Lately it seems that my red meats are done a little more than I like. I always put a lot of faith in my CDN digital probe thermometer, but after a couple smokes I decided to do a "Boil Test" on all my Therms.
I tested my 3 Accu Therms and my 1 CDN, all 3 Accu Therms were at 211°-213° but my CDN was 202°-205° . So now the CDN has been retired from food temps to strictly smoker chamber temps.
I tested my 3 Accu Therms and my 1 CDN, all 3 Accu Therms were at 211°-213° but my CDN was 202°-205° . So now the CDN has been retired from food temps to strictly smoker chamber temps.
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