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Food Probe in Small Meats

post #1 of 8
Thread Starter 

I have a Maverick ET-732.  What is the proper way to use the food probe on small items, like bite sized meatballs?  I don't want the probe to lay down on the smoker grate, do I?  I thought I read that the little insert at the cable end of the probe could melt that way.


Thanks!

post #2 of 8
23Buzz,
You could always drill a hole, slightly larger than the probe, in a small block of wood, insert the probe through the wood and into the meat. The wooden block would hold the brobe off of the grate. The pointed end of the probe is what detects the temp.
Keep Smokin!!!
Wolf
post #3 of 8
You could put the probe through a potato or wine cork to support it, then insert the end in the meatball. On a somewhat related note, my pit probe died a while back. Since I don't have a replacement, I've been clipping the food probe to the grate for the first couple hours until I get the temp stabilized, then inserting it in the food. I finally realized I could just push it all the way through the food so the end is out in the open. Then when I stabilze the temps, I just pull back on the probe til the end is in the center of the meat. Much easier that way!
post #4 of 8
I wouldn't see why you would want to probe a meatball? Just squeeze it or poke it like you would a burger. Some things aren't meant to be probed.
post #5 of 8

I would use an instant read.

Happy smoken.

David

post #6 of 8

I agree with Brooksy. I also don't use a probe when smoking pork ribs.

post #7 of 8
Quote:
Originally Posted by Brooksy View Post

I wouldn't see why you would want to probe a meatball? Just squeeze it or poke it like you would a burger. Some things aren't meant to be probed.


I whole heartedly agree. No need to get a meatball to a dead on temp. You know when it's done the old fashioned way. By feel.

post #8 of 8
Thread Starter 

Thanks for the good info! 

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