smokeitifugotit
Meat Mopper
Got ya! It's such a rare toxin, I've just not thought about it that much outside of canning. Probably because I don't allow my stuff in that range for that long. I concentrate mostly on cross contamination because of the heightened awareness of salmonella. I don't use garlic, so that at least lessoens exposure somewhat. Anyhow, I haven't made anyone sick in 50 years of grillin' and smokin' yet, so maybe this lesson will help me keep that record in tact. LOL
I do need to ask you, Bear, is your MES new? If not, what in the world do you use to keep the probe and glass so clean? :biggrin: Sure could use a little magic and less elbow grease in that department . Thumbs Up
Thanx
I do need to ask you, Bear, is your MES new? If not, what in the world do you use to keep the probe and glass so clean? :biggrin: Sure could use a little magic and less elbow grease in that department . Thumbs Up
Thanx
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