Instant-Read vs Leave-In Thermometers
Instant-Read Thermometer
An instant-read thermometer is used to quickly check food. You insert it, get the temperature, and remove it.
Best for:
-Burgers
-Chicken
-Steaks
-Pork chops
-Fish
-Shrimp
-Griddle Cooking
-Quick checks on large cuts
Leave-In Probe Thermometer
A leave-in thermometer stays in the meat while it cooks. It is great for longer cooks.
Best for:
-Pork shoulder
-Brisket
-Turkey breast
-Whole chicken
-Chuck roast
-Prime rib
-Large roasts
Ideally, backyard cooks should eventually own both.
Why You Need to Use a Meat Thermometer
You cannot always tell if meat is done by looking at it. Color can be misleading. Juices can be misleading. Time can be misleading. USDA/FSIS says using a food thermometer is the only reliable way to make sure food has reached a safe minimum internal temperature. That matters whether you are cooking on a smoker, grill, griddle, oven, cast iron pan, or air fryer.
How to Use a Meat Thermometer: Where to Put the Probe
Put the probe into the thickest part of the meat.
Avoid:
-Bone
-Large fat pockets
-Gristle
-The pan
-The grill grate
-The cooking surface
For burgers, insert the thermometer from the side into the center of the patty.
For chicken breast, check the thickest part.
For chicken thighs, check near the center without touching bone.
For ribs, temperature can be harder to read because the meat is thin and close to bone, so use temperature plus tenderness.
Safe Minimum Internal Temperatures
Use these safety temps as your baseline:
Food Safe Minimum Internal Temperature
-Chicken and turkey 165°F
-Ground beef, pork, lamb, veal 160°F
-Beef, pork, veal, lamb steaks/chops/roasts 145°F + 3-minute rest
-Fish and shellfish 145°F
-Leftovers 165°F
These match USDA/FSIS safe minimum internal temperature guidance.
BBQ Tenderness Temps
Some BBQ meats are cooked beyond the safety minimum because they need to become tender.
Examples:
Pork shoulder: usually 195°F–205°F for shredding
Brisket: often 195°F–205°F, but tenderness matters most
Chuck roast: around 200°F–205°F for pulled beef
Ribs: often around 195°F–203°F, plus bend/tenderness test
These are texture targets, not just safety targets.
How to Check Chicken Correctly
Chicken is where a thermometer really matters.
Insert the probe into the thickest part of the meat. For bone-in chicken, avoid touching the bone. Chicken should reach 165°F for safety.
For chicken thighs and drumsticks, many BBQ cooks prefer cooking past 165°F because dark meat often has better texture at higher temperatures.
How to Check Burgers Correctly
For burgers, insert the thermometer from the side into the center of the patty.
Ground beef should reach 160°F for safety.
This is especially important because bacteria can be mixed throughout ground meat.
How to Check Steak Correctly
For steak, insert the thermometer into the thickest part from the side if possible. Avoid touching bone or fat.
Steak doneness is personal preference, but safe minimum guidance for whole cuts of beef is 145°F with a 3-minute rest.
Common Thermometer Mistakes
Avoid these:
-Only checking one spot on large cuts
-Touching bone with the probe
-Measuring too close to the surface
-Trusting built-in grill lid thermometers for food temp
-Not cleaning the probe
-Waiting too long to check
-Ignoring carryover cooking
Clean Your Thermometer
Wash the probe after checking raw or undercooked meat. This helps avoid cross-contamination. For repeated checks during cooking, keep wipes or a clean towel nearby.
Final Thoughts
A thermometer does not make you less of a cook. It makes you a better one.
The best pitmasters, chefs, and backyard cooks use temperature because it gives them control. Once you understand temperature, you can cook safer, juicier, more consistent food every time.
FAQ
What is the best meat thermometer for beginners?
Start with a fast instant-read thermometer. It is useful for almost everything.
Can I leave an instant-read thermometer in the meat?
No. Instant-read thermometers are for quick checks. Use a leave-in probe for long cooks.
Where do I put the thermometer in a burger?
Insert it from the side into the center of the patty.
Do I still need to rest meat?
Yes. Resting helps juices redistribute and allows carryover cooking to finish.
