Originally Posted by Ackman
What I found curious, was I have only entered one competition, but the KCBS reps when they came around for meat inspection, they specifically asked to see my Thermopen, by name...not just a thermometer. My red one is about 4 years old and has been refurbished twice ($15 a pop) my orange one is 2 years old and have not had any issues with that one.
mmmmmmmmmm.... didn't think the reps were allowed to specify a thermometer.... I do know that the rules say that when cooling meat to hold, there are specific temps and times that it has to be done within (which meet the minimum health requirements). I would call foul on them saying which thermometer had to be used...... there is NOTHING in the rules saying it has to be brand X, Y, or Z... just a thermometer.
I would report that to KCBS and let them deal with it.... I am noticing a more and more reps are taking the level of terms on their own level and pushing a little too much authority.... they are not being consistent with their requirements.