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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 11-14-2006, 09:29 PM   #1
Westexbbq
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Default Pit Termometers Part II

Thanks to a timely post by BBQBULL back around the end of October, I finally got around to pulling my old NB/Oklahoma Joes and tested via the boiling water 212* test; sad to say it had indeed lost it's edge after all these years.
Since momma didn't raise no fool, I ordered a new one from Spicewine that arrived in the mail today, tested spot on to the exact degree needless to say.
(Can't have a box come all the way to Long Island from Missouri with just a pit thermometer so I gave it some company with a few bottles of sauce and rub.)
Thanks Jay for the quality product(s) and thanks to BBQBULL et al for helping keep me up to speed.
Now the debate continues, kinda like fat side up or fat side down in brisket land, as to whether we bring 'em in for the hard winter freeze or not........
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Old 11-14-2006, 09:47 PM   #2
Westexbbq
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Default

Yes, there is/should be an h in thermometer.
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Illuminated, circa 1967.
KCBS CBJ-Texas Transplant.
Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser.
Texas International Pop Festival, Labor Day 1969.
IMBAS Certified.
Just roll me up and smoke me when I die.
Always remember, no matter where ya go,
there you are.
I wanna tell you 'bout Texas radio and the big beat.
Someday, I hope to visit Penelope.
Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!"


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Old 11-15-2006, 07:57 AM   #3
Bill-Chicago
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Whats the temperature of a sheet of ice from that liquor store on the corner (which looks like a gas station)?
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Old 11-15-2006, 11:35 AM   #4
Ron_L
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Isn't it a sleeve of ice?

I don't know... We buy ours by the bag here in the midwest...

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Old 11-15-2006, 11:52 AM   #5
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Quote:
Originally Posted by Ron_L
Isn't it a sleeve of ice?
We may never know
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Old 11-15-2006, 12:22 PM   #6
spicewine
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Default

Quote:
Originally Posted by Westexbbq
Thanks to a timely post by BBQBULL back around the end of October, I finally got around to pulling my old NB/Oklahoma Joes and tested via the boiling water 212* test; sad to say it had indeed lost it's edge after all these years.
Since momma didn't raise no fool, I ordered a new one from Spicewine that arrived in the mail today, tested spot on to the exact degree needless to say.
(Can't have a box come all the way to Long Island from Missouri with just a pit thermometer so I gave it some company with a few bottles of sauce and rub.)
Thanks Jay for the quality product(s) and thanks to BBQBULL et al for helping keep me up to speed.
Now the debate continues, kinda like fat side up or fat side down in brisket land, as to whether we bring 'em in for the hard winter freeze or not........

Are you talking about the thermometers?? I leave mine out year round because I smoke year round. Cold weather doesn't bother them. BTW they are calibratable.
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Old 11-15-2006, 01:05 PM   #7
Bigdog
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Quote:
Originally Posted by Ron_L
Isn't it a sleeve of ice?

I don't know... We buy ours by the bag here in the midwest...

Ahh, the ole "sleeve" discussion. Loved it. I always pack my "shell steaks" in a "sleeve" of ice. Love ya Phil.
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