Which part of the probe reads the temperature, i.e. how deep does it have to be inside a piece of meat in order to read temperature correctly? I don't usually cook large pieces, 3-4 pounds at most; if the probe, as it says somewhere above, is 6" long, will it still read the temperature correclty if most of it is sticking out into the oven? Which part of the probe reads the temperature, i.e. how deep does it have to be inside a piece of meat in order to read temperature correctly? I don't usually cook large pieces, 3-4 pounds at... » Read More Which part of the probe reads the temperature, i.e. how deep does it have to be inside a piece of meat in order to read temperature correctly? I don't usually cook large pieces, 3-4 pounds at most; if the probe, as it says somewhere above, is 6" long, will it still read the temperature correclty if most of it is sticking out into the oven? « Show Less
1039507
The tip of the probe is what measures the temperature and you want the tip of the probe at the absolute center of the meat both lengthwise and depth.
1039508
Yes, if the probe is in a "shallow" piece of meat and most of the probe is in the oven, it still reads correctly. I recently cooked a 2.5 prime rib and put the probe into the center and it worked accurately. It does not have to be "deep".
1039509
The thermocouple, which sense the temperature, is in the pointed end. Best results are obtained by eyeball approximation. Gage the center of the meat (NOT near a bone) and attempt to place the pointed end of the probe near the estimated center. Thin steaks should be held horizontally and the probe inserted straight in until the point is centered. Good Luck
152020
Yes no problem, however it starts at 125 degs, so it won,t read until it reaches that temp. Of course most foods if not all don,t get cooked before at least 350 degs so no problem.
2279393
Hello Mike, the thermometer should not be off when inserted into the meat. If it is off, just turn it on again and let it read the temperature for 10-15 seconds and press the hold button. That will give you the most precise reading. If you are sill having issue, please contact us at BlizeTec dot com. We are always here to help! Many blessings, BlizeTec
255376
Craig, I uploaded a picture of the 2" River Country Professional Series Adjustable Grill & Smoker Thermostat Thermometer Gauge installed on my 18.5" WSM and 22.5" Weber Grill. I mounted the the gauge at just below the top grate on the WSM. The temperature at grate level was more important to me. Regardless of the location you choose, i doubt the probe would interfere with your food in the smoker. As others mentioned, the probe is 1-1/2" in length. Hope this picture is of help.
728332
The probe has to be immersed in a liquid that will never exceed 220 or so. As long as you can set that up to happen, I can't see why that wouldn't work. But, you have to be sure you have some circulation in a vessel that large, so you are not just reading a "spot" temperature. I'm using an old large round crockpot that heats very evenly from the sides. There is no heating element on the bottom of the crock, and I'm having really good luck with a very precise temperature control verified with a Thermoworks Pro thermometer, unless I overload the crockpot with product. I can do 2 really nice size pork loins for instance and it convection circulates just fine. With 3 in there, it starts to get a little spotty. So, as long as your roaster oven is indeed manual and retains its settings between power applications, and you keep the probe away from the sides and immersed, it should work just fine. I'd recommend just setting the roaster on high, and cook away!
707846
FEATURES: A Instant readout of inner temperature of food B Temperature alert with 1 min beep time C Automatic high/low memory D Stainless steel probe and silicon cable E Magnetic bracket with probe holder (velcro provided) Magnet holds readout to stove F Includes 1 AAA battery DIRECTIONS: a) Set oven to desired temperature b) Clean and insert the stainless steel probe into the meat c) Place meat in oven d) Follow steps 1 thru 4 below to set up the temperature alert e) You can change the reading format(scale) to either C or F with a sliding switch f) Rotate the unit up or down to adjust the readout angle so you can read easily g) Use 1 AAA battery WARNINGS: 1) Do not expose probe and cable to temperature above 392F or 200C 2) Do not us thermometer in a microwave oven (metal) 3) The probe and cable can be in oven but the readout unit and bracket must remain outside oven 4) Remove probe with caution, the metal will be hot I have had mine for three years. I like it enough to give one as a gift.
1370388
The probe is probably around 6 inches. From what I could tell it is the first 1/2 inch to 1 inch that registered the temp.
805832
Yes, it stays in the oven. If fact the probe provides two temperature readings. It tells you the temp of the meat you are cooking (because you stick the probe into the meat) AND it also gives you the temperature of the oven. The tip of the probe reads the meat . . . and the top portion reads the oven temp. I bought it because we were certain our oven wasn't giving us an accurate reading. We found out that our oven was cooking at 470 degrees when the dial was set at 400 degrees. Hope this helps.
321526
Yes! Insert the probe in the thickest part of the meat, not fat. Put it in the oven and close the oven over the wire. Set the temperature to what you want, and cook away. The timer will give you a warning when it gets close to the temperature that you want. Take the meat out when done and remove the probe; rest and/or tent with foil if needed.
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.
687852
While the probe reads temps at the very tip, the first 5/8ths of the probe is thinner and it does read that far up. Above that point, it doesn't register any temp.
2035534
I never used it that way, but I suppose it could be an instant-read thermometer since it's meant to be inserted into the meat to get internal temp. FWIW, I never use this thermometer anymore and wish I had sent it back. Neither the meat end, nor the oven end are accurate in my Chargriller Akorn. I calibrated the temps using 3 other thermometers I have and this one was off way too far to be used.
240618
Probably, this would not be the best choice for reading meat temperatures. It was designed as a candy and deep frying, and for that it has few peers. For its purpose, this is my own favourite, but I have several thermometers in my kitchen. I use them all, as each is designed to measure temperatures of specific kinds of food in specific situations.
1326895
My Maverick has two temp probes, one for meat and one for the temp of the oven/BBQ. It's been pretty darn accurate, +/- 3 degrees at most.
1193465
your grill probe is shorter and more blunt on the tip, and also has a bracket to hold it on the grill. The food probe is longer with a point on the end to stick it into the meat. there both a thermal couple reading temperature. just do not submerse in water as you will ruin the probe.
2077104
I have never used the probes up to this temp but I think they may need to be encased in something to protect them. I would think one of the long pointed probes which are available would work better. I have only used the provided probes attached to the outside of a hot pipe to measure its temp.
1446898
Only put the probe in the smoker. My 1st thermometer was off by 50 degrees! I had to exchange it. The 2nd was only off a few degrees.