We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication
. For delicious recipes, try Justin Moore’s BBQ Shrimp
, Greg Bate’s BBQ Dr. Pepper Chicken
, Bobby Flay’s Chicken Thighs
or Dr. BBQ’s new Maple Brined Pork Chops
. Need dessert? Finish off your meal with some Planked Twinkies
. Have a great rest of May & get ready for some fun summer happenings!
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Maverick temp monitoring question
First let me start off saying I have checked both maverick probes and my thermapen in boiling water and all are right at 212. I have been noticing that when monitoring internal temp of a cook (most recently a boneless leg of lamb), I see my temp get near my target on my maverick and then open and double check with the thermapen and the thermapen seems to always read a bit lower. I do sink the maverick probe up to the bend but is there some residual heat on the rest of the probe (past the bend) that is affecting the temp displayed?
Do others see this difference?
Long Island, NY