OK - I plan on smoking on my Weber 22.5 Grill soon. I have some questions on thermometers.
1. Digital / Probe Thermometer - I have read where people use these and put them in a potato to measure the temp in the grill.
Would you do this for Ribs, because you would not stick a probe in the rib meat?
2. In a lot of the pictures posted, people have a thermometer inside the grill just sitting on the grate. Again - is this just to keep tabs on the internal temp of the grill, and what do you use for this.
3. For my Weber - is it fine to just put a long thermometer through the top vents to get a reading, or should I also have one on my grill grate?
4. If smoking a Pork Butt - do you put the probe in the meat? I am reading where once you hit 165 degrees, you wrap in foil and then let get to 200? Is that correct?
Thanks for your tips
1. Digital / Probe Thermometer - I have read where people use these and put them in a potato to measure the temp in the grill.
Would you do this for Ribs, because you would not stick a probe in the rib meat?
2. In a lot of the pictures posted, people have a thermometer inside the grill just sitting on the grate. Again - is this just to keep tabs on the internal temp of the grill, and what do you use for this.
3. For my Weber - is it fine to just put a long thermometer through the top vents to get a reading, or should I also have one on my grill grate?
4. If smoking a Pork Butt - do you put the probe in the meat? I am reading where once you hit 165 degrees, you wrap in foil and then let get to 200? Is that correct?
Thanks for your tips