A friend of mine who stopped by for last weekends bon fire said I should get a IR Thermometer so I can know the temp of the box, the coals, the food, and even the different area's of the pit while cooking.
He uses one on the job (works for JPL) and says it's always +/- less than a degree and gives you a reading in a few seconds if that.
Anyone use these on their smoker, grill, food?
Here is the professional one he uses, but he said you can get them for around $50.00.
He uses one on the job (works for JPL) and says it's always +/- less than a degree and gives you a reading in a few seconds if that.
Anyone use these on their smoker, grill, food?
Here is the professional one he uses, but he said you can get them for around $50.00.
