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K2K2 Posts: 5
edited 4:02AM in EggHead Forum
Looking to do my first real slow and low sometime in the next few weeks. Probably some pulled pork! Can't wait! It seems like a thermometer with probe (like a Polder) is probably the best way to go based on some of the things I've read here on the forum. Do y'all agree? Or is using the BGE's built in thermometer just as viable? Again, I'm a new egger, so take that into account. But I'd love to hear some folks' thoughts. Thanks!


  • K2,
    I use a probe on everything I cook. Using a probe allows me to moniter progress without opening the BGE. Cooking times are more consistant and the meat stays juicer-IMHO. Andy

  • K2,
    You will need the probe to take the meats temp. and keep the EGG closed. The BGE thermometer will work fine for judging your cooker temp.[p]Happy Smokin

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