Internal Temps That Stall

[two much smoke]

I was cooking tonight and had my thermometer in the meat, the temp would not go over 145. We finally decided to take the meat off and check it.

When we cut into it we could tell that the internal temp had to be at least 160 by the internal colour of the meat.

This has happened before and I do not know how to avoid it. Thermometer seems to be working fine as we also had other meat on and it went way above the 145 internal temp of that meat.

Has anyone had this happen and if so do you have any suggestion on how to tell if the internal temp is actually higher. I did take out the probe and put it in a different position and that did not help.

 

[the dude abides]

Hmmm something doesn't add up. If you're sure your thermos are working properly and it wasn't in a stall. The stall is my first thought of what was happening. I've had the same thing happen before where I get a 10 degree difference when I move my probe to different areas of the meat. So I guess I'm not totally sure. Maybe get another cheapo dial type therm and check that against what you're using now.

 

[flash]

Never hurts to have a couple temp gauges

 

[fire it up]

I have had a probe start on me at 220 that had gone bad and it gave terrible readings, so that may be the case. You could put it in ice water and it should read 32F, also you can put it in boiling water and it should read 212F.

 

[div]

boil test is the way to go