I've been reading a lot about different thermometers for the smoker and have also read the thread in here.
One question I haven't seen answered is whether or not you need two probes or not?
One would be for the oven temp and the other in the meat.
Does having two probes better help setting the temp or is it just something else to worry about?

I am definitely getting a thermapen (Lavatools PT12 Javelin). They're just too handy not too have.

My list of candidates for the main thermometers are:
Maverick Et-732 or ThermoPro TP11

I have the Maverick ET-732 and find both probes extremely handy. For smoking I am always trying to shooting for a smoker temperature at the grate around 225-250 degrees. So my main indicator is the BBQ air temp so I can keep the smoker in that range.

For doneness I rely on the food temp probe. I never cook pulled pork, brisket, tri-tip roast, etc by a fixed time. I just manage the smoker air temp in the desired range with one temp probe and use the food temp probe to tell me when things are done.

A few pokes with the ThermaPen to confirm then done.

The ThermaPen is also awesome for all kinds of grilling. Especially for steaks you can cook them to each person's desired doneness and come off looking like a grill pro. Takes the guesswork out of it. They're a bit spendy but I would be caught without one now for steaks, rack of lamb, tri-tip roast, chicken, pork chops or any other grilling item.

Maverick all the way. Get a few extra probes (amazon) too. Cook with one in the meat and one in the smoker. Then go inside and just watch the remote readout.

Yup, the Maverick is on my top list.
Why do I need extra probes?

I have a Maverick with two probes. When doing just one large piece of meat I use the second probe to monitor the smoker temperature. When I have two pieces I put a probe in each so I can tell when the smaller piece is done without over-doing it while waiting for the larger chunk to cook.


Since I use an electric smoker I really only need to use the probe to verify my smoker's temperature control and could just unplug the extra one if I wanted to when doing a large single piece (like a ham).

You can always NOT use the second probe but when you need two, you can't add one to a single probe unit.

I have such an awesome pellet grill that I actually don't even use a thermometer anymore on that one, but I use my maverick on my charcoal smoker and charcoal grill.
I've learned to tell my brisket/ribs/pork shoulder/chicken/etc. are done by how they feel to the touch. I really recommend a pair of insulated food gloves like these: https://www.amazon.com/Steven-Raichlen-Best-Barbecue-Insulated/dp/B0007ZGURK
the maverick I have has taught me a ton along the way, so I definitely recommend having that. being able to know the true temp of the inside of your smoker is key to making fantastic bbq

Thermaworks smoke

Yep, you need to be able to take readings of both the smoker, and the meat.

The lid thermometers aren't very accurate, and even if they were, they're too far from the meat to give you the reading you want.

I like Thermoworks stuff, because you can recalibrate it, if need be. I've never had to, but like knowing I can.

If you sign-up for their email alerts, they have sales, package deals, open box deals, and a monthly give-away.

If you can access the "innards" of most all electronic thermometers you can re-calibrate them easily.

Boiling water at Sea Level will measure 212 degrees. Every increase in altitude will lower the Boil Point by 1 degree.


When I buy a new thermometer for cooking I always give it the boil test. Where I live it should read 211 degres with the pot boiling.

Have one (that came with my smoker) that reads 425 degrees. Just a little off. Have been too lazy to open it up and make the adjustment. I just let my Maverick do the job.

Looks to me like Maverick takes the lead.

I had maverick ET732, they are sort of the std unit people start with. Mine died after 2yrs and I had limited range with it from the start (would not reach my desk).
About the time it started to fail, the Tappecue's came down in price and I bought one. Works awesome, 4 probes, you can connect via internet thru your Wifi network. You can even record and graph your cooks. They run ~$150. Been very happy with it. I highly recommend Tappecue, it is the gold standard so to speak.

My Maverick works fine for the distance I need. My smoker is on the other side of the wall between my recliner and the back deck. Maybe a whole 6 feet