I've always wondered something, I suspect I'm not the only one. Maybe you all can help. When we measure meat temp, we're really interested in the temperature of the coolest part of the meat. But meat thermometers/probes are all metal (read: conduct heat well). While the tip of the probe may be in the center/coolest part of the meat, the rest of the probe sits where the temp is higher.
So is it really just the very tip of the probe that measures temperature? Is there some magic temp probe pixie dust that keeps the hotter parts of the meat (or even outside the meat) from elevating the temperature reading?