Quote:
Originally Posted by HankB
I would put a single thermometer in the butt most likely to be done first. I wouldn't bother with more than one thermometer when all meat is the same kind.
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That's what I do. Partially because I only have one Maverick
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18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer
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