The distance between the tip of the probe and the initial taper are almost an inch apart. For a one inch piece of meat, this is a large distance.
Just judging by the tip, it could be hot near the top of a burger, cold near the center, and hot again near the grill surface.
Anyone know EXACTLY where on the probe that the temp is supposed to be precise?
From the manual:
ThermoPop will measure temp at the tip’s location.
Temperature in general is an average.
Some generalisms:
Thermocouple-based electronic thermometers are usually reading right at the very tip. Thermistor designs usually are reading about 1/8" up from the tip.
Dial thermometers have a much broader sensing area of one to two inches up from the tip due to the size of the bimetal coil. Usually, there’s a dimple on the shaft indicating the upper end of the coil. For best accuracy, the thermometer needs to be inserted into the food at least as far as the dimple.
As of around two years ago, the FDA says thin foods like burgers may only be checked with a narrow tip (1.5 mm) electronic design. Bimetal thermometers are no longer acceptable for this in a foodservice environment due to that broad sensing area, but you’re free to use an old style thermometer at home.
Given this is a thermistor model and based on anecdotal evidence from myself, I’d say the 1/8" is most accurate, which for most people could be more easily described as “just the tip”. 