Oh, Kate, you've got a lot to learn about BBQ. A barbeque "pit" hasn't been
a literal hole in the ground for a long time now. It's much easier on the
back to build an enclosure out of brick or metal to raise the cooking level
to a convenient height. And that way you don't have to worry about the water
table rising.

When someone nowadays says "pit" they are generally referring to something
like this:

http://www.sybbq.com/images/8foot/MVC-609S.jpg


though "pits" can be as small as trash barrels or as large as locomotives.



"Kate Dicey" > wrote in message
...
> Jack Sloan wrote:
> >
> > "Kate Dicey" > wrote in message
> > ...
> > > Jack Sloan wrote:
> > > >
> > > > Anybody know if the probes for these two are interchangeable?
> > > > Jack
> > >
> > > Erm... What are they?
> > > --
> > > Kate XXXXXX
> > > Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
> > > http://www.diceyhome.free-online.co.uk
> > > Click on Kate's Pages and explore!
> >
> > Well, I certainly appreciate your interest. They are digital
thermometers
> > with a probe on a wire about 3 feet long . Used in barbecue pits for
> > determining the internal temps of the meat. Thy can also be used in
ovens
> > and for other types of cooking where internal temp is important.I have
just
> > burned my probe up in an extremely hot ceramic bbq smoker, and need to
order
> > a new probe.
> > Jack
>
>
> Thanks fer the 'splainin', guys! Ordinary meat thermometers I know
> about (but have never bothered with), but we don't tend to go in for yer
> US style mad BBQ-ing here in the UK. Dig a pit that big most places
> here, and you have a new garden pond! Yup - even here, on the top of
> the North Downs, with a couple of thousand feet of chalk under us! ;P
> --
> Kate XXXXXX
> Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
> http://www.diceyhome.free-online.co.uk
> Click on Kate's Pages and explore!