- Joined Jan 17, 2014
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!