Yesterday, I noticed something again which has befuddled me. I was cooking some fairly plump chicken breasts on my Weber and had inserted a probe from my Maverick ET-733 into the largest breast to keep me posted on the temp.
When it alarmed at 150 (ten deg. below the target) I came out and measured the temp on the two smaller breasts with my Weber 6492 "Instant Read" (They call it instant anyway...) Both of the smaller breasts were measuring around 130. I thought "thats strange" and measured the thick one with the instant reader and it was also 130.
I suppose this might be a simple calibration issue, but I realized that I had the Redi-check probe only about 1/2 inserted. Could this be causing the Redi-check to read higher as the ambient temperature of the grill is picked up by the part of the probe outside the meat and conducted throughout the probe?
Just curious as to others experience and/or practices. I just looked at the user manual and it doesn't address how far to insert the probe.
When it alarmed at 150 (ten deg. below the target) I came out and measured the temp on the two smaller breasts with my Weber 6492 "Instant Read" (They call it instant anyway...) Both of the smaller breasts were measuring around 130. I thought "thats strange" and measured the thick one with the instant reader and it was also 130.
I suppose this might be a simple calibration issue, but I realized that I had the Redi-check probe only about 1/2 inserted. Could this be causing the Redi-check to read higher as the ambient temperature of the grill is picked up by the part of the probe outside the meat and conducted throughout the probe?
Just curious as to others experience and/or practices. I just looked at the user manual and it doesn't address how far to insert the probe.
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