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Reply to "Fired up the AmeriQue this morning."

If your meat is below a certain temperature, say 36*, the probe won't register. It's not important cause you're concerned with finished temperature. Put the probe into the meat, and when the meat temp gets above 40*, the probe will register. If you're doing a pork butt or brisket, you'll have hours with probe readings. Still plenty of time with other product.
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