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Well i recieved my thermometers today, Taylor Mo. 1470.
I was wondering should i use one in the meat and one to register the smoker temps?
I messed up and did'nt check my smoker thermometer before i put it together.
Both these taylors are right on the money in boiling water. Any advice will...
My wife bought R Ray's evoo once because they had it on special.
Personally i could not tell a difference between it and what i normally use.
I did see her broth today at the store.
As promised more pics. I should of followed your advice and made more then one. But i wanted to see how it went first. I'll be making more thats for sure.
It was gone in no time at all.
Thanks for all the good info.
Me and my son decided to try a fattie today. It's made with hamburger, pepperoni, 4 blend cheese. It's on the smoker right now. Here are a couple of pics so far. More pics later.
Attachment 10539Attachment 10540
I forgot to add that we wrapped it in bacon before we put it on the smoke.
They were bought by a company in Paris Ky. I guess they are going to continue making the product just at different factories.
Thanks all for making me feel welcome.