Just Got This

[NePaSmoKer]

Duel sensor thermomitor.
Dual sensor in a single probe
Monitor food and oven temps at the same time
Actual temperature range: 32°F to 572°F
Presettable alarm temperature range: 86°F to 572°F

10 hour count down feature
Includes stopwatch and overtime count-up feature as well.



nepas

[Buck36]

I can't read the name. Who makes it?

[owrstrich]

keep an eye on the probe connector wire where it slides into the probe...

i had a polder like that... had 3 probe failures... all 3 times it was the connector wire where it slides into the probe...

other than that i liked it...

you gotta eat...

owrstrich

[NePaSmoKer]

I can't read the name. Who makes it?

Dont know i just ordered it


nepas

[IKnowWood]

Its a polder

http://www.polderproducts.net/ProductDetail.asp?PID=150

[NePaSmoKer]

Its a polder

http://www.polderproducts.net/ProductDetail.asp?PID=150

yep thats the one. got a good deal on it for $25

nepas

[Habanero Smoker]

If it's the polder dual probe, they have been given bad reviews by many customers on Amazon.com; all about probe failures. I believe there have been at least one thread discussing their failure rate. Hopefully they got the problem(s) worked out.

[icerat4]

The only real probe out there is the thermalpen.very very accurate very very fast.85 bucks all the pros use it in there kitchens. ;D ;D kinda like me LOL :D 8)

[iceman]

Got mine Rat with the interchangable probes. Nice little gadget and fast as all get out. Thanks for the tip. ;) ;D Probes work with my Fluke meters too.

[NePaSmoKer]

i'm poor cant afford one dem thermalpen thingys  :o

nepas

[Gizmo]

O.K. so I am a gadget guy.
Got the dual probe Polder.  Have had it for many months now with no problems.  Works well.  The thing I like most about it is the cab temp is taken right at the area of the meat so I know exactly what the meat is experiencing (except for the side to side or front to back depending on the probe location). 
I also have the Thermalpen.  In my humble opinion, this is not a gadget, it is a real tool.  Complete with calibration certificate.  It is instantaneous and can measure very thin cuts of meat since the actual sensor is in the very tip of the probe.
The only problem now is I have no excuses. :-\

[Arcs_n_Sparks]

The only problem now is I have no excuses. :-\

Sure you do; blame it on the adult beverages.

Works for me.....

Arcs_n_Sparks

[IKnowWood]

Giz

you always have an excuse.

Quality of meat, amount of rub / seasoning, ambient temps, volume of fat / collegen, consistent power, breezes, temps of cooler in FTC, FTC time length, amount of time out of cryovac, lenght of time from butcher, etc...

Thinking about all of these factors, many of which we have few controls over, you are indeed a magician that needs to continue to experiment and be able to develop strategies and controls to establish some levels of consistent results.  

And non-clear liquid beverages to help this magic application.  Single Batch is always a good choice.

[IKnowWood]

hmm arcs.  The beverage it the 6th control factor.  Maybe is has more meaning than we think. 

How good of a result do you get after 2 drinks or after 4.  how about when during cooking process...

Ok.  Overthinking this.  I need another drink.

[Arcs_n_Sparks]

Ok.  Overthinking this.  I need another drink.

Exactly. QED.

Sparkler