Hey guys I'm a newbie still and one point of contention for me the ability to monitor fermentation temps. Has anyone ever used a Maverick meat probe thermometer for dual purpose use of smokin meat and monitoring fermentation? At different times obviously.
I can handle a sealed install, I'm more concerned with imparting off flavors with this probe dangling in there and maintaining sanitization..
Any help is appreciated! Cheers
I can handle a sealed install, I'm more concerned with imparting off flavors with this probe dangling in there and maintaining sanitization..
Any help is appreciated! Cheers