Ted Tiefel
New member
I apologize for this newbie question. I have a WSM 22.5 and a Maverick ET732 thermometer. Where do you run the probes from the smoker to the transmitter? I've been running them through the top vent but that is inconvenient.
Temperature Probe
- Thread starter Ted Tiefel
- Start date
timothy is right, vent temp is the most consistant place to measure as it isn't as affected by meat loads (heat sink). When you get time and if you feel you need the meat probe in the future invest in a bbq guru eylet. I personally don't use the meat probe anymore, with experience you will know your timing for doneness.
MKEvenson
TVWBB Wizard
Ted, welcome to the forum. I put my probes thru the hood vent opening. What makes this much nicer is obtaining the long probes from Maverick. They seem a little expensive but I feel worth every penny. I also do not probe the meat. In the beginning I did and it is not a bad thing to do, but after a while there is no need. One concern with probing cold meat is the introduction of surface bacterial into the depths of the meat. So if you are going to probe your meat, wait until the surface temp has risen enough to kill them little varments.
I like my temp probe near my meat so I use a gismo from the guru folks to slide my probe in. Some folks just hang it in the vent and that works too.
Good luck and many happy cooks.
Mark
I like my temp probe near my meat so I use a gismo from the guru folks to slide my probe in. Some folks just hang it in the vent and that works too.
Good luck and many happy cooks.
Mark
timothy
TVWBB 1-Star Olympian
" One concern with probing cold meat is the introduction of surface bacterial into the depths of the meat. So if you are going to probe your meat, wait until the surface temp has risen enough to kill them little varments."
Not meaning to get OT, but this is like the third time I saw this.
Really how much surface bacteria are you going to push into a piece of meat on something as slim as a probe?
Whatever this or that will be held useless if cooked till proper temps.
Color me
Tim
Not meaning to get OT, but this is like the third time I saw this.
Really how much surface bacteria are you going to push into a piece of meat on something as slim as a probe?
Whatever this or that will be held useless if cooked till proper temps.
Color me
Tim
MKEvenson
TVWBB Wizard
Originally posted by timothy:
" One concern with probing cold meat is the introduction of surface bacterial into the depths of the meat. So if you are going to probe your meat, wait until the surface temp has risen enough to kill them little varments."
Not meaning to get OT, but this is like the third time I saw this.
Really how much surface bacteria are you going to push into a piece of meat on something as slim as a probe?
Whatever this or that will be held useless if cooked till proper temps.
Color me
Tim
Tim, I didn't make this up. One of our esteemed members here has forwarded this little gem of info. Take it as you will. In most things that can happen, few ever do and the bad things that don't happen to you don't really affect you. Only those unfortunate folks that have worse luck than you may suffer. I bet I will never get struck by lightening or but that doesn't mean I won't avoid a deep puddle of water during a storm. Maybe it's all superstition, anyhow. Have you heard the "germ theory" I don't buy it for a minute.
Mark
Mike_M
TVWBB Fan
Tim is on point... seems overkill to avoid putting a probe in, and given the conditions we all cook in I would think contamination via sticking a probe into meat would be dead last on the list of possible ways to foster bacteria growth.
Maybe I'm ignorant, but I also would assume that even if bacteria was introduced during this process it would be killed during the cook?
Maybe I'm ignorant, but I also would assume that even if bacteria was introduced during this process it would be killed during the cook?
Michael G. (Canada Mike)
TVWBB All-Star
Umm, anyone wash their probes between uses? Call me crazy, but I do. Also, Ted, I've take to wrapping my meant probe wire in a little bit of aluminum foil before closing the hood on it.
And, welcome!
And, welcome!
timothy
TVWBB 1-Star Olympian
Just a follow up..
@ Mark. I know you're not making this up, cause I read several other posts that said the same thing, and I don't get it.
If we follow that same logic, than any piece of raw meat that you place on a skewer or rotisserie should be pre-cooked a bit before you skewer, rotiss, or probe?
Sorry I don't buy into that one.
If any one got sick from whatever, it's not the probes fault,it's the probers for not cooking till proper temps or something completely different happened.
I'll place a probe in a meat-loaf from the get go, and the surface bacteria is alot worst than a whole roast, but as long if I take it to safe temps of 160-165° no worries..
Tim
@ Mark. I know you're not making this up, cause I read several other posts that said the same thing, and I don't get it.
If we follow that same logic, than any piece of raw meat that you place on a skewer or rotisserie should be pre-cooked a bit before you skewer, rotiss, or probe?
Sorry I don't buy into that one.
If any one got sick from whatever, it's not the probes fault,it's the probers for not cooking till proper temps or something completely different happened.
I'll place a probe in a meat-loaf from the get go, and the surface bacteria is alot worst than a whole roast, but as long if I take it to safe temps of 160-165° no worries..
Tim