- 22 Posts. Joined 9/2013
- Location: davenport Iowa
- Points: 13
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mes 30 probe
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If you pierce the surface of the raw meat, you run the risk of pushing surface bacteria into the muscle of the meat. This would probably be OK as long as you got the internal temp of the butts up to at least 140* in less than 4 hours. But to be safe, many of us, including me, wait (I usually wait 3-4 hours) to put in the meat probe. That way, any bacteria that may have been residing on the surface of the meat has been killed.
Good luck! Looking forward to seeing your Qview!
I'm afraid I must not understand the question...if you're asking specifically about the built in meat probe, I never used the one in my MES. I always doubted its accuracy and used my maverick probes instead, because I knew they were true.
As far as poking the probe into your raw meat, even if the probe is very hot...my policy is to always err on the side of caution. You can probably do it and no one gets sick...but why take the chance when it's no more trouble to wait a couple hours to probe??
Just my 2 cents...