Question about using a remote grill temp meter

[Delaware Smoker]

ok,when it comes to gadgets like a remote grill temp meter,I admit,i'm not the smartest.But this should be easy to figure out.I picked this up in wal mart,i know my first mistake.lol.On the remote itself it says,mode,then meat/clear,min/sec.,taste/start/stop.on the glass face it says current temp,then target temp.i'm playing with this,but nothing changes.i press the min.,nothing happens.Will somebody please expain how this works.BTW.,I do have new batteries in it.lol.
Thanks,
Bill

[Delaware Smoker]

I figured it out.

[BluDawg]

Read the directions did ya?

[Delaware Smoker]

Yeah i read the directions,it just said to install batteries.The face had a plastic flim on it,which i didn't see.Once I removed it,I was good to go.I really need to get off of these pain pills. lol

[Boots]

Man, I really hate directions.

[jtilk]

My philosopy is if the directions dont clarify it, I'll look it up on an "internet machine"... you can find pretty much anything these days

[Delaware Smoker]

Ty for the replies.I used the remote yesterday,well kind of.I set it for the meat temp.but when i try setting the hr.time,it only goes to 99 minutes.And I thought learning how to use my cell was hard.Lol.I did look up on the internet,but nothing explains the time setting.
Bill

[Elcrowley]

Maybe this help:

BEEF: Rare 58º, Med. Rare 63º, Medium 72º, Well Done 77º

LAMB: Rare 58º, Med. Rare 63º, Medium 72º, Well Done 77º

VEAL: Rare 58º, Med. Rare 63º, Medium 72º, Well Done 77º

HAMBURGUER: Well Done 72º

PORK: Well Done 77º

TURKY: Well Done 83º

CHICKEN: Well Done 83º

FISH: Well Done 72°

[Texas 1836]

Good luck with it Bill! Any gadget that helps, helps. I would suggest you calibrate it. Get a pot of water boiling and check the temp with your probe. Then remember or mark it how high or low you are from 212 degrees. I periodically recalibrate them all. The only thing I have found that holds dead accuracy is my Thermapen. Now quit playing with your probe and cook something! Enjoy!

[Papa Tom]

Maybe this help:

BEEF: Rare 58º, Med. Rare 63º, Medium 72º, Well Done 77º

LAMB: Rare 58º, Med. Rare 63º, Medium 72º, Well Done 77º

VEAL: Rare 58º, Med. Rare 63º, Medium 72º, Well Done 77º

HAMBURGUER: Well Done 72º

PORK: Well Done 77º

TURKY: Well Done 83º

CHICKEN: Well Done 83º

FISH: Well Done 72°

Welcome to the forum we don't have many folks from Spain in the group. The temperatures listed might look odd to those of us accustomed to the Fahrenheit scale.

[Elcrowley]

Maybe this help:

BEEF: Rare 58º, Med. Rare 63º, Medium 72º, Well Done 77º

LAMB: Rare 58º, Med. Rare 63º, Medium 72º, Well Done 77º

VEAL: Rare 58º, Med. Rare 63º, Medium 72º, Well Done 77º

HAMBURGUER: Well Done 72º

PORK: Well Done 77º

TURKY: Well Done 83º

CHICKEN: Well Done 83º

FISH: Well Done 72°

Welcome to the forum we don't have many folks from Spain in the group. The temperatures listed might look odd to those of us accustomed to the Fahrenheit scale.

Uuuppss, you're right These temps are copied from a Weber thermometer, I will try to type here on fahrenheit this week.

[Delaware Smoker]

What i'm having trouble is setting the time.You have the minutes & seconds.When i set the time,it goes to 99 minutes then back to 1 minute.How do I set the hr.?And how do you determine how many hrs., a piece of meat will take to reach the desire temp.Do you use the 1.5 per lb?