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Dome Thermometer
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I'm a new egger and I'm eggstatic. A buddy told me to calibrate my thermometer and the literature that tells me how to do that didn't make it home from the store. What do I do? Somebody mentioned the clip is a problem... any thoughts there?
My first butt starts early tomorrow and a big crowd to please tomorrow night... wish me luck!
Thanks Todd
My first butt starts early tomorrow and a big crowd to please tomorrow night... wish me luck!
Thanks Todd
Comments
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Todd,
Take a look at the following web page and look for the questions on calibrating the thermometer. Good luck![p]TNW
[ul][li]The Ceramic Charcoal Cooker FAQ[/ul]The Naked Whiz -
Todd,
You really don't need to calibrate it unless your having problems holding a temp. Go to the NKW's site for all the info you need.
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Todd,[p]What size butt are you cooking and what time do you expect to feed the crowd? Always plan for about 1.5-2 hours per pound at a dome temp of 250.
Just make sure the butt is done at least one hour (or more) before serving time as it should rest in a warm cooler double wrapped in foil. Butts can be stored properly in warmed coolers for hours. So you may have to start that butt late tonight!
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