Measuring Core Temperature: Where Do You Insert the Thermometer?

A meat thermometer gives a more reliable picture of meat temperature than colour or cooking time. But only when its sensing area is correctly positioned and the reading is assessed against the requirements of the cooking method. Here is how to avoid measurement errors.

Which BBQ thermometer do you need?

Instant-read thermometer

Use a quick-reading thermometer for checks on steaks, chops, chicken breasts and several small pieces. Wait for a stable reading as instructed; response time varies by model. Do not leave a standard instant-read thermometer in during cooking.

Leave-in thermometer

A suitable leave-in thermometer stays in the meat while it cooks, which is useful for whole chicken, pulled pork and brisket. Check the heat limits of the probe, cable and any wireless sensor. Not every component tolerates direct flames or the same maximum temperature.

Two probes are useful for long cooks: one in the meat and a suitable ambient probe at grate level. Grate or lid temperature is not internal meat temperature.

Where should the sensing area go?

Measure in the thickest relevant meat, avoiding bone, large fat seams, gristle and air pockets. In a whole bird, measure the flesh, not the cavity. Check several locations for the lowest relevant, stable reading. This need not be at the exact geometric centre.

Not every thermometer senses only at its very tip. Check the manual for the sensor location and minimum insertion depth. For thin meat, insert from the side so the full required sensing area fits inside. Use a thermometer suitable for thin food where needed.

  • Whole chicken: check the thickest breast, innermost thigh and innermost wing area without touching bone.
  • Chicken breast: insert from the side towards the centre of the thickest part.
  • Chicken thighs and drumsticks: measure the thickest meat beside, not against, bone.
  • Steak: insert from the side for thin cuts, using a suitable probe.
  • Pork tenderloin: check the thickest central section.
  • Pulled pork or pork shoulder: avoid the shoulder blade and large fat seams and check several locations.
  • Brisket: check the flat and point separately. A tenderness probe test does not replace temperature checks for food safety.
  • Lamb racks and chops: position the sensing area in the thickest meat, clear of bone.

Measure internal temperature step by step

  1. Check that the probe is clean and suitable for the food.
  2. Place the full required sensing area in the thickest relevant meat as instructed.
  3. Avoid bone, large fat layers, air pockets and contact with the grate.
  4. Wait for a stable reading.
  5. Check large or irregular cuts in several locations. With multiple pieces, do not check only the largest.
  6. Compare the lowest relevant reading with the requirements for the food and cooking method.
  7. After contact with raw or insufficiently heated meat, clean the probe before checking cooked food. Clean after use as instructed too.

For a practical first check, read how to use a meat thermometer on the BBQ.

Common measurement errors

Measuring bone, fat or only the surface

A reading near bone, in a fat seam or just under the surface may not represent the relevant meat. Reposition carefully and check again with sufficient insertion depth.

Relying on one fixed probe

A leave-in probe follows one location. Check other relevant areas towards the end using a suitable thermometer. Large cuts can have warmer and cooler zones.

Confusing ambient and internal temperature

A lid or grate thermometer measures the BBQ environment. A food probe measures where its sensing area sits inside the food. Neither reading replaces the other.

Wiping rather than cleaning properly

Follow the manufacturer’s cleaning instructions to prevent cross-contamination. Keep electronics and connections dry unless designed for immersion.

Carry-over cooking is not an automatic safety margin

Internal temperature may rise after grilling. The rise depends on size, shape, cooking heat and resting conditions, among other factors. There is no fixed number of degrees you can always subtract.

Distinguish a culinary preference from a safe minimum temperature. Do not rely on predicted carry-over cooking to reach a safety threshold that has not yet been met. The cited USDA guidance requires reaching the minimum internal temperature before removing food from the heat source, followed by any required rest.

Other validated time-temperature methods have their own controlled conditions. An arbitrary resting time is not a substitute. Follow the appropriate method and check actual temperatures.

Check your thermometer with ice water

Start with the manual and stated accuracy tolerance. Not every thermometer can be adjusted manually.

  1. Fill a glass generously with ice and add drinking water to form a well-mixed ice-water mixture.
  2. Stir and immerse the required sensing area without touching the sides or bottom.
  3. Wait as instructed for a stable reading. It should be around 0°C (32°F), within the permitted tolerance.
  4. If outside specification, follow instructions for adjustment, checking or replacement. Do not assume one fixed correction applies to every measurement.

A check around 0°C does not automatically establish equal accuracy throughout the entire measurement range.

Temperatures by type of meat

This page covers measurement technique. For final temperatures and their context, use the complete guide to BBQ temperatures and cooking times.

Frequently asked questions

How deep should a meat thermometer go?

Follow the manufacturer’s minimum insertion depth and position the required sensing area in the thickest relevant meat. For thin meat, usually insert from the side using a suitable thermometer.

Can you leave the thermometer in during cooking?

Only if it is a suitable leave-in thermometer and you respect all component temperature and usage limits. Remove a standard instant-read thermometer after measuring.

Why does my thermometer show different temperatures?

Thickness, placement, fat, bone and warmer or cooler zones can affect readings. Check several locations and use the lowest relevant, stable reading in the meat.

Do you need to clean a meat thermometer?

Yes. Clean as instructed before and after use, and after raw-food contact before checking cooked food. Do not immerse electronics or connections unless designed for it.

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