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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

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: 10,759
    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.

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  • lousubcaplousubcap Posts: 4,637
    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...)

  • jaydub58jaydub58 Posts: 1,158

    @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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