I never used a temp probe grilling and smoking. Got burnt on my last smoke of pastured ribs. gonna start using it all the time smoking. Though I have always probed when fermenting natto and in fact that is why I bought it.
-
-
In the dark old days before tech took over it was always senses, along with a smaller piece of meat on the side that I could cut into. All I did back then was grill though. Now I use all the tech I can get my hands on.Comment
-
I like thermometers. Grate, meat, and instant read. I use my senses for pleasure only, as in that smells great, look at that bark, and wow look what's in the cooler!Comment
-
I always use my senses, what little are left. But I cook by temp. A sirloin burger feels different than chuck. Tri tip feels different than ribeye etc... sure we can be damn close 99%!ofbthe time but....why?Comment
-
"DA?"Comment
-
I'm going with 'dumb ass' only because of personal experience. ;-) -
ComfortablyNumb that was my thought as well with experience also lol
-
-
I use my sense.
I use a thermometer.Comment
-
Well, since I have no sense and gadget money is spent on beer, here is my method. Start with a six pack and slab of meat. Drink beer while grill heats up, add meat. Drink another beer, peek at meat. Drink another beer, step behind a bush to eliminate first beer, flip meat. Drink another beer, then notice only two beers in cooler. Declare meat done and eat with a beer. Have last beer for dessert.Comment
Comment