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Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .
FAQ Subject: Thermometer gauge
I have read your new book back and forth and it is loaded with paper clips so i can go back to the pages i use frequently and it has helped me tremendously, i evan bought your video a long time ago. I read in your book on how to check your thermometer gauge and have a question about two new gauges i bought. I checked the gauges in the boiling water and whisky and in the water when i check for 212°F they both read 300°F. The gauges are made by " New Braunfels" When i used to check the old gauges they were off by 10 or 12 either way but nothing really bad. Should i take these back to the store where i bought them? or should i just calculate the tempature they should be? I I live in utah and if I am correct we are 1500 feet above see level. Thank you my friend for taking this question and answering the ones I have asked in the past.
Thanks
John Macquee
Hi John,
Thanks for buying the book and the video.
By all means take the thermometers back and get your money back. Spend a few pennies more and get some decent thermometers. Check those in The Barbecue Store at www.barbecuen.com Personally, I find the Poldar digital readout with the remote probe indispensable. I lay the probe on the meat to get an accurate reading of the cooking temp. and near the end, insert the probe into the meat to monitor the internal temp.
Have fun,
Smoky
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