
The internal temp has been on that temp for an hour or so ,I'm assuming it's plateaued.
Chris , any luck with the thermometer ?urbangriller wrote:Cap up, you want the fat to baste the meat!
Chris
Have a look at a review or twoGumb wrote:Crap video, completely missed the point of cooking lid down
Thank you for your helpGumb wrote:I just found this one,right in our own back yard....Gary from smoke king BBQs in our vendor section has them on eBay.
http://www.ebay.com.au/itm/THERMOMETER- ... 43c422de1f
Kids Broke it , which one am I looking for?Gumb wrote:Ah, sorry. But then you'd need one with a threaded rod so it bolts on, not one which just sits there. Why are you replacing it ?