Quote:
Originally Posted by BBQ Grail
You smoking at over 400 degrees?
Just a recommendation from someone that's been using them for years...but then again I prefer to smoke my meat in the under 250 degree range.
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Not planned, but I'm especially concerned about flareups since the fire source is directly below the grill. The nice thing about the product I linked was its alarm system. Also, the IKEA one (of which I will be getting a few, just in case) only measures to 266F. If I want to do something at 300F (say, a turkey), it won't be able to handle it.
I do like the alternative you've presented, but I don't think it covers everything needed, that's all. I will be picking a few up, though.