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View Full Version : Does anyone have a problem with simply leaving a thermometer in a peice of meat during the cook?


captjoe06
10-14-2015, 09:59 AM
I've been beating myself up when I run out of batteries for my electronic thermometers and last pork loin I just stuck the thermometer in the pork loin.

Are there any disadvantages to this other than having to lift off the lid to check the internal temp?

Just started up lunch-

https://goodmorninggloucester.files.wordpress.com/2015/10/20151014_102619_hdr-01.jpeg?w=860&h=860

MS2SB
10-14-2015, 10:29 AM
Other than having to lift the lid there's no issue with it. However, most folks around here try to lift that lid as little as possible. The whole "If you're looking you ain't cookin' thing.

qman
10-14-2015, 10:32 AM
Main other thing would be the accuracy of the analog thermo. Some are good enough, some are not. Check accuracy in boiling water, and ice water before trusting one.
Other option is something like the Chef Alarm, which allows you to moniter IT without lifting lid.

16Adams
10-14-2015, 10:33 AM
I use dome and Thermapen only. No Sixth Floor hospital looking wires coming out of my cookers. But I got to say- that is a really cool photo. Have you got a finished pic??

landarc
10-14-2015, 10:35 AM
Nothing wrong with it. Just be quick in checking it.

dadsr4
10-14-2015, 11:36 AM
Lots of times, you can read the therm through the vent hole. A small, powerful flashlight can help.

captjoe06
10-14-2015, 11:38 AM
I use dome and Thermapen only. No Sixth Floor hospital looking wires coming out of my cookers. But I got to say- that is a really cool photo. Have you got a finished pic??

Here's a couple of the brussel sprouts and abt's cooked on the cast iron with triple smoked bacon
https://goodmorninggloucester.files.wordpress.com/2015/10/wpid-wp-1444844021357.jpg?w=1290

https://goodmorninggloucester.files.wordpress.com/2015/10/wpid-wp-1444840545200.jpg?w=1290


https://goodmorninggloucester.files.wordpress.com/2015/10/wpid-wp-1444840553178.jpg?w=1290

woodbutcher1
10-14-2015, 11:43 AM
Those are Awesome looking brussel sprouts. captjoe06:clap:

captjoe06
10-14-2015, 11:59 AM
I forgot the pork for the sandwiches. This time i pulled it off at 130 degrees and let it sit for 20 minutes. Much better results than the last time when it got away from me and went up to 160.
https://goodmorninggloucester.files.wordpress.com/2015/10/wpid-wp-1444841846792.jpg?w=1290

Yan can Cook
10-14-2015, 12:32 PM
I wondered the same thing. Would the thermometer be off due to it conducting heat from air in the cooking environment. This should be considered....

doubt3
10-14-2015, 12:36 PM
Would the glass get cloudy over time from smoke?

pjtexas1
10-14-2015, 12:52 PM
Would the glass get cloudy over time from smoke?

yes. i had to use oven cleaner after a few cooks when i used oven therms on the grates.