Meat temperatures

[shagnasty]

Hey Gang! Been learning alot about Q on this site. May be a dumb question but.....I gotta know, When you are smoking your meat, do you put a thermometer in the meat and leave it? Or do you check it periodically? I can't figure out what you guys do so....I'm asking the Pros!

[TAR RIVER RAT]

I do both. I put one in one piece of meat and leave it in there. I also have one thermometer/timer( Target 16.95$) that has a cord on the probe so you can see outside what the temp is in the meat, plus you can set it to beep when the temp that you set is reached. I will get me a remote unit one of these days.
Tar

[TAR RIVER RAT]

PS. There are no dumb questions, They are just something you didn't know. I have asked my share and learned a lot.
Tar

[Bob-BQN]

shagnasty, it depends on the type of thermometer you are using. An instant read is only let in the meat long enough to read the temperature and then removed. Mine has a LCD readout on it and I left it in the smoker a little too long while I ran inside to get something. When I returned the crystal was completely dark. Fortunately after it cooled it still worked. This type works great for grilling.

A remote probe, on the other hand, is meant to leave in for the duration as Tar mentioned. This is the type of thermometer that I prefer for a smoker and recommend. But this type can be damaged by the heat of a grill.

You should have one of each in your arsenal.

[redneck cooker]

I use a probe type and usually check about 3-4 times during the entire cook... :D :D :D

[Swilly]

I use a Maverick ET-73 with remote. It has two leads, one for the smoker temp and one for the food. I absolutley love it! I have a Thermoworks Thermopen for my instant read thermometer. I usually stick the probe in my brisket at the beginning of the cook and leave it ther for the entire cook.

[Bubba D]

I have two mavericks, one with a wireless remote and another without a remote which have the probes with the stainless wire lead. These stay in the meat throughout the cook.

I also just purchased two probes I bought at sams which I will use when I have the pit full of meat so I don't have to take the probes out.

[Flap Daddy]

I use the Maverick also. It has helped me tremedously! I leave the probe in my brisket too.

[Grumpy Gator]

Swilly,

I'm wit ya. I got my ET-73 when I first got my smoker and it's the best accessory I've got yet. Man I don't know how I'd Q without it.

My Thermapen arrived today. I been waitin' till I had a few extra $$ and this was the month. This one will get used a lot too. 4 second read time! And you can calibrate it, too.

It's all about the toys... oh yeah, and the Q!

[Bubba D]

Swilly,


My Thermapen arrived today. It's all about the toys... oh yeah, and the Q!

What is a Thermapen? Do you have a website or link? :P

[Bob-BQN]

Bubba I don't have one of these yet but I've heard they are the fastest instant read on the market and they come in many colors.
http://www.thermoworks.com/products/thermapen/tpen_home.html

Do a Search (http://www.google.com/search?as_q=Thermapen&num=100&hl=en&ie=UTF-8&btnG=Google+Search&as_epq=&as_oq=&as_eq=&lr=&as_ft=i&as_filetype=&as_qdr=all&as_nlo=&as_nhi=&as_occt=any&as_dt=i&as_sitesearch=&safe=images) and you'll find it a lot cheaper elsewhere.

[Mac]

I also use the Thermapen Bob posted about. It is by far the best I have ever used. Fastest read I have ever seen and accuracy to boot! I have such confidence in this product that I don't use any internal meat gauges during cooking anymore. I can estimate by the weight of what I am cooking and the temperature I am using when to start checking for doneness. This seems to be working out nicely for me.

:D :D :D

[jshively]

I use an ET-73 mostly just for the grill temp. When cooking multiple pork butts I try and keep them all about the same poundage just so I can poke the one with an ET-73 and when that one is done the other are done or very close depending on the position on the Brinster. I was at Sam's Club and figured I would pick up a couple just plain thermometers just to put in briskets or pork loin in case of multiple meat cooks along with some chaffing stands and cooking alumunim foil cook pans.

[Woodman]

I use a cheap little dial thermometer that came with my Coleman grill. Probably cost about $2.00! Experience has taught to check the brisket at about 8 hours. I do butts strictly based on time. Put your finger on the hole for a second so it seals back up and saves juices. It really depends how into gadgets you are. Wood

[Buckeye]

Jus a lil tip fer tha day....those that check tha meat periodikalee wif a hand held thermometer....so tha juices don't runs out after ya take tha thingy out...plug it wif a golf tee :o .....this'll also keep ya from lookin suspect if someone sees ya wif yer finger stuck in a hunk o meat an that... "jus screwed tha naybers pooch look" on yer face :roll: :roll: :twisted: :twisted:....not u Woody :wink:

[jshively]

Jus a lil tip fer tha day....those that check tha meat periodikalee wif a hand held thermometer....so tha juices don't runs out after ya take tha thingy out...plug it wif a golf tee :o .....this'll also keep ya from lookin suspect if someone sees ya wif yer finger stuck in a hunk o meat an that... "jus screwed tha naybers pooch look" on yer face :roll: :roll: :twisted: :twisted:....not u Woody :wink:

Like warm apple pie.

[Buckeye]

Az American az..... 8) 8) 8)

[Smooth Operator]

I never check the internal temp of the meat :( I just make sure my temp is over 200 for the entire cook

[Smooth Operator]

The temp inside the smoker that is........

[Anonymous]

I now have three Maverick ET-73s. These are great t-moms. I am about to look at the link for the Thermapen. Sounds like I want one.