I was looking for a thermometer for my new weber. Lowes sells a char-broil therm. that has about a 2" spike and barbeques galore has teh big green egg thermometer that has about a 4" spike. Does anybody have (+,-) experiences with either?
I want one that goes to 700 degrees and mounts to the lid. I figured that about 3" up from the edge and 45 degrees around from the vents would be the best place (from reading the other post).