temperature probe

Unknown

Any thoughts about temp. probes. Seems if place at beginning of cook temperture goes up (reaches final temp) prior to meat being done. Have had to put beef tenderloin back on and reinsert probe and cook to final internal temp of 157. Any thoughts on whehter probe can be place at the beginning or should wait until cook for a while?

Smokin Bob

Sledge Hammer,
I have always placed the probe in at the beginning but I have never had it fail or have to put anything back on after assuming it was done based on the probe temp.

stike

Sledge Hammer,
sounds less like the probe is at issue versus what the definition of "done" is.[p]let's say someone tells you "pull off when the internal temp for beef says 140 because it is 'done' "[p]if you put the probe in, and pull it at 140, and find that the beef is underdone to your liking, then the probe isn't off, you just need to pull it off later.[p]it's not accurate for us to call things 'done' at a certain temp. we could be clearer and say 'warm red center' or 'cold red center' to be more specific.[p]157 seems VERY high for tenderloin. either your probe is off (test it in boiling water), or you like your beef very well done (and would find someone telling you it's done at 140 to be 'not done').[p]