Do You Really Need a Meat Thermometer?

Do you really need a meat thermometer? The short answer is: YES. For years, I winged it. I’d poke, prod, and squit at my roasts, burgers, and birds, relying on instinct and the “feel” test. Sometimes I got lucky, but other times, I ended up with something tough as shoe leather or, even worse, rubbery chicken. Trust me, serving undercooked chicken is a nightmare. Let’s just say a few dinner parties ended with pizza delivery and a lot of apologetic murmurs.

That’s when I realized I needed to get serious. I invested in a meat thermometer, and honestly, it was one of the most underrated tools in the kitchen. If you’ve ever debated whether it’s worth the drawer space or the small expense, let me assure you - it definitely is. Here’s what you should know about this must-have tool.

Why Do You Need a Meat Thermometer?

Think of a meat thermometer as your cooking safety net. It mainly solves two big problems:

Food safety: This is the big one. Nobody wants food poisoning. A meat thermometer ensures you're cooking to a safe internal temperature, killing harmful bacteria like salmonella and E. coli. You can’t rely on just the texture or color of the meat to determine if it’s reached a safe minimum temperature.

Perfectly cooked meat: Remember the “poke and prod” method? A thermometer gives you clear, objective temperature readings, eliminating any uncertainty. This way, you can consistently cook juicy, tender meat. Without it, you’re basically playing culinary roulette.

What Type of Meat Thermometer is the Best?

There are many different types of meat thermometers out there, but choosing the “best” one is always depends on your budget and usage. Here is a quick rundown of their specific features and applications to help you find the one that best suits your needs.

How to Use a Meat Thermometer?

Different types of meat thermometers may require slightly different sequences of use, but the overall process is similar and simple. Just keep a few key things in mind:

Insert it correctly: Insert the probe into the thickest part of the meat, at least 0.5 inches, avoiding bone, fat, and gristle. If it’s a leave-in or wireless thermometer, you’ll need to insert it before putting the meat in the oven, grill, or smoker so that you can continuously monitor the internal temperature.

Don’t touch the pan: Make sure the probe isn’t in contact with the pan or any other surface besides the meat, as this could give you inaccurate readings.

Check in multiple spots: For larger cuts of meat, it's a good idea to check the temperature in a few different places to ensure even cooking.

Wait for the reading to stabilize: When using an instant-read thermometer, give it a few seconds - typically about 5 seconds - to register and stabilize the temperature before taking a measurement. However, if you have an INKBIRD model, it only takes about 2 seconds. On the other hand, a dial thermometer takes about 20 seconds to get a stable and accurate reading.

What is the Safe-to-Eat Temperature of Meat?

The U.S. Department of Agriculture (USDA) advises that different cuts of meat should reach these specific minimum internal temperatures to ensure they are safe for consumption.

The temperature of meat will still rise a few degrees after it is removed from the heat source. To get it just right, it’s a good idea to take the meat off about 5 degrees Fahrenheit before the target temperature and then read the final temperature after it has rested.

How to Know If Your Meat Thermometer is Accurate?

Meat thermometers should be calibrated regularly. An inaccurate thermometer can be worse than none at all. To check its accuracy, submerge the probe in a glass of ice water, and it should read 32°F (0°C). If it doesn’t, follow the calibration instructions of your meat thermometer or consider getting a new one. Want to know how often you should calibrate your thermometer and how to tell if it needs calibration, check out: How Often Should a Meat Thermometer be Calibrated?