- Nov 3, 2019
- 19
- 12
Evening to you all in the USA.
got up early this morning to get my second ever cook going. A lamb shoulder.
my first was a pork shoulder and despite good flavour it wasn’t tender enough. I didn’t have and temp probes at that stage, had them on order but they hadn’t arrived. I tried to cook based on the temp in the lid therm. Hhhaaaahaaaaa. My probes arrived (Inkbird IBT-2x) and after checking them via the boiling water method they appeared to be very accurate. So easy to hookup via Bluetooth.
I set one up on the grill and one in the meat. All I can say is wow. Instant temp control. It appears my lid therm was reading 50’f hotter than what it is at the grill. This meant I tried to cook the pork with no where near enough heat.
Lamb has been cooking now for 3 1/2 hours and the temp is sitting nicely around 230 and I have been able to keep it reasonably consistent. Will update later
got up early this morning to get my second ever cook going. A lamb shoulder.
my first was a pork shoulder and despite good flavour it wasn’t tender enough. I didn’t have and temp probes at that stage, had them on order but they hadn’t arrived. I tried to cook based on the temp in the lid therm. Hhhaaaahaaaaa. My probes arrived (Inkbird IBT-2x) and after checking them via the boiling water method they appeared to be very accurate. So easy to hookup via Bluetooth.
I set one up on the grill and one in the meat. All I can say is wow. Instant temp control. It appears my lid therm was reading 50’f hotter than what it is at the grill. This meant I tried to cook the pork with no where near enough heat.
Lamb has been cooking now for 3 1/2 hours and the temp is sitting nicely around 230 and I have been able to keep it reasonably consistent. Will update later