Do most of you guys have more than one grill/smoker?
Beef short ribs that have been on since 930 this morning. Spritzing with 1/3 apple cider vinegar and water. Also using a generic meat rub. I've never done ribs before but i think these are coming along nicely. I'm really needing a internal temp probe or an instant reader. The one shown is very slow to spit out readings
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I gave thermapens out for Christmas one year. People didn't realize how useful they were until they got one. Must have in the kitchen.
Picked one of these up and use it occasionally on the BGE, the MAK has built in probes. Good time to buy as there's also a 20% off coupon.
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I like Inkbird's stuff have a couple of their Sous vides and therms. Now I want a truly wireless one so I can use it on the rotisserie. These have a temp sensor on the tip and the back end for ambient/smoker temp.