Upgraded my probes

I was tired of having to watch my temp for fear of burning out a probe. Having a 450F limit was cramping my style.

Ordered the biggest, baddest combo that Thermoworks has. High temp ceramic fiber probe. Good to... 2500F. No more worries about checking the temp of the pit.

New meat probe with stainless steel armored cable. I can now monitor my steak temp while searing at 900F.

Both probes feed into the a big 2-channel alarm thermometer.

None of this is cordless like the Maverick, but they won't burn out, either

I just like to know some of the variables. There's such a temp difference in different parts of the gill and all.

I can use the Maverick for low and slow too.

Mostly because I don't know what I'm doing and you can't manage what you can't measure.

Most folks here don't even need thermometers