Meat thermometer

Discussion in 'Messages for All Guests and Members' started by dmack, Jul 14, 2008.

  1. dmack

    dmack Smoke Blower

    Hey folks just wondering if anybody else has a hard time getting a good reading on their meat thermometer with chicken hindquarters. I am only a couple hours into the smoke and am reading high already. I am looking for 165 and I'm beyond that already. I do trust this thermometer. I have checked it many times.

    dmack
     
  2. fatback joe

    fatback joe Master of the Pit OTBS Member

    How long were you planning on the smoke taking?

    I would have only planned a couple of hours to cook them anyhow.
     
  3. walking dude

    walking dude Smoking Guru SMF Premier Member

    also make sure you are not touching/too close to the bone
     
  4. dmack

    dmack Smoke Blower

    I guess I didn't know how long hind quarters would take. Second, if I can't get my probe totally covered by meat is it most important that the tip is?

    dmack
     
  5. walking dude

    walking dude Smoking Guru SMF Premier Member

    thats why i also have a instant read hand held thermo, to check the meaty part
     
  6. richtee

    richtee Smoking Guru OTBS Member

    The last inch and a half or so buried in thickest meat you can get should be fairly accurate. I take chicken to at least 175 anyway, for what that's worth.
     
  7. fatback joe

    fatback joe Master of the Pit OTBS Member

    Yeah, I was just curious.........I know how those things go, seems like what ever you plan misses the mark anyhow. LOL Depends a heck of a lot on what temp you are cooking them at. I am a 170 kind of guy, and if I don't hit that in 2 hours (or a little less) I get antsy.

    I don't think the probe needs covered by the meat, get the tip in there the best you can as mentioned, get the meatiest part you can, and try not to be up against the bone.
     
  8. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    The probe gets it's reading from the last 1/4" on the end, just need to pierce the skin for an accurate reading.
    Chicken 1/4's should only take about an hour and a half at 325*. [​IMG]
     
  9. dmack

    dmack Smoke Blower

    I know, I know this post is worthless without Q View. Anyway. I did let my hindquarters go all afternoon. After reading some of the posts I was concerned about them drying out. They weren't. They were fabulous. I don't know if it was the brining, but I am sold on that. I did a whole 10# bag of them. I have plenty to take fishing with me. You'll just have to imagine what they looked like.

    dmack
     
  10. walking dude

    walking dude Smoking Guru SMF Premier Member

    brining is the key dmack...........

    btw........you coming to the gathering?
     
  11. bbq bubba

    bbq bubba Master of the Pit OTBS Member

  12. Not according to my girlfriend..............sorry [​IMG]
     

Share This Page