i bought a couple $5 taylor thermometers, but on the first cook, they are turning brown...i'm guessing after the next, i won't be able to read them at all...i also don't think they are accurate, always read around 250 from end to end, while my digital probes read differently
any suggestions?
what kind of analog thermometers to get?
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Re: what kind of analog thermometers to get?
Why an analog? Specific need? I find them to be notoriously inaccurate.
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Re: what kind of analog thermometers to get?
for when i have a lot of meat cooking at once and need the probes for the meat
should i just probe meat with an instant read from time to time?
should i just probe meat with an instant read from time to time?
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Re: what kind of analog thermometers to get?
I usually know a time frame for how long it takes for my meats to cook, and I just probe with a Thermapen -- it does two things, I get the temp, plus it tells me if the meat is probe tender yet.
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- k.a.m.
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Re: what kind of analog thermometers to get?
If you are using oven therms and the glass is getting dirty just lightly wipe the glass with some olive oil before placing on the grate. At the end of the cook wipe it clean.
I use two Maverick ET-73's when I am cooking a lot of meat. This way I can monitor grate temps and meat on both ends of the cooker.
I use two Maverick ET-73's when I am cooking a lot of meat. This way I can monitor grate temps and meat on both ends of the cooker.
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Re: what kind of analog thermometers to get?
Not quite sure what your looking for thermometer wise but as posted the other day in the Spcial Deals section RockinW is having a sale on Tel Tru Glow Series analogs.
They are American Made, accurate & well regarded.
They are American Made, accurate & well regarded.
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Re: what kind of analog thermometers to get?
k.a.m. wrote:If you are using oven therms and the glass is getting dirty just lightly wipe the glass with some olive oil before placing on the grate. At the end of the cook wipe it clean.
I use two Maverick ET-73's when I am cooking a lot of meat. This way I can monitor grate temps and meat on both ends of the cooker.
10-4, KAM, it took me a couple of times for that to snap but I've been doing it ever since - - - that oil or any cooking oil works nicely to prevent rust on a carbon steel knife also
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