When taking the temperature of beef, pork, or lamb roasts, the food thermometer should be placed midway in the roast, avoiding the bone. When cooking hamburgers, steaks, or chops, insert a thermistor or thermocouple in the thickest part, away from bone, fat, or gristle. read more
I've been trying to bake chicken using a meat thermometer. I have tried breast, thigh, and drumstick, all with bones in. I have a leave-in-the-oven thermometer that I put in the bird before it goes in the oven. read more