Probe too long for meat

Discussion in 'Meat Thermometers' started by jaysound55, Jul 18, 2013.

  1. Hi, I've got a Masterbuilt 40" Electric Smoker and also a Maverick 732 thermometer. I've been very happy with both and being a "newbie" to smoking, all of the comments and suggestions in these forums have been very helpful and greatly appreciated.

    This is my first question I've ever posted and altho' I've searched, haven't found an answer that directly addresses my problem. In addition to ribs, sausage and a pork shoulder, I recently bought a 3-pak of small pork tenderloins from Costco. They are beautiful pieces of meat, but the problem is they are basically round and about 5-6 inches in diameter. When inserting either the built-in temperature probe from the Masterbuilt or the Maverick probe, the probe is so long that it either punches out from the back-side of the meat or I can't insert it fully to keep the tip within the meat. This obviously causes a portion of the temperature sensitive part of the probe to be exposed to the actual air temperature inside the smoker, giving an incorrect and substantially higher reading than the real temperature inside the meat. In the case of the Maverick, the two temperature readouts approach each other fairly early in the smoking process.

    Are there any suggestions on how to address this problem? Perhaps there is some way of masking the exposed part of the probe so it is not directly exposed to the air temperature? Unless I can figure out a way of accurately measuring the actual internal meat temperature, I'm essentially flying blind here. As pretty much all the experienced forum members have stated, internal meat temperature as measured by an accurate probe thermometer is the key for your meat to turn out right.

    Please Help! [​IMG]

    Thanks all...
  2. redneck69

    redneck69 Smoking Fanatic

    as far as i know...the main part of the temp probe is in the very tip..they make them longer to get into thick chunks of pork shoulders and other cuts of all you need to do is guesstimate the center of the loin and probe that deep with the tip
  3. RedNeck has you covered. I can probe a cornish hen with no problem.

    Happy smoken.


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