I purchased the thermometer and have only used it once. It worked well. However, I believe that the "Barbecue Temperature Reference Guide" listed on the back of the INSTRUCTIONS that is part of the packaging is wrong. I am assuming chart is referring to the internal temps (for the degree of doneness) of the meats listed. It looks to me that the temperatures listed under the "Centrigrade (C)" column should actually be under the "Fahrenheit (F)" column (and the "Centrigrade (C)" column temperatures should be much lower). Am I correct? I purchased the thermometer and have only used it once. It worked well. However, I believe that the "Barbecue Temperature Reference Guide" listed on the back of the INSTRUCTIONS that is... » Read More I purchased the thermometer and have only used it once. It worked well. However, I believe that the "Barbecue Temperature Reference Guide" listed on the back of the INSTRUCTIONS that is part of the packaging is wrong. I am assuming chart is referring to the internal temps (for the degree of doneness) of the meats listed. It looks to me that the temperatures listed under the "Centrigrade (C)" column should actually be under the "Fahrenheit (F)" column (and the "Centrigrade (C)" column temperatures should be much lower). Am I correct? « Show Less
1737173
I did not keep this but I would say that those guides don't help much anyway because they usually will just say something like Pork - 165. Well that temperature might work OK for a lean pork chop but if you are smoking ribs or a Boston butt you want to bring the temperature much higher to like 185 to get the tough parts to break down. I would suggest to follow a recipe for whatever you are trying to cook.
89657
It looks like you are correct. For sure the tempeatures are reversed. I never noticed it. Good eyes!
1737174
You are correct. They are reversed. I just figured someone in the outback of China did not know the difference. For the "doneness" of meats you might want to consult a more reliable source.
906093
It was a friend with a gas grill who first introduced me to the A-maze-n Tube smoker. He has three heating zones on the grill. He uses one zone for heat and then places the meat and smoker tube in the cool zones for smoking. Using a good internal thermometer is also important, so that you know what the true temperature inside the grill is (often the lid top thermometers are as much as 15-30 degrees off the actual temperature). Good luck!
1418746
Yes, a temp shows, probably air temp. It increases (or decreases if meat is cold) once inserted and the meat begins to cook. I like it, but I do wish the probe cable was a bit longer.
1446898
Only put the probe in the smoker. My 1st thermometer was off by 50 degrees! I had to exchange it. The 2nd was only off a few degrees.
1663446
I believe it to be 400-425. The last marked temp on my gauge is 350, and the next one says "sear" without a number, but you can't "sear" at 350 very well. Use it cautiously until you get used to what it will do and how quickly. It will "burn" very quickly if you don't watch closely. You can get very nice grill marks. The mid area of the cooking surfaces on my unit provide the most uniform and accurate temperatures.
1990872
If you want to know if your food is cooked correctly I would use a thermometer. The PBC website shows videos on how to cook different items but I have found the actual cook times they demonstrate vary b/c the PBC is not insulated so winter cook times are longer
1708147
I have never used it for that and do not use a thermometer. However the low temp is very low. I'll put a smoked turkey on low after it is done to "Hold" it and it does not over cook. But I have never checked temp.
212106
I recommend that you do what I did. When I first tried to use mine I found it to be off by at least 25 deg. Throw it away it's not worth messing with, then I went to a local restaurant supply and bought an analog thermometer that always works for the same amount. Your experience prove to me that my decision was the right one. Problem solved. David B.
1362599
You can change from "C" to "F" and back again with the initial "Start" of your thermometer - just read the booklet that came with it - it will explain in detail. Good Luck.
1512117
Sort of, but it is still not that easy to read. My recommendation to you would be not to buy it. Mine only works intermittently and it shows temps ranging from way too high to way too low. For some reason at times it totally shuts down when inserted into the meat. To make a long story short it worked as it was supposed to for only about a week. I finally broke down and purchased a Therma Pen instant read thermometer for $96 (I haven't received it yet). I can only hope I have a better experience with the Therma Pen. So far I haven't had a good experience with any thermometer I have ever purchased and I have no idea why that should be! Sort of, but it is still not that easy to read. My recommendation to you would be not to buy it. Mine only works intermittently and it shows temps ranging from way too high to way too low. For some reason at times it totally shuts down when inserted into the meat. To make a long story short it worked as it was supposed to for only about a week. I finally broke down and purchased a Therma Pen instant read thermometer for $96 (I haven't received it yet). I can only hope I have a better experience with the Therma Pen. So far I haven't had a good experience with any thermometer I have ever... » Read More Sort of, but it is still not that easy to read. My recommendation to you would be not to buy it. Mine only works intermittently and it shows temps ranging from way too high to way too low. For some reason at times it totally shuts down when inserted into the meat. To make a long story short it worked as it was supposed to for only about a week. I finally broke down and purchased a Therma Pen instant read thermometer for $96 (I haven't received it yet). I can only hope I have a better experience with the Therma Pen. So far I haven't had a good experience with any thermometer I have ever purchased and I have no idea why that should be! « Show Less
1498019
Well, it is a good tool - when it works. Mine worked great for 2 smokings, but the barbeque probe just went bad on the third session. I would upgrade to the good probes. It's quite convenient (when it works) having a remote temperature reading to carry around anywhere while the smoker works away!
434106
I'm afraid that I was unsuccessful with this thermometer. The first one I ordered didn't work. I called the company and they sent me another battery. For whatever reason, that didn't help the situation. I was so disappointed in the purchases and the waste of money that I just moved on back to my traditional one that is shaped like a microplane grater and hooks onto the pan. I use the "food network" brand that's sold at Kohl's. No problems. I'm make and sell homemade caramels and it does the trick. I just replace it every 6 months or so to make sure the temperature is consistent. Sorry I can't help you more. Synethia M. Nichols I'm afraid that I was unsuccessful with this thermometer. The first one I ordered didn't work. I called the company and they sent me another battery. For whatever reason, that didn't help the situation. I was so disappointed in the purchases and the waste of money that I just moved on back to my traditional one that is shaped like a microplane grater and hooks onto the pan. I use the "food network" brand that's sold at Kohl's. No problems. I'm make and sell homemade caramels and it does the trick. I just replace it every 6 months or so to make sure the temperature is consistent.... » Read More I'm afraid that I was unsuccessful with this thermometer. The first one I ordered didn't work. I called the company and they sent me another battery. For whatever reason, that didn't help the situation. I was so disappointed in the purchases and the waste of money that I just moved on back to my traditional one that is shaped like a microplane grater and hooks onto the pan. I use the "food network" brand that's sold at Kohl's. No problems. I'm make and sell homemade caramels and it does the trick. I just replace it every 6 months or so to make sure the temperature is consistent. Sorry I can't help you more. Synethia M. Nichols « Show Less
2117106
There is a chart that comes with the thermometer that indicates the temps of various meets and temps for various stages of doneness (IS DONENESS A WORD ;)This is my second unit and I am very happy with it. I do some sous vide and checked the temp of 167 degree water and it registered 166...
763283
Hi, I had no problems with that aspect of using the product. I think that their instructions are probably based soley on legal advice. Hope that helps. I sure wish someone else would make a product similar to this, but BETTER. I bought my third unit a few months ago (the first two became inaccurate and inconsistent), and now that registers about 5 degrees warmer than the actual temperature. It's consistent, so I can work with it still. But the day will come again soon when it stops working ...
1374397
No there is not. I purchased an accessory thermometer in the barbecue section of my hardware store for about $8; drilled a hole to the right side of the dome lid handle and attached. It attaches with a wing nut. Took less than 2 minutes to do this. It's an addition I recommend to provide the knowledge of what is the exact temperature of the smoker. Temperature varies due to outside weather conditions along with how often you take the lid off and peek at what you are cooking. My Brinkmann has varied in cooking temperature from 200 to 250 degrees based on the outside weather variables, and the thermometer addition has allowed me to adjust cooking times based on that. No there is not. I purchased an accessory thermometer in the barbecue section of my hardware store for about $8; drilled a hole to the right side of the dome lid handle and attached. It attaches with a wing nut. Took less than 2 minutes to do this. It's an addition I recommend to provide the knowledge of what is the exact temperature of the smoker. Temperature varies due to outside weather conditions along with how often you take the lid off and peek at what you are cooking. My Brinkmann has varied in cooking temperature from 200 to 250 degrees based on the outside weather variables, and... » Read More No there is not. I purchased an accessory thermometer in the barbecue section of my hardware store for about $8; drilled a hole to the right side of the dome lid handle and attached. It attaches with a wing nut. Took less than 2 minutes to do this. It's an addition I recommend to provide the knowledge of what is the exact temperature of the smoker. Temperature varies due to outside weather conditions along with how often you take the lid off and peek at what you are cooking. My Brinkmann has varied in cooking temperature from 200 to 250 degrees based on the outside weather variables, and the thermometer addition has allowed me to adjust cooking times based on that. « Show Less
144230
It has a built-in oven thermometer hanging at the top. It's face is pointed upwards, so you can read it without opening the oven. I've had my oven for a couple years and have done LOTS of cooking with it. It seems that the built-in thermometer is no longer accurate: it often reads high. I don't tend to worry about it...the food cooks just the same. If you are not using the entire shelf for your pot, you could add a regular oven thermometer or use a meat thermometer inside your pot if you're not satisfied with the built-in one.
715793
Thermometer is very accurate. I have had no problems controlling my temperature in the smoker. I do a lot of low and slow cooking 5-6 hours at 200-250 and I've never had a problem. Also have used it at high temps and seems completely accurate. Temperature management is simply your ability to control the airflow via the top and bottom vents. Once you gauge those openings for your temperature selection it's pretty much set it and forget it. Love this smoker.