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Heating my meat
Jimmy King
Registered User regular
Registered User regular
Actually, this more checking the temp. Recommend me a good instant read digital thermometer so that I no longer have to choose between risking giving myself salmonella and overcooking my chicken whenever I grill chicken.
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http://www.amazon.com/Chefs-Fork-Digital-Meat-Thermometer/dp/B001ED2B2W
It's got the USDA standards for like 9 meats and is accurate and pretty easy to clean.
How are you grilling your chicken? You don't need the meat thermometer if you've got a good temp guage on your grill, but if you've just got the old faithful metal bowl you dump charcoal into then this would be a good addition to your grilling tools.
I grill on a charcoal grill with a thermometer built in. So I know what the temp around the meat is, but I'm pretty bad about being able to consistently get the same temp and so have to adjust accordingly. Using a thermometer will be safer and will give me more data so that I can hopefully tweak what I do to find what works best for me and then get it more consistent over time.
The USDA standards are pretty worthless when it comes to cooking meat. If you stuck to those, all of your meat dishes will be overcooked by a fair amount.
At any rate, the CDN one is good, I used to have one when I lived in a house and had a grill.
Anyways, if it's primarily for grilling the wireless probe-on-a-wire solutions are pretty awesome. I have 2: one to monitor the temp in the smoking chamber, and 1 to monitor the meat itself. You can score them at Walmart for under $20, Amazon is more like $30-40.
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If you like boiled/steamed meat, sure. A good roast is oven material.
I use this one for big stuff like roasts, whole chickens and meatloaf. It's a bit too big for chicken breasts and steaks, though... any little meat thermometer will do for them.
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i never actually use a thermometer when i grill. i use my thermo for doing roasts in the oven.
You don't want or need anything more than the CDN, it's a professional thermometer that's a bit slower and needs more care just because it's actually going to work if you treat it right. The digital head is probably worthless too, but if you want to do it that way, fine.
But that Taylor or whatever is glitz and glamour and no actual substance. It'll get worse and worse and not give you the right temperature after a little while. Kind of bad, that.
Of course, thermometers are for checking and you don't leave them in the oven like Ma did for her creamed chipped beef.
Leave in thermometers are nice if you don't want to poke a bunch of holes in your brisket or pork butts that you're smoking for 15-20 hours.
Anyways, if it's only used for grilling it's going to be overkill. Though as far as quick reading or digital readouts are concerned, it would seem useful when holding your thermometer over a 400 degree grilling surface.
I use the IR just as much as the probe. Great as a candy or deep fry thermometer or to read a temperature without disturbing what you're cooking, but the coolest thing was discovering hot spots developing due to the positioning of pans of a griddle on burners. Ive seen 100+ temp differentials across 6".
I'm disappointed no one else has recommended this. Fantastic product.