Hey guys,
Sorry if the answer to this is common knowledge, but here goes!
I have a BUNCH of remote oven thermometer/probes (couple of polders, an oxo, one wireless, etc). I am wondering if someone can explain to me how exactly they work, how they should be inserted into the meat, and how we should process the readings they output.
I usually use one to measure the temperature at the grate (even though they normally states in the instructions that they are not designed to measure oven temperature), and another to measure the meat temperature. What I have noticed is that the oven/pit temperature sometimes significantly influences the reading I am taking inside of the meat. So when I open the lid, both the pit's temp AND the meat temperature reading drops. Is this normal for everyone? I'm guessing it is and that no one discusses this (or maybe I've missed it).
I usually have the probes fully inserted through the side of the meat (eg. shoulder) as to have less of the probe's surface area exposed to the pit's surrounding temp. I always get the same temperature drops though. Which I suppose is normal. But if that's the case, I just don't see these probes as being all that great to use. As another example, I was finishing some thick steaks in my kitchen oven the other day, and used a leave in probe inserted into the center of the steak. As soon as I put the steak into the oven the Oxo probe started escalating rapidly. I checked the steak with a standard meat thermometer and the Oxo was WAY off. It was obviously registering more of the oven's temp. Mind you, I have tested all of these probes with the boiling water method and all are fairly close.
So all in all, I'm now assuming that what I've observed is normal and that the majority of you that use probes use them just as reference? Or am I doing something wrong and they should be much more accurate?
Sorry if the answer to this is common knowledge, but here goes!
I have a BUNCH of remote oven thermometer/probes (couple of polders, an oxo, one wireless, etc). I am wondering if someone can explain to me how exactly they work, how they should be inserted into the meat, and how we should process the readings they output.
I usually use one to measure the temperature at the grate (even though they normally states in the instructions that they are not designed to measure oven temperature), and another to measure the meat temperature. What I have noticed is that the oven/pit temperature sometimes significantly influences the reading I am taking inside of the meat. So when I open the lid, both the pit's temp AND the meat temperature reading drops. Is this normal for everyone? I'm guessing it is and that no one discusses this (or maybe I've missed it).
I usually have the probes fully inserted through the side of the meat (eg. shoulder) as to have less of the probe's surface area exposed to the pit's surrounding temp. I always get the same temperature drops though. Which I suppose is normal. But if that's the case, I just don't see these probes as being all that great to use. As another example, I was finishing some thick steaks in my kitchen oven the other day, and used a leave in probe inserted into the center of the steak. As soon as I put the steak into the oven the Oxo probe started escalating rapidly. I checked the steak with a standard meat thermometer and the Oxo was WAY off. It was obviously registering more of the oven's temp. Mind you, I have tested all of these probes with the boiling water method and all are fairly close.
So all in all, I'm now assuming that what I've observed is normal and that the majority of you that use probes use them just as reference? Or am I doing something wrong and they should be much more accurate?