FIELD NOTES / kit
What to check before buying a BBQ thermometer
Match a probe to the job, distinguish core and surface readings, and compare specifications without relying on app features.
For checking whether food is cooked through, start with a food probe that measures the centre. An oven's lid gauge and an infrared thermometer answer different questions. The FSA's probe guidance distinguishes core readings from infrared surface readings.
This is a buying checklist, not a product ranking. We have not carried out comparative product testing, and no response-time or accuracy claims are independently verified here.
Match the thermometer to the job
An instant-reading probe is useful for spot checks across several items. A leave-in probe may suit monitoring a larger joint, but only use a probe and cable rated by its maker for that environment. Do not leave a handheld unit inside a cooker because its display shows a high measuring range.
An infrared thermometer can help assess a pizza stone's surface. It cannot confirm the core temperature of a burger. The FSA recommends a probe for a food's core.
Read these specifications together
| Check | Question to ask |
|---|---|
| Accuracy | What tolerance does the manufacturer state around cooking temperatures? |
| Response | Under which conditions is the claimed reading speed measured? |
| Probe design | Can you place the sensing area properly in the food you cook? |
| Heat limits | Are the probe, lead and display each suitable for your cooker? |
| Cleaning | Which parts can be washed, and what must stay dry? |
| Connectivity | Can you still read the result if your phone disconnects? |
Keep the instructions. Cleaning and placement are part of using the thermometer properly, rather than optional extras.
A number needs a duration
The FSA's cooking guidance lists 70°C (158°F) for 2 minutes or 75°C (167°F) for 30 seconds among equivalent core temperature-time combinations. A momentary reading at 70°C does not demonstrate the two-minute hold.
Clean the probe between uses, including between raw and cooked food. For more context on which foods need cooking through, see BBQ food safety.
For Scotland, consult Food Standards Scotland's cooking guidance, which advises a 75°C or above thermometer reading. FSA guidance covers England, Wales and Northern Ireland.
Compare the details before ordering
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