Wow good insight. I have always inserted my probes during prep, whether it is a chicken or pork butt or chuck, etc. I never thought about the bacteria jump. I think I will hold off for a few hours. I guess the issue would be chicken, when you probe all the juices will come running out.
I have the 24 smoke vault and my temps vary like crazy too. I do have 2 oven thermos that I use along w/ my digi probes.
I have tested my probes (they're broke now) w/ the boiling method but how do you calibrate them?? I might be reading more into this. If water boils at 212 deg and my probe only reaches 207 then I have a 5 deg actual variance? So if my butt reads 165, I'm really at 170? Am I dumb tonight?? lol
I have the 24 smoke vault and my temps vary like crazy too. I do have 2 oven thermos that I use along w/ my digi probes.
I have tested my probes (they're broke now) w/ the boiling method but how do you calibrate them?? I might be reading more into this. If water boils at 212 deg and my probe only reaches 207 then I have a 5 deg actual variance? So if my butt reads 165, I'm really at 170? Am I dumb tonight?? lol