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New meat thermometer

Hey guys, smoking some boneless butts about 6lb each and after 4 hours it was saying the meat was in the 180s. I took the thermometer out of the meat and put it in some boiling water and it was reading 220+ degrees, so I am no longer in the trust tree with this thermometer, was is a good meat thermometer to look in to? I have a thermapen but would rather have one that stays in the meat. Thank you for the suggestions


  • nolaeggheadnolaegghead Posts: 24,517
    Thermoworks TW8060.  You can calibrate most cheap analog meat thermometers by rotating the nut around the stem.  Or mathematically subtract the difference between actual and the reading when you put it in boiling water.

    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • lousubcaplousubcap Posts: 14,623
    edited June 2013

    Calibrate your current thermo-should be a nut on the back, get a reference temp (boiling water) and dial it in.  For low&slows instant read is way over-rated-the rate of temperature change is manageable by about any thermo.  You just have to have indications you can trust-regardless of the cook.  FWIW-

    (And I apologize for failing to digest nola's post first...)

    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.
  • jaydub58jaydub58 Posts: 2,108

    @louscap. I agree.  Thermapen is much more important for spatchcocking whole chicken or searing nice thick steaks.

    John in the Willamette Valley of Oregon
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