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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 11-02-2013, 08:16 PM   #16
bosco0633
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I bought and sold a maverick this year. I don't like the probes etc. I like to watch the temp and adjust as required. I do plan on a thermopen, however, I think the misses is going to be getting it for me as a christmas gift!!
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Unread 11-02-2013, 11:22 PM   #17
Mo-Dave
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A bazillion of us.
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Unread 11-02-2013, 11:51 PM   #18
buccaneer
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I'm another.

I own a maverick but never used it, and I own a thermapen that I use sometimes on chicken but the funny thing is, I only ever use it when the food is sitting on the table in the kitchen!
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Unread 11-03-2013, 12:01 AM   #19
Fwismoker
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Some cooks are nothing while others i use a Maverick ...
While not necessary it allows you to keep the pit shut because your temp reading is your eyes on the meat (so to speak)
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Unread 11-03-2013, 12:55 AM   #20
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Just one slow digital thermo and my aging sences. I like it simple.
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Unread 11-03-2013, 12:58 AM   #21
AussieTitch
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I use temperature monitoring because people keep asking "what Temp "
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Unread 11-03-2013, 01:42 AM   #22
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I had a funny thing about checking the temp of a piece of meat by poking it with my finger, usually a steak, lamb chop or chicken, guessing the temp and check it with a thermo and see how close I get. Actually, really don't need to so much anymore, but it taught me alot. Still usually check chicken pieces though.
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Unread 11-03-2013, 03:31 AM   #23
TuscaloosaQ
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I'm a feeler
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Unread 11-03-2013, 04:58 AM   #24
ebijack
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I use the probe tender for some meats. Time and a cheap dial meat probe on birds, and only check when I think they are ready.
Also by not using other products to watch temps etc, makes me keep an eye on my smokers, and not trust electronics that have let me down before.
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Last edited by ebijack; 11-03-2013 at 05:14 AM..
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Unread 11-03-2013, 07:48 AM   #25
smokenpreacher
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I'm another. Once I learned what temp my pit likes, I can pretty well judge cook times. Like others, I use some type of thermometer to check poultry and pork tenderloin, other than those, its just about all probe.
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