First time fail ... inside round roast

captain_geek

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Just got my Pro 575 for Christmas and fired it up for an NYE roast ... did a lot of research to try and figure out what I needed to do (last 10 years I will admit to living with a Weber Q)

Inside round roast, a little more than 2lbs ... went with 420 to start, get a bit of a sear with 10 minutes (5 per side) ... then settle down to 325 to watch the probe temp until it hit 135-140 internal

Probe showed 137 so I went ahead and pulled it out expecting a nice rare roast ... sliced it in half to see it was pretty raw and bloody still inside ... put it back on at 410 for another 30 minutes and then it was edible, though tough ...

What did I do wrong? How can I do better? (the ambient temp outside was roughly freezing)

signed,
a noob with great aspirations
 

Steeleshark2

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The meat probe on the grill is not very accurate. Be sure to calibrate it and then compare with a known good accurate thermometer.
 

John S.

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Personally I prefer the FireBoard, the probes are thin ( comp probes) and the wires long, and there are no WiFi / Bluetooth issues between the probes and the controller. Plus the FireBoard application runs on my watch....
 

SmokinAL

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Sadly, this is true. Fireboard or MEATER is the way to go.

I third these guys. I cooked one piece of meat on my brand new Trager and realized I had to buy a stand alone thermometer for it. Since I didn't know how much I was going to enjoy it, I bought a Thermopro TP-27 and it has improved the quality of my food 10 fold... This summer I will likely upgrade to a Fireboard since I know now that I enjoy cooking on it as much as possible.
 

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