spoon
Knows what a fatty is.
i've used my new nu-temp thermometers a couple times, and they are great. as suggested, i use one for meat temp and the second for cook chamber temp.
on one cook, i placed the probe on the grate, and i think the temp was incorrectly reading high because the grate was hotter than the chamber itself -- even though i made sure the tip of the probe was not resting on the grate.
on second cook, i placed the probe on top of the meat (rack of spares) with probe handing over the side. i think this was providing better results, but it made it difficult when i was mopping the ribs (had to re-arrange the probe frequently).
so, y'all got any tricks for placing the probe in the cook chamber for best results? any feedback is appreciated.
on one cook, i placed the probe on the grate, and i think the temp was incorrectly reading high because the grate was hotter than the chamber itself -- even though i made sure the tip of the probe was not resting on the grate.
on second cook, i placed the probe on top of the meat (rack of spares) with probe handing over the side. i think this was providing better results, but it made it difficult when i was mopping the ribs (had to re-arrange the probe frequently).
so, y'all got any tricks for placing the probe in the cook chamber for best results? any feedback is appreciated.