When I started with the serious Grillerei grew up quickly, the need for accurate temperature control. Of course you need to grill no thermal order steaks, sausages, belly or spare ribs. But comes a time 2.5 kg of pork or a whole roast beef in the kettle grill or even in the big BBQ Smoker then becomes without thermometer for gambling and bust also fast times really expensive (annoying anyway).
So I simply worried that Outdoorchef Gourmet check thermometer.
Decisive for me were the separate displays for core temperature and oven temperature. The timer I have never used.
From the first Beer Butt Chicken as an experimental subject, the difference was: one brings the bird to 80 ° C KT in the club is also the breast still juicy.
Proved particularly the GC has when using the smoker. Pulled Pork is, for me at least, without thermometer impossible. Here also the Garraumtemperaturalarm is very useful because if the Pulled Pork was sometimes more than an hour at too high a temperature in the smoker is nothing more to pick apart juicy.
As have heaped here the negative reviews, I rather suspect that there are now in the product is a production error, unfortunately.
Or dealing with the thermometer was just plain wrong. After all, what you should know: you put the sensor also in the flesh, he is by no means watertight. For well-intentioned rinsing same or even submerge in the water (even if it is to control the display in boiling water) is usually the death of the temperature sensor. Especially the transition cable oven sensor (the thick end) is as vulnerable.
Furthermore, one should be careful with the cable. Even though it theoretically has to withstand 300 ° C (if finally goes the thermometer) does not have to be that yes try, say a routing the cable directly on the hot coals is rather counterproductive. And no one will want me to tell that he was a core temperature thermometer needs for baking pizza ... or ???
I can only say I have now for almost 5 years and very, very frequent use (yes, to grill even in winter and when it rains) still the same sensor in use and the thing is reliable, by the way also apologize in oven.
The only alternative for me would be the Maverick, which also but costs more than double. All other thermometers show either the core temperature and / or do not allow free choice to target temperature, but only offer fixed set values for Chicken, Pork or Beef. So I can start nix. I want to determine the temperature at which the food to be grilled is ready.
Conclusion for me: first-class thermometer at an unbeatable price. Buy recommendation (at exclusion of a permanent production defect).
