I have a ThermoQ, Chef Alarm, and ThermoPop, all great products. For meats I use the High temp smokehouse probe. That's the pretty long one with a 90 degree bend. I smoke in my Weber kettle with a slow n sear. I have pretty good luck with something like a pork shoulder where the probe is almost completely inserted into the meat. The trouble has been with whole chickens or like today with a whole turkey. The meter says the meat is say 150. when I poke a round with the instant read it's 30 degrees below that. So I move the big probe till I hit a cold spot then close the cooker and keep going. Then I get the same problem again, rinse repeat. Like today. After three rounds of this I pulled the bird off the cooker and again the instant read told me some of the breast was undercooked. I gave up and just boiled the whole damned thing to make a soup out of. No biggie this was just a trail bird not like a ruined meal plan or anything. I assume the probe stuck out in the open air is conducting heat down the probe giving a false high reading at the probe tip. So that's the question(s).
Has anyone else battled this problem? If so how do you deal with it? Is there a method of probe placement that I am getting wrong? Is a different probe more suitable to foods that have a more shallow center? Is there something else to this problem that I am not considering?
You guys have always been great. Thanks in advance for the help.
Has anyone else battled this problem? If so how do you deal with it? Is there a method of probe placement that I am getting wrong? Is a different probe more suitable to foods that have a more shallow center? Is there something else to this problem that I am not considering?
You guys have always been great. Thanks in advance for the help.
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