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Unread 10-09-2011, 07:49 PM   #75
Steve W
Knows what a fatty is.
 
Join Date: 09-14-11
Location: Salt Lake City, UT
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I've been searching out more of your posts, Pitmaster T, and what you are saying makes more and more sense with each post that I read.

Main points: KISS principle. Temp and time are only guidelines, and if I concentrate too much on a thermometer reading, I'm not paying attention to what's REALLY important. The meat, the smoker, and what they're both trying to tell me with the sound, smell, texture, and looks.

The thermometer is a good tool and can be helpful, but it sure isn't the end all, be all of anything. No, the end all, be all is the meat, and it's done when it's done.

It's like my eyes have been opened wide for the first time! Thanks, man! I've been reading so much about temp this and that, I've lost sight of what's important.
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