Hi all,
I have a good Maverick box temperature probe and a cheap meat probe - to say the least I'm now looking for a good instant read thermometer. The cheap one I have produced a cheap result last night (go figure) on a BBQ prime rib. It takes several minutes to come up to temp (I now know) so I when I saw a low temp I thought the beef was miles from being done so I left it for an additional 45 min. Big mistake, it was VERY well done. When I put the probe in for the last time, I let it sit for quite a bit and the temp just kept climbing, oh well, now I know. How long should I expect it to take for the "instant" probes to give the correct temp?
Thanks.
Jason.
I found the same thing regarding instant read thermometers. I bought a fair number of cheep ones. There are a number of forum members that have the Thermapen. It has a 4 second read time, supposedly the fastest on the market. I don't have this exact one but another model from the same company that is equally as fast. Here's a link to the Thermapen.
http://www.thermoworks.com/products/thermapen/tpen_home.html?gclid=CIS41IHcwZcCFRJexwodtgyabw
Mike
Thanks for the link Mike.
J.
I have to agree with Mr Walleye. I bought the Thermapen and it works better than anything I have used in 40 years. Problem is, trying to get it away from my wife. Well I will just have to buy another one.
Thermapen here, fine choice.
Quote from: Smokin Soon on December 14, 2008, 08:25:34 PM
Thermapen here, fine choice.
Here too. Only I did not have a choice of colors where I bought mine.........
Quote from: Savannahsmoker on December 14, 2008, 08:10:38 PM
I have to agree with Mr Walleye. I bought the Thermapen and it works better than anything I have used in 40 years. Problem is, trying to get it away from my wife. Well I will just have to buy another one.
I keep mine (Thermapen) in the kitchen BBQ equipment drawer - the wife can use if she is careful. Best thermometer I have ever used!
Al
thermapen is recommended by Americas Test Kitchen as the best. I have one and its great.
+1 on Thermopen.
Got mine in the mail late last week. Why didn't i buy it a year ago when I first read about it here??
I got the High Accuracy model because its more accurate :), reads in tenth of degree, and is only about $10 more.
http://www.thermoworks.com/products/thermapen/tpen_white_hiacc.html (http://www.thermoworks.com/products/thermapen/tpen_white_hiacc.html)
I'll be using it for summer sausage, beef sticks, etc, so figured the extra accuracy was worth $10. So far on steaks and burgers, its awesome. Even let the wife use it to see if a hot dish was warmed up.
I've got big plans for Christmas time off--break out my new Cabela's commercial grinder, make a batch of summer sausage and snack sticks. Plus it will be the first smokes with my Auber Plug N Play that I ordered Sunday, and I'll have my fan installed by this weekend thanks to all the great posts here.
Get smokin
drano
Drano, man do I miss good summer sausage. Send some here
I think Those thermometers are a rip-off. I bought this professional thermometer on EBAY:
http://cgi.ebay.com/A-W-Sperry-STK-3016T-Digital-Thermometer-NEW_W0QQcmdZViewItemQQ_trksidZp1742Q2em153Q2el1262QQcategoryZ50974QQihZ021QQitemZ310072908216QQsalenotsupported (http://cgi.ebay.com/A-W-Sperry-STK-3016T-Digital-Thermometer-NEW_W0QQcmdZViewItemQQ_trksidZp1742Q2em153Q2el1262QQcategoryZ50974QQihZ021QQitemZ310072908216QQsalenotsupported)
It is very quick and very accurate, and for less than 20 bucks, it is a bargain.
It can measure up to 2000 F, which hopefully you won't need in the smoker. ;)
csaba
Csakis
Looks like a good unit and good price. I couldn't tell if it comes with a TC that is suitable for checking the IT of meat or not. The other thing I couldn't find was what the read time is. Certainly looks like a good deal though.
Mike
I use this one... http://www.thermoworks.com/products/handheld/mtc.html
with the 2 second TC.
I have the exact same model that Mike has. Works great.
Quote from: Mr Walleye on December 17, 2008, 10:28:33 AM
Csakis
Looks like a good unit and good price. I couldn't tell if it comes with a TC that is suitable for checking the IT of meat or not. The other thing I couldn't find was what the read time is. Certainly looks like a good deal though.
Mike
I use this one... http://www.thermoworks.com/products/handheld/mtc.html
with the 2 second TC.
I'll bet you even have the zip wallet and keep it in a protective cover on your pocket on the front of your shirt ;D
I sure do like these but the cost is pretty prohibitive for me......are these absolutely necessary for sausage?
SD
QuoteI sure do like these but the cost is pretty prohibitive for me......are these absolutely necessary for sausage?
I'm like you, would love to have one but a little to pricy for me.
No they are not necessary to make sausage. I've been making sausage for years and have not needed one. You have a Maverick, use that, or even one of the small thermometers they sell in grocery stores. Sure they are maybe not quite as accurate or fast reading but will get the job done. Even now since I've made a lot of sausage, most times I just know its done by feel and looks without checking temps. My sausage always get cooked before eating also. If you were going to eat it without cooking then I would make sure it was up to 145-150 or so.
Most thermometers are accurate within +2 degrees, and they are good for everyday use; but as Mike pointed out it the read time that makes a big difference. The average instant read can take 8 to 20 seconds to give an accurate reading. The Thermapen will give you a read out in less then 3 seconds, and I often find it is less time then that. The bottom line is each should purchase what works for them, for the application they are going to use the equipment.
Thanks Pens and Habs. I just have to be really careful by what I spend and not much gets past the wife. She would hit me from here to Timbuktu if I spent upwards of $100 on a thermometer. Now, once I win the Powerball, all bets are off. ;D
The model that I have has a magnetic back and about a 3 or 4 foot probe wire. That way I can just open the door and quickly probe a number of sausage. It works very well.
I don't think it's a required item as I used to use my ET73 and it did work fine. The thing I like about this is it's fast and has very small diameter probe.
Mike
I did not Buck up for the thermopen until I started doing sausages. A pork butt or a briskit, does not care if you leave a big gaping hole in it, but sausage does. It's the most non-intrusive probe out there. I was convinced by some S.F. Culinary Institute students that let me try one. That did it for me..