Also never trust your thermometer on a grill or smoker they are notoriously wrong always pop them out regularly and do a boil test then compensate. They set outside in all sorts elements and covered so condensation gets inside. Also what did you smoke in? I know a lot of people try to smoke on a weber kettle and have good results but brisket is another beast and gets a little to close to the coals have to indirect and watch temp like a hawk. Sometimes you just get an old cow I have got a bad cut and costco and Sams.
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Some of those are pretty good I have some I got some from sales at amazon. None are on the money even a thermopin
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Out of the box, Thermapens are on the money. They can also be calibrated if they go out of calibration. |
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I have one and mine is like all the rest I have used not accurate till calibrated. Sent from my SM-G928V using Tapatalk |
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Every one I've owned has been nails out of the box. I've had three traditional Thermapens, one Chef Alarm, and one Dot. |
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Out of the box means zeroed at the elevation of Sea level. Boiling points if I remember differ by altitude. Sent from my SM-G928V using Tapatalk |
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That's true. I'm close to sea level (and always have been), so maybe that's why I've never had an issue. |
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http://imgs.inkfrog.com/pix/svmproducts/ET-73.jpg http://a3.img.bidorbuy.co.za/image/u...rmometer-3.jpg |
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I just got one of those air temp probes for my Chef Alarm. Good stuff. |
Bob Dole gets the pleasure of attending a brisket cook-off tomorrow with 7 teams. Looking forward to see what they come up with.
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