Quote:
Originally Posted by CanuckJim  Yeah, who is that guy? Masked man, likely. Anyhow, my thermos are rated at 1000 F, but I've had them reading as high as 1050 with no ill effects. Usually, the floor reading is in the 900 range before I let the oven moderate. As I see it, the real difference is that thermocouples will give you reliable temps at various spots in the brick and any additional mass. The guns will supply surface temps, but they won't say if the brick and mass have been saturated.
Jim |
Thanks for the enlightenment on what the thermometers will do.
Now, for another 'serf' question - why do we need to know if the brick has been saturated? Isn't the surface temperature what counts for cooking?