Thanks for the tips here and on the other thread!
Spending all day on this board yesterday got me real hungry, so I set out to my butcher this morning and picked up some baby back ribs and chicken thighs. I took the thermometer from my Brinkmann and slid it through the vent holes on my Weber where I indirect grilled the meat. I'm not sure how correct the temperature reading was, but the food turned out great.
I made a mop out of Cider Vinegar, Jim Beam, a cut up apple, salt, pepper, tabasco and a serrano pepper....and served it with some sauce from Fat Matt's Rib Shack in Atlanta that I heated on the grill grate.
While I'm trying to get to the point where guaging temperature and doneness is done by instinct - using the thermometer really is a big help.
What do people think about using the thermometer through the vent holes on a Weber 22"?
"Life is a case of mind over matter. If you don't mind - it doesn't matter"