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My brisket was always dry until a guy in Austin told me to check my smoker's temp with a second probe.
I'd been trusting my built-in gauge for 8 years, but it was reading 50 degrees hot, which explains why my meat was cooking too fast... so is a built-in gauge ever reliable, or should we all just use digital probes from the start?
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luna_craig5822d ago
Watched my neighbor nearly ruin a whole pork shoulder the same way. He swore his smoker ran cool, so he kept cranking it. A buddy finally brought over a digital probe and found the real temp was almost 75 degrees higher than the dial said. That built-in gauge was just for show, I guess.
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dakota_taylor3921d ago
Ugh, that's the worst. Those stock dial thermometers are basically useless decorations. Learned that the hard way myself. You gotta get at least one good digital probe thermometer to check the actual grill temp near the meat. I keep a second one in the meat itself to track internal temp. It's the only way to know what's really going on in there.
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