Re: Temperature probe

"James Emanuel" <[EMAIL PROTECTED]> wrote in 
news:[EMAIL PROTECTED]:

> 
> "Howard R. Bricker" <[EMAIL PROTECTED]> wrote in message
> news:[EMAIL PROTECTED]
> 
>> If you're worrying about 20° you need to get a life. It might
>> matter if you're cooking quiche. Shoulders, birds and briskett
>> just don't give a S$%^. Just cook it until it's done.
>>
>> Brick
>>
>> Brick.
> 
> Brick:
> 
> I smoke a lot of fish.  I consider a swing in temp of 40 F (20 plus to 20
> minus) significant for smoked fish.  I feel I get much different results
> between smoking at 180 F vs. 220 F.
> 
> Not whining, worrying, or anything else, just asking if anyone else has
> noticed the phenomenon with the Redi-check.  You apparently haven't.
> 
> Thanks, I have a very nice life.
> 
> James
> 
> 

I'm glad you have a nice life. I'm not going to go there. In your original
post you said 20° and then you came back with plus/minus 20. There's time
and there's temperature and then there's time/temperature. If you are 
planning to cook with wood or lump and hope to hold temp closer then 20°
you're not going to have a nice life.

Brick (Even the pottery guys don't go there, although they achieve it from
time to time)