THERMOMETER TIPS
Q Do you have any tips on using a thermometer on a Weber kettle without
taking the lid off?
Brendan
Dee Why
New South Wales
A Brendan you need to use the right thermometer. The little Weber one that
looks like something you would find in a cereal box is really only good for
sticking in meat momentarily to find out the internal temperature. That's
why they read from 60 to 110 degrees C. If you leave them in the barby at high
temps
they could add a whole new texture to your cooking - broken glass!
The best bet is to buy a candy/deep fry temp gauge (I've used a US made
Cooper for years). These come with a longer probe so you will get a better
idea of the temp at the surface of the meat.
Simply grab a wine bottle cork (I find champagne works well) and drill a
hole through it to take the probe of the temperature gauge. The cork will
sit snugly in one of the vent holes in the lid and you'll be able to get an
accurate idea of what's going on inside without having to lift the lid to
check.
Of course, you could avoid all of this by buying a remote electronic probe
that gives you a readout of the internal temp of the food as it's cooking.
But, frankly, I'd rather spend the money on cheap Shiraz.
BBQ Blue