So, I have been using my IR thermometer to check temps. Is this a realistic long-term solution? It seems to work fine so far. The back up is of course placing the Combustion + meat combo and having it confirm grill grate temp once it is hot enough and ready for the meat which is normal use.
I am aware of the seconds and palms test but I like to have numbers in front of me.
it is not really a thermometer question but tagging chefchrisyoung in case the Combustion can be used in this case.
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