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a guage. On the bbq lid. No, i can't check it while i sit inside, this is true, there is, however a very good argument that says, maybe i shouldn't actually be inside while the bbq is on though.





There's a barbecue recipe guy I like, big proponent of leave-in thermometers (the kind with leads that snake outside the barbecue). He likes to say that the in-lid thermometers are just fine, provided you're planning to eat the lid.

I still probably wouldn't use an IoT one, though.


It’s quite amazing how wrong those lid thermometers can be - I ruined my first brisket trying to use the lid thermometer and then bought a Thermoworks Smoke (the kind with the two wires like you describe, where you stick one reader in the meat and the other goes laying on the floor of the smoker). When the Thermoworks thermometer read 250F the lid thermometer read 400F.

Why would an IOT thermometer be any better than one that just has a readout on the lid?

I understand that if the thermometer is on th lid and not actually measuring the meat it's crap, but if it's measuring the same way as the IOT version, then the readout is fine on the lid.


Because you plug it into a thermocouple device that you poke inside the middle of your roast, which is a completely different temperature than the air in the grill. This is an addon Bluetooth thermometer Option for Weber grills - I have a Weber but didn’t get this option.

I think the others are missing your point a bit.

I use an IoT thermometer so that I can monitor smoking progress over 13 or so hours and still do things like go to the hardware store.


Placement. Either you want a probe thermometer measuring the internal temperature of the meat or an air temperature probe on the indirect side of grill. The gauge on the grill is likely to be off 50-100 degrees F. They're often cheaply made and not as high quality as something like a probe themometer from Thermoworks, or presumably this Weber device.

i'm gonna level with you here, i've never eaten meat in my life, so am out of my comfort zone here, but i can't help but feel from reading this that the HN crowd have a propensity for over-engineering that is coming to the fore here.

Fire, knives and an apron with a pithy slogan - c'mon, how hard can it be?


A business built to sell grill gadgets to the HN crowd sounds like a guaranteed recipe for failure.

Anyhow, folks who are serious about preparing smoked brisket, ribs, etc., are very particular about the temperature of both the air/smoke and the food. Two thermometers and maybe a computer-controlled fan or damper are not far outside the norm.


> A business built to sell grill gadgets to the HN crowd sounds like a guaranteed recipe for failure.

Haha, gadget as in IoT crap, maybe, but we're for-sure the market for: aeropress, sous-vide devices (yes some do them DIY but...), dedicated pizza ovens, and so on. You got a gadget to prepare food or drinks that already have other ways to prepare them, HN's not a crazy place to market it. Bonus if it's "sciency" or can be described as more "authentic".

But of course we're not like the stupid plebs falling for those silly devices we don't like.

(mind, I'm far from immune to this, so I'm not just casting stones at others—oh I am getting one of those pizza ovens at some point. That's happening.)


Heh. I mean only that HN'ers are too fussy to sell to. People do indeed love gadgets and other vehicles to try to fill the void. Why is why I intend to build a domed brick and clay bread/pizza oven in the backyard when time and knowledge permit...

You have not the experience to even make that claim in a valid way. Being snarky doesn't compensate or hide your ignorance of the topic.

It's ok to not know something about a topic and not disingenuously comment about it.


Perhaps think of it like the way people perform agriculture now, and even on the garden scale.

Sure, you could go with a standard soil composition and add water on a schedule, then harvest when it feels best.

Or, you think of it as a system with inputs and outputs. If you can observe the system and manipulate the variables (soil composition analysis, moisture measurements, temperature control and sunlight optimization, etc) accordingly, then your yield can improve dramatically.

Any nursery sells a multitude of tools to measure and manipulate those variables, and farms are a whole other beast of systems design.

It's much the same with cooking meat. Control the variables, improve the result.


How do you know when someone’s a vegetarian? Just wait, he’ll tell you.

Harder than you think if you want good results. BBQ is the hardest form of cooking I’ve encountered and I’ve tried most things.

It's not an HN thing. Cooking meat well is actually tricky.

Cooking meat well is easy, just throw it in until it looks and chews like shoe leather. Cooking meat properly on the otherhand.

Jokes aside, cooking meat properly should almost always have a leave in thermometer for anything that isn't being seared.


Remote temperature monitors are often used for low and slow smoking that lasts for 10+ hours. There are many smokeboxes designed to be used unattended, a great deal of them have pellet driven hopper systems to keep delivering fuel so there's consistent heat and smoke.

Personally, I wouldn't use an app for this and instead just use a remote sensor and dedicated monitor, but I don't fault anyone for using an app.


I switched from a pretty sweet thermoworks probe with remote reader to an app and the app is so much better. It’s cleaner and easier, doesn’t require an extra device in my pocket, and lets me manage the temperature on the smoker.

Others have pointed out that this is meat temp, not grill temp.

But even if it were grill temp the gauge on the BBQ lid is more of a guide than an actual temperature. They are highly inaccurate, more like "cold, warm, hot" than "400 degrees".

For most stuff just dialing in the temp comparatively is fine, so the grill gauge works. You know you want to grill your steak when the thing reads 600 degrees, and your chicken at 400. But those temps are certainly not remotely accurate.

For some other things (e.g. BBQ/smokers/etc.) getting exact temps correct is key. In those cases you'll require something much more accurate than the grill gauge even just to measure grill temp. Having something wireless is pretty handy in this case, so you can watch a movie in the basement and check on your meat temps without walking upstairs every 15 minutes.


The temperature gauge on the lid is a terrible judge of what the actual air temperature is inside your grill. It's often low quality and not in a proper placement for your indirect heat. Depending on placement, it can be off by more than 100 degrees F

I didn’t realize people used it for anything but checking if the grill was on and if it was safe to put the cover back on.

Not the grill temp... the meat temp.

Connecting the thermometer to a gauge could support either grill or meat the same way a (now-too-many-moving-parts) iot device would.

A meat gauge connected to the thermometer on the lid then.

This whole attitude to cooking is also weird. Cooking is in large part experimenting, seeing what works and what doesn't, learning and iterating. Sometimes the results will be bad, often they'll be sub-optimal but the variance is part of what makes it and we lose something by trying to turn it into an exact science. If you want something precisely timed and always the same I suggest McDonalds.


> If you want something precisely timed and always the same I suggest McDonalds.

Actually, if you want something precisely timed and always the same I suggest a Michelin-starred restaurant.

If you've ever eaten at McDonald's you'd know the quality control, well, leaves a lot to be desired.

Your comment tells me you don't really know anything about cooking at all.


Using a meat thermometer (leave-in probe or instant) is a fantastic element of modern cooking, and a huge advancement in food safety. I can't imagine cooking without it. It doesn't mean I don't enjoy experimenting - but it does mean my chicken doesn't dry out or come out undercooked.

> No, i can't check it while i sit inside, this is true, there is, however a very good argument that says, maybe i shouldn't actually be inside while the bbq is on though.

This is an awesome feature for a smoker, which needs fairly consistent temperature for like 10-14hrs.


You haven’t even scratched the surface of the bbq world if it’s not including a things that require an overnight cook (brisket).



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