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That makes more sense. I've worked in bars for years, I read cross contamination and thought raw meat vs. ready to eat food (veggies). Thanks for the clarification.

Using a maverick as well, got it on amazon pretty cheap w/ free shipping (thank you prime). Accurate out of the box, alarm makes multitasking a bit easier, and is pretty damn durable (I have a 4 year old who "watches the meat" and drops the receiver often).

Not to hijack but why would cross contamination be a bigger issue with seafood? I never would have thought it would be any different than any other cut of meat. New to smoking so just trying to expand my knowledge base.

Turned out pretty well, had some issues with my wood chunks catching fire and bringing the heat way up. Took about 13 hours total with a 3 hour stall, didn't wrap it, I like a nice bark. I'll be doing it again shortly. Kroger has them for sale for $1.99 right now so might be trying again this...

First time smoking tomorrow, been lurking here for awhile trying to get an idea for what I'm in for. Some great advice and great people here, at least it seems that way! I'll be using a Brinkmann All-in-One that my uncle gave me for free for a Boston butt tomorrow. Not the best smoker, but...