Quest to find a GOOD BBQ Thermometer

I've been on a quest to find a GOOD BBQ thermometer that is completely wireless so I can use it on my meat that put on a Rotisserie. One that goes round & round with the meat and does not require a wire to the unit. Obviously it transmits a signal to a reciever outside the grill. This may be one source. Does anyone have any experience with wireless thermometers?
http://www.amazingribs.com/BBQ_buyers_guide/thermometer_buying_guide.html

Foodbme,
This is a subject that's drven me crazy. I do a lot of cooking with the rotisserie on my grill and looked for exactly what you want. I never found it. I bought this a few weeks ago:
 

 
but I still haven't opened it because it won't do the rotisserie. Good luck on the hunt-----I'll wait to open this until I see if you had any better luck than I did! 
Ed
 
 

EdSails


Foodbme,
This is a subject that's drven me crazy. I do a lot of cooking with the rotisserie on my grill and looked for exactly what you want. I never found it. I bought this a few weeks ago:



but I still haven't opened it because it won't do the rotisserie. Good luck on the hunt-----I'll wait to open this until I see if you had any better luck than I did! 
Ed

ED!
I think I found one!
http://www.partshelf.com/maverick-et-75.html
Also Googled "Maverick ET-75 Remote Wireless Rotisserie & BBQ Thermometer" and they sell it on Amazon.com

Recipes & Cooking Techniques

Thanks, foodbme, 
I had been thinking of trying to do that with this one, since I have a collar where the spit rests and then maybe tape the transmitter to the handle, but this seems like the exact solution without me needing to cut a slit in the existing collar. Think I'm gonna order one!
Ed

OK, here it is. I got it from Newegg.com for $36.99. Shipped the same day I ordered it. Set up and ready to go----I think I'm going to try it with Cornish Game Hens tomorrow. Otherwise, I'll pick up a pork roast and report back on how it does.
 

 
 

 
 

Okay.... does that thing rotate with the rotisserie?
 
I use a NU-Temp
 
They also work great for reading the outside air temperature when inside.

Yes, that is the idea. Only one I've seen that actually does. 

EdSails


Yes, that is the idea. Only one I've seen that actually does. 

EdSails,
THANX! for the pictures! My order goes in tomorrow!

Kewl....we'll compare notes!
 
http://www.newegg.com/Pro...p;Tpk=Maverick%20ET-75

Very cool to know that about the Rotisserie thermometer.
Thanks!

Discuss ribs, brisket, pulled pork, smoked meat and other BBQ you’ve encountered during your search for Roadfood BBQ.
 

Well, I did smoke my first pastrami on Sunday!

EdSails
Well, I did smoke my first pastrami on Sunday!

Which end do you light?

bartl

EdSails
Well, I did smoke my first pastrami on Sunday!

Which end do you light?

It was a point cut----so I guess you light the pointy end!
 

Ok, I figured I might as well do a whole thread on tonight's attempt with the new thermometer.
 
http://www.roadfood.com/F...499&mpage=1#643499
 
Next thing I try will be on Sunday, when I'm going to do a good-sized roast for some family and friends on the rotisserie. That's what I really bought this thermometer--to be more accurate on large cuts of meat----so it will be interesting to see how it does with something in the 4 to 6 pound range.

OK, so here are the results of the roast test.
 
http://www.roadfood.com/F...-and-pics-m643618.aspx
 
I am going to not make comments about the thermometer yet, until I receive a new one from the manufacturer. After several phone calls it has been returned for replacement at MY expense.  I will report back after that.

Oh man, I've been looking for a good bbq thermometer too, almost too many to choose from in this thread. :)

EdSails


OK, so here are the results of the roast test.

http://www.roadfood.com/F...-and-pics-m643618.aspx

I am going to not make comments about the thermometer yet, until I receive a new one from the manufacturer. After several phone calls it has been returned for replacement at MY expense.  I will report back after that.

I've been thinking about your problem and here's 2 possibilities to answer the question:

1. The probe could have been in a section of fat, or,
2. The probe could have been touching a bone.

If a thermometer is not exclusively in meat, it will give you a false reading.

I was quite careful about where I inserted it so I don't think that was the problem. It was as far away from everything as I could get it. In the first photo, that's only the tied-on fat cap that was hanging over the end.
 
When I spoke with the mfr. he said it should update constantly, which is what it was not doing. 
In the second photo, you get a better idea of where it was. I pushed it in pretty straight so it shouldn't have touched anything. 
 

My only question, which maybe someone could answer, is this----should the probe have been further out towards the edge of the meat? I thought it should be close to the center to ensure cooking all the way in, but I am open to advice. I was afraid that if I had it too close to the edge of the meat that it would show cooked while the center was still raw. What do you think?

I know it isn't wireless but my thermopen is worth it's weight in gold.

OK, got a replacement thermometer from the company, so I will try it again. Made my rub already for the tri-tip. We'll see how the Maverick works this time! I've never tried tri-tip using the rotisserie but this should be an interesting experiment.
 

Update: the jury's still out. I had never tried a tri-tip with a thermometer and on a rotisserie and it was not the riight the thing to throw on a spit so I finished cooking it on the grill the way I usually do. This week I'll pick up something else and try it. So far though, when I did try it on the tri-tip it seemed to go up in smaller increments so I have high hopes this time. 

Last update: Well, nothing like holiday sale ads. I bought a bone-in-ribeye roast this weekend. Did it much more basic than the last time, just a Penzey's English Prime Rib Rub this time. I did smoke it over hickory for a half hour before I turned the rotisserie on. I set the thermometer to 130 degrees. This time is seemed to go up in 1 and 2 degree increments, which is just what I expected and hoped for. When it hit 130, I pulled it. After resting for a half hour, it was a PERFECT medium rare. The thermometer seems to work fine and definitely works well on the rotisserie. I'm happy and would recommend it.