Most of us never knew how important it was to measure the internal temperature of the meat that we were cooking until the Food Authorities started making a big deal of it.
Now that we know why we want to know how and the best way is to use a Digital Probe Thermometer that allows you to put the probe into the meat for the whole time it is cooking and then for when you take it out.
This Dual Probe Digital thermometer allows you to monitor TWO pieces of meat at the same time and will sound seperate alarms when each piece reaches the required temp, it will even sound an alarm 5 degrees before it reaches that temp so you can, if you want to, take it out and allow the temp to keep rising outside of the cooker fully monitored in Celcius and Fahrenheit, your choice.
Not only will it sound an alarm but you can be inside your house while your BBQ or smoker is cooking away and you can monitor it using the REMOTE so you can time your busy day without having to go and check the meat. Comes with batteries so you can use it straight away.
Some tips when cooking your meat:
** Allow your meat to reach room temperature before you put it in to cook, this will allow for a much more even cook as the inside will warm at a similar speed to the outside instead of it being chilled and taking longer giving the potential for a raw inside.
** Your meat will continue to cook once you take it out of the oven, around 5 degrees increase is not uncommon.
** It is quite usual for the internal temp to reach a plateau where it can stay for a long period before starting to move upwards again.
** Once it reaches the correct internal temp, wrap it in foil and allow it to cook for another hour or more in your oven, this is particularly good for roast Pork, Lamb and Beef as it will give you that fall off the bone finish and will remain moist.