I just got Meathead's book and got access to this interesting site. I am looking forward to learning about how to use my new WSM this summer. I am already in trouble with my wife for buying a Thermapen. I told her that I would never make a bad hamburger again. Then I got the Thermapen, diligently measured the temperature to be 120 before pulling them off, and they were completely overdone. Any one know what I did wrong? Is there a trick to using a Thermapen with a hamburger? I suppose that there is so much retained liquid that I should have pulled them when the center was closer to 100 or 110 since the outside must equilibrate very quickly with the hotter outside. I know that I am not supposed to eat rare hamburger - but I have been eating it that way for my whole life and I have not gotten sick yet. If I serve another medium to well done burger to my wife she is going to throw my new Thermapen Mk4 away. Please help.
Steve
Steve
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