British BBQ Society Forums

Hi guys! I've got the family coming round next week to try out my wares (pulled pork) and I've been using my temp probe on my gas analiser (I'm a heating engineer) to check temps, I could do with a dual probe thermometer and have seen a lot of guys using the Maverick ones but they're al in the US and I need it here before next sat (30/4/16). Does anyone know of a uk stockist or could advise me on another good thermometer that's less than £40? It's my first time doing a pork butt and am thinking I'm going to have to get it on early to have it ready for 7pm (it'll be big enough to feed 15 so I'm thinking 5am maybe?), also I have a proQ excel so was going to do a couple of chickens and possibly some sausage on the top grill half way through, how much will this effect my pork or is it unadvisable? Thanks

The Mavericks were around £45 on amazon but the prices seem to have leapt up.

I'd get the pork butt out the way first, wrap it and put it in a cooler box/bag with towels to keep warm. Then crank up the heat and put the chickens on and leave the sausages until last when you can remove the water pan/deflector and get direct heat to them.

I got a wireless BBQ thermometer from Lidl a few years ago - was £12.99. I suppose you could use two of them and put one in the pit and one in the meat, but I have not seen them for a while. They work perfectly well.

Looking the bay - it is exactly this one:

http://www.ebay.co.uk/itm/Wireless-Remo ... 1965681237

There is also this dual one there - but not used it.

http://www.ebay.co.uk/itm/New-Wireless- ... 1935318882

It gets decent reviews on Amazon (but cheaper to buy off eBay). https://www.amazon.co.uk/ThermoPro-TP12 ... 014DAW00A/

Maverick is more now but I would spend the extra for something that will last and do the job. Rather spend £55 quid once than £35 multiple times.
https://www.amazon.co.uk/Maverick-ET732 ... entries*=0

Thanks for all the feedback guys, I'm going to get the dual one off amazon with next day delivery and then see how I go, If I put the pork on at say midnight and gave it a good 12-13hours would be OK sat all afternoon wrapped or would it dry out? Starting to panic now, I can see it end up being burgers and sausages at this rate