- Oct 6, 2012
- 26
- 11
Hi all . Just wondering if anyone has seen this.
This particular instance was in a gas stove, but I use the meter on the BBQ as well (gas) for roasting and a couple of tries at smoking (still working on that). I can run a water test and the reading is fine for boiling, hot and cold.
However when roasting a small pork roast, I found that the temp reading was _way_ too high, resulting in raw meat at the centre of the roast......in fact meat pink and bloody after the first slice or two! In desperation I ended up nuking the roast, again using the probe every minute to check the meat temp. This resulted in a very nice "roast" pork, because I cooked it nice and slow just up to 65 deg at the probe. So the probe worked fine, as long as it was not being heated by the oven. I was also apparently using it right...not on the bone etc
My thought is that because the shaft of the probe is not completely covered by the meat, it's transferring oven heat down to the tip, resulting in the high reading. I had this really badly with another cheap model, but I was hoping it would not happen here.
So has anyone else experienced this, and does anybody have any ideas about overcoming the problem?
Thanks very much for any help.
Nick
This particular instance was in a gas stove, but I use the meter on the BBQ as well (gas) for roasting and a couple of tries at smoking (still working on that). I can run a water test and the reading is fine for boiling, hot and cold.
However when roasting a small pork roast, I found that the temp reading was _way_ too high, resulting in raw meat at the centre of the roast......in fact meat pink and bloody after the first slice or two! In desperation I ended up nuking the roast, again using the probe every minute to check the meat temp. This resulted in a very nice "roast" pork, because I cooked it nice and slow just up to 65 deg at the probe. So the probe worked fine, as long as it was not being heated by the oven. I was also apparently using it right...not on the bone etc
My thought is that because the shaft of the probe is not completely covered by the meat, it's transferring oven heat down to the tip, resulting in the high reading. I had this really badly with another cheap model, but I was hoping it would not happen here.
So has anyone else experienced this, and does anybody have any ideas about overcoming the problem?
Thanks very much for any help.
Nick
