I have a question about the use of probes. The type you place inside the meat for long periods of time, not the instant read type
Is there a rule of thumb on how much of the probe lenght should be inserted into the meat? I know that it should be in the thickest part of the meat, which deteimes how much of the remaining probe is left exposed. But does the part that is exposed to the air temp effect the accuracy of the probe? Or, is this a problem due to poor quality/cheap probes?