Anyone not worry about temps.
Like the title says does anyone here not worry about temps anymore like I do? I used to freak when my thermometer jumped 3 degrees now I could care less if the smoker settles in at 225 or 275. I just figure it will cook and it will be good. I don't even bother with meat temps anymore cause with the help here over the years I can now tell when the meat is done without thermometers. Only time I use one now is to get perfect med. rare lamb. Shoulders pull the bone tender test,brisket butter soft test,ribs bend test. Chicken I usually just look at the outside color. Just wondering who has lightened up like I have.