3 Meat Thermometer Tips to Try 

A good, quality meat thermometer is an absolute essential when it comes to grilling. Not only does it take the guesswork out of cooking times when food safety is a critical factor (chicken), but it can also help you hedge your bets against over-cooking meats that rely on just enough heat for maximum flavor (beef and pork).

 

Whether you're using a standard-dial, digital, or wireless thermometer, here's 3 tips that will help you ensure an accurate read.

1. Insert the thermometer into the deepest part of the meat. On chicken, that's generally going to be the thigh or the center of the breast. In a tenderloin or steak, that's typically going to be the center of the meat.

 

2. Wait for at least 30 seconds after insertion for the most accurate read.

3. Gauge doneness by how close the meat's internal temp is to the target range - not dead on it. Remember, meat is going to continue to cook after you remove it from the grill, so take it up when temps are within range.