So over the past ehhhh 10 years, I have went through a ton of meat thermometers. Cheap ones, not so cheap ones, handhelds, remotes. I've never gotten great results from most of them. I finally bit the bullet and got a thermoworks.
To say the least, they are not in the category of cheap thermometers. For most of my smoking meat years, I have used a maverick of some sort.
Most recently I've used these two:
Maverick Redi-Chek BBQ Thermometer Set - Maverick ET732
This came in the mail today!
I've always taken issue with the short cord on the probes, not this one! They also include a pot clip, which I can absolutely use.
It also comes with a little handy temp guide.
I tested the accuracy in a glass of ice water, 32 degrees spot on!
I just happen to have a large chicken in the fridge waiting to be smoked, so what better time to do so.
I start by washing my chicken and rubbing it with salt to get the surface nice and yellow skin free...I don't care what anyone says, I wash my chicken! Back bone side up!
I use my kitchen shears to remove the backbone, turn the little guy over and press down to get a flat bird.
I soften some butter and add salt, pepper and garlic powder. Mix that all up and place it under the skin. I also oil the top with EVOO and sprinkle the same spice mix.
The bird goes on the Rec Tec!
I pulled it off the smoker when the thigh was 165ish. Good lookin bird!
I ate it too fast for pictures...ha. As far as the thermoworks is concerned, it appears to be a quality product that I will get many uses from.
Thanks for stopping by!
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