Which Thermometer to Choose

Choose based on what you are measuring. The chamber temperature tells you how hard to heat. The core temperature determines when the meat is ready.

• Threaded analogue thermometers can be screwed into both smokers and grills and measure up to 250 °C. Browin features a colour-coded scale with zones for cold, warm and hot smoking.
• Probe thermometers measure directly in the meat. The analogue model has meat type symbols on the dial, while digital ones show the value within a few seconds, with the widest measurement range in meat spanning from -50 to 300 °C.
• Wireless thermometers send values to a phone app or to a dedicated receiver. Models with 2 to 6 probes monitor multiple pieces of meat at once, with a range of 50 to 200 metres depending on the model.
• A pyrometer measures the surface without contact, such as a grill grate. You cannot measure the internal temperature of meat with it.
• A thermostat with a sensor switches the heating element and maintains the set temperature automatically. A programmable model divides the smoking process into three stages with their own temperatures.

You can find heating elements for the thermostat in smoke generators, and hooks and grates in smoker accessories.