Reddit reviews ThermoPro TP-17 Dual Probe Digital Cooking Meat Thermometer Large LCD Backlight Food Grill Thermometer with Timer Mode for Smoker Kitchen Oven BBQ, Silver
We found 8 Reddit comments about ThermoPro TP-17 Dual Probe Digital Cooking Meat Thermometer Large LCD Backlight Food Grill Thermometer with Timer Mode for Smoker Kitchen Oven BBQ, Silver. Here are the top ones, ranked by their Reddit score.
Although the sensor probe is rigidly produced, after a long-time period of use, a few amount units could experience incorrect temperature readings problem caused by careless or improper use. We will provide you a brand-new sensor probe, free of charge!DUAL probe grill thermometer makes it easy to monitor temperatures of two pieces of meat or grill temperature without swapping probes or using different devices! Includes USDA preset temperatures and can also adjust set temperature manually.Backlit and large LCD BBQ thermometer displays both food /oven/grill/smoker temps and timer for the most intuitive experience when cooking at night outdoors. Flip-out counter top stand and magnetic back allow the meat thermometer to be placed anywhere within the kitchen or grill environments.Oven thermometer with step-down probe design retrieves temperature precisely and quickly, alerting you of temp changes in seconds; 40" stainless steel mesh cables rated for 716°F connects thermometer to base, which is located outside of oven/grill/smoker.ThermoPro food thermometer with a temperature range of 14˚F to 572˚F (-10˚C to 300˚C) and high accuracy of ±1.8°F (±1°C), can display both Fahrenheit and Celsius readings.
After a year of thinking about it I finally decided to get an in oven meat thermometer and I don't regret the purchase! Last night I tested it out by cooking a few ribeyes that I picked up on sale last week, used the reverse sear method, and I finally got a perfect med. rare steak at home!!!
I'm not OP, but I just bought a meat thermometer that goes in the oven and lets you know when your chicken is internally 165 degrees Fahrenheit by setting the temperature. You just stick it in the thickest part of the chicken. It takes out ALL the guesswork. Just cook your chicken in the oven with a little olive oil and preferred seasonings. I prefer salt, pepper, paprika, garlic salt, garlic powder (I really like garlic).
You can use it with any meats, but I prefer to eyeball my steaks. But chicken only really has one temp where it works (165) haha. This isn't the exact one I bought, but it's pretty close. You want one with a cord that will let you put it in the oven.
I bought this guy:
https://www.amazon.com/gp/product/B07477NMF4/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1
It works great but the clip is more made for a grill rather than the side of a pot. I figured out a way to hang it off my kitchen cabinet for cheese making and the cord on the probe is plenty long enough.
I also have to say that it is fabulous for smoking a brisket, if you want something that serves more than one purpose and are into that kind of thing.
I know there are higher end models of thermometers but if you are looking for something on a smaller budget, I got this from Amazon a few months ago. I've done a bunch of cooks with it and haven't had an issue.
Thermo Pro TP-17
Stopping the cooking process at or around the minimum safe to consume temp will probably help you appreciate your food more.
Get an oven probe thermometer like this and an instant read thermometer like this and bake some chicken thighs or breasts that you remove right at 165 or even a couple degrees lower. They will be delicious with only some oil salt and pepper but add whatever you like. Easy as hell and can be used in all sorts of things.
> Sure, so basically lots of salt + pepper on the piggie.
Always a good idea! I would do that 12-24 hours in advance to give the salt time to penetrate the meat.
> Then, on a roasting tray, fry some fennelonions and garlic.
I like that flavor profile.
> Add the piggie (skin side up as it is chopped in half) to seer the bottom, then add white wine all around it and into the oven at 180 ºF for 3-4 hours.
That's a braise, not a slow roast. You should get one of those probe thermometers that you put the probe in the meat and the cord goes out of the oven to a temperature indicator like this:
https://www.amazon.com/ThermoPro-TP-17-Digital-Backlight-Thermometer/dp/B07477NMF4
> I can maybe use the broiler at the end to give the skin some color.
You can bring the pig out at about 160F and let it rest tented in foil, I would give it a minimum of 30 minutes, but an hour would be better. Then crank the heat as high as it will go in the oven on bake/roast, not broil, and put the pig back in to sear it.
https://www.seriouseats.com/2011/12/the-food-lab-how-to-roast-a-whole-suckling-pig.html
Purchase an oven safe digital probe thermometer. I have this one. The alarm goes off when it reaches the appropriate temp and there are guidelines written in the thermometer itself. No guesswork.
https://www.amazon.com/dp/B07477NMF4/ref=psdc_289810_t1_B017613C3C
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Is what I use. Probe connections are long enough you can set the display on the counter to the side. Beeps when it reaches the set temperature.