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Old 03-31-2013, 12:11 PM   #28
somebody shut me the fark up.

gtr's Avatar
Join Date: 10-16-10
Location: Culver City, CA

For pit temps, I'm usually looking at a range from around 270-300ish. For brisket/butts/ribs etc. I'm not monitoring IT. For pork loin, prime rib, etc. I do monitor temps. I don't monitor temps for those cuts obsessively, but I would probably monitor more closely if I were catering or something like that. For chix, I pretty much know when it's done, but I'll still stick it with the Thermapen just to confirm
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ." - Bigmista, 2013
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