Thomas Cormen wrote:
> I have a Weber rotisserie kit, which allows me to use my
> 22" Weber kettle as a rotisserie. A long, metal skewer
> goes through the meat, and two 2-prong forks, attached to
> the skewer, stabilize the meat, one fork at each end.
>
> Last weekend, we cooked a boneless beef rib roast, and we
> found that
> it was more done than the meat thermometer indicated.
> Last night, I cooked a boneless leg of lamb, and ditto.
>
> Have others noticed the same behavior? I would guess
> that the metal skewer and forks make the meat cook from
> the inside quicker. But I would also think that the
> doneness would be reflected in the meat thermometer's
> reading. Yet, the meat was more done than it should
> have been, given the thermometer reading.
>
> I also found that the lamb continued cooking more than
> usual during
> its 5-10 minute rest before slicing, and it even
> continued cooking after slicing!
>

Is your meat thermometer calibrated properly?
What kind is the meat thermometer? (brand?)

http://www.thermoworks.com/products/...pen/index.html

is IMO, the best availible. It's a little pricey (it seems that they are
getting ready to increase the price), but still worth every cent.

BOB