at the end of the cook.
Lonzinomaker
Member
I second the Thermoworks, I have the Smoke model and use it almost every smoke.
I also have a couple of Inkbird bluetooth models for when I run two smokers together or am smoking when camping.
I also have a couple of Inkbird bluetooth models for when I run two smokers together or am smoking when camping.
I use a thermometer like this https://www.amazon.com/ThermoPro-Wireless-Digital-Thermometer-Grilling/
tpcdelisle
New member
I’m with Larry and Dave on this. I use a Thermoworks Smoke X4. https://www.thermoworks.com/smokex4/ It is an investment but I think it is one of the best. Watch for sales. Of course, there are other good companies with similar products.
Similar threads
