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The Cen-Tex Smoker said:I'll check amazingribs.com and get back to you with my (his) answer.The Cen-Tex Smoker said:Ever cook over a camp fire or in a webber kettle? or one of those pits that say "low-med-high"? Lots of great food gets cooked on these every weekend with no clue what the temp is. I could pull the dome thermo off my egg and it would make zero difference in the quality of 90% of my cooks. I'm glad to have it as a reference but I know I can cook a great steak over a hot fire as long as I can control the internal temp
I can drive better when I'm drunk and especially at night without my headlights on too... We are both ridiculous. Even the most accomplished Chef has a temp thermometer in his kitchen these days. I bet you say that you can figure out the done ness of a steak with just your fingers too. Try cooking a loaf of sourdough bread that you've been proofings and fermenting in the refrigerator for days in a BGE without a temp gauge. Do you check the air pressure in your tires by fell too?