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Question about thermometers

post #1 of 7
Thread Starter 

So  I went to Academy and got a couple of these thermometers. 

 

http://www.academy.com/webapp/wcs/stores/servlet/Product_10151_10051_119051_-1?Ntt=thermometer&Ntk=All

 

I have seen a lot of pictures around here that have thermometers sticking out the meat about half way.  Is that the proper depth or should it be all the way in?  Does it even matter?

post #2 of 7

I usually put mine is so that the tip or about 1 inch on the end of the probe is located in the center of whatever I am cooking. This usually does leave quite a bit sticking out.

post #3 of 7
Quote:
Originally Posted by JFTX View Post

So  I went to Academy and got a couple of these thermometers. 

 

http://www.academy.com/webapp/wcs/stores/servlet/Product_10151_10051_119051_-1?Ntt=thermometer&Ntk=All

 

I have seen a lot of pictures around here that have thermometers sticking out the meat about half way.  Is that the proper depth or should it be all the way in?  Does it even matter?


The tip of the meat probe thermometer should be in the center of the thickest part of most meats.

 

How far in it appears, would depend on the thickness of the meat, and the length of the probe.

 

I'm hoping I understood your question.

 

Bear

 

post #4 of 7

Also, you do want to make sure the tip is not touching bone or it will throw off your temps.

post #5 of 7
Thread Starter 

Thanks guys!

post #6 of 7

The end of the thermometer or the last inch is where the sensor is so that part needs to be in the center of the meat.

post #7 of 7

icon_cool.gif

What Jeff said.

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