Quote:
Originally Posted by Inmem58
I should have bought one a long time ago. I put the pork shoulder on at midnight and maintained 240 grill temp the entire night. I'm digging the alarms it sends if grill temp goes over set points and IT is reached. Very convenient.
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yup - lid temps don't mean anything until you know how they behave with your grate temp. I know my lid tends to read about 40-50 degrees higher than my grate so if absolutely necessary (i.e. using only one probe), I'll put the probe in the meat and keep my lid temp at about 275. Then I'll just monitor the meat.
But anyone that doesn't own a grill thermometer needs to at least borrow one for a day or so to learn what their lid temp actually means.