Got a new cooker/grill as a surprise birthday gift. First endeavor using lump charcoal and low/slow cooks. I'd like to have a better idea of meat temps. What are you guys using for meat thermometers? Prefer to have something with an external read out.

Walmart sells some digital ones with a 3-4 ft lead that you can put the probe inside and keep the display out side. About $12-$14. Buy two put one in the meat and one in the grill

I like Thermoworks (thermoworks.com) stuff. They have a wide range of thermometers ranging from thermocouple based to thermistor based type probes (latter being less expensive). A dual probe setup can be convenient for measuring meat and cooker temp. The setups with remote modules can be handy as well.

For instant read, their thermapen works like a champ.

The Maverick remote therms get mentioned here often when this subject arises but be advised to check the cable temp limit as I've managed to smoke a couple. Wrap cable in foil as a barrier if your cables will be close to the lump.

https://www.google.com/search?q=Mav.....69i57&sourceid=chrome&ie=UTF-8




For a basic digital probe therm this one has served me well for close to 6 years on the original battery and it gets used very often at a fraction of the cost of the Thermapen as well as reading exactly the same as my lab grade thermometer.

https://www.amazon.com/CDN-DTQ450X-ProAccurate-Instant-Read-Thermometer-NSF/dp/B0021AEAG2

I have one of those digital probes too, Denny. I find myseld using it more when the other stuff I have starts failing. They do work well and are accurate.

With $$$$$$ left over to buy necessities such as primers, powder and boolits.

Friend of mine has a rather fancy digital probe https://goo.gl/iuQ1jk probably one of the best thinking to get one as well. Wireless remote, long probe to insert well into the meat, smoker BBQ also, almost 2,000 reviews 4.5 stars