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.

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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.

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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.