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My cheap thermometer read 46 degrees off at a cookout in Wichita and I served chicken to 20 people
Hosted a backyard cook for my brother's birthday in Wichita and pulled the chicken at what my old dial thermometer said was 165. Turns out that thing was reading 46 degrees high, so the real temp was closer to 119 and my sister-in-law asked why the meat was pink. Nobody got sick but my buddy Dale still calls me "salmonella Sully" at every cook. What are you all using to check your pit temps that you actually trust?
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