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Calibrate those eggs

AvocadosAvocados Posts: 465
edited 6:06AM in EggHead Forum
Last week I calibrated everything in preporation for all the holiday cooking.
Four BGE dome thermometers, two Stoker pit probes, and four meat probes:[p][url= stuff/?action=view¤t=calibrate.jpg]calibrate.jpg[/url][p]The orange thing over the pot of boiling water is a piece of 10 gauge Romax electrical wire that is pretty rigid, but bendable. The spring loaded clamp on it allowed me to slide in/out the probes and securely held the tips down in the middle of the water.[p]The boiling temperature will vary depending on your altitude and current barometric pressure. Mine was 210.5 at the time.[p]You can use this online calculator to find out the exact boiling point at your location.



  • Big'unBig'un Posts: 5,909
    Dude, that was cool! Apparantly, we boil in Jackson at 211.2 degrees. I thought so!Haha. What are you doing up, don't you have to entertain tomorrow.

  • AvocadosAvocados Posts: 465
    Just finished rubbing and injecting five butts that will go on tomorow evening sometime. They spent the last 24 hours in a brine.[p]I had a little bit of Blanton's fine Kentucky bourbon last night and stayed up waaaayyyyy too late cooking after coming home from a party so I'm ready to go hibernate now.[p]
  • Big'unBig'un Posts: 5,909
    I'm curious about the brine you used, if you have time. If not, that's fine, get some sleep.

  • BBQMavenBBQMaven Posts: 1,041
    Jackson, MS?

    Kent Madison MS
  • Big'unBig'un Posts: 5,909
    Jackson, Ga.

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