Grillmeater said my meat was ready but it did not reach the doneness I aimed for, why?
Most issues with undercooking are due to probe placement. The internal sensor of the Grill oven probe is located about one inch above the pointed tip of the probe.
It is important that this part of the probe is in the thickest part of the meat. If it isn't, the area of the meat that the sensor is touching will hit the target temperature before the core of the meat has the chance to raise to the right temperature.