hi how is this useful for meat roasting? i thought only internal temp. was ok. sorry to be dense! i am looking for an easy cooking thermometer
2073260
Laser thermometer are used to measure external or surface temperature. If you need to measure internal temperature, laser thermometer is not the best option.
2073261
The Maverick Laser thermometer will not read the internal temperature of a roast. It's main function would be to read surface temperature, example, bottom of fry pan, pot, grill grates. I always use it when I cook fried or scrabled eggs on an electric stove to keep the heat under control. I have also used it to read the temperature from the furnace and a/c ducts. I love it and use all the time.
2073262
this thermometer is not useful for me roasting. It only measures the surface temperature. To check arose you need a "meat thermometer". You can get an inexpensive one in any supermarket that does the job very well.
455068
In reply to an earlier post on Oct 1, 2008 11:47 AM PDT solitaire40 says:I think it's confusing too. <snip> Tried a meatloaf and it didn't cook all the way thru.Maybe my fault - I don't remember. The cook book could be better.Reply to solitaire40's post: The cook book, charts, times and temps are only a guide. You have to use a thermometer to test for doneness...that's the only way to go.
1326893
While I have only used this thermometer for the BBQ grill, I suspect it can also be used for indoor oven. It comes with two probes - one for meat and the other for internal temperatue (Grill or oven). I am very pleaed with this product, hope the info helps.
823499
I have used it several times with my barbecue grill. I don't leave it in the meat while cooking, of course, but I will occasionally take a reading while cooking. It works pretty fast (a few seconds), but I would suggest using a barbecue mitt or some other protection for your hand, because even a few seconds over a hot grill can be pretty uncomfortable. It doesn't seem to affect the thermometer, though, and that may be because I shield the plastic part with the mitt, so only the metal probe is exposed to the heat.
1167990
Sorry, ....I haven'y cooked any bone-in-chicken.I would imagine the cook time would be much different and the heat setting lower to cook the meat through.The thermometer seems the best way to make sure.
249377
My #1 Best Meat Thermometer gives me a reading in less than 10 seconds. I've only used it on chicken @ 165 degrees. It might take longer on higher temps.
2124127
The probe is bent to 90 degrees, near the top, to allow easier placement into roasts, etc. That said, I doubt it's manufactured to be repeatedly bent. I think, if you want to measure surface temperature, you'd be better off getting an infrared thermometer (available at Amazon, ranging from about $17 to about $50). They're specifically designed for measuring surface temperatures. You just point the thermometer at the surface and depress the trigger/switch, and the digital screen shows the temperature.
1459913
I am not sure about the question so I will be as descriptive as possible. The probe is stainless and so is the cord,I am sure that it does not melt. You simply place the probe in the meat go watch a show on the TV and you have the reader next to you set on what you like as far as the temp of your meat or chicken or what ever. The temps that they recommend are too hot for me,since after you take it out of the oven the temp still rises so I make it 5-10 degrees lower.It has an alarm to remind you when it's done. To me it's a no brainer.
870213
I haven't used it on hamburgers yet, but I've used it on chicken breasts (not too thick ones even) I've used it on things in the oven. It measures the temp quickly! Much faster than my expensive Pamp. Chef pocket thermometer. Makes it nice for the oven, because you're not standing there forever with the oven door open! But, be aware that the suggested and pre-set temps are way too high. So I just use the manual temp read.
1826992
Accurate? That depends on how accurate you want/need, but for cooking it is accurate enough in my book. I too have a Maverick, but I generally look at my lid thermometer when I'm out at the smoker, and use the maverick to keep an eye when I'm inside. In my experience, there's about a 15-20 degree difference between the lid and my lower grate, with the grate being hotter. There's also about a 5-10 degree difference between the lower and upper grate (lower hotter). I just adjust the numbers in my head when I'm cooking. If the lid reads 250, I know I'm really around 260-265 at the grates. That's getting a tad hot for low-and-slow cooking of ribs/pork butts, but way to cold for high-and-fast cooking of whole chickens. Being within 10 degrees or so is sufficiently accurate for cooking on the smoker, because quite frankly that's within the amount of difference you'll see between the upper and lower grate, or between the center and edge of the grate anyway. The inside of the smoker is not a perfectly uniform temperature, so trying to regulate with greater accuracy is somewhat pointless. If you're a competition cook and need perfectly repatable results every time, you may need this kind accuracy, but you'll also need a pit with more uniform temperatures to make that accuracy useful. (Folks do compete with WSM's but they do use things like thermal jackets to make the tempertatures more uniform.) Whatever method you use to measure temperature, be consistent with it. You'll learn over time what temperatures work best for you, and how to achieve those reliably. Shifting temperature measurement methods changes the numbers, and you have to re-adapt. Hence why I use my lid thermometer as my primary source. It is always there, and I know where I should have it for my cooking, based on my experience with it. I got the Maverick later, but I don't use its numbers other than to tell me when I might want to go outside and check the lid. Your style may differ. I, personally, don't find the
1859870
I wish I could be more help but I have not ever used the thermometer that way. I've only used it to test temperature when meat is taken out of the oven. For that purpose it works great.
408340
It's for the oven temperature. You can buy a different probe to use with it for checking food/meat temperatures, though.
1986418
This is actually a great thermometer to take the internal temp of food. You can use it on meats or candy. Super easy to clean and easy to use.
390906
Mine does not have a thermometer. It's a bit hit or miss, I guess. I just use a temp lying somewhere on the dial between the High setting (for ignition) and the lowest. I guess I don't BBQ scientifically. Sorry.
1621385
I agree with the other posters - it's all about the temperature you are exposing it to. As long as it stays under the rated temp (392), you're good to go. Going over that temp will ruin the thermometer (I know, I've done it not once, but TWICE). If you want a high-heat thermometer, check out thermoworks.com, but they are very expensive :(
1701743
Greetings,While it's a great thermometer the plastic housing makes it unsuitable for being exposed to continuous heat... This model is best suited for testing temperatures intermittently and not left in the food while cooking...
1708147
I have never used it for that and do not use a thermometer. However the low temp is very low. I'll put a smoked turkey on low after it is done to "Hold" it and it does not over cook. But I have never checked temp.