Thermometer question

[dasmoker]

So i have one of those digital probe meat thermometers. Forget the brand, but its the typical white one, with a timer, a temp alert beep, and the probe with the wire. I have used it the last 2 years for the Thanksgiving turkey, and also last Saturday during my failed attempt at smoking (could not get temp up in smoker). But what I find when I use it, is it seems to shoot up very very quickly. For instance, within an hour of putting a 5lb -pork shoulder on the smoker with only about a 170-180 temp in the smoker (I was battling to get it higher), the digital temp with probe inside the meat already was reading almost 140. Now thats impossible right? (I had done an ice test last Thanksgiving to see if it was accurate and I did get a 32 reading, so I figured it was ok).

And using them on the turkey's (in oven) the last 2 years, my turkey's have not been done when the probe has told me they were. It just seems to shoot up way too fast. Any of you guys experience this? What do you think is the cause other than it maybe being a bad probe?

Also, I have read here, do not stick the probe in the meat from the very beginning, but wait till later in the process. But then I have also read that when the meat gets to about 160 and up, you do not want to pierce it. So is there a best time to stick the probe in? Thanks guys.

 

[scubadoo97]

I don't have a problem inserting the probe in at the beginning. It helps me place the probe better when I can feel the meat and avoid being too close to a bone.

You may want to check the accuracy of your thermometer. I have used a Taylor digital with wired probe and nearing finishing temperature stuck my Thermapen instant read probe in to double check and they were within a degree or two.

But I have had times where I don't think I was where I wanted to be based on temps alone. Example, I recently smoked turkey wings and got several reading around the meaty parts of the wings that ranged from 175-190. The meat was not raw or anything but the membranes and tendons had not broken down sufficiently. It was pretty much unappetizing to eat as is. I had to break it down and cook in some liquid till the meat was very tender and the connective tissue had broken down.

 

[hungryjohn]

Only thing I can think of is the probe touching bone, which will give a false high.

I'd certainly insert the probe at the start.

 

[bigsteve]

If I understand correctly, inserting the probe in the begining is only a problem if the meat doesn't make it past 140* within 4 hrs. For most of us, that's not a problem. Maybe someone can clarify that if I read that info wrong.

I have *heard* of bad probes doing what you describe. I only just got my first digital, so haven't had one go bad yet (knock wood.) I guess test it in 32* water again, then hold the tip in boiling water for a couple of minutes and see if it says 212* If so, pay close attention to where you place the probe next time. Should be deep in the center of the meat, not touching bone. Sometimes a pocket of fat will cause it to get flaky too. Then go from there.

 

[figjam]

The 212 testing is most important, imo.

 

[ddave]

Here's the clarification

And here is a link to the entire thread.

http://www.smokingmeatforums.com/for...ad.php?t=72852

I used to do this all the time too, and I will mention the claim that I always hear that "it never hurt me yet".

But since bbally is a haccp and servsafe trainer and much more experienced in the realm of food and cooking safety that I am, I now follow his advice and do not insert the probe until several hours into the cook.

Dave

 

[rickw]

I used to insert the probe at the start of a cook but no longer do so. I try and go to what I figure to be 2/3rds of the time of the smoke then insert the probe.

 

[richoso1]

Based on my notes from the last couple of years, I also insert the probe once I'm 2/3rds of the way through my smokes. After awhile, I saw the benefit of taking notes, especially large cuts of meat. Those notes did give me an average, and luckily I haven't had an underdone/overdone smoke... yet.

 

[scubadoo97]

Okay so I really didn't pick up on the probe safety issue in the other thread.

So it appears that inserting the probe carries dangerous microbes into the meat. These can be germs living on the probe or germs living on the meat surface. IMO the ones on the meat are the more worrisome.

If I'm going to place a probe I really like to do it early and usually at the beginning.

To reduce serious illness to you and your guests it would be advised if you want to place your probe at the beginning of the smoke to disinfect the probe with soap and water, a swipe of vinegar or a swipe of a Clorox wipe. You would then need to wipe the area of the meat with a paper towel soaked in vinegar, just as your arm is wiped with an alcohol prep pad before an injection, before inserting the probe. Vinegar is at least food safe and taste better than soap or Clorox.

 

[bigsteve]

My interpretation is that if you are smoking something and going for a higher temp than 140* it's okay to stick the thermo in when you start. Just watch the 4hr/140* rule.

Of course, if you're grilling or smoking a steak or roast where you want to pull rare, then wait until you're getting close.

Does anyone know just how to accurately tell what the surface temp of a piece of meat is?

 

[scubadoo97]

I have a laser IR thermometer. What it does is measure the surface temperature of anything you point it at.

 

[ddave]

Well . . . okay. Here it is again restated.

bbally mentioned using an infrared point and shoot thermometer to guage the outside meat temp. He also mentions that in a smoker that is cooking at at least 225°, the outside of the meat should reach 140° in a few hours.

Unfortunately much of the later posts in that thread where bbally clarified that further was lost in the crash.

I am not here to make sure everyone follows his recommendation. If you want to insert the probe at the beginning, that's up to you. I will however reference his post when ever the issue comes up so that hopefully the new people who are not aware of that point know that in the opinion of highly trained food safety experts like bbally, it is not a good idea. His views are based on fact, not opinions or anecdotal evidence.

Dave

 

[trapper]

The main reason I chose the MTC Mini Handheld, see here, http://www.thermoworks.com/products/handheld/mtc.html instead of the Thermapen is the ability to use many different probes. Here are a bunch of choices including surface probes: http://www.thermoworks.com/products/probe/index.html