We all know grilling and low and slow smoking is not like cooking in the oven – you don’t follow times, instead you go by internal temps.
If you don’t want to overcooked, mushy bbq… and if you don’t want undercooked, tough bbq… you need a good probe thermometer.
I’m a big believer you get what you pay for – and with probe thermometers that is really true. I’ve bought the cheap ones and I’ve thrown away the cheap ones. And if you just bbq once a year that might be the right choice for you.
I bought the the Chef Alarm
I’m using today about 3 years ago. I use it at least once a week (and I’m pretty tough on equipment). For me it was well worth the $60 investment.
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