Whether you’re searing steaks over high heat or smoking a brisket low and slow, using a meat thermometer is one of the smartest tools in your BBQ arsenal.
Not only does it help you avoid dry, overcooked meat, but it also ensures that your food is safe to eat, especially with chicken, pork, and ground meats.
In this guide, I’ll walk you through how to use a meat thermometer correctly, share mistakes that I made so you can avoid them, and offer some tips from my own grilling experience.
Why You Should Always Use a Meat Thermometer
Let’s be honest—guessing doneness by “feel” only gets you so far. Don’t believe so-called experts who say they can feel the doneness with their finger!
A meat thermometer gives you:
- ✅ Accuracy: Know the exact internal temp of your food.
- ✅ Safety: Avoid undercooked meat that could make someone sick.
- ✅ Consistency: Recreate your best cooks again and again.
Even after years of grilling and smoking, I still rely on my thermometer every time. It removes the guesswork and builds confidence in my final result.
Types of Meat Thermometers (and Which to Choose)
There are several styles of meat thermometers that I use, each suited for different situations:
1. Instant-Read Thermometers
- Reads temp in 3–5 seconds.
- Best for quick checks on steaks, burgers, and chops.
- Great for: High-heat grilling when you don’t want to leave the lid open for long.
2. Leave-In/Probe Thermometers
- Stay in the meat the entire cook.
- Great for large roasts, pork butts, or brisket.
- Usually, it has a digital readout you can monitor as it cooks.
3. Wireless or Bluetooth Thermometers
- It allows you to monitor temps remotely via your phone or receiver.
- Some models even alert you when meat hits your target temp.
- Perfect for: Smoking, overnight cooks, or multitasking.
Popular thermometer brands to explore:
- ThermoWorks Thermapen ONE – Industry favorite for speed and accuracy
- MEATER – Wireless and completely app-based
- Inkbird – Budget-friendly options with multi-probe capabilities
How to Use a Meat Thermometer the Right Way
Step 1: Know Your Target Temperature
Before anything else, know the correct internal temp you’re aiming for. Here’s a quick reference:
| Meat | Safe Internal Temp |
|---|---|
| Chicken (whole/breasts) | 165°F (74°C) |
| Pork (chops/roasts) | 145°F (63°C) + 3-min rest |
| Beef steaks/roasts | 130°F–160°F (Rare to Well) |
| Ground meats | 160°F (71°C) |
| Brisket/Pulled Pork | 195°F–205°F (for tenderness) |
Eddie’sTip: Don’t just go by “safe” temps. Tender cuts like brisket need to go well above 190°F to break down collagen and become juicy.
Step 2: Insert the Thermometer in the Right Spot
- Push the probe into the thickest part of the meat.
- Avoid bones, fat pockets, or touching the grill grate.
- For large cuts like brisket or turkey, take readings from multiple areas to check consistency.
Step 3: Let It Stabilize
- With an instant-read thermometer, give it a few seconds to settle before reading.
- With a probe or wireless model, just monitor the display as it climbs during the cook.
Step 4: Rest the Meat
After removing the meat from the grill or smoker:
- Let it rest for 5–15 minutes.
- Internal temp may rise 3–5°F during resting (carryover cooking).
- This step helps juices redistribute for a juicier bite.
Sanitation Tips
- Clean the probe before and after each use with hot, soapy water or a sanitizing wipe.
- Don’t use the same thermometer on raw meat and cooked meat without cleaning it first.
- For multi-probe setups, label your meat probes vs. ambient ones to avoid cross-contamination.
You can read more about sanitizing thermometers here: https://trimedika.com/how-to-disinfect-a-thermometer/
Pro Tips from the Grilling Dutchman
- Calibrate your thermometer once in a while: Place it in ice water (32°F) or boiling water (212°F) to make sure it’s accurate.
- Use dual probes when smoking: One tracks the meat’s internal temp, and the other monitors grill temp at the grate level.
- Avoid relying on grill lid thermometers – they often read much hotter than where your food actually sits.
Common Mistakes to Avoid
- ❌ Sticking the probe into fat or too close to the bone
- ❌ Taking the temp too early before the meat is done
- ❌ Not letting the thermometer stabilize
- ❌ Using the same thermometer on raw and cooked food without cleaning it
Related Posts
Meat Thermometers – My Experience
A good meat thermometer is one of the best investments I made in my grilling and smoking journey. Whether I am cooking chicken wings, ribs, or a 14-hour brisket, knowing the exact temperature gives me confidence and better-tasting results.
Eddie’s Tip! If you want to start with smoking meat, start at my Smoking Basics Guide!
Trust me, I have ruined many good pieces of meat. Once you start using one regularly, you’ll wonder how you ever grilled without it. before.
Eddie van Aken
Eddie van Aken brings years of experience from running a full-service restaurant, where he honed his skills with all types of kitchen equipment. His expertise extends to mastering the art of outdoor cooking, utilizing the right recipes to enhance flavors on grills and smokers. Eddie’s in-depth knowledge allows him to provide comprehensive grill reviews and valuable outdoor cooking tips, helping enthusiasts make the most of their grilling adventures. You can read more on the About page for Eddie van Aken