{"id":929,"date":"2020-09-05T08:44:14","date_gmt":"2020-09-05T00:44:14","guid":{"rendered":"https:\/\/www.meatsmokinghq.com\/?p=929"},"modified":"2023-04-13T20:25:42","modified_gmt":"2023-04-13T12:25:42","slug":"how-to-choose-a-thermometer-for-smoking-meat","status":"publish","type":"post","link":"https:\/\/www.meatsmokinghq.com\/how-to-choose-a-thermometer-for-smoking-meat\/","title":{"rendered":"The Beginner’s Guide To Meat Thermometers"},"content":{"rendered":"
\n
\"\"<\/figure><\/div>\n\n\n

<\/p>\n\n\n\n

When it comes to smoking meat, us pitmasters cook to the internal temperature of the meat, not by time. Unlike traditional cooking methods where you cook by time, this allows for precision and ensures that the meat is cooked to perfection. A thermometer is the most important tool for any pitmaster. Without it, you’re basically cooking blind and relying on guesswork. Trust me, you don’t want to serve undercooked or overcooked meat to your guests. Always use a thermometer to ensure your meat is cooked to perfection.<\/p>\n\n\n\n

<\/p>\n\n\n\n

Different Types of Thermometers <\/h2>\n\n\n\n

<\/p>\n\n\n\n

There are a few different types of thermometers that a pitmaster might use, each with their own specific purpose.<\/p>\n\n\n\n

    \n
  1. An instant read thermometer, also known as a handheld thermometer, is a great tool to use at the end of the cook to quickly verify the internal temperature of various parts of the meat. These thermometers typically have a quick response time and can give you an accurate reading in just a few seconds.<\/li>\n\n\n\n
  2. A leave-in external thermometer with two probes is a great tool for monitoring both the smoker and the meat at the same time. These thermometers typically have a probe that you insert into the meat and another probe that you place inside the smoker to monitor the temperature. This type of thermometer allows you to keep an eye on both the meat and the smoker without having to constantly open the smoker and let out the heat. It also allows you to monitor multiple meats at once.<\/li>\n<\/ol>\n\n\n\n

    Both of these thermometers are essential for any pitmaster who wants to produce perfectly cooked meat every time. The instant read thermometer allows you to check the temperature of the meat at the end of the cook, while the leave-in external thermometer allows you to monitor the temperature of both the smoker and the meat throughout the entire cook.<\/p>\n\n\n\n

    Don’t Trust Your Smoker’s Thermometer <\/h2>\n\n\n\n

    <\/p>\n\n\n\n

    The thermometers built into smokers are usually inaccurate and not reliable for a few reasons.<\/p>\n\n\n\n

    First, these thermometers are typically located at the top of the smoker where the temperature can be much cooler than the actual cooking surface. This means that the thermometer is not measuring the temperature of the meat, but instead the temperature of the air in the smoker, which can be much different.<\/p>\n\n\n\n

    Second, these thermometers are often not calibrated correctly which can lead to inaccurate readings. They also may not be able to withstand the high heat and smoke inside the smoker, which can cause them to break or malfunction.<\/p>\n\n\n\n

    Lastly, the thermometer may not be able to withstand the long cooking times of smoking, leading to a drift in calibration over time.<\/p>\n\n\n\n

    In conclusion, it’s important to note that the thermometers built into smokers are often not accurate or reliable, and it’s best to use a separate, high-quality thermometer to ensure that your meat is cooked to perfection. A leave-in thermometer with dual probes or an instant-read thermometer will give you the most accurate and reliable readings.<\/p>\n\n\n\n

    Wireless ‘Leave-In’ Thermometers<\/h2>\n\n\n\n
    \n
    https:\/\/www.youtube.com\/watch?v=KWRkocjBk90<\/a>