The way I misread temps on my station for 8 months straight

I switched from a flat top to a charbroiler at this BBQ joint in Austin last spring, and my burgers kept coming out raw in the middle. Took me til August to realize I was reading the surface temp of the grill instead of the internal temp of the meat by like 40 degrees. Anybody else mix up their thermometers when switching stations?

2 comments

2 Comments

dakotaknight1mo ago

Honestly, surface temp and internal temp are totally different things, so that mix-up makes a lot of sense. Surface temp is just the hot metal or grill grates, but the meat inside can still be cold or raw even if that surface is screaming hot. Ngl, a lot of new cooks get fooled by that when they switch from a flat top to a charbroiler. A flat top transfers heat directly and evenly, so your surface reading is closer to what the meat feels, but on a charbroiler the heat is all ambient and indirect, so the meat’s internal temp lags way behind. Just gotta always poke the meat with a probe, not the grill itself. Tbh, you probably made some real sad burgers for a while there.

jordan4641mo ago

Man that charbroiler learning curve is no joke.