oldsalty said:Add lava lock gasket to your Webber problem solved
Never insert temp probe into protein until exterior temp of meat has reached 145 deg you can push bad bacteria into meat otherwise even with a just cleaned temp probe.
Most BBQ people wait for about an hour for large cuts to start heating up. I don't probe my pork butt till 4 hrs into the cook. This is a important practice.
Yeah ... I even have it here, just need to apply it ... LOL ...
