[PaperBagger'14]

Originally Posted by Fuzz

I use this guy, it's great:

https://www.amazon.ca/gp/product/B07...?ie=UTF8&psc=1

Really quick reads, long probe, magnet on the back.

Ones like that are great for short cooks and I keep one in the kitchen, but for long smokes like briskets and pork butts I prefer a probe with a lead and an external thermometer. The constant opening of the lid is a no no for long smokes.

This guy has been solid for me and it can work for short cooks like steaks and chicken too.

https://www.homedepot.ca/product/broil-king-side-table-thermometer/1001535925?eid=PS_GOOGLE_D28%20-%20CM_E-Comm_GGL_Shopping_PLA_EN_BBQ_BBQ__PRODUCT_GROUP_au d-1004003206983la-421321125052&gclid=CjwKCAjw7eSZBhB8EiwA60kCWxRDK6d s_Ar095WgA60E0PImtDiPj-X1fMxHURr7uFmfjTJnqhKcjxoCW_UQAvD_BwE&gclsrc=aw.ds