Meat probes/thermometers have been around for decades and I have never seen a single instruction to wait before inserting one. I never heard of such a thing in my Culinary Training, Food Safety Training nor from any of a dozen or more Pro Chef's I have worked with. The first time I heard this was after joining SMF.
During a normal cook there is no issue with probing raw meat. The only possible situation where you " may have a concern " (serving Very Old, Very Young or Immune Compromised individuals) is you probe raw and the smoker dies or goes out for several hours. Even then, after finishing the cook, the portion of meat where the therm probe was, could be removed. On this subject there is just NO need for all the Paranoia and worry...JJ
Here is what the USDA Food Safety and Inspection Service has to say... In it's ENTIRETY!...
Large-dial oven-safe or oven-probe thermometers may be used for the duration of cooking.
From Better Homes and Garden...Using a Meat Thermometer...
Dial oven-going meat thermometer: For larger meat cuts, such as roast, insert the thermometer before roasting or grilling begins. Insert it at least two inches into the center of the largest muscle or thickest portion of the uncooked meat. The thermometer should not touch any fat or bone or the pan. This type of thermometer can remain in the meat while roasting in the oven or cooking on the grill. When the meat reaches the desired final roasting temperature, push in the thermometer a little farther. If the temperature drops, continue cooking the meat. If it stays the same, remove the meat from the oven or grill. Cover meat with foil and let it stand about 15 minutes before carving. Its temperature will rise 5 degrees F to 10 degrees F during the standing time.
From The Global Gourmet...When to Insert a Meat Thermometer...
An oven-proof thermometer may be inserted into the food at the beginning of the cooking time and remain there throughout cooking. The temperature indicator will rise slowly as the food cooks.
- Instant-read thermometers are not designed to stay in the food during cooking. If you are using an instant-read thermometer, pull the meat or poultry out of the oven far enough to insert the stem about 2 inches into the thickest part of the food but not touching bone; the temperature should register in about 15 seconds.
From Wikihow...How to use a Meat Thermometer...
Before putting your meat into the grill, prepare the thermometer.
It should be pushed into the center of whichever part of the meat that is thickest. This part is going to take the longest to cook, and once it is done, you can be assured that your meat is ready. Be sure to push in far enough and take care if any part of the thermometer is sticking out, to avoid catching this extruding part on any element of the oven as you place the meat dish in, or remove it.
From the University of Illinois Extention on Turkey Safety...Using a Meat Thermometer...
If using an oven-proof food thermometer, place it in the turkey at the start of the cooking cycle. It will allow you to check the internal temperature of the turkey while it is cooking.
From Better Homes and Garden Video Series...How to use a meat thermometer...