My question is, what do you guys do for multiple meats, do you consider several thermometers with probes or do you go for the Thermapen. Here is what I was thinking. So far I have typically done only tow types of meat in one smoke, one is always ribs. The ribs I do 3-2-1 and probe the other meat with my Maverick. Of course things like beans and ABTs are just a time and sight kind of cook. Now I'm thinking some poultry, ribs and some pork butts. I know the poultry will finish first so I thought about putting the Maverick in the chicken and moving it to the butts after the chicken comes off? Or ........ break down and get another Maverick giving me a BBQ temp and three separate meat temp capabilities? Or ....... the Thermapen and open the cooker to check? Something else? Let me know your thoughts ..... Thanks!
Don
Don
