Stoker Food Probe Question

lionelg9 · 04-20-2011, 01:44 PM

I was using my Stoker food probe for the first time and had some difficulty. After I put the probe into the pork loin it was reading about 20 degrees below the pit temperature. I inserted the probe so that the tip was in the center but some of the metal from the probe was still sticking out. In others experience does the entire metal of the probe need to be inserted into the meat to get an accurate reading? I was just wondering since the outside is going to get warmer before the middle and might throw off the temps. Any experience or opinions would be appreciated. Thanks.

lionelg9

JD08 · 04-20-2011, 03:18 PM

You want the tip of the probe in the thickest section of meat. Sometimes that means most of the probe is exposed, but the reading is still good.

04-20-2011, 01:44 PM	#1
lionelg9 Found some matches. Join Date: 06-30-09 Location: Severn, MD Downloads: 0 Uploads: 0	Stoker Food Probe Question I was using my Stoker food probe for the first time and had some difficulty. After I put the probe into the pork loin it was reading about 20 degrees below the pit temperature. I inserted the probe so that the tip was in the center but some of the metal from the probe was still sticking out. In others experience does the entire metal of the probe need to be inserted into the meat to get an accurate reading? I was just wondering since the outside is going to get warmer before the middle and might throw off the temps. Any experience or opinions would be appreciated. Thanks. lionelg9

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04-20-2011, 03:18 PM	#2
JD08 Full Fledged Farker Join Date: 03-02-10 Location: SE FL Downloads: 0 Uploads: 0	You want the tip of the probe in the thickest section of meat. Sometimes that means most of the probe is exposed, but the reading is still good.