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  • #16
    Originally posted by SMOKE FREAK View Post
    Just dont feel the need for that when grilling...Just get the feel of the grill and go from there...
    agreed but what if he was using the kettle to smoke............just a thought.
    sigpic
    it's all good my friend..........

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    • #17
      Originally posted by chefrob View Post
      agreed but what if he was using the kettle to smoke............just a thought.
      Yup, smoking and roasting as well.
      sigpic

      USAF 1982-2008 Desert Storm Vet
      American Legion Riders
      Patriot Guard Riders

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      • #18
        Originally posted by chefrob View Post
        agreed but what if he was using the kettle to smoke............just a thought.
        I do it alot...Like I said the thermo is just a reference point...After a while ya get the feel for what's happening under the lid...
        Craig
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        • #19
          Originally posted by SMOKE FREAK View Post
          I do it alot...Like I said the thermo is just a reference point...After a while ya get the feel for what's happening under the lid...
          Yup.


          Drinks well with others



          ~ P4 ~

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          • #20
            I have the "high temp" 700° Teltrue in the top of my pizza/bread Weber. Has a short stem, perfect for keepin in baking range. Mt other Weber, sometimes I'll put a Maverick in, sometimes knot. Just don't need it fer some things.
            Mark
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            "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
            Smoked-Meat Certified Sausage Head!

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