Thermometers
1) There are three important temperatures EVERY
outdoor cook should be familiar with:
a) Outside Temperature -
determines if your food is going to cook fast or slow depending on
how hot or cold it is outside.
b) Cooking Grid Temperature - what
the temperature is in the cooking chamber of your grill. This will
help you determine how long it will take the meat to cook. RULE OF
THUMB: At 350 degrees F, meat will cook at twenty minutes per pound.
So, a 10 pound turkey will take approximately 3:33 hours to fully
cook at 350 degrees.
c) Internal Meat Temperature - this
is your "target" temperature. It tells you if your meat
has come up to the proper temperature and is ready to eat. We recommend
following the USDA meat temperature guidelines.
2) Not all meat thermometers are accurate. Here's how to test yours:
Place a pan of cold water on your stove, heat up on high until the water
begins to boil-which is 212 degrees F. Place stem of the thermometer
into the water for one minute. If it is properly calibrated, it should
read 212 degrees F.
3) Purchase only those thermometers with a nut on the back of the dial
housing. This allows you to calibrate the dial indicator by using a
pair of pliers to adjust the temperature indicator.
4) Those temperature forks are rarely accurate. Better: Purchase a good
quality meat or instant reading meat thermometer and use it every time
you cook outdoors.
5) Instant reading--or pocket type ---thermometers are only to be left
in the meat for one minute---not for the entire length of time you're
cooking your meat.
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