- Jul 15, 2015
- 5
- 10
I'm new to smoking and have been trying to soak up as much info as I can from this site. Everyone here has been a HUGE help!
So far I've had great luck with ribs, beer can chicken, and pork loin. I do really need better thermometers though to help me maintain a more consistent temperature (I have one instant read digital thermometer and several of the stick in normal oven types). Seems like the Maverick is a popular choice but I have a question that I haven't seen asked before. Say I'm cooking 2 chickens and a big pork loin that I've cut in half - for a total of 4 pieces of meat in the smoker. Do I need to buy 4 different maverick units, or is there something out where I have one unit that can monitor the temperature of several different pieces of meat at the same time? From what I can tell, the Maverick 732 only has two probes - one for the internal temp of one piece of meat and one for the external temperature. If it makes any difference, I have an Oklahoma Joe Longhorn smoker....
Pete
So far I've had great luck with ribs, beer can chicken, and pork loin. I do really need better thermometers though to help me maintain a more consistent temperature (I have one instant read digital thermometer and several of the stick in normal oven types). Seems like the Maverick is a popular choice but I have a question that I haven't seen asked before. Say I'm cooking 2 chickens and a big pork loin that I've cut in half - for a total of 4 pieces of meat in the smoker. Do I need to buy 4 different maverick units, or is there something out where I have one unit that can monitor the temperature of several different pieces of meat at the same time? From what I can tell, the Maverick 732 only has two probes - one for the internal temp of one piece of meat and one for the external temperature. If it makes any difference, I have an Oklahoma Joe Longhorn smoker....
Pete