Where Should You Insert a Wireless Meat Thermometer?

Correct placement is the single most important step for accuracy. While most thermometers use just one sensor, The MeatStick V packs six: five internal sensors along the probe plus one ambient sensor in the handle. This means you don’t need perfect placement every time. The MeatStick V’s multiple internal sensors automatically catch the coldest spot, giving you confidence with every cook.

Let’s break down where and how to insert your wireless thermometer for foolproof results, no matter what’s on the menu.

Why Does Probe Placement Matter So Much?

Probe placement is everything for getting an accurate temperature and safe, delicious meat.

Heat travels from the outside in, so the center of the meat is always the last to reach the target temperature. If you miss the center with your probe, your reading could be off by 5 to 15°F, enough to ruin dinner.

What Happens If You Miss the Thermal Center?

Most wireless thermometers have one sensor at the tip. If you’re off by even a little,too shallow, too close to bone, or stuck in fat, your reading is wrong and there’s no backup.

The MeatStick V solves this with five internal sensors. They’re spaced along the probe shaft, so if you miss the dead center, another sensor can still find the coldest zone inside the meat. The app automatically tracks all five and reports the lowest temperature, which is what actually matters for safety and doneness.

You get a real safety net. Even if your probe isn’t perfectly placed, The MeatStick V gives you the true core temperature so you avoid dry steak, unsafe chicken, or underdone roasts.This guide is for home cooks, BBQ lovers, and anyone with a wireless meat thermometer who still ends up slicing into dry chicken or gray steak. If you’ve ever wondered, "Where should I insert the meat thermometer?" you’re not alone. The truth is, “somewhere in the meat” isn’t good enough if you want safe, juicy, perfectly cooked results.

Where Should You Insert a Wireless Meat Thermometer in Steak or Roasts?

Tips for Steaks:

1. Choose steaks at least 1.5 inches thick for best results.
   

2. Insert from the side, not the top, to keep the sensor in the core and the handle away from the grill grate.
   

3. Avoid thick fat seams or marbling pockets, which can distort your reading.
   

4. Push the probe until the depth marker or sensor line is fully inside the meat.
   

With The MeatStick V, the five-sensor shaft means even if you’re a little off-center, you’ll still get an accurate reading.

Recommended Internal Temps:

• Rare: 120 to 125°F (49 to 52°C)
  

• Medium-rare: 130 to 135°F (54 to 57°C)
  

• Medium: 135 to 145°F (57 to 63°C)
  

• Brisket (smoked): 195 to 203°F (90 to 95°C)
  

Where Do You Place a Wireless Probe in Chicken or Turkey?

                                                         Photo by @wicked.bbq

Poultry Temps:

• Chicken and turkey breast: 165°F (74°C)
  

• Thighs and dark meat: 170 to 175°F (77 to 80°C)
  

Pro Tip: Use two probes for big birds, one in the breast and one in the thigh, to ensure both white and dark meat reach their ideal temps. 

How About Pork? Where’s the Best Spot?

For Pork Chops and Tenderloin:

Insert from the side, aiming for the center.

For Shoulders and Butts:

Insert from the top or side into the deepest, densest part.

Pork Temps:

• Pork chops or tenderloin: 145°F (63°C) plus 3-minute rest
  

• Pulled pork: 195 to 205°F (90 to 96°C)
  

Can You Use a Wireless Probe in Fish or Ground Meats?

Yes, but with a few best practices:

For Fish:

Insert sideways into the thickest part of the fillet. For whole fish, probe near the backbone behind the gills.

For Ground Meats:

Insert into the center of the burger or meatloaf. 

Temps:

• Fish: 130 to 145°F (54 to 63°C)
  

• Ground meats: 160°F (71°C)
  

How Deep Should the Probe Go?

For MeatStick V, insert the probe at least until the minimum insertion line is fully inside the meat. This line is about two-thirds of the way down the probe and shows the minimum depth needed for an accurate reading. The minimum insertion line makes it easy to use MeatStick V with smaller cuts like tuna steaks or chicken thighs. For larger cuts, like a roast or brisket, you can insert the probe deeper. Always aim for the center of the thickest, coldest part. If you don’t reach at least the minimum insertion line, the probe will break!.

Should You Leave the Wireless Thermometer in While Cooking?

                                                   Photo by @fatkidsnax
Yes!

The MeatStick V is IPX9K waterproof and has a fire-resistant ceramic handle that withstands up to 1200°F/650°C and an internal sensor rated up to 212°F/100°C. This means you can leave it in during grilling, roasting, smoking, deep frying, or sous vide. No more opening the lid to check or risking burns for a temperature read.

What If You Insert It Incorrectly?

If you insert the probe too shallow, you only read the outer temperature, not the center. Touching bone gives you a false high reading and risks undercooked food. Inserting at the wrong angle means you can miss the core. Most importantly, if you don’t insert the stick deep enough, the whole stick can break during cooking. That’s a major issue.

With MeatStick V, five internal sensors help find the coldest spot even if your placement isn’t perfect, giving you a safer and more reliable result.

FAQs

Q: Where should I insert the thermometer in the steak?
Into the thickest part, from the side, reaching the center.

Q: Can I leave The MeatStick in the meat for the entire cook?
Yes. The MeatStick V is designed for continuous use, even in high-heat or wet environments.

Q: How far do I insert the probe?
Insert the probe at least until the minimum insertion line is fully inside the meat. This line is about two-thirds of the way down the probe and shows the minimum depth needed for an accurate reading. Always make sure the tip is in the center of the meat, not near the surface or touching bone. If you don’t reach the minimum insertion line, the probe will break!

Q: Can it touch bone or fat?
No. Always insert into the meat, not bone or fat, for an accurate reading.

Q: Is The MeatStick waterproof?
Yes, the MeatStick V is IPX9K-rated, safe for dishwashers and even deep frying.

Q: What makes The MeatStick more accurate?

Each MeatStick V is calibrated at 0, 35, 70, and 85°C with ±0.5°C accuracy. Five internal sensors with ±0.2°C accuracy run along the probe, so even if you miss the center, another sensor will catch the coldest spot and the app uses the lowest temp. The ambient sensor at the handle gives you an accurate air temperature. You get precise and reliable results every time.

 Foolproof Wireless Meat Thermometer Placement

Correct probe placement is the key to safe, juicy, and delicious meat. Always aim for the center of the thickest part and avoid bone or fat for the most accurate reading. The MeatStick V’s five internal sensors mean you don’t have to stress about perfect aim. If you miss the core, another sensor will catch the cold spot so you get foolproof results every time. Want to cook with total confidence and never guess again? See The MeatStick V in action and make every meal a success.