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Monty1204
11-21-2016, 01:37 PM
Hey everybody, I have a question.
I have seen a few different methods pertaining to when to insert your thermo probe and I was wondering what your experiences were.

1) Inserting the probe when putting on the cooker
2) Inserting at a certain time ( I guess for food safety reasons).

Which would you suggest?

Thanks in advance all

PatAttack
11-21-2016, 01:38 PM
I always insert the probe before putting on the smoker.

toymaster
11-21-2016, 01:42 PM
I insert the probe about half way into the cook just to cut down on the amount of time the probe spends in the heat. Thought maybe they might last longer.

dadsr4
11-21-2016, 02:28 PM
I insert it before putting the meat in the cooker. Opening the cooker during the cook just extends the cooking time.

mikemci
11-21-2016, 02:56 PM
I insert it at the same time the meat hits the grate.

wormy
11-21-2016, 03:17 PM
+ 3 on inserting the probe into the meat before cooking

pjtexas1
11-21-2016, 03:27 PM
I insert it at the same time the meat hits the grate.

^^^this is what i do.

Gore
11-21-2016, 03:28 PM
Where that probe sits in the meat is pretty important as you have a temperature gradient. I like it centered. I'm going to do that in my well-lit kitchen beforehand, so I don't fark it up.

Happy Hapgood
11-21-2016, 04:07 PM
Before the cook here too espically if I'm going to wrap a brisket or butt.

TedW
11-21-2016, 04:10 PM
I ask my wife this a few times a week...

Burnt at Both Endz
11-21-2016, 04:28 PM
Unlike everyone else, I do it late in the cook. Lot easier to mess with the meat, if needed, when there's not a bunch of wires in the way, oh well!

THoey1963
11-21-2016, 05:43 PM
Ummm, I would say it depends on what type probe you have... Not going to leave my Thermapen in a piece of meat, but I will put my Maverick probe in before or as I am putting the meat on.

Nuco59
11-21-2016, 06:52 PM
I did not realize this was a concern. I guess the real answer is "when you feel like it- but slightly before it's overcooked"

Me? I insert early- one less thing to worry about. Unlike some, my cooks don't resemble D-Day invasion plans with check boxes and timelines that "must be observed" - or else.

Stick it in when you want to- it's ..."liberating"

smoke ninja
11-21-2016, 07:06 PM
Its been awhile since i left a probe in meat while cooking. I find its going probeless is whats liberating

BillATL
11-22-2016, 10:36 AM
Different days, different answers for me. A lot of times I don't use a probe and just start checking with a thermopen when I think it's getting close. generally when I cook a big hunk of meat like a pork butt I insert the probe as soon as I have everything set on the grate (everytime I try to set the probe in the kitchen it ends up in a awkward spot on the grate - maybe that's just me). I don't keep spreadsheets but for big hunks of meat I like to see how quick it's cooking and sometimes bump the temperatures a bit if it's going to fast or too slow for when I need it done.

cheez59
11-22-2016, 02:13 PM
I insert it at the same time the meat hits the grate.
Yep!

MeatyOakerSmoker
11-22-2016, 05:43 PM
I totally don't get the food safety concern around putting it in at either point as long as it stay in or isn't reused without washing. After all it too will hit a high enough temp to kill bacteria.

Burnt at Both Endz
11-22-2016, 05:47 PM
I totally don't get the food safety concern around putting it in at either point as long as it stay in or isn't reused without washing. After all it too will hit a high enough temp to kill bacteria.

I cook prime rib at 180*, takes about 5 hrs and the finial internal temp is 130*. I'm sure a food professional would say that's a concern, but I'm with you on it not being a big deal.

MeatyOakerSmoker
11-22-2016, 08:26 PM
I cook prime rib at 180*, takes about 5 hrs and the finial internal temp is 130*. I'm sure a food professional would say that's a concern, but I'm with you on it not being a big deal.

Beef tartar? :)