I'll be the first to admit that its probably the Indian and not the arrow, but I'm having a hell of a time with my Thermapen on high temp cooks. On my last several burger and steak cooks, the thermapen has registered low temperatures during the cook. Last night I pulled my burgers off at 120* and let them rest for 5 minutes before eating. They were very juicy, but medium well, not med rare. I'm aware the burger will continue to cook while it rests, but med rare to med well seems like a lot of increase. I've calibrated the thermapen with the boiling water test and it's dead on 212. I've seen the thermapen used on YouTube on hot cooks. It seems the common error would show a high temp because the user put it too far into the meat, but mine seems to be reading low. Surely I'm doing something wrong. I just need you fine folks to show me the error of my ways.
"Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"
Med & XL