Morning Guys,
After this weekends cook of pork shoulder and brisket, I realised it was a bit tricky to measure the temps of both meats, are there any thermometers like the Maverick 732 that can cope with multiple food probes? If so, what's a good one? Or.. how do you guys do it? I was using the my thermapen whenever I opened the lid, but I'd rather not have to open the lid so much!
Cheers
Tom