How to Use a Meat Thermometer for BBQ

BBQ success depends on hitting the right internal temperature, not on guesswork. Here’s how to use a meat thermometer on the grill for steak, chicken, and burgers.

Where to insert the thermometer

• Insert the probe into the thickest part of the meat.
• Avoid bone, fat pockets, and the grill surface.
• For whole chicken, check both breast and thigh.
• For burgers, go through the side into the centre.

Target temperatures for BBQ

For full tables and explanations, see the Complete Meat Temperature Guide,

Steak Temperature Guide, and

Chicken Internal Temperature.

BBQ thermometer tips

• Use a fast-reading digital thermometer so you don’t overcook while waiting.
• Let the thermometer stabilise before reading.
• Clean the probe between different meats to avoid cross-contamination.

A digital meat thermometer like the Precysil model gives instant readings for precise control on the grill.

BBQ thermometer FAQ

Where do you put a thermometer in a steak?

Insert the probe into the thickest part of the steak, from the side, and avoid touching bone or the grill. Wait for the reading to stabilise.

What temperature is chicken done on the grill?

Chicken is done when the thickest part (breast or thigh) reaches 74°C (165°F). Always use a thermometer for poultry on the BBQ.

Can you leave a thermometer in meat on the grill?

Only if it is designed for leave-in use at high heat. Many digital probes are meant for quick checks; read the manufacturer’s instructions.