View Single Post
Old 03-31-2013, 08:30 AM   #11
Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.

Originally Posted by flyingbassman5 View Post
I'm in that boat. So long as the meat doesn't go sizzle crazy when I put it on the grate, I don't worry too much about temps. At competition, I worry a little but its mostly just so I know what temps everything cooked at. I don't go ape chit if a cooker rocks 250 or 325 or somewhere in between.
I agree I do use thermometers at comps. only because I usually practice my comp. cooks with one and it gives me a better idea (usually) when things are gonna be ready. I say usually because every cut of meat is different just like every time you cook could be different. I'm glad there's more like me out there.
Skidder is offline   Reply With Quote