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Bought a $60 'pitmaster' temp probe at a Bass Pro in Dallas and it died before my brisket hit 160
The guy behind the counter swore this thing was what the competition guys run, so I grabbed one and felt pretty good about it. Two cooks later the readout started jumping 30 degrees and my packer stalled out while I chased a number that was total garbage. Anyone else get burned by a fancy probe, and what cheap wired setup actually holds up for you?
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