Why Cook with Internal Temperature Instead of Time

At BBQ Québec, we often say that you have to rely on the internal temperature of the meat to know if it is ready. Often, people are used to cooking over time, but we want to make them change their habits. Not because we want to be different, because it is the real good way to eat a good steak, ALL THE TIME .

To prove to you that I'm not talking nonsense, I'm going to explain why you should measure cooking with the internal temperature and not the time. Because yes, it's important to understand that.

Okay… let’s jump right into it. Why is it better to measure doneness with temperature?

The reason is simple, the end result is much more precise and consistent . If we rely solely on time, the cooking of our meal can vary from one dish to another and from one BBQ to another (or even from one oven to another, there are some who have already heard of this thing 😜). And… if you are a little smart guy who calculates his cooking time according to his number of beers, it is even more difficult to always arrive at the same thing. The thermometer is the solution to all that.

What are the factors that can influence cooking if we rely on time?

Like many things, every BBQ is different. We often hear the famous "I know my machine" when it comes to cooking, so there are some who know if their BBQ tends to cook food faster or slower depending on where it is placed. But that... it's a long learning process. You have to use your BBQ often to know its strengths and weaknesses. I'm not saying it's bad to know that, but it's not the most effective technique, let's say. By using a thermometer, you can know right away if the food is cooked enough or not. So no calculations of "the recipe says 1 hour of cooking, but my BBQ is powerful/fast, so I'll let my lunch cook for 45 min instead and see if it's ready". 🤪

Another factor to consider, apart from the BBQ itself, is its exposure to the wind. The positioning of the BBQ and the direction of the wind will impact the cooking. Indeed, the more wind the BBQ receives, the slower the cooking will be. So the 1 hour recommended in the recipe can ultimately become 1 hour 30 or 2 hours…

What to use to measure temperature?

There are 2 types of thermometers on the market: instant thermometers and smart wired thermometers. The former are more versatile and faster while the latter allow you to “monitor” the internal temperature of the meat (and even the BBQ!) remotely with a smartphone, without even having to open the BBQ lid.

At BBQ Québec, we have several models of the 2 types of thermometers that might interest you. Among those that stand out, we have:

Instant thermometers:

• TheThermomax Jr. BBQ Québec : an efficient thermometer at a low price (less than $20) that is ideal for those who want to get started in grilling.
• The Thermopop Thermoworks (available only in official BBQ Québec stores): a thermometer that offers excellent value for money (it has a value of $39.99) and very good precision.
• The Thermomax BBQ Québec : the most durable, efficient, accurate and equipped thermometer of all the thermometers we have. For true BBQ fans or those who want to become pros, this is the model you need. (Its probe is foldable and it even comes with a backlight system so that late-night cooking is done without a hitch, and a carrying/protective case!) For $79.99, you really have the best of the best in your hands.

Smart thermometers:

• The Weber iGrill 2 : the perfect thermometer to keep an eye on your cooking without necessarily being next to the BBQ. This “thermometer of the future” can be accessed remotely via WiFi or Bluetooth and even connected to several probes at the same time. Its battery has a long life. (For $139.99, it’s really solid!)
• The Weber iGrill mini : the ideal thermometer to benefit from the advantages of the iGrill 2 while spending a lower amount ($79.99). Indeed, it has the same technology and uses the same application as the iGrill 2, but only has one probe and does not have a screen.
• The Smoke Thermoworks (available only in official BBQ Québec stores): a precise, durable and fast thermometer. It is even more professional than the iGrill, but it does not have Bluetooth connectivity; it works instead with a receiver (which is included with the device).

Obviously, all of these thermometers are very efficient and durable. It all depends on how much you want to invest. 😉 To that, I would like to add, however, that I really recommend instant thermometers because they are faster and more accurate. Although in competition, most pros "monitor" their meat with a wired thermometer, it is really with an instant thermometer that you will become a pro yourself! (But hey... I won't scold you if you use a wired thermometer and you are new to the world of BBQ. 😜)

BBQs with a probe, does that change anything?

Many pellet grills come equipped with a probe that allows you to learn more about the internal temperature of the meat and the ambient temperature of the grill. The probe works similarly to a thermometer, except that it attaches directly to the grill.

Some models can even have up to 4 built-in probes. They all work the same, but having several can help you measure the temperature of several meats at the same time or different parts of the same piece of meat (this is useful when you are cooking a whole pig, for example, or when you want to compare the internal temperature of the "flat" and the "point" of your "brisket"). Moreover, if you use several probes at the same time, you can easily distinguish the temperature taken by each of them thanks to a color or number system (e.g.: probe #1 = 145 °F).

So to get back to the question, no it doesn't change anything, but it can save you from having to buy another thermometer or having one as a "back up" if you lose yours. 😜

How to use a thermometer?

The important thing when using a thermometer is to insert the probe right into the center of the thickest part of the piece of meat (or the center of the part whose temperature you want to know).

If the food is not cooked enough, you must let it cook longer before returning to its temperature, remembering to clean the probe before reinserting it into the meat.

What are safe internal temperatures?

The correct internal temperature will depend on the meat you are cooking and how done you want it to be.

For mammals (beef, pork, lamb, and veal), the internal temperature should be between 120 and 160°F. Poultry should be 170°F, and fish should generally be between 100 and 140°F, depending on the type of fish. (Of course, the higher the temperature, the more cooked the meat.)

You can also view/print our temperature chart right here to always have this information on hand.

What can happen if food is undercooked?

It all depends on the type of meat and where it comes from. It can cause stomach aches, flatulence, fewer friends, or (and I wouldn't wish this on anyone!), possibly death. So using a thermometer is literally life.

How do I know if food is ready?

Checking the cooking of meat by slicing it with a knife is sacrilege . (People who do that aren't afraid of going to hell! 😱) Eating meat is a blessing, so we have to eat it juicy and tasty; we shouldn't make big cuts in our piece. A thermometer has a probe with a very small tip. It leaves a smaller hole in the piece of meat and gives a more accurate result. And yes, making a hole will cause the meat to lose drops, but it's better to lose 8 because of a thermometer than 8000 because of a knife. So please, always evaluate the cooking with a thermometer. (The animals, and myself, will be better off this way. 😌)

To know if the cooking is successful, it's not complicated. You plunge the probe of your thermometer into the heart of the thickest part of the meat, then if the right temperature is displayed at least once on the screen of your thermometer, it's good. Simple, fast, effective.

What can you do with a thermometer?

A thermometer is an accessory that serves one purpose: to know the temperature. On the other hand, it can tell you the temperature of quite a few things. You can use it to know the temperature of your fudge preparation (it becomes a famous "candy thermometer"!), of your body, of your swimming pool... It's very practical.

In short

Finally, I'll say it again, but the thermometer is the tool that allows you to make sure that what you eat is well cooked. Honestly, for me, it's THE most important thing to have when you want to BBQ (and I would even go so far as to say when you want to cook at all!). It's even the number 1 purchase (or 2, after the BBQ 😜) to make.

Also, by the way, cooking at home is always better than going to a restaurant, because you are in total control of your cooking. Even in great restaurants, I can't always get my steak cooked the way I want it; something that wouldn't happen if the chefs used a thermometer. (JP 1, chefs 0. 😎) Even if you're BBQing for/at friends' houses, using a thermometer makes you look even more like a pro... I'm telling you, it has only advantages! 😜

So there you have it, to have food cooked to perfection, just the way you like it, cook with internal temperature and not time.

Good BBQ gang! 🔥