Instant Read Themo Use

Little Joe

Seeming to have consistent issues related to accurate readings while meat is on the Egg. Steaks, chops, chicken read measurably higher on the Egg vs off/resting for a couple minutes. Same thermometer on/off each time.

Recommendations for getting accurate readings while cooking (vs off and at rest)? Thanks!

Langner91

Are you poking too deep?

I sometimes back out a little and see if it goes up or down.

When you say "measurably higher", how much higher?

Little Joe

Thanks, don't think I'm poking too deep, but will watch that. I also move the depth a little to see if I'm either too deep or shallow.

Example would be typical NY strip, 1"-1/2" (direct), or double-rib lamp chops last night. As the meat sits on the grill, it registers 150* - 165*. I panic, take them off and let them rest. A couple minutes later...145* and I'm thrilled.

Not the first time, so I need to figure this out :-).  

Fathands

Accuracy really shouldn't matter if you're on the grill or off the grill.

You will get different readings if you're in a pocket of fat versus meat though.

What brand thermometer are you using? Have you tried checking boiling water?

lkapigian

Langner91 said:

Are you poking too deep?

I sometimes back out a little and see if it goes up or down.

When you say "measurably higher", how much higher?

Linda and I have had the same conversation 

jtcBoynton

You might want to review:
https://www.thermoworks.com/thermapen101-getting-an-accurate-reading/

Canugghead

Reminds me of this lady serving food samples at Costco pre Covid…she pierced the probe right through the meat and waited for it to come up to temp.

lousubcap

There is the direct effect of having the meat still experiencing the convection heat when on the BGE.  Once removed there will be some carry-over cooking until all things come into equilibrium.  Thus on will be hotter (as you have seen) every time.  So figure out the ball-park off-set and go with it.
Always remember, if you declare victory too soon you can recover-too late and SOL.  
@Little Joe - Welcome aboard and enjoy the journey.  Above all, have fun.
Edit:  The cook temp will obviously play a large role in the difference you experience.  FWIW-

MediumRarely

lkapigian said:

Langner91 said:

Are you poking too deep?

I sometimes back out a little and see if it goes up or down.

When you say "measurably higher", how much higher?

Linda and I have had the same conversation 

Mine may be a bit short, but at least its not too big around.

4TheGrillOfIt

MediumRarely or Roger Miller?

CP92

jtcBoynton said:

You might want to review:
https://www.thermoworks.com/thermapen101-getting-an-accurate-reading/

This has always been my go to for a thick steak/chop

* Many experts recommend inserting your thermometer probe from the side of a steak or pattie to ensure that you get the probe tip right in the center, where the temperature will be lowest. You can use a pair of tongs to gently lift the piece of meat off the heat with one hand while you take a Thermapen reading from the side with your other hand.

Little Joe

Great thoughts and direction, thanks everyone. It’s in my hands now, Grasshopper, with my next cook.

Little Joe

Going to attempt a Japanese Wagu this weekend, 1 1/2” — need to be ‘on the money’! 😎

YukonRon

jtcBoynton said:

You might want to review:
https://www.thermoworks.com/thermapen101-getting-an-accurate-reading/

This^^^^^^^^

YukonRon

jtcBoynton said:

You might want to review:
https://www.thermoworks.com/thermapen101-getting-an-accurate-reading/

This has always been my go to for a thick steak/chop

* Many experts recommend inserting your thermometer probe from the side of a steak or pattie to ensure that you get the probe tip right in the center, where the temperature will be lowest. You can use a pair of tongs to gently lift the piece of meat off the heat with one hand while you take a Thermapen reading from the side with your other hand.

Also this^^^^^^