If you’re going to become a mast BBQ chef, knowing what temperature you are cooking at is essential. For the past 50 years people have been using thermometers to allow them to know this information. Now the choice of the gadgets are more than ever before.
The most recognisable type is the type used for testing meat which is basically a metal rod with an analoge dial attached. It is easily inserted into the meat so the you can judge how well it is cooked. This is an excellent method however, like with most things in life, there are some drawbacks.
When taking a reading, most cooks leave the lid of the grill or smoker open. The problem with this is that heat escapes affecting the temperature of the oven which in turn affect the cooking time and evenness. You then have to get the temperature back up to previous levels.
New contemporary thermometers have features to help with the above problem:-
- Heat Resistant Materials
- Instant Read Displays
- Wireless Transmission (on some more expensive models)
Modern Materials – Science has advanced so much that materials which are non-melting have become so affordable we can all have them in our homes. With thermometers made from these new materials, you simply open the lid, place the thermometer in the meat where it will stay for a minute with the lid closed. There is no need to worry about it getting too hot.
Faster Results – Results can now be obtained so quickly you just insert, read and pull it out. The lid of the oven only needs to be kept open for a few moments so heat loss isn’t too much of a problem.
Sticky-ness of Reading – If you pull the thermometer out from the meat, you don’t lose the reading. This saves you the hassle of having to read it whilst leaning over a hot grill.
Wireless Transmission – For gadget freaks out there, you have the option of buying a wireless transmission thermometer. Sound fancy doesn’t it? Basically it means you can read the data from as much as 100 feet away. Meaning you don’t need to get up from your comfy hammock to check that the meat is at the correct heat.
No matter what type of thermometer you buy, there are a few tips on using them for testing meat.
Place the thermometer into the thickest bit of the meat to that it doesn’t become burnt on the outside but raw inside. This makes slow cooking much easier and reliable.
If you are cooking meat still on the bone, make sure that the thermometer doesn’t come into contact with the bone. This is because it can give a higher reading than the meat. Hopefully your baby back rib recipes will turn out great.
Prices of these thermometers can vary greatly between about $8 to over $100. Always compare prices and features.