THERMOMETER TROUBLE
Q I have a roll top (Beefmaster) barby and when roasting find it hard to
judge the temperature. The gauge is on the top and I feel that as heat
rises the gauge is not indicative of the temp at roasting level. This makes
it hard to judge the cooking time because every time one opens the lid
whamo the heat goes.
What are your thoughts?
Brian
Balmain
New South Wales
A Brian, If your 'roll top' hood is like mine and is in two pieces with a slit along
the top rear - it's not much good for anything!
The substantial heat loss through the opening is an on-going problem that
has to be compensated for with higher gas usage. The gauge just records the
temperature of the air rushing past it to exit through the large, non adjustable
opening.
If you want to persist with this truly stupid hood design, your best bet is
to buy a remote thermometer that has a probe that can be placed right next
to the meat. That way you can keep the hood shut all the time when cooking.
They cost about $40 to $50 but last for many years and are very useful for
slow smoking if you ever choose to become a practitioner of that black art.
Specialist retailers such as Barbeques Galore usually have them in stock and
I've seen them in the Weber section of shops such as Megamart.
BBQ Blue