Recomendations? - Internal Thermometer

TheCub

Do any of you have any recommendations regarding internal thermometers?

I have a Polder, which crapped out on me after only about a dozen and a half uses.  Gives a very false reading upon the thermometer being connected.

tks

Cub

SGH

I know that this is not the answer that you are looking for, but I use a Thermopen instant read thermometer and call it good enough. It simply works and works well. Maybe some of tech gurus here can offer more. 

dougcrann

SGH said:

I know that this is not the answer that you are looking for, but I use a Thermopen instant read thermometer and call it good enough. It simply works and works well. Maybe some of tech gurus here can offer more. 

Yup...same here...

bhedges1987

Maverick et 732

bhedges1987

Thermapen as well. But mav for if you want to constantly know the temp while your not around your grill ect 

nolaegghead

Thermapen.  Like what SGH said.

A cooking thermometer that you leave in the meat monitors a very tiny part of that larger piece of meat.  

The data that gives you, if you take it literally, will make you cook worse. 

Unfortunately, meat doesn't cook evenly, and we don't put thermometer probes where the last bit of meat will cook.

I have a lot of experience cooking low and slows.  You are better off, in my opinion, looking for the ball-park temperatures.  This might be 180F, 190F, depending on what you're cooking.  Start probing it with a thermapen.  You get the temperature and a measure of tenderness on how the meat resists inserting the probe.

When you poke it all over and it's like buttah, it's done.  You can pull earlier if you cambro for later.  You really don't want to pull late, ever.  If you catch it in the window, let it cool down after you pull off the grill.  The cooking is done, arrest it.   Let it cool before you cut into it.