PROBE THERMOMETERS - HOW DO YOU USE THEM?

Smokers,

This may sound like a silly question but how do you use a probe thermometer.

1, Is the idea to stick the probe into the meat when you think it should be cooked just to confirm it?

2, Do you stick the probe into the meat and leave it there for the duration of cooking?

I was thinking that if the probe is inserted into the meat for the duration of cooking then there's a posibility that the juices may run out and you end up with 'dry' meat.

Also, could anyone recommend a good probe thermometer for use with a PRO-Q Frontier that does'nt break the bank.

Smokin Mark

Hi Mark,

There's basically a couple of different types of probe thermometers, instant read (the ones you stick into the meat from time to time to check the temps).
Remote or wired probe thermometors, these are designed to stay in the meat for the duration of the cook.

Personally I prefer to use something like the Maverick ET73, as it measures both the meat and the cooker at the same time.

do you know where I can get an ET73 in the UK? - I have only seen them advertised in the US

Jonesey, these are only available in the USA, but a couple of Ebay sellers ship to the UK
HERE's One