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Old 07-04-2011, 04:39 PM   #14
landarc
somebody shut me the fark up.
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Thre real key here, learn to judge by feel. Your feel of the meat will never let you down. I use a pit thermometer (a cheap Taylor as it happens) to determine pit temperature only. In terms of meat, once I know what my kettle is running at, I let it sit for what I think is right. I will probe with a skewer or use my fingers and squeeze it. In general, I can get a good feel for the meat. If I am working and cooking, I use a remote, mostly to remind me there is meat cooking. I never go my temperature alone.
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Yelonutz: me either, but, then again, I don't drink any less
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