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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-19-2013, 03:33 PM   #16
Yleekyoti
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Put a maverick probe on the grate ...your regular gauge in..and stick one in the lid...you will get three different readings...once you get used to the drum you will be fine. The rack of ribs in the center cooks faster than the ones on either side..most of the time i do 2 1 1 instead of 3 2 1
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Unread 03-19-2013, 03:34 PM   #17
GrillsGoneWild
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Quote:
Originally Posted by desertguy76 View Post
I guess I was hoping my Temp guage was close to being accurate since I put the probe directly under the rack when I built it. I guess I need to invest in a Maverick digital temp guage. I think my main fear of not foiling was being afraid they would be dry since this is new to me. I will try again after getting another guage so I know exactly what the temp is.

You don't need to wait to invest in a Maverick. Just go pick up one cheap overn thermo and place it on the grate. When your outside gauge reads 225, open up the lid and see what that oven thermo is showing.
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Unread 03-19-2013, 05:03 PM   #18
HeSmellsLikeSmoke
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Obviously, you need to check the accuracy of your thermometers in boiling and/or ice water.
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