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Topic Title: Cooking Thermometer
Created on June 13, 2010 at 08:33 PM

Rod

I've been looking to replace a meat thermomter that I just threw away because it was junk. It worked six times and it had a heart attack and died. The Holland Grill thermometer looks alot like the one I threw away, which was an Acu-rite. Can anyone advise if this is true or if the Holland thermomter actually works before I buy one? thanks.........

Jeff

Rod,

I don't have a Holland remote, I'm sure someone with one will chime in. However I have a couple of Polders and two Mavericks. I prefer the Polders. That said I have found the wire leading off the meat probe to be the weak link in all of these. Usually burried somewhere in the literature it tells of a max temp or words to the affect do not come into contact with "direct flame". Many of these remotes have a max temp between 450° and 499° which is right in the wheelhouse of a Holland.

To mitigate that I have always wrapped aluminum foil around the cable. Some will say how do you get a good seal on the grill. I've never had a problem with that. Two (2) of my polders are over 12 years old and have survived countless encounters in my BGE's, Southern Yankee, Weber gasser and Kettles along with my Holland.

I'm sure someone will mention a remote thermometer that tickles your fancy. Good luck in the search.

V/R
Jeff


Jeff

Rod,

I hope you were talking about a remote read and not a lid thermometer. If I was wrong ignore my post.

V/R
Jeff


cl

The only problem with the Holland Meat thermometer is that the sound,ringer is soft. Have to be close by or you will miss it, must carry the remote within range of base. Otherwise an excellant item. Hoping that Holland will improve this one problem soon.

SD Kid

I have the wireless Holland grill temp and I am using right now, the last two time I used it , at 140 beef should be rare, and it came out well done, so I am going to take out the roast at 120. If you have not bought it I do not recommend getting it! I am cooking at 410 to 420, so thats fairly high, so I think I will just keep notes, and cut back on the time per pound. I love my grill though!!lolo because even over done the roast taste great!!!!!

SD Kid

Just finished the rib eye roast. It was 4.64 pound I set the clock on our stove for 1hr 20mins, 18 min per pound, and set the holland Wireless probe for rare 140. well after the probe read 113, and the clock still had 10 mins to go I checked the roast temp with a doneness gage and when it read 140, it was still gpoing up at 150 I took the roast off the grill and I think it is med to med well. so the Holland wireless must be calibrated way off. Oh, and I did not walk around with the temp gage I left it next to the base. So its just off. But I do recommend the Holland cleaning package, thats important to keep your drip pan build up clean. I feel this keeps the temp up!

Jeff

SD Kid,

I mentioned above that I had a 2 Mavericks and a couple Polders. All with wire, however I think you can do this also. Give your probe a test in ice or boiling water (don't totally submerge).

Both of the Mavericks I own are replacements of originals that failed the ice/hot water tests. Both had reading somewhat like yours (reading way low).

I'd have a real case of the beak if I ruined a Rib-Eye

Jeff.


Derrick

I purchased the Oregon Scientific brand wireless thermometer off Amazon. Works perfect! Tri-tip last night read 146* when I pulld it off the Holland and it was med-rare and full of juce!!! I have gone through a few thermometers over the years and the issue with all brands is the wire gets too hot, melts and shorts out if it's pinched tightly between the lid and base. Make sure to find an area where the wire does not get pinched. My bbq closes very tight on the sides but the front has a paper thin gap and I ran the wire through there. It pinches it slightly but not as bad as through the sides.

SD Kid

Thanks Jeff, After I let the rib eye rest it was pink in the middle with red blood, it taste better then my indoor showtime Pro Rotisserie, which I must say is also very very good, but more clean up and work setting it up. But in the winter time it really heats up the cooking area, dining area, and living room all open floor plan. Keeping that moistness in the beef turkey etc, is the name of the game. So 113 deg. if that is consistent, then I can work with the wireless, next roast will tell! So I will not knock the wireless just yet! lolo

Rod

Thanks for all the tips on thermometers. I have to share this with you, the wife brought home a four pack of Meat Grilling thermometers from a Target store. Two are marked beef, one poultry and one pork. How meat is supposed to tell the difference which thermometer is inserted is beyond me, but anyway I did a 4 lb pork roast today and put all four buttons in and they all read different temps. There must be no standards for these products. It does say on the box that they are made to "Our exact specifications in China" Boy, is that reassuring...Buyer be ware, the brand name is Taylor. Thanks again everyone........

SD Kid

Rod, Thats funny, sorry! I think the old fashion way is still best time/temp, and keep records!