probe placement accuracy

Discussion in 'Beef' started by migraine, Apr 12, 2013.

  1. I have a question about the use of probes.  The type you place inside the meat for long periods of time, not the instant read type

    Is there a rule of thumb on how much of the probe lenght should be inserted into the meat? I know that it should be in the thickest part of the meat, which deteimes how much of the remaining probe is left exposed.  But does the part that is exposed to the air temp effect the accuracy of the probe?  Or, is this a problem due to poor quality/cheap probes?

    Thanks,

    Brian
     
  2. The temp is taken at the tip. I run it in until it gets to the center. That will be different length for different foods. The exposed portion is no issue.
     
  3. bruno994

    bruno994 Master of the Pit

    Right on...where you probe is important as well, making sure your not touching any bones or in a heavy pocket of fat, both will give you off inaccurate readings.  With briskets, I find that probing from the side of the flat, dead center will give you the best readings.  Never probe a brisket in the point section, too much fat content.
     
  4. Well, I guess what I'm trying to ask is that does the exposed part of the probe have the ability to transfer heat to the tip?  I'm asking this becauseI seemed to have temp issues when I was smoking salmon.  The pieces were small, so most of the probe was exposed to the heat of the smoker, which is higher.

    does this make sense?
     

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