Originally Posted by flyingbassman5
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.