This was kind of weird.
I used a Smoke, for a relatively fast cook, on a rack of Pork. I had the alarm for the meat probe set for 145. The probe was inserted into the thickest part of the meat, from the side, so almost the entire probe was in the roast.
The alarm went off at 145 but the Thermapen read 160, in the thickest part, and 170 in other parts of the roast. Ugh!! Pork was overcooked.
When I checked with the MK4, I made sure to put the probe as close as possible to the tip of the Smoke probe, and the reading went down slightly, but not much.
I don't understand. Just to make sure that nothing was amiss, I stuck the tips of both probes into boiling water, and both thermometers read the same, so it must be something that I'm doing, but what could that be?
I've used a Maverick for years, and never had this much of a difference between it, and an instant-read thermometer. I know this type of temp swing is possible, on larger cuts of meat, but a rack of pork isn't that big and I know that I stuck the MK4 probe very close to where the Smoke probe was.
Now this this thing is making me a little nervous. I have a standing rib roast, that I'm planning on cooking, and I don't want to ruin it.
Do you think it had something to do with having the Smoke probe inserted almost completely into the roast? Any tips, or suggestions, would be greatly appreciated!
I used a Smoke, for a relatively fast cook, on a rack of Pork. I had the alarm for the meat probe set for 145. The probe was inserted into the thickest part of the meat, from the side, so almost the entire probe was in the roast.
The alarm went off at 145 but the Thermapen read 160, in the thickest part, and 170 in other parts of the roast. Ugh!! Pork was overcooked.
When I checked with the MK4, I made sure to put the probe as close as possible to the tip of the Smoke probe, and the reading went down slightly, but not much.
I don't understand. Just to make sure that nothing was amiss, I stuck the tips of both probes into boiling water, and both thermometers read the same, so it must be something that I'm doing, but what could that be?
I've used a Maverick for years, and never had this much of a difference between it, and an instant-read thermometer. I know this type of temp swing is possible, on larger cuts of meat, but a rack of pork isn't that big and I know that I stuck the MK4 probe very close to where the Smoke probe was.
Now this this thing is making me a little nervous. I have a standing rib roast, that I'm planning on cooking, and I don't want to ruin it.
Do you think it had something to do with having the Smoke probe inserted almost completely into the roast? Any tips, or suggestions, would be greatly appreciated!
Comment