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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 05-15-2010, 09:13 AM   #1
eleventhtoe
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Well 6 hours into my cook I realized my lid probe is stuck at 225. I checked with a digital meat thermometer in the lid damper and low and behold 298.
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Unread 05-15-2010, 09:16 AM   #2
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What the temp of the meat and what are you cooking?
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Unread 05-15-2010, 09:36 AM   #3
eleventhtoe
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Cooking a couple butts the temp is 165 on both.
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Unread 05-15-2010, 09:38 AM   #4
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Well, at least you are doing butts. Dodged a bullet, pun fully intended.
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Unread 05-15-2010, 09:39 AM   #5
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those things are pretty forgiving, im sure they'll come out just fine.
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Unread 05-15-2010, 09:42 AM   #6
eleventhtoe
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I hope so, Weber customer support was nice they are shipping another probe for free.
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Unread 05-15-2010, 09:56 AM   #7
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You'll be fine with butts
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Unread 05-15-2010, 09:57 AM   #8
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Hate it when that happens. I'm gona buy one of those Maverick duel probe thermometers so i have a means to cross check. The fewer openings of the lid to manually probe the meat will be a plus.
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Unread 05-15-2010, 10:02 AM   #9
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Just means it'll be done faster.
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Unread 05-15-2010, 01:01 PM   #10
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Quote:
Originally Posted by eleventhtoe View Post
Well 6 hours into my cook I realized my lid probe is stuck at 225. I checked with a digital meat thermometer in the lid damper and low and behold 298.
Don't sweat it. That temp at the damper is gonna be several degrees higher than grate temp anyway.

These other guys are right too. Butts are forgiving. Just keep an eye on them and you'll be fine. I have 2 on right now and the temp is grate temp is swinging between 235-250 but my lid temp is showing a steady 295.

The Maverick ET-73 is a great thermometer.
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Unread 05-15-2010, 01:35 PM   #11
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Ok, I'm new here. How do you tell what your grate temp is? Will an ordinary oven thermometer work? Those Maverick thermometers do look pretty nice.
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Unread 05-15-2010, 01:53 PM   #12
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if you dont already own a dual probe maverick (or other) i highly recommend it. i think they help the cook immensly (more consistency less peeking). just make sure that you dont take the remote out of range as it will sit at the last temps it had recorded and the alarms will not sound if things go bad.
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Unread 05-15-2010, 01:55 PM   #13
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Your fine with the BUTT's, You can pull at 190-200*f and have pulled pork!
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Unread 05-15-2010, 02:00 PM   #14
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Quote:
Originally Posted by don34685 View Post
Ok, I'm new here. How do you tell what your grate temp is? Will an ordinary oven thermometer work? Those Maverick thermometers do look pretty nice.
I suppose that a oven thermometer would work, but probally get too dirty to read really fast. to get your grate temp, just stick a probe in a potato and stick it on the grate. I also use to use a cork from a wine bottle, I carefully drilled a hole in it, stuck the probe in it and it rested between the rods on the grate perfectly.
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Unread 05-15-2010, 02:28 PM   #15
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Quote:
Originally Posted by jimmyinsd
if you dont already own a dual probe maverick (or other) i highly recommend it. i think they help the cook immensly (more consistency less peeking). just make sure that you dont take the remote out of range as it will sit at the last temps it had recorded and the alarms will not sound if things go bad.

That's the big downside to the maverick imho. I wish an alarm would sound or something when you move out of range, instead of sitting there on the last temps registered. But other than that I love my maverick.
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