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Old 05-19-2005, 09:13 AM   #11
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Here are some comments some of my fellow bbq buddies had about it.


Extremely accurate read within 3 seconds. Accurate to within one degree. Very expensive though

They are expensive, but I consider it money well spent.
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Old 05-19-2005, 10:23 AM   #12
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Quote:
Originally Posted by Spice1133
I love my digital thermometer. Don't know what its called but it's a probe connected to a digital readout by a long silver wire and comes from Williams Sonoma. It shows you the temp. all the time you are cooking, and can set it for various meats and doneness. I won it so don't know how much it cost but if it dies I'll definitly buy another.
spice, i have the same exact thermometer, from wms-sonoma.
i swear by it; haven't over or under cooked a roast since i bought it. the whole trick is making sure the tip of the probe is in the center of the meat. it's a little tricky with chickens and smaller bone-in roasts.

the only instant read thermometer i have is built into a long grill fork with a little light. but it's also not truely instant read (ok, none of them really are. "instant" is an arbitrary term). i don't use it because you have to repeatedly pierce the meat to read the temp, and that's a huge no no on the grill.
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Old 02-20-2007, 09:22 AM   #13
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I have the Thermapen super fast read thermometer and I loved it until Sunday. I was making pork tenderloin and was using a remote meat probe thermometer. When the probe indicated the desired temperature, I used the Thermapen to double check. The Thermapen was 20 degrees off! (I did check in several spots). Because I trust the Thermapen more I cooked longer - wrong thing to do! The tenderloin came out more well done than I wanted.

Obviously, the Thermapen is off. Does anyone know how to correct this? I checked out the website but couldn't find any answers. I called the company but they are not open right now. This Thermapen was just purchased in December 2006.
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Old 02-20-2007, 09:47 AM   #14
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Test the thermapen in boiling water (212 F) and in water with ice cubes (32 F) to be sure. Digital thermometers are usually right on. I don;t know if there is an adjustment.
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Old 02-20-2007, 09:50 AM   #15
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Andy M. to my rescue once again! I will try it and see wehat happens. Thanks, I will let you know!
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Old 02-20-2007, 10:19 AM   #16
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I'll echo what Andy said. The thermapen can most certainly be calibrated. Here's the process described: http://www.kamado.com/discus/message...tion-14348.doc
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Old 02-21-2007, 03:51 AM   #17
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Quote:
Originally Posted by Michael in [LEFT
FtW[/left]]
... are you talking about heating an empty pan, or maybe a griddle, and wanting to know the temperature of the cooking surface? If so, for that you probably want to look into an infrared thermometer ...
I've had one of these for a few years. It's great. I use it for checking oil temperature for deep frying and a multitude of other things like finding studs in the wall.
When it comes to measuring pot and pan temperatures, it is not accurate on pans with shiny surfaces like stainless. It will read much lower than the real temp. I found that by coating the bottom of a stainless pan with a little oil it works just fine.
Radioshack
has them on sale periodically for $29.
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Old 02-21-2007, 08:59 AM   #18
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I tested the Thermopen and the Meat Probe. Just open both registered to 71 degrees. In the cup of boiling water the Thermopen registered 219 degrees and the Probe fluctuated between 200-206 degrees. In the cup of water with ice cubes the Thermopen registered to 33 degrees and the probe fluctuated between 27-31 degrees. So the Thermopen seems to be the most accurate - I don't know what happened that day - I'm baffled!
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Old 02-21-2007, 09:16 AM   #19
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MM, it could just have been a bad probe placement in the meat.
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Old 02-21-2007, 09:20 AM   #20
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I hope so Andy M. - I will keep my fingers crossed for the next meal I make! Thanks for your help!
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