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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 07-03-2007, 03:34 PM   #1
is One Chatty Farker
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Join Date: 08-27-06
Location: Dalton, Ga
Default Remote Probe Help Needed

I've got several brands of remotes, one being the popular Maverick. I used em last week and had every reason to believe they were leading me astray even though I checked em in boiling water before hand. I have just checked em again and they seem good to go. QUESTION: Can you insert them into the meat TOO FAR and cause you to get a bad reading (I always stick my probe in as far as I can - that just sounds that way and no I wasn't trying to be funny, I'm serious here). What say all yee Brethren? I got two 8 lbs butts and two 7 or 8 lb flats on the line so go on a make your funnies but just tell me about the probes too. Thanks

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Old 07-03-2007, 03:43 PM   #2
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Location: Fredericksburg Va

I stick mine in the thickest part of the meat, being careful to not hit a bone, or a known big area of fat. Center the tip of the probe only cause thats where the temp reads right on the end.
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Old 07-03-2007, 03:44 PM   #3
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you're taking all the fun out of it!....
OK seriously, make sure you are in the thickest part of the butt, then take temps from there, if its all the way it may or may not be the thickest part, hense thinking butt is done when actually only part of it is done...

BTW, can I have your maverick? I think its broken... just kidding!
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Old 07-03-2007, 06:42 PM   #4
somebody shut me the fark up.
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Join Date: 07-11-06
Location: Norco, Ca.

Remember most probes have a dimple just up from the tip. This is actually where it reads. Do you let probe ride all cook or when close to done? I used to guestimate finish time and then insert probe. I use a thermapen now for final temp.
Low and Slow.....

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