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Old 06-14-2004, 03:08 PM   #11
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I guess I never heard of leaving the thermometer in while cooking. I did not know that. If your therm. can take the heat, that beats the heck out of poking it every ten minutes and let the juices run out. A 40 degree drop in under A minute? Can't be the chicken unless it is paper thin. Meat doesn't cool that quickly that I'm aware of. What does your thermometer read in A bowl of slushy ice water? Should be 32 degrees.
Trust me, get A digital one.

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Old 06-15-2004, 12:47 AM   #12
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smoker temps

My son's reply to the problem of the thermometer in the smoker dropping so quickly:

Hmmm - I just use the smoker thermometer, not a meat thermometer. I would think the same thing the poster said - his thermometer was getting an internal air temp rather than a meat temp.

"I'm that fond o' my fiddle, I could sit in the inside o't, an' look oot."-- Peter Milne, famous Scot fiddler
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