a little trick

I read the BGE Thermometer vs. the Thermopen thread below, & this is how my BGE model performs like a real thermopen; so simple I’m sure most people are doing this anyway, but I haven’t heard anyone mention it so I will

I went the first 43 years of my life without a thermometer, just eye-balled the stuff making educated guesses based on sight, feel & time, sure I had some consistency issues, but none that fell outside the bounds of acceptability to a caveman such as myself

In Waldorf this past May, my bride surprised me with a BGE thermometer, so I started using it. It certainly isn’t a thermopen, & can take up to 20 seconds to go from room temp to cooked meat temp if you just stick it in the meat, of course we all know that is unacceptable, the dome is open too long, you’re cooking your hand & so forth… to solve the problem just preheat the probe - estimate the temp of the meat, say 160 for chicken breast, then stick the probe into the top vent of the egg, the hot air pushes the thermometer up to 160 in a couple seconds, then just open the dome & pop the probe into the chicken, the thermometer will adjust up or down to the actual meat temp thermopen quick, 1 or 2 seconds, ta da, I love my wife