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bicker1961

First time posting.  Sorry for snopping on the Green Egg forum.  I currently have a Primo Grill.  I use a remote meat thermometer for smoking meats.  My problem being, when I check the internal temperature with my meat probe (towards the end of the cook)  the meat is pierced, loses the juices and the internal temperature stalls.  Then I worry about the meat being over cooked.  Any ideas? 

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  • bicker1961
    First time posting.  Sorry for snopping on the Green Egg forum.  I currently have a Primo Grill.  I use a remote meat thermometer for smoking meats.  My problem being, when I check the internal temperature with my meat probe (towards the end of the cook)  the meat is pierced, loses the juices and the internal temperature stalls.  Then I worry about the meat being over cooked.  Any ideas? 
    ·
    October 23
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