Don't Overcook

Don't Overcook

Let's cook perfect every time

Are you someone who doesn't believe in thermometers when backyard cooking. We know, you have been doing this all your life and you can look at the meat and tell exactly what's going on inside the meat, you know how done it is and when to take it off.

There are so many variables.  How hot is your fire?  Where on the pit are you cooking - over the fire - near the fire?  Is the lid open or closed? Did you know the meat continues to cook even after you have removed it from the grill or pit?

We really believe in utilizing accurate thermometers!  Every backyard chef should have, at minimum, a pit thermometer when barbecuing.  Grilling not so much.  You should also have a meat thermometer.  Some cooks even have meat thermometers for each type of meat...chicken, pork, brisket, etc.

Bi-therm thermometers, the round ones with the probe sticking out the back and into the pit are ok.  They are also notoriously inaccurate.  They are built upon an expanding spring inside and they can become inelastic.  Your best bet would be to utilize digital thermometers.  They are more accurate and almost never fail.

There are even remote digital thermometers that can read the temperatures of up to 3 different sources (say the pit and two different types of meat) and transmit that information to the base which can be up to 100 feet away.

Needless to say, thermometers have come a long way and as such, you should be using your thermometers when you are out back cooking away.

When you  know the exact temperature of the barbecue pit and the meat you are cooking, you will turn out more consistent meat every time!