Everyone knows that the lid thermometer is not accurate. I believe it's because it is mounted up high on the lid.
What if it was mounted down low closer to the grate like this one.
Jerod - I'm waiting for somebody to make a thermometer that runs to the store, picks up a nice ribeye, puts it on the grill to a perfect medium rare and wakes me up from my nap when its done.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
I think where you put the probe should just be consistent every time. The grate has different temps because of airflow and convection. If you move the probe around from cook to cook you won’t get a consistent understanding of how to run your cooker to achieve the temp you want. If you are 10 degrees different than the "real temp", that doesn’t really matter as much as the consistency.
nailed it. even if the thermometer is off, with enough cooking (assuming everything else is the same and the thermometer is consistent) you will learn to turn out great food.
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