Thread: Temperature 101
View Single Post
Old 07-29-2011, 09:20 PM   #5
gtr
somebody shut me the fark up.

 
gtr's Avatar
 
Join Date: 10-16-10
Location: Culver City, CA
Default

Quote:
Originally Posted by NorthwestBBQ View Post
I agree with the 3 meats above but for Chicken a meat thermo is a must.
I totally agree. Therms are also a must (at least for me) for roasts, pork loins, turkey, etc. In fact, I think a chuckie might be the only other cut I'd do without a therm.
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ." - Bigmista, 2013
SPFP
Avatar by my son!
WTFWGALD?
gtr is online now   Reply With Quote


Thanks from:--->