Question about the probes

Discussion in 'Meat Thermometers' started by tbone2k, Apr 13, 2008.

  1. tbone2k

    tbone2k Smoke Blower

    Ok, i'm off to buy another maverick digi. i got one for the smoker already, this one will be for the meat.

    alright.. this may be a dumb questions. but, the probe is fairly long and curved right.. how much of it.. or how far do i put it in the meat.? does it even matter.?

    i just don't wanna screw anything up. so just wanna make sure.
  2. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    In my opinion, you want the tip of the probe in the middle of the meat. In most cases this will be the thickest part of the meat. It will take longer to bing this part of the meat up to temp so that is where I shoot for.
    Hope this helps...

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