{"id":6817,"date":"2022-05-16T09:00:43","date_gmt":"2022-05-16T01:00:43","guid":{"rendered":"https:\/\/www.chefstemp.com\/?p=6817"},"modified":"2022-07-26T15:53:22","modified_gmt":"2022-07-26T07:53:22","slug":"smoker-heat-management-bbq-thermometer","status":"publish","type":"post","link":"https:\/\/www.chefstemp.com\/es\/termometro-para-barbacoa-con-control-de-calor-para-ahumadores\/","title":{"rendered":"Gesti\u00f3n del calor del ahumador: \u00bfNecesita un term\u00f3metro para barbacoa?"},"content":{"rendered":"<p><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 fusion-flex-container nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1331.2px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-1\" style=\"--awb-text-transform:none;\"><p>La funci\u00f3n principal de un term\u00f3metro para barbacoa es proporcionar lecturas precisas de la temperatura al ahumar la carne. Elegir un term\u00f3metro de alta precisi\u00f3n es fundamental, ya que le permitir\u00e1 cocinar alimentos seguros y nutritivos para su familia. Hay otros factores que pueden afectar la temperatura de la parrilla. Pero con un buen term\u00f3metro para carne, podr\u00e1 identificarlos y corregirlos.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-1 fusion_builder_column_2_3 2_3 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:66.666666666667%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.88%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.88%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-2\" style=\"--awb-text-transform:none;\"><p>Otra cosa que debes recordar es que debes controlar las diferentes temperaturas. La m\u00e1s importante es la temperatura interna de cocci\u00f3n de la carne. La otra es la temperatura ambiente. Ya sea que controles la temperatura de tu ahumador y de los alimentos a distancia o cerca de \u00e9l, un term\u00f3metro es una herramienta indispensable. \u00bfPor qu\u00e9...?\u00a0<a href=\"https:\/\/www.chefstemp.com\/es\/category\/grill-thermometer\/\"><strong><u><b>term\u00f3metro de parrilla<\/b><\/u><\/strong><\/a>\u00a0\u00bfTan imperativo? Te lo contamos a continuaci\u00f3n.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-2 fusion_builder_column_1_4 1_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:25%;--awb-margin-top-large:0px;--awb-spacing-right-large:7.68%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:7.68%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-1 hover-type-none\"><img decoding=\"async\" width=\"300\" height=\"200\" alt=\"term\u00f3metro de bolsillo profesional chefstemp\" title=\"term\u00f3metro de bolsillo profesional chefstemp\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/chefstemp-pocket-pro-thermometer-300x200.png\" class=\"img-responsive wp-image-6756\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/chefstemp-pocket-pro-thermometer-200x133.png 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/chefstemp-pocket-pro-thermometer-400x267.png 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/chefstemp-pocket-pro-thermometer-600x400.png 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/chefstemp-pocket-pro-thermometer-800x533.png 800w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/chefstemp-pocket-pro-thermometer-1200x800.png 1200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/chefstemp-pocket-pro-thermometer.png 1250w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 400px\" \/><\/span><\/div><\/div><\/div><\/div><\/div><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-2 fusion-flex-container nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1331.2px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-3 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-3\" style=\"--awb-text-transform:none;\"><div id=\"ez-toc-container\" class=\"ez-toc-v2_0_80 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Tabla de contenido<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-69d5e0d4b50e8\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Palanca<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewbox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewbox=\"0 0 24 24\" version=\"1.2\" baseprofile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/label><input type=\"checkbox\"  id=\"ez-toc-cssicon-toggle-item-69d5e0d4b50e8\"  aria-label=\"Alternar\" \/><nav><ul class='ez-toc-list ez-toc-list-level-1' ><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.chefstemp.com\/es\/termometro-para-barbacoa-con-control-de-calor-para-ahumadores\/#Avoid_food_poisoning_when_cooking_with_a_good_BBQ_thermometer\" >Evite intoxicaciones alimentarias al cocinar con un buen term\u00f3metro para barbacoa<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.chefstemp.com\/es\/termometro-para-barbacoa-con-control-de-calor-para-ahumadores\/#Common_meat_thermometers_for_smoker_temp_management\" >Term\u00f3metros de carne comunes para el control de la temperatura del ahumador<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.chefstemp.com\/es\/termometro-para-barbacoa-con-control-de-calor-para-ahumadores\/#Do_you_need_a_thermometer_when_reheating_meat\" >\u00bfNecesitas un term\u00f3metro para recalentar carne?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.chefstemp.com\/es\/termometro-para-barbacoa-con-control-de-calor-para-ahumadores\/#Final_words\" >Palabras finales<\/a><\/li><\/ul><\/nav><\/div>\n<h3><span class=\"ez-toc-section\" id=\"Avoid_food_poisoning_when_cooking_with_a_good_BBQ_thermometer\"><\/span><span style=\"color: #ff9900;\">Evite intoxicaciones alimentarias al cocinar con un buen term\u00f3metro para barbacoa<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-4 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-4\" style=\"--awb-text-transform:none;\"><p>La carne cruda presenta cierto grado de contaminaci\u00f3n con pat\u00f3genos. Contin\u00fae leyendo para conocer los g\u00e9rmenes que puede encontrar en los diferentes tipos de carne.<\/p>\n<ul>\n<li><strong><b>Carne de ave cruda <\/b><\/strong>La carne de ave poco cocida es la m\u00e1s peligrosa. Por ejemplo, comer carne de ave cruda puede causar intoxicaci\u00f3n por Campylobacter. Al consumirla, se pueden notar s\u00edntomas como calambres musculares, v\u00f3mitos y diarrea con sangre. La carne de ave tambi\u00e9n puede contener bacterias como Salmonella y Clostridium perfringens. Estos pat\u00f3genos pueden causar s\u00edntomas mortales. Para prevenirlos, aseg\u00farese de alcanzar una temperatura de cocci\u00f3n interna de 73 \u00b0C (165 \u00b0F) a trav\u00e9s de su... <a href=\"https:\/\/www.chefstemp.com\/es\/category\/smoker-thermometer\/\"><strong><u><b>term\u00f3metro para ahumador<\/b><\/u><\/strong><\/a>.<\/li>\n<\/ul>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-5 fusion_builder_column_2_3 2_3 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:66.666666666667%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.88%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.88%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-5\" style=\"--awb-text-transform:none;\"><ul>\n<li><b><\/b><strong><b>Carne de res <\/b><\/strong>La carne de res molida contiene una mayor concentraci\u00f3n de bacterias E. coli. Las personas con E. coli en el intestino pueden presentar inflamaci\u00f3n y \u00falceras. Las investigaciones tambi\u00e9n apuntan al s\u00edndrome ur\u00e9mico hemol\u00edtico, una afecci\u00f3n que afecta los ri\u00f1ones y provoca su insuficiencia. Para prevenir la insuficiencia renal y la formaci\u00f3n de co\u00e1gulos sangu\u00edneos en todo el cuerpo, utilice un term\u00f3metro remoto para medir la temperatura interna de la carne mientras se cocina.<\/li>\n<\/ul>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-6 fusion_builder_column_1_3 1_3 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:33.333333333333%;--awb-margin-top-large:0px;--awb-spacing-right-large:5.76%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:5.76%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-2 hover-type-none\"><img decoding=\"async\" width=\"300\" height=\"200\" alt=\"Term\u00f3metro ChefsTemp Quad XPro\" title=\"Term\u00f3metro ChefsTemp Quad XPro\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/ChefsTemp-Best-Smoker-Thermometer-for-Mastering-Temperature-Control-1-300x200.jpg\" class=\"img-responsive wp-image-6801\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/ChefsTemp-Best-Smoker-Thermometer-for-Mastering-Temperature-Control-1-200x133.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/ChefsTemp-Best-Smoker-Thermometer-for-Mastering-Temperature-Control-1-400x267.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/ChefsTemp-Best-Smoker-Thermometer-for-Mastering-Temperature-Control-1.jpg 472w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 400px\" \/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-7 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-6\" style=\"--awb-text-transform:none;\"><ul>\n<li><strong><b>Carne de cordero <\/b><\/strong>El cordero contaminado puede albergar pat\u00f3genos como Staphylococcus aureus, E. coli, Salmonella enteritidis y Campylobacter. Estos g\u00e9rmenes no se pueden contraer a menos que se cocine mal el alimento contaminado, lo que deja las bacterias vivas. Para evitar s\u00edntomas fatales, mida la temperatura interna de cocci\u00f3n de su cordero. La temperatura m\u00ednima segura para la carne molida de cordero es de 71 \u00b0C (160 \u00b0F). La temperatura interna adecuada para el cordero es de 63 \u00b0C (145 \u00b0F).<\/li>\n<li><strong><b>Cerdo <\/b><\/strong>\u00bfC\u00f3mo se contagia la triquinosis? Es al consumir carne de cerdo o jam\u00f3n que contenga el par\u00e1sito Trichinella spiralis. La mejor condici\u00f3n para la contaminaci\u00f3n es el consumo de carne de cerdo poco cocida o casi cruda. Aunque la triquinosis rara vez causa la muerte, puede causar dolor muscular intenso, v\u00f3mitos, n\u00e1useas y fiebre durante dos meses. Con un term\u00f3metro electr\u00f3nico para carne, se puede cocinar la carne de cerdo a la temperatura interna m\u00ednima recomendada de 63 \u00b0C (145 \u00b0F). La temperatura de recalentamiento para el jam\u00f3n o el cerdo es de 73 \u00b0C (165 \u00b0F).<\/li>\n<\/ul>\n<p>A menos que cocine carne de pollo, la mayor\u00eda de las dem\u00e1s carnes enteras se pueden cocinar sin problemas a unos 63 \u00b0C (145 \u00b0F). Todas las carnes molidas se cocinan bien a unos 71-73 \u00b0C (160-165 \u00b0F). Cualquier term\u00f3metro ChefsTemp le ayudar\u00e1 a prevenir enfermedades transmitidas por los alimentos, siempre que lo use correctamente. Introd\u00fazcalo en la parte m\u00e1s gruesa de la carne y aseg\u00farese de que no toque grasa, cart\u00edlago ni hueso.<\/p>\n<\/div><\/div><\/div><\/div><\/div><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-3 fusion-flex-container nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1331.2px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-8 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-7\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"Common_meat_thermometers_for_smoker_temp_management\"><\/span><span style=\"color: #ff9900;\">Term\u00f3metros de carne comunes para el control de la temperatura del ahumador<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-9 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-8\" style=\"--awb-text-transform:none;\"><p>Es necesario saber<strong><b>\u00a0<\/b><\/strong>Antes de comprar uno, cada marca te indicar\u00e1 c\u00f3mo usar su dispositivo de una forma espec\u00edfica para obtener los mejores resultados. Recuerda esto despu\u00e9s de comprar tu term\u00f3metro. Puedes usar diferentes tipos de term\u00f3metros para controlar la temperatura del ahumador. Los m\u00e1s comunes son los siguientes:<\/p>\n<ul>\n<li><b><i><\/i><\/b><strong><b>Un <\/b><\/strong><strong><b>term\u00f3metro de carne de lectura instant\u00e1nea <\/b><\/strong>Es un term\u00f3metro digital que mide bien la temperatura al insertarlo profundamente en un corte de carne. Aproximadamente media pulgada de profundidad es suficiente, y debe dejar el dispositivo dentro. El mejor dispositivo puede generar una lectura en 2 a 10 segundos.<\/li>\n<li><b><\/b><strong><b>Term\u00f3metro apto para horno <\/b><\/strong>No todos los term\u00f3metros son aptos para horno. Por lo tanto, lea atentamente la descripci\u00f3n o la etiqueta del producto si necesita un term\u00f3metro para horno. Un term\u00f3metro apto para horno puede penetrar hasta 6,35 cm en la zona m\u00e1s gruesa hasta que se cocine por completo.<\/li>\n<li><b><\/b><strong><b>Marcar<\/b><\/strong><strong><b>term\u00f3metro de lectura instant\u00e1nea<\/b><\/strong>\u00a0Es un term\u00f3metro de carne tradicional. Es menos fiable para medir la temperatura de los alimentos durante la cocci\u00f3n. Sin embargo, puede confiar un poco en este term\u00f3metro manual si lo inserta a unos 6 cm de profundidad en la parte m\u00e1s grasa de la carne. Tomar\u00e1 la temperatura en unos veinte segundos, lo que lo convierte en el m\u00e1s lento. La mayor\u00eda de los term\u00f3metros de dial no soportan altas temperaturas de la parrilla o el horno.<\/li>\n<\/ul>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-10 fusion_builder_column_1_4 1_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:25%;--awb-margin-top-large:0px;--awb-spacing-right-large:7.68%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:7.68%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-3 hover-type-none\"><img decoding=\"async\" width=\"300\" height=\"300\" alt=\"Term\u00f3metro ChefsTemp Quad XPro\" title=\"Term\u00f3metro ChefsTemp Quad XPro\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/\u7f51\u7ad9\u4e3b\u56fe-300x300.jpg\" class=\"img-responsive wp-image-6820\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/\u7f51\u7ad9\u4e3b\u56fe-200x200.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/\u7f51\u7ad9\u4e3b\u56fe-400x400.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/\u7f51\u7ad9\u4e3b\u56fe-600x600.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/\u7f51\u7ad9\u4e3b\u56fe-800x800.jpg 800w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/\u7f51\u7ad9\u4e3b\u56fe.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 400px\" \/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-11 fusion_builder_column_3_4 3_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:75%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.56%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.56%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-9\" style=\"--awb-text-transform:none;\"><p>Al elegir el term\u00f3metro para barbacoa adecuado, tenga en cuenta el tipo de carne que le gusta ahumar. Aunque ase a menudo su carne favorita, no significa que sea el \u00fanico m\u00e9todo de cocci\u00f3n que pueda usar. Por lo tanto, elija un term\u00f3metro de cocina que le ayude a asar o fre\u00edr alimentos. Si asa otros tipos de alimentos, un term\u00f3metro multiusos puede ayudarle a controlar bien el calor del ahumador.<\/p>\n<\/div><\/div><\/div><\/div><\/div><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-4 fusion-flex-container nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1331.2px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-12 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-10\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"Do_you_need_a_thermometer_when_reheating_meat\"><\/span><span style=\"color: #ff9900;\">\u00bfNecesitas un term\u00f3metro para recalentar carne?<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-13 fusion_builder_column_3_4 3_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:75%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.56%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.56%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-11\" style=\"--awb-text-transform:none;\"><p>La respuesta a esta pregunta es s\u00ed. Al almacenar carne cruda, use un term\u00f3metro para asegurarse de no alcanzar la zona de peligro. Una temperatura de entre 40 y 140 \u00b0F (4-60 \u00b0C) se considera peligrosa. Esto puede permitir la proliferaci\u00f3n de bacterias al almacenar carne cruda. Al servir carne cocida, necesita un term\u00f3metro para barbacoa que mida un m\u00ednimo de 60 \u00b0C (140 \u00b0F).<\/p>\n<p>Guarde la carne sobrante dentro de las dos horas posteriores a su cocci\u00f3n. Si ha guardado la carne a temperatura ambiente durante m\u00e1s de dos horas o a unos 32 \u00b0C (90 \u00b0F) durante una hora, no la consuma. Si tiene que consumir sobras de carne o platos con trozos de carne, cali\u00e9ntelos a una temperatura interna de cocci\u00f3n de 73 \u00b0C (165 \u00b0F) en el horno, microondas o sart\u00e9n.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-14 fusion_builder_column_1_4 1_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:25%;--awb-margin-top-large:0px;--awb-spacing-right-large:7.68%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:7.68%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-4 hover-type-none\"><img decoding=\"async\" width=\"300\" height=\"300\" alt=\"Term\u00f3metro ChefsTemp Finaltouch X10\" title=\"Term\u00f3metro ChefsTemp Finaltouch X10\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/ChefsTemp-Hot-and-Fast-vs.-Low-and-Slow-The-secret-is-to-use-an-Electronic-Meat-Thermometer-300x300.png\" class=\"img-responsive wp-image-6780\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/ChefsTemp-Hot-and-Fast-vs.-Low-and-Slow-The-secret-is-to-use-an-Electronic-Meat-Thermometer-200x200.png 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/ChefsTemp-Hot-and-Fast-vs.-Low-and-Slow-The-secret-is-to-use-an-Electronic-Meat-Thermometer-400x399.png 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/ChefsTemp-Hot-and-Fast-vs.-Low-and-Slow-The-secret-is-to-use-an-Electronic-Meat-Thermometer.png 594w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 400px\" \/><\/span><\/div><\/div><\/div><\/div><\/div><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-5 fusion-flex-container nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1331.2px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-15 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-12\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"Final_words\"><\/span><span style=\"color: #ff9900;\">Palabras finales<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-16 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-13\" style=\"--awb-text-transform:none;\"><p>Para controlar el calor del ahumador de manera eficaz, considere comprar el\u00a0<a href=\"https:\/\/www.chefstemp.com\/es\/category\/food-thermometer\/\"><u>El mejor term\u00f3metro para alimentos<\/u><\/a> Primero. Una vez que consiga el aparato adecuado para sus necesidades culinarias, \u00faselo para preparar carne de forma segura. Use un term\u00f3metro para evitar que las bacterias transmitidas por los alimentos causen intoxicaciones y enfermedades. Algunos pat\u00f3genos pueden tener consecuencias fatales. Por lo tanto, es recomendable usar su term\u00f3metro para alcanzar las temperaturas internas m\u00ednimas requeridas para los tipos de carne que cocina. Por \u00faltimo, use su term\u00f3metro de barbacoa para controlar la temperatura de la carne cruda o cocida en el refrigerador. Si desea consumir carne cocida almacenada, aseg\u00farese de recalentarla a la temperatura que recomendamos aqu\u00ed.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/p>","protected":false},"excerpt":{"rendered":"","protected":false},"author":38,"featured_media":6818,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[40,88],"tags":[326,310],"class_list":["post-6817","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-latest-blogs","category-recipes","tag-bbq","tag-meat-thermometer"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/posts\/6817","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/users\/38"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/comments?post=6817"}],"version-history":[{"count":0,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/posts\/6817\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/media\/6818"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/media?parent=6817"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/categories?post=6817"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/tags?post=6817"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}