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I’ve noticed that the stem of the dome thermometer has acquired a nice black coat of smoke and stuff from all the cooks. Could that layer of soot insulate the tip and make the thermometer read artificially low?

The package from the freezer didn't say SV but from the colour of the meat these ribs have been sous vide. Still tasty and very moist. Do you like my token vegetables. ;):)

This might not be BBQ but it is dessert and after eating BBQ you would like dessert. Rozanne Gold AWARD-WINNING CHEF • AUTHOR • FOOD WRITER ABOUT BOOKS ARTICLES RECIPES PHOTOS MEDIA BLOG CONTACT Pineapple Flan This quivering custard of tropical intensity is made like a traditional crème caramel. 1-1/4 cups sugar 8 extra-large eggs 2 cups unsweetened pineapple juice Preheat oven to 350 degrees. Put 3/4 cup sugar in a small nonstick skillet. Cook over medium-high heat, stirring constantly with a wooden spoon, until sugar melts completely into a dark liquid caramel, about 3 minutes. Coat the interiors of five 5-ounce custard cups with nonstick cooking spray. Immediate divide caramel among cups (pouring to coat bottom of each.) Caramel will harden. Separate 4 egg yolks and whites, saving whites for another use. In bowl of an electric mixer put 4 whole eggs, 4 egg yolks, and remaining cup 1/2 cup sugar. Beat for 1 minute, until eggs and sugar are well blended. Slowly add pineapple juice, little by little, and continue to mix until juice is incorporated. Do not let mixture become too frothy. With a ladle, divide mixture evenly among custard cups. Place custard cups in a large, deep pan. Create a water bath by adding boiling water to pan so that water level comes two-thirds up the sides of the cups. Carefully place in oven. Bake for 40 to 45 minutes, until firm. Remove cups from water bath. Let cool, then refrigerate until very cold, preferably overnight. When ready to serve, carefully unmold custard onto dessert plates, loosening the sides with a small sharp knife if necessary. Caramel will coat the top and sides of the flan. Serve immediately. Serves 5

Yeah, Charles, I saw that sale price, too. DAMN. I paid $52.80 for mine. So folks, if you think this might be a fun thing to have for a cocktail party, etc., nows the time to buy!! Based upon this thread, I had been hoping for nice weather today to break mine out and do some shrimp skewers. Sunny and headed to the upper 60sF, so out comes the Yakitori grill. Shrimp are thawing as I type.

Like others I no longer use the clip to hold the thermometer in place. I frequently pull the thermometer out and clean it off. Currently I use the dome thermometer exclusively for my pit temperature. Sent from my XT1585 using Tapatalk

Can't imagine it could be more than 1-2º Just imagine how thin it is and it's mostly grease which would conduct/transmit heat efficiently. It would have to be really furry with soot to "block" heat from the metal tip..

CK and Wilbur posted pizza pixs to die for and I couldn't resist any longer even though it was a late start. I am still in the middle of a kitchen rehab. If you have to ask what I paid for this plywood counter top you can't afford it This feature will allow you to see what's below the counter top without opening the cupboard doors. OK, on with the pizza, KK smoked pepperoni, mushrooms, and hot peppers. All dressed. Baked in the oven. seriously I can't wait to do this on my KK. Bottom crust. Crumb.