Why Using a Barbecue Meat Thermometer Can Help Make Your Cooking Safer

Sometimes it is difficult to find out whether the meat is properly cooked on the grill, especially if it is a large joint meat or chicken or turkey and other large birds. Its tender meat will disappoint your grilling guests, and undercooked meat can be a health risk.

It’s not uncommon for illnesses to be barbecued, and sometimes the uncooked barbecued food that Zhougong’s dream interpreted requires emergency medical treatment in the hospital.

Barbecue meat thermometer is a good solution to these problems. It can be used to measure the internal temperature of large barbecues, steaks and other cooked foods. It is inserted during or after the meat cooking process through a probe. The degree to which the meat has been cooked is indicated by its internal temperature.

Should you always use a meat thermometer?

If you are grilling fresh steak, it is not uncommon to cook it. Many people like them. But when you cook processed meats (such as burgers or English sausages) and large meat joints, chicken, turkey, and duck, they must be cooked until the indoor temperature is high enough to kill harmful bacteria such as Salmonella and E. coli (two barbecues). Meal disease) the most common cause.

Many people often grilling will tell you that you don’t need a barbecue. Meat thermometers are mainly for cooking steaks, sausages, hot dogs and burgers, because there are simple manual techniques to test whether they are cooking, and steaks are rare, medium-sized or well cooked. good.

But if you cook a lot of steaks, burgers, hot dogs and sausages you will find it easier and safer to manage your cooking if you use a meat thermometer.

How to use a barbecue meat thermometer

There are many different types of grill meat thermometers, but they contain the same basic components-a long probe and a gauge. Investigate long enough to insert the thickest part of the meat and the meter connection (directly or through a wire) can be analog or digital.

The indicator directly connected to the detector is called an instantaneous meat thermometer. They used to be the most common type used for barbecues, but now electronic remote-read meat thermometers have become very popular. As the name suggests, these probes and remote digital meters are connected by wires to the probe or wireless probes related to the transmitter station.

No matter what type of meat thermometer you are using, the tip probe must be inserted into the thick meat part, but it cannot touch any meat bones, because if it will give an overestimated meat temperature. The sensing area of the detector always clearly shows that it can be from ½ inch to 2 inches long. When considering the length of this sensing area, insert the probe into the meat (that is, make sure it is the center of the meat).

If you are cooking chicken, turkey, and duck, insert the probe into the area near the thigh. For red meat, grilled meat, steak, burger or ribs, insert the probe into the thickest central part (ie, in the case of a steak to push the investigation aspect, for an English sausage insert it at the end).

Many barbecue grill recipes provide information on cooking temperature, but here is a guide to target temperature and different types of meat:

Beef and lamb: rare 125 degrees Fahrenheit, medium 160 degrees Fahrenheit, good 170-195 degrees Fahrenheit

Pork: medium 160 degrees Fahrenheit, good 170-190 degrees Fahrenheit

Chicken: good 170-190 degrees F (chicken should be good)

Ducks: rare 125 degrees Fahrenheit, medium 160 degrees Fahrenheit, good 170 degrees Fahrenheit

Steak: Rare 135 degrees Fahrenheit, medium 140 degrees Fahrenheit, medium 155 degrees Fahrenheit, good 165 degrees Fahrenheit

What to look for when choosing a barbecue meat thermometer

The probe of a meat thermometer should always have a sharp point so that it can be easily pushed into the meat. The above means that this probe can be directly connected to an analog dial or digital display. The dial or display on some thermometers will show the temperature, but there are others which can show the correct temperature for different types of meat.

Instantly visible thermometer

The probe thermometer provides a direct reading of the internal temperature of the meat and has existed since the Victorian era. The immediately visible meat thermometer is the offspring of these Victorian ancestors. They are either analog or digital display. The analog type can usually be inserted into the whole cooking meat and leave there. The digitally visible thermometer can only use the last cooking time. They are not chefs for keeping food.

If you decide to buy an instant-visible thermometer, make sure it has a good clear analog or digital display, and it has a good response time. Some thermometers require 30 seconds to read. This is a long time, if you want to perform a temperature check quickly.

Make sure you buy a barbecue meat thermometer from a good barbecue accessory store, there is a good thermometer to choose from, or check customer reviews if you buy from an online store.

Remote-Read Thermometer

There are many different types of remote-read thermometers to choose from. Costs have fallen in recent years and they are now very affordable. The probe of the remote-read thermometer is directly connected to a digital meter or transmitter through a wire to send a wireless signal indicator. The advantage of the wireless meat thermometer is that it can be carried on the food you grill while cooking, providing instant check of the internal and external temperature no matter where you are. These equipments are very advanced, there are special programs to help you pay attention to and manage your barbecue cooking.

Some people have difficulty getting the transmitter and receiver wireless thermometers to communicate, but this is usually more of an operator problem than a malfunction. If you buy a thermometer, be sure to read the manual carefully. The more annoying problem is breaking the wire connecting the probe and gauge or transmitter by accidentally removing the grill cover.

However, don't be intimidated by these potential difficulties. There are thousands of remote-read meat thermometers in use on all types of barbecue grills. They are a great way to make grill cooking easier, especially when they are used in recipes that take a long time to cook.

In summary, if you have not used a barbecue meat thermometer, we recommend that you start with simple content like a basic Weber meat thermometer, and then transfer to a more advanced remote reading meat thermometer once you become proficient in using it in your barbecue cooking meat thermometer.