Meat thermometer

#This invention relates to a thermometer, and more particularly, the invention is directed to a meat thermometer for use when broiling meat on a grill or in an oven.

#In outdoor grilling, for example, while instruction books may provide times for grilling each side of the meat, there are a number of variables involved in the grilling process which can affect the results and make it difficult for the average outdoor chef to achieve uniform results. For example, the initial temperature of the meat is a significant factor. That cut of meat which comes to the grill directly from the refrigerator will take a longer cooking time than that which has been sitting at room temperature. The number of coals, the quality of the coals, the degree to which they are covered with ash, all affect grilling time. Ambient temperature as well as wind conditions and height of the grill with respect to the coals affect the cooking time.

#It is therefore desirable to provide a meat thermometer which will accurately show the internal temperature of meat being grilled so that regardless of the different conditions referred to above, the outdoor chef will know first, when to turn the meat, and second, when to take it off the grill in order to achieve uniform results.

#The several features of the invention will become more readily apparent from the following detailed description taken in conjunction with the accompanying drawings in which:

#FIG. 1 is a perspective view of the thermometer shown inserted into a steak and overlying a grill;

#FIG. 2 is a longitudinal cross-sectional view through the thermometer;

#As shown in FIG. 1, a thermometer 10 of the present invention is inserted in a steak 11 mounted on a grill 12. The steak is about 1 inch thick and the diameter of the thermometer housing 13 is about 1 inch so that the thermometer can be conveniently positioned in the center of the steak lying parallel to the plane of the grill with the thermometer housing 13 overlying the grill.

#The thermometer has stem 15 fixed to the housing 13, the stem having a point 16 at its end adapted to be inserted into the meat. The stem is an elongated tube approximately 5 inches long and secured to a boss 17 adjacent the housing 13. The housing 13 has a lower disk 18 fixed to the end of the boss 17 and formed with a groove 19 around its edge. The housing also has a cap 20 also having a groove 21 around its edge. A cylindrical indicator face 25 is sandwiched between the disk 18 and the cap 20 with the edges of the cylindrical face being disposed in the respective grooves 19 and 21.

#The disk 18 and cap 20 have aligned holes in their surfaces through which an elongated bolt 26 passes, the bolt having a nut 27 on its end to clamp the disk 18 and cap 20 securely against the cylindrical face 25. An elongated sleeve 28 serves as a spacer between the disk 18 and the cap 20, the bolt 26 passing through the sleeve 28.