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Old 02-22-2012, 10:01 AM   #9
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Join Date: 06-03-10
Location: Shawnee, KS

Originally Posted by Warthog View Post
I would suggest he consider having the meat probe end in a point. Easier to enter the meat and also easier to recognize compared to the pit probe.
I agree with you. The large, blunt tip will be fine for large cuts like butts and briskets but if I wanted to monitor the temps in thighs, this probe would create a gaping hole.
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