Thermapen Sale

Thanks for the link. Have been told I need one. The calibration services sound sorta ominous. Think I will stick with my 5 buck Wally World gauge which do not take batteries.

quote:

Originally posted by bigwheel:
...Think I will stick with my 5 buck Wally World gauge which do not take batteries.

Well whatever trips your trigger. Every WW thermometer I've check has been 20 to 40 degrees off. When I told people in my BBQ class to buy one, I said to take it's temp in boiling water and see how accurate.

The thermapens are accurate.

Yep I heard they are really precise. This old gauge I have seems to be pretty accurate.

Got me two....

Does it read just on the tip or so far up the shaft?

Measures at the tip...believe that it is with up to 1/8 or 1/4 inch

Own two Thermapens, 6 other Digitals, and numerous refrigerator and freezer gauges all from Thermoworks.
Great company, great customer service.

Yep, good stuff. Got a couple Chef Alarms when they had their open box sale. Maybe now the probes won't die when I wash them. And BTW, the green thermapan... The fastest!

They told me the RED one was the fastest...

quote:

Originally posted by jjhacker:
Measures at the tip...believe that it is with up to 1/8 or 1/4 inch

Ok gotcha on that. The gauge I use is apparently sensitive most the whole length of the probe..can be fooled when the heat from the fire hits it while trying to check a steak on the grill. Now I just drag the meat off the fire to check it.

quote:

Originally posted by bigwheel:

quote:

Originally posted by jjhacker:
Measures at the tip...believe that it is with up to 1/8 or 1/4 inch

Ok gotcha on that. The gauge I use is apparently sensitive most the whole length of the probe..can be fooled when the heat from the fire hits it while trying to check a steak on the grill. Now I just drag the meat off the fire to check it.

How could it possibly read the temp that way. The inside of the meat (at the tip) could be 75* and the exterior at 140* (at the other end of the probe). Gotta be something else.

Not sure. My SOP on thin stuff like steaks or chicken is to pick up the suspect meat with my special commercial tongs and stick the gauge in there lengthwise. If its still over the fire..the part of the probe that aint inside the meat picks up heat from the fire and gives a phony reading. Now on big stuff like briskets and butts you can just stab it. The little gauge is also good for seeing if it can pass the "poke test"..not as destructive as a fork and cheaper than toothpicks..lol.