Re: What's in your smoker?
I have never used the Maverick but I have a Nu-temp that I purchased in a group buy many years ago. It is remote with two probes and I really love it. One probe always is used to measure temp at the top grate and the other in the biggest piece of meat. To me it's a crap shoot without it, but I know others have ways of testing the meat without them. I'm just not there and need the thermometer. Biggest single issue most people have with this is cooking by time (never that consistent) or by doneness. You have to cook until tender and that will vary, sometimes quite a bit. You may want to check out the Nu-temps; I haven't priced one but mine was similar in cost to the Maverick as I recall. Steve
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