British BBQ Society Forums

Butt has been in for four hours or so, trying to check the internal temperature now but my thermometer keeps on displaying HHHH or temperatures in the high 100s or low 200s (C).

I tested it this morning in boiling water to make sure accurate. I wonder if I have broken it. Highly annoying because has buggered up my first smoke because cannot tell what is going on with my pork.



Can anyone recommend another meat thermometer? Happy to splash out tbh.

http://thermapen.co.uk/

Very simple. Not cheap, but considered to be one of the best and also happens to be British?

Keep an eye on ebay, you can find factory refurbished ones on their for a discount sometimes.

Hth

Simon

Also, don't worry too much about the pork - it's pretty forgiving.

Start checking it after 1 hour per pound and then every 30minutes to an hour after assuming you are cooking at 225-250f. A skewer should slide into it without any force when it is done - just like going into warm butter. Last one i did i only used the internal temperaturre as a guide and relied more on the skewer test. Worked a treat.

Also, meant to say in the previous post, i use a maverick remote thermometer as well as thermapen.

Cheers,

Simon

Anougher way to check without a thermometer is find the blade bone and if it will give and will move side to side, or if you can pull it out clean. It will be done.


Eddie

If it squeals when you try to insert the skewer, it is definitely not done.

Thanks all. No squealing luckily. Uber-annoyed about my thermometer breaking straightaway.

I think I will try to get a thermapen.

On a WSM, do you just poke thermometer wires in through the hole at the top? (Provided they are coated or wrapped in foil?)

The thermapen is the handheld meat probe.

The maverick probes can go through the top or some people drill holes to put them through. The wire and probes are rated to 400f I think - so for low and slows you should be fine.

You may already know this. But the Weber handheld pen does have a memory on it. You haven't inadvertently pressed the min max buttons have you?

KamadoSimon wrote:The thermapen is the handheld meat probe.

The maverick probes can go through the top or some people drill holes to put them through. The wire and probes are rated to 400f I think - so for low and slows you should be fine.

They also fit through the gromets on a ProQ (with a bit of gentle squeezing)

I have one of them too, along with 2 thermapens. It is very slow to react, and I mean slow, at times you can think it has stopped moving and pull before you've got the real temperature. If you can buy a thermapen ETI sell reconditioned ones via eBay with a full gaurentee, or you can pick up a discount of around 20% if you google. Another way to check pork is to stick a fork in the side, if it twists with little or no resistance it's done.