meat thermometer

michael · July 2006

is it necessary to monitor the meat temperature?[p]I figured monitoring dome temperature would be enough as long as you put the meat in at the right time. From what I understand if meat temperature gets to a certain point then you know its done? is this why people monitor the meat?
thanks

Woody54 · July 2006

michael,[p]A meat therm. takes all the guesswork out of it. Cooking times can vary widely based on the meat itself, humidity, etc.[p]BBQ without a meat therm. is like flying blind.[p]Woody

David · July 2006

What is the best thermometer to get for smoking?

Ed · July 2006

michael,[p]Armed with a meat thermometer and the T-Rex method of cooking steaks I produce meat that is done perfectly every time. Two steaks of different thicknesses, no problem, each is done to a perfect juicy red medium rare. You need a meat thermometer with a remote probe so the probe is in the food in the egg and connects via a cable to the readout outside the egg. It's the only way to really know when the food is done the way you want it.

Ed · July 2006

David,[p]I like my Polder. Just don't use it in an egg (or oven) whose temperature is above 400F or you'll toast the probe.
[ul][li]Polder from Amazon[/ul]

Woody54 · July 2006

David,[p]Many use Maverick ET-73 when leaving in the meat for low and slow and a Thermapen for instant read.[p]Woody

meat thermometer

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