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Guest
Guest
Q'd half (3.5#) a Boston butt yesterday after installing a new thermometer in the WSM dome...I wasn't happy w/ putting a candy thermometer in a vent hole. Location was opposite the top vent on the other side of the handle. Was able to maintain a steady dome temp of 225. When the meat temp (Taylor probe)plataued at 165, I laid a second Taylor probe on the grill next to the butt. It registered a consistent 30 degrees hotter than the dome temp. Now the question:
Did I waste time & money installing the dome thermometer? Are they holdovers from the days before Polder/Taylor, now made obsolete by being able to take the temp at the grill? And what's the opinion on what temp, taken from where,is ideal?
Grateful for any opinions/suggestions.
Pete
Did I waste time & money installing the dome thermometer? Are they holdovers from the days before Polder/Taylor, now made obsolete by being able to take the temp at the grill? And what's the opinion on what temp, taken from where,is ideal?
Grateful for any opinions/suggestions.
Pete