Quote:
Originally Posted by matthewb0051
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.
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on no. the Dot is pretty great. I don't think it was that expensive.
and Thermoworks is the only thermometer company out there that I know of, with a Technical Support department. I called them with a question, and the nice lady said, "let me transfer you to tech support" I was..whaaat? the tech support talked to me and said, "let me give you a coupon for a discount (50%? been a couple years)"..so I bought the DOT.