Whether grilled on the barbecue, sautéed in the skillet, or broiled to seared perfection, a great piece of meat 'makes the meal.' In most meals that feature a meat, it is the meat that anchors the primary dish; that defines the sauces, the sides, and even the soup and salad served along with the main course.

ThermoWorks “Smoke” Wireless Dual Probe Thermometer. This setup comes with an ambient probe and a meat probe (both cables are 47 inches long). The ambient probe is for measuring the temperature of your smoker and the meat probe, well, that pokes into your chicken, brisket, pork butt, whatever you're cooking and reads the internal temperature. How to Troubleshoot the Weber Digital Temperature Probe Troubleshoot common problems with a Weber digital temperature probe to prevent inaccurate readings or other operation issues. Weber offers a digital temperature probe with a wireless monitor and temperature probe to complement its grill line. Please enter the serial number of your Weber product in the box to the left. If you don't know your serial number, that's no problem.

That central role puts more pressure on the chef preparing a meat, as does the fact that an overcooked meat can be too tough to consume, flavorless, or simply too burned to enjoy. Furthermore, an undercooked meat can be worse than the unpalatable as it can be unsafe to consume. Fully cooking meat is imperative for food safety, while properly cooking meat is more of an art form than an exercise in safety alone. And let's be honest, it tastes much better.

With the exception of a few types of fish used in dishes like sushi or sashimi, or the even rarer dish such as steak tartare, all meats must be cooked before they are eaten. Proper cooking of meat is measured not by the time for which a given type or cut is cooked, but rather by the internal temperature achieved during the cooking process. Only when a meat has reached its minimum established safe cooking temperature can it be considered cooked and safe for human consumption.

For most types of cooked poultry, the safe internal temperature is 165 degrees Fahrenheit for a section of the bird, such as a breast or thigh, or 185 degrees for an entire bird (such as a turkey served at the holidays). For pork, the minimum safe cooking temperature is 160 degrees Fahrenheit. For cuts of beef (i.e. not ground beef such as that used for hamburgers or meatballs), there is more latitude in cooking temperatures, with medium-rare cooking to 145 degrees considered safe enough for consumption, while a well done steak will be cooked to 170 degrees Fahrenheit.

As overcooked meat loses its flavor and quality, and undercooked meat can't be consumed at all. The savvy chef knows that in order to hit that perfect temperature, it's best to utilize the aid of a tool instead of pure intuition. That tool is the cooking thermometer.

Troubleshoot common problems with a Weber digital temperature probe to prevent inaccurate readings or other operation issues. Weber offers a digital temperature probe with a wireless monitor and temperature probe to complement its grill line. After you insert the probe into your meat and select the doneness level, you clip on the monitor and walk away until you hear it beep. If you experience any issues with your temperature probe, troubleshoot it promptly to prevent over- or under-cooking your meat.

Reset both the monitor and probe if neither work correctly after you replace the batteries. Press the reset buttons on both units within 60 seconds of each other to synchronize and transmit a signal between the two units. Only reset the units after replacing batteries.

Place the monitor within 100 feet of the probe's location if you don't receive clear, continuous readings. The units must stay within this distance to maintain a clear signal.

Replace the batteries when the battery icon appears on either unit with a low level of energy indicated. Slide off the battery compartment cover from the back of the unit. Place the appropriate batteries in the unit following the polarity symbols. Press 'Reset' and replace the cover.

Press any button on the monitor to stop the alarm from beeping. A series of beeps indicates the meat is reaching its targeted temperature, while continuous beeping means the meat is done or overcooked.

Tips

Weber Style

• Insert the probe in the thickest part of the piece of meat to receive an accurate reading.

• Run the probe's cord out the side of the grill to avoid crimping the wire, which could ruin the cord or cause an inaccurate reading.