Thread: Temperature 101
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Old 07-29-2011, 08:51 PM   #1
On the road to being a farker
Join Date: 05-29-11
Location: Las Vegas, NV
Default Temperature 101

Lets say you have a half dozen racks of ribs, two briskets, and two pork butts in the smoker. What should you continuously measure? The temperature of at least one butt, one brisket, and one of the racks of ribs? The temperature of each piece of meat? Some other combination? What strategies and thermometers do you brethren use to measure what you believe needs to be measured?
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