British BBQ Society Forums

Thanks very much. I think the Weber thermometer is dead though.

Will look to get a Thermapen.

Overall though, the pork was pretty decent but I was wondering how much of a fat cap you need on the butt? There was barely anything on mine (I had asked the butcher to trim the hard rind off but he took all the fat off) so I wonder if that made a difference?

How long have you had the therm for? I think Weber guarantee them for two years. Like others I prefer the thermapen to the weber one but if you can get it replaced for nothing you could always ebay and put the money towards a thermapen or just have an additional therm (you can't have too many in my opinion)