Quote:
Originally Posted by vash
but for oven and smoker, it is my understanding you do not want to go opening and closing the cooking vessel to check temps. that's where the probe thermometer excels. I use the Dot also by Thermoworks. it is a metal sheathed probed covered by some high-temp silicon at the end. its been flawless. it saves my tri-tips which I found to be a BEATCH to cook because of the quickly tapering end.
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I do a fair amount of Boston butt, ribs, and brisket just a little. I usually only grab the analog stick in thermometer very late in the game to see if we are at stopping point. This is mainly b/c I know how much time is necessary to render the fat and just don't have to fool with it that much.
Starting to love the tri-tip thing though. And this is really the only one I use a leave in thermometer for, so I'm hoping to not spend a bundle.
Last time out I had the tapered end too close to the opening for the fire box in my smoker. That end was toast but the rest was outstanding.
I don't remember what I was cooking but it was on my Weber gas grill, pretty sure the outer temp gauge was showing around 500 degrees. I was using the Acurite leave in probe and something fried the probe. Probably the only time I had ever used the thing on gas grill.