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Temp Gauges

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Mike (AZBarbeque)

  • Karma: 171
New!
Hey all, I have just found the page on Grainer for the Temp Gauges that I get for my smokers.

http://www.grainger.com/Grainger/items/2F078

They come in all different Stem lengths, 4 inch, 6 inch, 9 inch and 12 inch. 

6 inch stem is here  http://www.grainger.com/Grainger/items/2A612

Hope this helps...

Enjoy!!
#1 - October 24, 2006, 02:36:56 pm
« Last Edit: April 17, 2008, 02:45:55 pm by Sun Devil BBQ »
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

VisionQuest220

  • Karma: 0
What has been your experience with the accuracy of the Grainger guages?  Have you ever tested them against a probe or calibrated them with boiling water?

I'm interested in finding something more accurate than the one that came with my unit and I'd like to learn all I can before buying something I don't know much about.
#2 - November 07, 2006, 11:18:22 pm
http://www.rhythmnque.com
The All-WSM Championship Barbeque Team
2008 & 2009 CBBQA Team of the Year

Mike (AZBarbeque)

  • Karma: 171
VQ,  I have tested using a probe and it is much more accurate than the ones from BBQ Hut.  I have not tried the boiling water yet, I will have to do that and let you know.

Thanks,
#3 - November 08, 2006, 07:43:02 am
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

VisionQuest220

  • Karma: 0
Thanks Mike.  I really don't like the one I have but, then again, after the Lake Pleasant event, I'm not so sure I like my smoker anymore either!  I think I have a bad case of "pit envy".  My team was right between Good Times and Blake BBQ and we looked like po' white trash with our puny little offset unit.

Good Times had a Lang 84 with some custom options and Blake BBQ had a sweet American Pride rig with a rotisserie system.  Talk about feeling like a thin slice of bologna between some hearty artisan bread!
#4 - November 08, 2006, 03:08:35 pm
http://www.rhythmnque.com
The All-WSM Championship Barbeque Team
2008 & 2009 CBBQA Team of the Year

ron b

  • Karma: 0
gauges? hmmm didn't know they were still around  >:D i use the hmmm this looks done method
#5 - November 08, 2006, 05:29:51 pm
wwww.jncentertainmentservices.com

gstanle

  • Karma: 0
Hey  VQ,

I'm very new to all this. I have been asking around, and looking around at several different types of smokers. I want to see what others are using "sucessfully" before I invest in something. I have attended three competitions, and have talked to quite a few of the teams about their smokers.

There are some awsome units out there. I really like the Diamond Smoker. But when it's all said and done, teams seem to win on just about everything imaginable.

As an example, Jay from "Otis and the Bird" kicks some serious BBQ ass using a couple of WSM's.

Go figure.........

I think I'm gonna start out with a couple of WSM's, and maybe when I grow up, I'll get me a Diamond Smoker, or a Klose, or a Lang, or a Tucker, or an Ole Hickory, or maybe I'll join the pellet heads.

Wow, this is confusing.

#6 - November 08, 2006, 08:46:57 pm
Proud Member of P.E.T.A. (People Eating Tasty Animals)

VisionQuest220

  • Karma: 0
While I would love to have a big time smoker, the truth is that I wouldn't get enough value out of it right now to justify the cost.  (Unless, of course, someone wants to give me one at which point I'd get plenty of value out of it!) 

I strongly believe that the small, entry level units like a WSM or Bar-B-Chef offset give people who are interested in learning how to cook great barbeque the opportunity to do so at a price point (around $250 for each unit) that won't break the average budget.  While having great equipment is certainly helpful, it seems to me that the real key to great barbeque is learning the proper technique.  Once you've mastered that, you can cook great barbeque on just about anything since all you have to do at that point is learn the characteristics of the device you use to cook it in.  I've seen Alton Brown cold smoke salmon in a cardboard box, pork bellies in a row of gym lockers and hot smoke pork butt in an inverted terra cotta pot.  Those three examples are proof that you don't need a $5,000 pit as long as you have something with which to employ the correct technique. 

Maybe one day I'll have a Diamond Plate or a Klose or a Gator or a Lang or an American Pride but right now I'm gonna be content to perfect my technique on my Bar-B-Chef and my Weber and learn how to win with the tools that I have and that I can afford.  After all, the money I save on a pit will buy a lot of chicken, ribs, and brisket not to mention all the hardwood charcoal and smoke wood I'll need for heat and flavor.

#7 - November 08, 2006, 11:20:58 pm
http://www.rhythmnque.com
The All-WSM Championship Barbeque Team
2008 & 2009 CBBQA Team of the Year

gstanle

  • Karma: 0
Amen, Brother................

From what I can tell, this is not a cheap sport/hobby.

I may have to give up one of my other habits to feed this new addiction :)
#8 - November 09, 2006, 03:37:01 am
Proud Member of P.E.T.A. (People Eating Tasty Animals)

ron b

  • Karma: 0
dont be fooled wsm's are one of the best if not the best smokers out there . not to many pits can keep a temp like them and use 1/2 or less of the fuel to do it next to a green egg
i love them' ;)
#9 - November 09, 2006, 06:05:11 am
wwww.jncentertainmentservices.com

VisionQuest220

  • Karma: 0
I've long been a believer in Weber charcoal products and will no doubt add a WSM to my outdoor cooking inventory.  I saw too many of them in competition at Lake Pleasant to think of them as anything other than rock solid gear.  I plan to keep my eyes open for a smokin' (bad pun intended) deal on one in the near future.
#10 - November 09, 2006, 12:46:55 pm
http://www.rhythmnque.com
The All-WSM Championship Barbeque Team
2008 & 2009 CBBQA Team of the Year

ddog27

  • Karma: 0
Amazon has the WSM on sale for $199.00 (Normally $249.00) and it has free shipping!! ;D

Here is the link:

http://www.amazon.com/Weber-2820-Smokey-Mountain-Cooker/dp/B00004U9VA/sr=8-8/qid=1163103092/ref=pd_bbs_sr_8/104-4349623-6719918?ie=UTF8&s=outdoor
#11 - November 09, 2006, 01:13:48 pm
Darin "D-Dog" Hearn
Eastern Arizona BBQ Club Ambassador
DDog@AZBarbeque.com

D-dog's BBQ Rubs,
So good they're better than Ketchup!
http://ddogsbbq.com

http://www.myspace.com/ddogsbbq

BBQCZAR

  • Karma: -7
What I use is 2 digital tem probes inside the smoker nand then I have compared them with the lid gauges and I know almost exactly(32 deg)what the difference is between the grate temps and the gauge in the lid.I got a gauge from Tel-Tru and it is no more accurate than the 6 inch Bar-B_chef gauge that I got from BBQ Galores.I got a Tel-Tru because I was sure it would be more accurate than the BBQ Galores brand ,but they are virtually identical ,what a waste of money for me. :( I say don't REALLY go by gauges in he lid,unless you have a GOOD digital tempprobe and you know what the difference is between the two when cooking.
#12 - November 09, 2006, 02:44:02 pm
www.thebbqbullies.com
www.azvideoelectronics.com
                                                                                                                       
BBQ Bullies competition barbeque team

Mike (AZBarbeque)

  • Karma: 171
Here is a link to some more that I like.

http://www.teltru.com/barbecue.asp
#13 - August 13, 2007, 02:28:36 pm
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

AZFIREMAN

  • Karma: 0
I purchased a SPICEWINE temp guage and it is very accurate.  I calibrated it with boiling water and it reads the same as my Taylor probes.  Check them out.  They are $20. + shipping.

SPICEWINEIRONWORKS.COM
#14 - August 20, 2007, 02:53:31 pm

Mike (AZBarbeque)

  • Karma: 171
That looks very similar to the ones you can purchase at BBQ's Galore.

Here is the active link to the site  http://spicewineironworks.com/index.php

Thanks for the link...
#15 - August 20, 2007, 02:56:30 pm
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

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