Reply to "Cooking times"

captqMember

I forget the brand (maybe Maverick), but I have a popular remote, dual thermometer that I use, and go by. I didn't know you could calibrate them. I figure that would cost more than the thermometer. I actually have a Thermapen (I use that for brewing beer), also, but haven't used it since I only like to open the door when I get the meat reading I want. I'll start using that as a back up to check the final temp. So I usually never open the door, and didn't this time, either. I think if I would have waited longer, it would have climbed above 185. But closing in on 16 hours, I was worrying about it drying out. Which it didn't. I'll keep an eye on the temps, but so far it is working for me. Thanks for the reply.

10/16/1010:52 PM

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