Wireless Thermometers

[C6Bill]

It really is the easiest kamado when it comes to temp control. Whatever works best for you is the best method 

[Syzygies]

Apollo 12 needed to land within walking distance of the Surveyor 3 robotic probe. The moon's lumpy gravity proved a challenge for Apollo 11's landing, so NASA introduced a feedback loop, and nearly landed on top of the Surveyor.

The poster child for this cooking debate would be salt. Many people are fiercely proud of portioning salt by eye. Cooking is part theatre, and making a show of pinching salt as a restaurant chef would do is good theatre. We can taste the difference for each 0.1% step of salt by meat or fish weight, and we've never met anyone who can eye salt to this accuracy, so we measure. We like to land within walking distance.

A KK with no controller is astonishingly stable, but needs periodic adjustments. Fixed settings determine the geometry of the airflow, and oxygen determines heat production, but this isn't what an engineer calls a stable equilibrium. Open the lid to tend to the meat, and with greater airflow the fire gets hotter. Hotter air generates a greater pressure differential through the fixed geometry of the airflow, which increases the airflow, which sustains a hotter fire. Even if one never opens the lid, nighttime changes in outdoor temperature, and variations in the evolution of the fire, can similarly change the airflow for a fixed opening geometry. This is a mild effect, but every 15 degrees affects the cook. One either embraces these variations as the romance of barbecue, or periodically steers.

[SteveL]

I felt similarly to Cheesehead Griller when I bought mine. I went from a gas grill to a KK and was uncertain about temp control. I bought the ThermoWorks RFX system with their Billows fan controller. I probably used the Billows for the first ten cooks and haven’t used it since. I find the KK very easy to to get to temperature and keep it there. As Dennis has said, once you get it to temperature it stays there. I do use the RFX temperature Gateway and probes for internal meat temperature and have had no problems. I have called ThermoWorks customer support a couple of times and they have been very helpful.


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[wrandyr]

I keep my FireBoaord turned on even when I'm controlling manually. I like to have a log of what I did and what happened as a result, so I can learn a little bit along the way, without having to actually pay much attention in the moment.

[NapDogg]

I have the MEATER block probes and wired ThermoWorks probes.  I only use MEATER probes for rotisserie cooks.  They work fine but they need to be pushed so deep into the food that for small cooks they can be impractical.