I'm about to get a sm 0009. No probe. I could buy one seperately. Cookshack said they were fairly new. I wanted to ask some of you old timers how important you thought the meat probe was.
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quote:Originally posted by Porkbutt:
Thanks, Boys...say SmokinOkie... what's all this about not openig the door? Would that cause it to dry out? I'm accustom to putting a tray with a little water on the shelf below the meat. It keeps lots of moisture in there and catches the drippings for much less mess. Anybody think that's a bad idea?
quote:what's all this about not openig the door?
quote:Originally posted by Pags:
Bododio. Heading to the Lockeford Meat Company today with a couple buddies to pick up some more sausages. Yummmmmmm.