Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Seeking Help With My Thermometer Technique

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Seeking Help With My Thermometer Technique

    I'm gradually building my confidence with my Weber charcoal kettle, but my thermometer technique is weak. I have the Thermopop by Thermoworks, which should be good, so the problem I'm having must rest with me.

    To check the temperature of boneless rib eye, I pick it up from the grill with tongs and stick the Thermopop into the meat sideways.

    I often get crazy temperatures when I do this. On one occasion, the temperature displayed was 98 degrees after the steak was on the grill for almost 7 minutes. Recently, I was shocked to get a reading of 189 degrees, but when I got the steak to my plate it was textbook medium rare - my best steak ever (so far.)

    If anyone has tips and techniques for testing temperatures, I'll really appreciate them.

    #2
    You have to probe with the thermo for the lowest temp. I also stick the probe in from the side, but after the meat has been on the grill long enough to start cookin' in the center, you need to move it around a bit to find the lowest temp. By that I mean wiggle it up and down to make sure you have found the center which should be at the lowest temp.

    I also will hold the thermo on top of the meat and place the end of the probe where I think the center is. Then I place my thumb on the shaft at the edge of the steak and insert the probe to where my thumb is. So I am estimating where the center is for both thickness and width.

    Ya still need to verify by checking different spots on your hunk o' meat when you pull it off the grill.
    Last edited by RonB; July 6, 2021, 10:44 AM.

    Comment


      #3
      Don't forget that it takes 3 to 4 seconds for the Thermopop to reach an accurate reading. You will find that fat versus lean portions of the meat tend to rise in temperature at different rates. When cooking brisket, I always temp the lean portion (the flat) versus the point, as the point with its high fat content always reads higher.

      You seem to be following the process I do - I probe steaks and pork chops from the center of the edge, and push my Thermapen in until the tip is somewhere near the center of the steak. But you can also put it in from the top without picking up the steak, if you consider how deep you insert the tip, so that the tip is in the center of the meat. The only time I get crazy high readings is if I push through the steak and touch the grate or go into the air below the steak.

      Comment


        #4
        These are all great ideas. Thank you.

        Comment

        Announcement

        Collapse
        No announcement yet.
        Working...
        X
        false
        0
        Guest
        500
        ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
        false
        false
        {"count":0,"link":"/forum/announcements/","debug":""}
        Yes
        Rubs Promo

        Spotlight

        These are not ads or paid placements. These are some of our favorite tools and toys.

        These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

        Use Our Links To Help Keep Us Alive

        A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


        The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

        kamado grill
        Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

        Click here for our article on this exciting cooker



        Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

        Click here to see our list of Gold Medal Gifts


        Our Favorite Backyard Smoker

        The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
        Click here for our review of this superb smoker


        Blackstone Rangetop Combo: Griddle And Deep Fryer In One


        The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

        Click here to read our detailed review and to order


        The Cool Kettle With The Hinged Hood We Always Wanted


        Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

        Click here for more about what makes this grill special


        Grilla Pellet Smoker proves good things come in small packages

        We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
        Click here for our review on this unique smoker


        Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


        This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

        Click here to read our detailed review