A Beginner’s Guide to Smoking Essentials: Know Your Temps

Two of my heavily used Thermapen thermometers.

In our previous blog in the Essentials series, we discussed finding the right smoker for you. Assuming you’ve made that decision - and we know it’s a tough one - what’s next? Glad you asked. Today we are diving into the importance of a good thermometer and helping you select one right for your needs.

When it comes to smoking meat, temperature isn’t just a number—it’s the difference between fall-off-the-bone perfection and dry, overcooked disappointment. Mastering the art of temperature control starts with the right thermometer. In this guide, we’ll break down some of the different types of BBQ thermometers, how to use and maintain them, and why calibration matters more than you think.

Before we get into what types of thermometers exist and details about each, let’s first start with how to properly temp meat.

How to Temp Meat Properly for Perfect Results

Taking an accurate temperature reading isn’t just a matter of sticking a probe in and hoping for the best. To get reliable results and ensure both food safety and great texture, you need to know where to temp, how to angle your probe, and when to check. That may sound like a lot, but we break it down for you below. But before we get to that fun part, let’s talk about calibrating our thermometers.

Calibrate for Consistent Success: Keeping Your Readings on Point

Even the fanciest digital probe thermometer can drift out of accuracy over time—especially after frequent use, exposure to moisture, or the occasional drop. Regular calibration ensures you’re still hitting the right temps when it matters most. Here’s how to check and calibrate your probe thermometer:

The Two-Point Accuracy Test

Use both the boiling water and ice water methods to confirm your thermometer is reading accurately across a temperature range.

Part 1: Ice Water Test (Should Read 32°F / 0°C)

• Fill a glass with ice, then add cold water until the glass is full. Stir and let sit for 1–2 minutes.

• Insert the probe into the ice water, ensuring it’s not touching the sides or bottom.

• It should read 32°F (0°C). If not, make a note of the variance.

Part 2: Boiling Water Test (Should Read 212°F / 100°C at sea level)

• Bring a pot of water to a rolling boil.

• Insert the probe at least 2 inches deep, avoiding contact with the pot sides or bottom.

• It should read 212°F, adjusted for elevation (subtract about 1°F for every 500 feet above sea level).

• Again, note any differences.

You’ll need to check the manual (likely online version) or check out YouTube for tips on how to calibrate your specific model, but most tend to be relatively easy. So how often should you calibrate? Here are a few times to consider.

• Once a month for frequent use

• After dropping the unit

• If it’s been exposed to moisture or extreme heat

• Anytime you suspect a reading might be off

Where to Temp: The Thickest Part of the Meat

• Always insert the probe into the thickest part of the meat—this is where it will take the longest to cook.

• Avoid bones, fat pockets, and gristle—these can give false readings.

• For large cuts like brisket, pork butt, or whole chicken, check multiple spots, especially near the center.

• For chicken thighs or drumsticks, aim close to but not touching the bone—bones can hold heat and throw off your temp.

How to Angle the Probe

• Insert the probe horizontally into thinner cuts like steaks, chops, or burgers. This gives a more accurate center reading.

• In thicker roasts, go in at a slight downward angle to reach the middle without poking out the other side.

• For whole poultry, insert the thermometer into the deepest part of the breast and then check the thigh for full doneness (should read 165°F and 175°F respectively).

When to Temp

• Start checking earlier than you think. Once meat gets close to your target temp, it can rise quickly.

• For long cooks like brisket or pork shoulder, don’t over-check early on—every time you open the smoker, you lose heat.

• Final temp readings should be taken right before pulling from the heat, but remember that carryover cooking will raise internal temp a few degrees while resting.

Bonus Tips

• Resting matters: Let meat rest after pulling it—this helps juices redistribute and temperature stabilize.

• Use the “probe test” on brisket: Beyond temp, try sliding the probe in. If it goes in “like butter,” you’ve nailed it—even if the temp reads 195°F or 205°F.

• Track the stall: If you're smoking a large cut and the temp plateaus around 160°F, that’s the stall. Don’t panic—it’s normal. Just keep steady and push through or wrap with butcher paper to speed it along.

Types of Thermometers: Explained

Instant-Read Thermometers

Instant-Read Thermometers like this Thermapen offer quick insights into how far along you are on the cook.

What They Are:
Instant-read thermometers are handheld devices designed to give you a quick temperature reading when inserted into food. You insert the metal probe into the thickest part of your meat, wait a few seconds, and check the digital or analog display. They're perfect for checking final doneness or spot-checking different areas of a large cut (like a brisket) toward the end of a cook.

They are not meant to stay in the meat during the cook—just pop it in, get your temp, and pull it out. There are so many to choose from - look for one that provides instant feedback such as the Thermapen if you want to quickly know where the cook is in the process.

Typical Use:

• Checking doneness before pulling meat off the smoker

• Spot-checking multiple areas for uniformity

• Verifying temperatures of smaller items like chicken thighs or sausage

Probe (Leave-In) Thermometers

The ThermaPro 829 offers the ability to track multiple dishes at a time.

What They Are:
Probe thermometers are designed to stay in the meat (or the smoker) throughout the entire cook. They come with one or more metal probes connected via heat-resistant cables to a digital or analog display, allowing you to monitor internal temperatures without lifting the lid. Some models feature multiple probes: one for the meat and another to track ambient smoker temperature.

Advanced versions include alarms, timers, and programmable cook settings. They're excellent for long cooks like pork butts or briskets where maintaining consistent internal temperature is key. There are some great options out there such as the ThermoPro TP829 and the FireBoard 2 - both of which I’ve owned or currently own.

Typical Use:

• Continuous monitoring of large cuts during multi-hour cooks

• Watching smoker temps without opening the lid

• Perfect for overnight or unattended smoking sessions

Wireless & Smart Thermometers

MEATER Smart Thermometer.

What They Are:
These are high-tech versions of probe thermometers that send temperature data wirelessly to your smartphone or tablet via Bluetooth or Wi-Fi. Some models, like the MEATER or ThermoPro, are completely wireless and embed the electronics directly into the probe itself.

Smart thermometers are popular for their convenience and app-based features: cook graphs, target alerts, estimated finish times, and even guided cook modes for beginners. They’re ideal if you want to monitor a cook while doing yard work, watching the game, or running errands nearby.

Typical Use:

• Remote monitoring of meat and pit temps

• Tracking long cooks with real-time graphs and projections

• Getting notifications when your food hits its target temp

• Great for those who prefer tech-assisted cooking without babysitting the smoker

Infrared (IR) Thermometers

This ThermoPro TP420 2-in-1 Instant Read Thermometer offers both IR reading for surfaces and a probe for your food.

What They Are:
Infrared thermometers are non-contact tools that use a laser to measure surface temperature. You simply aim the laser at a spot—like the grill grate, smoker lid, or pizza stone—and instantly get a readout. They don’t measure internal temps of meat or ambient air, so they’re not a replacement for a traditional meat thermometer.

IR thermometers are best used for checking hot spots or preheat status, especially helpful if you're trying to dial in the temperature zones on your smoker or grill. A 2-in-1 option that offers both IR readings as well as a probe is the ThermoPro TP420 pictured above.

Typical Use:

• Measuring grill grate temps before searing

• Checking surface temps on pizza stones, griddles, or smoker exteriors

• Verifying consistency across smoker surfaces (e.g., hot vs. cold zones)