The meat probe reads inaccurate temperatures compared to an instant-read thermometer.

Safety first: Use food-safe practices when inserting and removing probes.

Steps:

• 1. Placement check: Ensure the probe tip is in the center of the thickest part of the meat, away from bone and fat pockets.
• 2. Ice water test: Place the probe tip in an ice water slurry (32°F / 0°C). The reading should be close to 32°F (0°C). If it is far off, the probe is likely faulty.
• 3. Boiling water test: Test in boiling water (adjusting for altitude). Large errors indicate a failing probe.
• 4. Replace the probe: Install a new Cookshack meat probe if tests show significant inaccuracy.