I have another question for you. What temp gauge do you use, or which ones do you recommend for the internal temp? I bought a Weber remote type, but it didn’t work out. It was OK for a while, then I had to replace the probe, and know it is acting up again. Thanks,
I don’t generally use the wired temp gauges. I use a Thermapen which is an expensive tool but worth every penny. With a Thermapen I can check the meat in 5-6 places before most others can check one spot. Check them out at www.thermoworks.com and tell them Dr. BBQ sent you. Be sure to buy the high speed one. It’s only a few dollars more and works better than anything I’ve ever used.