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Burnt 8 racks of ribs at a comp in Waco because I trusted a new thermometer
Back at the Waco comp two summers ago I was running my offset the same way I had for a decade, and I had just picked up one of those fancy wireless probes. Around hour three the readout said 225 on the dot so I sat back and let it ride, but the meat side was creeping up past 275 the whole time. Turned in ribs that looked like charcoal and tanked my score to 41st out of 50 teams. Now I keep a $6 dial thermometer clipped to the grate next to the fancy one, and when they disagree I trust the cheap one. Anybody else get burned by trusting a probe that reads the wrong spot?
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