Does anyone have one of these. You can use the infared to check your meat temp.
It's on sale at Amazon for $24.99 ($50.01 off).
http://www.amazon.com/gp/product/B000BUQMJC/ref=ord_cart_shr/102-6667366-2853744?%5Fencoding=UTF8&m=ATVPDKIKX0DER&v=glance&n=286168 (http://www.amazon.com/gp/product/B000BUQMJC/ref=ord_cart_shr/102-6667366-2853744?%5Fencoding=UTF8&m=ATVPDKIKX0DER&v=glance&n=286168)
Looks interesting OmegaMan. Of course, it means you have to open the door every time you do a temp check, which we try to avoid. But it occurs to me it might be real handy for ribs, at least to get a quick idea of the external temp, since internal probes don't seem to work well with slabs so thin. I'd also be interested in hearing from anyone who has tried it.
Appears to be a good deal. Don't have one of those, but I have a thermapen that I use. It's single probe, and doesn't have infared but it give a vary accurate reading in less then 5 seconds. I do a lot of wings and chicken parts at once, so I need an instant read to measure the temps of various parts located on the tray. It has a very thin probe and you can measure internal temps of meats that are as small as 1/4" thick, which can be used on wings and ribs. If you stick the probe down the vent, it will give you an instant reading of the top area of the cabinet. The only negative I see is that the tip of the probe is so thin, I'm worried that it may snap off. This is a precision instrument so it costs more. They are around $90.
If you order the dual/infared thermometer, I would look into how long it takes for it to do a reading. Many instant reads take as much as 20 seconds to give you a reading.
I picked one up today on Amazon. It's my virtual Costco (keep adding to the cart until you can justify making
the purchase). I'm going to use it mainly for my Webber when I do steaks and chicken breasts. Perhaps if I do a butt
or some other meat of substantial size, I'll use it on the Bradley. I bought it using the free shipping so it should
arrive by Christmas. ;D
BTW, I know what you mean about the insta-read thermos Habanero, generally they aren't instant or read properly for that matter.
Quote from: Habanero Smoker on August 13, 2006, 03:29:19 PM
If you order the dual/infared thermometer, I would look into how long it takes for it to do a reading. Many instant reads take as much as 20 seconds to give you a reading.
Fluke makes one that will give the reading in less than 2 seconds. It runs around $300.00 though and that was a few years back when I bought it. Might be cheaper now. You know how electronics prices always fall after awhile.
Quote from: iceman on August 14, 2006, 09:46:28 AM
Quote from: Habanero Smoker on August 13, 2006, 03:29:19 PM
If you order the dual/infared thermometer, I would look into how long it takes for it to do a reading. Many instant reads take as much as 20 seconds to give you a reading.
Fluke makes one that will give the reading in less than 2 seconds. It runs around $300.00 though and that was a few years back when I bought it. Might be cheaper now. You know how electronics prices always fall after awhile.
That makes the Thermapen, which gives an actual reading in 4 seconds, a real steal. :)
just picked up the latest thermapen 85 bucks 4 second reading.Thanks guys. ;D
Opps, almost forgot to mention that heavy smoke can give a false reading. I wait until it changes bicuits and shoot the meat through the vent when no smoke is comming out.
Quote from: icerat4 on August 14, 2006, 10:49:01 AM
just picked up the latest thermapen 85 bucks 4 second reading.Thanks guys. ;D
You won't be disappointed. It's a great instrument. You turn it on by unlatching and moving the probe away from the body. Within 4 seconds (sometimes I think its less time) it's displaying the air temperature. Just be mindful of the probe tip. It is very thin and needle sharp. One other thing, the probe is smaller in diameter then the standard probe, so when you do a reading you don't loose many juices.
Yes sir another toy to play with while cooking ;D.Thanks habs and friends.
I dont understand the infrared. It would just do the surface temp? Probe for internal temp.
Quote from: West Coast Kansan on August 14, 2006, 09:01:29 PM
I dont understand the infrared. It would just do the surface temp? Probe for internal temp.
That's correct. It works on ribs fairly decent though. Once you do a few batches and know they're done you can shoot the outside temp with the infrared and use it as a guide in the future. Other than that it's just useful for checking cabinet temps.
I don't have an infrared, but they are also good for taking the temperature of a grill or pan suface before placing you meat on it to be seared.
OK, I understand now, your trying to link the surface temp of a lean meat to the temp of done (on a piece you liked) clever idea. The temp of the BS is consistent enough you could probably identify what temp equals done. Absolutely never thought of that... da on me!
I have used my RAYTEK RAYNGER ST6 I bought about 8 years ago on surface temps of my old cast iron unit fire box and tower ... and played with it on the surface of gas grill to calibrate the knobs.
Whole new interesting thought... easy to shoot down the vent as well. Thanks for the thoughts.