Re: What's in your smoker?
Quote:
Originally Posted by Jefft72
I won't put my meat thermometer into the thickest portion of meat until well into the cooking process.
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Why? Just curious. I start with it in. Haven't thought of a reason not to.
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"Now, I don't approve of dissipation, and I don't indulge in it either; but I haven't a particle of confidence in a man who has no redeeming petty vices." Mark Twain
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