Dave S Iowa
New member
I often cook chicken breasts on the grill and a pretty good percentage of the time they get overcooked and dry. I bought a thermapen to help me to pull the chicken off the grill when its done and food safe but before its been overcooked and dried out. But my experience so far with taking temps on the grill has been more trouble than anything. I'll have difficulties finding the center of the meat. I'll push the probe pretty much through the meat and start pulling back but it seems the further the probe gets away from the grill surface the cooler the temps read. I thought the center would have the coolest readings but that hasn't been my experience so far. It seems like the top part of the meat will read the coolest, even if ive already grilled that side and flipped it. Does anyone have any pointers for how to best use my thermapen on the grill to get accurate readings? I'd appreciate it!