(Part 2) Best meat thermometers & timers according to redditors
We found 789 Reddit comments discussing the best meat thermometers & timers. We ranked the 167 resulting products by number of redditors who mentioned them. Here are the products ranked 21-40. You can also go back to the previous section.
![Maverick M Remote Smoker Thermometer [ET-73] - Black](https://m.media-amazon.com/images/I/41leOz5w2tL.jpg)
appears to be a digital meat probe. Edit to add example https://www.amazon.com/OXO-Digital-Leave-Thermometer-Stainless/dp/B002U1RNIO
If he doesn't already have a good thermometer, there are two types he should own.
Maverick ET-733 Long Range Wireless Dual Probe BBQ Smoker Meat Thermometer Set
Alpha Grillers Instant Read Meat Thermometer.
Get yourself an instant read thermometer. Cook chicken breasts to 160deg. Check it every minute or two until you figure out how long to cook it.
Digital Meat Thermometer - Best Waterproof Instant Read Thermometer with Calibration and Backlight functions - Mister Chefer Food Thermometer for Kitchen and Outdoor Cooking https://www.amazon.com/dp/B06Y4YY4L9/ref=cm_sw_r_cp_apa_P-OYzbZ10EPSD
Or just start cooking chicken thighs. Even if you cook them to 190deg they will still be juicy and flavorful.
/r/smoking and /r/bbq are your friends.
Amazing Ribs is your BBQ bible. Meathead knows what he is talking about.
Your first priority purchase should be a digital thermometer. You can get a cheapo one like this or spend up to $200 if you want a wireless bluetooth enabled one.
Many smoking "recipes" are just going to be something along the lines of 1. cover in rub of your choice 2. Cook to XXX temp at XXX temp. Specific cooking times are not the way to go with BBQ - meats cook at different rates based on size, thickness, meat type, etc but you can probably get a good estimate from looking about online.
One of the best things to try first on your smoker puller pork. Get a Boston butt and put a rub of your choice on it - store bought for your first time if that is more in your comfort zone. Smoke that hunk of meat until it is around 203 - 205 degrees, rest it for 30 - 60 minutes wrapped in foil, the pull it. Serve it on a bun, add BBQ sauce if desired. Pork butts are very forgiving for your first couple cooks - even if you mess them up a bit they will still be pretty tasty. A 7 or 8 lb bone in boston butt will probably take around 10-13 hours @ 250 in the smoker.
Some other normal cuts people will do are things like brisket, whole chickens, pork loins, whole turkeys, ribs, meatloaf & fatties, fish, wings, etc. Some people smoke salt, garlic heads, mushrooms, eggs, things like that. If you have the ability to cold smoke, you can smoke cheese. You can also do jerky - I just tried that for the first time this week and it turned out pretty tasty.
I started where you are a couple years ago, bought an electric smoker on a whim. Liked it and upgraded to a pellet smoker last year
Let me know if you have any more specific questions I can help you out with.
https://www.amazon.com/gp/aw/d/B00EV8WQ2C?psc=1&ref=ppx_pop_mob_b_asin_image
https://www.thermoworks.com/ThermoPop
The Javelin instant read thermometer is going to be part of Prime Day at 9 p.m. tonight.
Don't mean to be too facetious but one of these, one of these and one of these.
Look, you're not going to be able to power an electric kettle without spending a huge amount of money. The simple answer is usually the best.
I have the Maverick dual probe wireless thermometer and it has been great so far
https://www.amazon.com/Maverick-732-Wireless-Meat-Thermometer/dp/B01FEKGB9Y/ref=sr_1_9?ie=UTF8&qid=1501160778&sr=8-9&keywords=maverick+thermometer
Get an instant read thermometer.
Juicy chicken is a matter of temperature. Different proteins denature at different temperatures; as they denature they literally wring the juices out of the chicken. If a chicken breast hits 165 it's going to be dry. Aim for 155 to 160.
You might know that the USDA suggests cooking chicken to 165. 165 is the temp chicken is instantaneously pasteurized at, so it's a foolproof way to ensure food safety. However, if you hold chicken at 155 for 1 minute or 160 for 15 seconds, that will pasteurize it, so 165 is kinda overkill from a food safety perspective.
Cooking meat to temp instead of guessing based on feel will instantly give you better results.
This one
I'll second the recommendation for starting out with a Weber Kettle 22" for your first smoker if you're looking to get started doing charcoal smoking. It's the most versatile outdoor cooker you'll find for a reasonable price and it won't fall apart on you even if you abuse it, unlike others. Also, parts and accessories are far, FAR easier to find for it than any other cooker.
You can fit a full brisket or a full rack of ribs (or two) on it as long as you're careful and you rotate at least once during cooking. It has enough space to feed family and friends. You'll only need a larger smoker if you're regularly cooking for large groups of people (10 or more).
It will also use less fuel than a larger smoker like the WSM (which I also own) and it's easier to maintain temps as long as the seal on the lid isn't wonky.
If you maintain a low temperature like 225, you can get 6-8 hours out of the initial load of coal you place in the unit at the start of cooking. To give you an idea of the difference: this amounts to about a 1/4 to 1/3 of a large bag of Kingsford blue on my 22" kettle but almost an entire bag on my 22" WSM for the same duration.
Here's the exact setup I would suggest for starting out for your first few years of learning this craft:
Weber 22 inch Original Kettle - $99
Hinged, Heavy-Duty Cooking Grate (Hinges are crucial for adding charcoal in the middle of a cook and this will last quite a bit longer than the grate that comes with the vanilla Original) - $20
Slow 'N Sear smoking kit (Not 100% necessary but does make the heat way less direct, which is a very good thing when smoking)) - $90
IQ110 Automatic Temperature Regulator (Also not 100% necessary, but almost eliminates the need to tend your vents when smoking) - $140
Thermoworks Smoke (do NOT cheap out on your thermometer! Get something cheaper and you will just wind up constantly replacing probes due to them reporting false temps. You have been warned!) - $100
With this setup, you can turn out BBQ every bit as good as you can on anything short of a full-on log-burning offset smoker with just a little bit of practice, and you won't have to "baby" it. You just dump more charcoal in every 7-9 hours (depending on desired temps, wind, and leakage).
And if you decide to go with a WSM or other charcoal smoker down the road, the latter two items (temperature regulator and thermometer) can be moved over and will work just as well with it.
Even though I love love love my WSM, I find myself still using my Kettle quite a bit when I'm just cooking for myself, my immediate family, and/or one or two friends. It's just more efficient and less of a hassle.
Hope this is helpful!
Fine, i'll be nice
3
I've got this. Works great, affordable, app is good. Inkbird 150ft Wireless Grill Thermometer IBT-4XS, Digital Cooking Smoker Thermometer with 4 probes,1000mAh Li-Battery,USB Charging Cable,Magnet,Timer,Alarm BBQ Meat Thermometer for Grilling,Oven,Drum https://www.amazon.com/dp/B076QDC5VL/ref=cm_sw_r_cp_apa_i_C2QgDb7ZD2BFB
Get a wireless meat thermometer. Overcooking is generally where people fuck up, a thermometer will let you monitor your cook and avoid over or undercooking. I like the inkbird. It may be a little overkill for you, but it is the easiest to setup and use. I also have a maverick and it is a pain in the ass to setup and pair.
https://www.amazon.com/Inkbird-Bluetooth-Wireless-Thermometer-Li-Battery/dp/B076QDC5VL/ref=sr_1_16?crid=3EIEXQHMJX0V9
I bought this one which is a thermapen clone kinda. It is amazing. Accidentally put it thru the oven and it came out melted and distorted. Still works fine. I’ve checked it multiple times.
Only thing I’d warn you about is don’t let the magnet stick to the baking tray you’re using.
I dunno. I have a probe thermometer that hangs out in the meat while I smoke it for hours - and I've used it in the oven too - but it's got wires attached. I don't see a whole lot of juice leaking out.
Pick up a meat thermometer!
https://www.amazon.com/Habor-Instant-Read-Meat-Thermometer/dp/B01H702B0M
https://www.amazon.com/Habor-Thermometer-Magnetic-Attachment-Foldable/dp/B01MQNSTS4
I have both of these and while they dont read instantly like a thermapen, for the price they work just fine.
For ground meats like sausage and hamburg, the USDA recommends cooking to an internal temp of 160 degrees. I find that the USDA is always a little on the safe side too.
Harbor on amazon. They replace it readily if it breaks.
Link: Habor Digital Cooking Kitchen Thermometer Instant Read Sensor with Foldable Probe for Food Baking Liquid Meat BBQ Grill Smokers, Classic Black https://www.amazon.com/dp/B01MQNSTS4/ref=cm_sw_r_cp_api_i_-4ArDbE57W0ZZ
Listed at $50 on Amazon. These are supposed to be good alternatives for the $79 Thermapen instant read thermometers. I'm getting one to see if it's worth the money. Ships Feb 26th.
Any 5$ thermometer on Amazon is fine.
For example, I am using this one for my macarons and it's perfectly fine.
https://www.amazon.com/dp/B0198473E4/ref=cm_sw_r_cp_awdb_3BEfzbRWPVDYA
But I would advise you to get one more like this :
https://www.amazon.com/dp/B06WVMT7QN/ref=cm_sw_r_cp_awdb_mDEfzbXFH0MBQ
The problem with the first one is that it's pretty hard to get it not to move in the pot. So for 3$ more it might be worth it.
Ivation 738, $40 at amazon. Exact same as the Maverick 733, but the maverick version is $70.
Really happy with the wireless range. Settings are a little complex the first couple times.
And you can order a couple extra probes on amazon, only $5.99 each.
https://www.amazon.com/Ivation-Extended-Wireless-Cooking-Thermometer/dp/B016AF50U8
https://www.amazon.com/Replacement-Probe-Maverick-Ivation-IVA-WLTHERM/dp/B01M8G6C9U
alton brown had the best answer: http://www.amazon.com/IQ110-Temperature-Regulator-Standard-Adapter/dp/B00A7F1B60/
I really like this one:
Lavatools Javelin PRO Duo Ambidextrous Backlit Instant Read Digital Meat Thermometer (Sesame) https://www.amazon.com/dp/B01F59K0IW/ref=cm_sw_r_cp_apa_tnNEzb66AFVRN
Obviously if you're a Q-Enthusiast you may already have most of these, but in addition to the other post:
Bear Paws
Flavor Injector
If you have a big spender looking for ideas, Automatic Temperature Regulator or any of their competitors
For the poor person looking for ideas, could give them a rub recipe you love (e.g. Meathead's Memphis Dust) and have them make it out of stuff they likely have access to in their spice cabinet already. The rub will have a limited shelf life, but useful to have and cheap for them to put together in a mason jar. Similarly, could ask for good hardwood to throw in the smoker
I bought the Inkbird IBT-4XS with the 4 probe setup last fall and I really like it. It is bluetooth, rechargeable via micro-USB and links to your phone using the BBQ GO app and you can trend temps, set your alarm ranges and custom select your "done" setpoints. Not too bad for $55.
I too only have a 22” Weber kettle.
Grate temp varies from the lid thermometer temp by 100-250F in my experience. That’s with the coals banked to one side, and the thermometer over the fire. So the lid vent is over the meat.
The moral of the story being that you really need to measure at the grate level next to your meat if you want any accuracy.
I always use a 2 channel wireless thermometer. Get one. I use this Inkbird from Amazon for $21 after you apply the coupon. The (Bluetooth limited) range isn’t awesome but for the price I have no complaints at all. Measures very accurately when compared to my Thermoworks instant-read.
Inkbird IBT-2X Digital BBQ Grill Bluetooth Smoker Thermometer, 150 feet Wireless Cooking Meat Thermometer with Timer and Alarm for Kitchen Oven Barbecue, Dual Probes https://www.amazon.com/dp/B07RR1WYRT/ref=cm_sw_r_cp_api_i_79GYDbT9DCPE6
Absolutely!
Alternatively, start with a raw chicken, they're about $5 at Aldi. I usually find store-bought rotisserie chickens are already overcooked and dried out so you'll get a juicier result if you do it yourself. It's extra time but it's not hard to get going while you're working on homework in the next room. Or get a whole chicken and roast it. Either way you'll get the best results with a meat thermometer
I would recommend a Dual Probe meat thermometer, essential for smoking because one probe will monitor your meat temperature and the 2nd will monitor your smoking temperature. Its a wireless setup as well allowing the cook to complete other tasks while always knowing exactly how his cook is going. It's a bit higher than your price range but man will this make a huge difference in someone new to smoking helping them learn how to achieve the proper temps in their new setup. The unit also has built in high and low temp alarms for both the meat and smoker probes as well as a timer feature.
Here is the link to the one I received for Christmas and am in love with.
Maverick Wireless Barbecue Thermometer - Black ET732 - Includes Bear Paw Meat Handlers https://www.amazon.com/dp/B00EV8WQ2C/ref=cm_sw_r_cp_awd_JD7LwbMP5X59R
I got the ET732 w/ free "bear claws"(hah) and it seems solid thus far. Has tons of positive reviews on Amazon and was also spoken highly of over on amazing ribs.
I got mine on Amazon
https://www.amazon.com/Temperature-Regulator-Standard-Adapter-Mountain/dp/B00A7F1B60/ref=sr_1_1?keywords=iq+110&qid=1556438728&s=gateway&sr=8-1
A nice digital cooking thermometer.
Seriously. If you don't already know how to cook or enjoy it, you soon will after living alone for a bit. If you live alone and haven't really taken up cooking- go for it. It's a life long skill that will continue to make yourself and others happy a long ways down the road.
Getting a nice thermometer that will keep you from overcooking your meals, burning your soups and so on. I like the leave in thermometers being that my partner has become a bit of an oven nazi. We don't ever open the oven until the food is done, basting and such aside.
Source: I use this one about couldn't be happier.
I have no experience with private label stuff. Here's an example of a product on Amazon that's obviously been sourced from China. You'll find several "duplicates" of this product on both Amazon (some stick their own brand name on it) and Alibaba. Do some calculations and you'll see you can't really make money off this anymore.
Another problem with PL is that you start all the way at the bottom with Amazon (zero reviews, zero sales). You need to promote it and make it "visible" which must be quite an undertaking.
Some other rules are - don't get brand name stuff on Alibaba (probably all fakes), stay away from electronic things (too easy to break), go for items that are 50 - 100USD per item (can't make a profit off a 10USD item), etc.
I haven't really grasped Alibaba either.
If you want to learn FBA just go buy a few items like for 50 quid in a local shop and send them to FBA. You'll make your money back or maybe lose a bit but you'll see how it all works, how to pack, label, set up your account etc.
I use this in my green egg, and if I'm cooking in the stove. Love the wireless part to let me know the internal temp. I think I've had probes go bad twice in 3 years, so have a spare on hand.
I've also used it with whole animals... 4 pigs and 2 lambs.
https://www.amazon.com/gp/aw/d/B01AGNOUBU/
I use this thing. Very accurate and also useful for meats and the like.
You mean like this one?
https://www.amazon.com/gp/product/B016AF50U8/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
I picked it up but have never been particularly effective with it. I've made some decent steaks but I often burn the pork tenderloin :/
Yea its next to next to the Trader Joes.
I use https://www.amazon.com/gp/product/B00GRFHVXQ
Thermapens are highly rated.
amazingribs.com is the best online (although the format could be better) resource for BBQ. Tons of product reviews. Tons of food science and recipes.
I got this last year and not had any issues with it -
​
https://www.amazon.co.uk/gp/product/B00S93EQUK/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1
Yeah, you're right about the price. It's kind of a luxury item. It seems like it will be worth it to me for the convenience of it and also I think the repeatability and ease of learning. My time is limited (my dreams of having an offset, wood burning smoker I can tend to all day will have to wait until I'm retired and have a place outside the dense city), and I'm buying prime meat from Costco every so often that quickly adds up to the cost of the Slow n Sear so the initial expense will fade away.
But there's plenty of other options for the Weber kettle, such as using fire bricks to wall off the charcoal, and a pan for water. Look up the snake / fuse method. The Thermoworks thermometers are also a luxury item, and there are lots of thermometers on Amazon that are much cheaper and have high ratings, both meat/pit probes and instant read. My friend just bought this probe for $10, but I haven't learned what he thinks about it yet. https://www.amazon.com/gp/product/B012ADXZF6/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1
Sure thing. I've been using this one. It's cheap and has given me accurate temps for a year now:
https://www.amazon.com/gp/product/B00S93EQUK/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
Had exactly the same problem you do, best thing ive bought since I started working out and eating "clean", a digital meat thermometer, cook chicken breast to 74C and let it rest, juicy every time no more overcooked chicken breast.
https://www.amazon.co.uk/d/ae1/DIGITAL-KITCHEN-PROBE-THERMOMETER-COOKING-STEAK-TURKEY/B007CJR67C/ref=sr_1_5?ie=UTF8&qid=1491478005&sr=8-5&keywords=digital+meat+thermometer
I have the thermowand (http://amzn.com/B00GRFHVXQ). It's great. Fast, accurate readings. I use it for everything from cooking to brewing. Only downside is the display on mine gets hard to read when I put it down near high temp liquids (near boiling). Maybe I'm just holding it at a weird angle, though.
I'd love to hear from someone who has tried both the thermapen and the thermowand, because I don't see the value in shelling out 3-4x as much for the thermapen.
Here is our Prime day discount code , prime member can use it with click it on Amaozn link page.
IBT-2X with 2 probes Bluetooth bbq thermometer----40% discount deal price: $20.99
Instant Read Thermomether----20% discount deal price: $9.59
IRF-4S with 4 probes1500FT wireless waterproof bbq thermometer ---20% discount deal price: $60
IBT-4XP with 4 probesBluetooth waterproof bbq thermometer-- 20% discount deal price: 2 probes-$43.99 & 4 probes $51.99
Hope you like it!
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I actually really do need a thermometer for my food! At the moment I'm just crossing my fingers that I don't get salmonella or some other uncooked food illness. Also I want to make candy! And is there really any better excuse?
Those simple bear necessities! Thanks :D
I use an OXO Good Grips Chef's Digital Leave-In Thermometer. and I leave it in the entire time.
http://www.amazon.com/OXO-Digital-Leave-In-Thermometer-Stainless/dp/B002U1RNIO
Scrapbooking is amazing<3 If I win I'd love a gift card but if it has to be a physical item I'd love this meat thermometer. Good luck at your new job and Scrapbook
I felt the same way about thermometers, but for reverse sear, its really the best way to get consistently great results.
I use one of these:
http://www.amazon.com/Wireless-Thermometer-Smoker-Cooking-Monitor/dp/B01AGNOUBU?ie=UTF8&amp;psc=1&amp;redirect=true&amp;ref_=oh_aui_detailpage_o00_s00
It stays in the meat the whole time for the cooking part.
a OXO probe thermometer is a must have for any cook, i swear by it:
http://www.amazon.com/OXO-Grips-Digital-Leave-Thermometer/dp/B002U1RNIO
I don't know much about gas smokers other than this one, so if it's a gas smoker you want, I can't help.
However, if you are looking for a general recommendation, I would go with a WSM. It's what replaced my gas smoker, and I have been happy with it over the last 4 years since I got it. To make things easier so that the smoker doesn't have to have a babysitter, I also got a temperature regulator which allows overnight briskets as well as sleep.
The price is a bit steep for each of these, but it has been well worth it because of the end product.
Just found out the Chinese manufacturer that makes Maverick makes an identical model by another name, Ivation. I haven't bought an Ivation but it looks exactly the same, I'm sure they just printed a different name on it. $29. https://www.amazon.com/Ivation-Long-Range-Wireless-Thermometer/dp/B01AGNOUBU/ref=sr_1_12?ie=UTF8&amp;qid=1501185759&amp;sr=8-12&amp;keywords=thermometer+smoker
Yeah I got my etekcity food thermometer for meat and it works great, and was like 10% of the Thermapen's cost. Reading temperature, even with a high sampling rate, does not need to cost that much imo. I bet even something like this would do the job.
https://www.amazon.com/UINSTONE-Digital-Cooking-Thermometer-Stainless/dp/B06WVMT7QN/ref=sr_1_18?s=home-garden&amp;ie=UTF8&amp;qid=1497330237&amp;sr=1-18&amp;keywords=temperature+probe
I've bought Thermapens for gifts but my Thermopen knock-off (like $20 on Amazon) works great and is pretty much identical in looks to a real Thermopen (which in anyone doesn't know they are not cheap, like $80 or so.) I also have a Thermoworks (company that makes Thermopens) dual-probe thermocouple I use all the time.
No the pouring, waiting about 1m30s and then the pressing takes about 3 minutes in total.
&#x200B;
Boiling water is too hot. I use water cooled to about 75 celsius. Pour a small amount just to soak the coffee (not past the first number on the aeropress, give 1 or 2 stirs and wait 30 seconds, then fill up to the required level, give 5-6 times and wait 1m30s.
Game changer.
There's a ton of methods online weighing out grams and coffee and water etc, but that's too much. I used 2 full scoops and fill the press and dilute it for 2 cups.
Grab a cheapy thermometer like this : www.amazon.co.uk/TOPELEK-Kitchen-Thermometer-Multi-functional-Included/dp/B01GCEY2IS/
TBH I don't like kettle thermometers as they aren't especially accurate or useful. To get a decent reading, you have to really mix the wort well and give the termo time to respond, and then you can't read with too much detail.
I've found a hand-held instant-read thermometer to be a much better brewing tool. https://smile.amazon.com/Lavatools-Javelin-Ambidextrous-Backlit-Thermometer/dp/B01F59K0IW/ref=sr_1_6?ie=UTF8&amp;qid=1541269612&amp;sr=8-6&amp;keywords=instant+read this one is recommended around here and I like it. You can find it on sale if you're patient.
One other tip: I personally think it's fine to pitch warm. 80 is about as high as I'd go, but you can do that as long as it's going to cool down to the target temp over the next few hours. It'll help get the yeast started, but it's not enough time for fermentation to really kick off and get flavor issues.
350*f and the time would depend on the size of the chicken, bone-in, bone-less. an instant probe thermometer will be very helpful if you dont have one. You can get a cheap one for like 10 bucks. like this one
This is what I use for my smoker. Not sure why you'd want to leave the probe in during the boil. Maybe for mashing, but even then, why?
I have this, cheap as chips and I use it regularly! Not a single bad aspect about it, you could spend £££ on a digital thermapen or you could spend £6 and free Prime delivery and get this instant read thermometer: https://www.amazon.co.uk/TOPELEK-Kitchen-Thermometer-Multi-functional-Included/dp/B01GCEY2IS/ref=sr_1_5?s=kitchen&amp;ie=UTF8&amp;qid=1536936258&amp;sr=1-5&amp;keywords=meat+thermometer
Has both C and F (F is easier for low and slow smokes I've found).
Thermometers are a must - especially if you're cooking meat. You do NOT need to spend a lot of money, but if you have a couple bucks to spend you'll be happy if you get something better than the cheapy little ones from the grocery store.
I have this quick read thermometer in my kitchen and love it
https://www.amazon.com/Thermometer-Cooking-BACKLIGHT-WATERPROOF-Temperature/dp/B00S93EQUK/ref=sr_1_5
After that, you might look at a probe thermometer that you can leave in food in the oven. These are nice because you can set a target temperature and take the timing/guess work out of roasting
Get one of these ASAP and cook to temp. Butts come out @200°F and can take twice as long as that.
I use the Javelin. Great thermometer.
https://www.amazon.com/dp/B00GRFHVXQ/
https://www.amazon.com/GDEALER-Thermometer-Electronic-Barbecue-Collapsible/dp/B0188XZBMC/
Let it rest for a few minutes after it gets up to temp. Or cook at a lower temperature.
Here's what I'm referring to
https://www.amazon.com/Temperature-Regulator-Standard-Adapter-Mountain/dp/B00A7F1B60/ref=sr_1_2?ie=UTF8&amp;qid=1519995462&amp;sr=8-2&amp;keywords=temperature+control+kettle+grill
I had a friend use it. It's kinda cheating, but it's also easier, apparently.
A good digital thermometer is a highly underrated device. I just bought one of these babies for my turducken exploits this holiday season.
I just bought this ThermoPro TP-04 for my fathers xmas present, it's not wireless and only has 1 probe though.
Maverick seemed to be one of the most recommended brands on /r/smoking and /r/bbq. I didn't need the wireless because my dad will sit out with the smoker and check on it a lot.
This Maverick ET-73 would have been my other choice because it has dual probes and falls within a reasonable price range (~$29-33ish atm).
I'm sorry to say that these are only recommendations and I have no experience with either of these. There were a lot of complaints about the probes failing on many of the thermometers that I looked at as well so make sure that you read some reviews!
Yeah, I don't think thermometers last that long.(idk) But there is 4.5 star thermometer on amazon on sale for 11.50.
https://www.amazon.com/GDEALER-Thermometer-Electronic-Barbecue-Collapsible/dp/B0188XZBMC/ref=pd_lpo_vtph_79_bs_t_1?_encoding=UTF8&amp;psc=1&amp;refRID=94WWSQM1JPXWNTDK0XKP
Infelizmente no Brasil não é comum achar, mas o modelos similares ao Thermapen são ideais para carne para uso profissional (não acho que um Thermapen justifique para uso domestico, já que o custo é bem elevado, mas cada um é cada um).
Existem modelos similares que atendem bem e não são tão caros. - por exemplo este
Here's links for all you need to make vg tincture. Look up ruffhouse studios for tutorials on how to make the tincture and turn it into gummies. You can even use the tincture in ecigs if you want.
Mason jar for double boiling
https://www.amazon.co.uk/gp/product/B00U8M8NFO/ref=ppx_yo_dt_b_asin_title_o05_s00?ie=UTF8&amp;psc=1
Cooking thermometer
https://www.amazon.co.uk/gp/product/B01GCEY2IS/ref=ppx_yo_dt_b_asin_title_o05_s00?ie=UTF8&amp;psc=1
Vegetable Glycerin
https://www.amazon.co.uk/gp/product/B00E5EX8HY/ref=ppx_yo_dt_b_asin_title_o05_s00?ie=UTF8&amp;psc=1
Edit: you might want a smaller jar I used the one I linked and it's a bit too big for me.
Lavatools is actually a good Thermoworks knockoff IMO. Not as quick reads and not totally waterproof (splash/spill proof), but it does have a lifetime warranty for defects. Here's a good comparison.
That steak and the brussel sprouts both looked amazing! Would this also work for a filet mignon / tenderloin cut with lower fat content?
For the temperature, can I use a leave in thermometer like this:
http://www.amazon.com/gp/product/B00004XSC0/ref=ox_sc_act_title_2?ie=UTF8&amp;psc=1&amp;smid=ATVPDKIKX0DER
Or would that ruin/dry the steak as it cooks? Would instant read be better?
I haven't personally used any of the ones you've mentioned. I do hear good things about the mavericks and thermoworks products. They both seem to be the most popular choice. It seems you have your eye set on the cheaper option with the timer function. That's sounds reasonable, specially if you're just starting out. Maybe ask for an expensive/lavish one as a gift?
Having a wireless thermometer really makes the smoke easier, and allows to you get on with job round the house without worrying about temps and tending to the smoker. 10/10 the best thing I've bought regardless of make and model.
I've personally bought this one but it died on me when the batteries leaked : https://www.amazon.co.uk/gp/aw/d/B016AF50U8/ref=mp_s_a_1_16?ie=UTF8&amp;qid=1495568181&amp;sr=8-16&amp;pi=AC_SX236_SY340_QL65&amp;keywords=wireless+bbq+thermometer
I then replaced it with this one, but I'm disappointed by its range and ability to record the temperature over the whole cook if the connection fails or you alter the desired temps: https://www.amazon.co.uk/gp/aw/d/B01MXEQ25G/ref=mp_s_a_1_4?ie=UTF8&amp;qid=1495568480&amp;sr=8-4&amp;pi=AC_SX236_SY340_QL65&amp;keywords=bbq+thermometer+bluetooth&amp;dpPl=1&amp;dpID=415fRf78ktL&amp;ref=plSrch
I wished I went for an igrill by Weber, or took a plunge and gone for something like this https://heatermeter.myshopify.com
Like this: https://www.amazon.co.uk/d/Cooking-Dining/Topop-Thermometer-Multi-functional-Thermometers-Anti-Corrosion/B01GCEY2IS/ref=sr_1_4?s=kitchen&amp;ie=UTF8&amp;qid=1495116465&amp;sr=1-4&amp;keywords=kitchen+thermometer ?
And cooked chicken is 65c, anything over that is overcooked?
Chiming in here.. I had a Thermoworks one, forked out the 100 for it. It broke in 2 years. While the support people were nice, they couldnt do much for me.
Not wanting to fork over another 100 for a thermometer, I ended up replacing with this.
https://www.amazon.com/gp/product/B00S93EQUK
Works just as well, takes maybe 1 second longer to get the reading. No Ragrets
Ive got this thermometer to monitor the meat. I realize that opening the door a lot will be bad.
But I really appreciate the advice.
I just purchased this http://www.amazon.com/gp/product/B00EQFFOLA/ref=oh_aui_detailpage_o00_s00?ie=UTF8&amp;psc=1 from Amazon literally the other day. I just used it tonight to smoke a turkey.
So many issues.
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I have never been so stressed in my life. First I thought it was going to be done too soon and then I thought it wasn't going to be done in time. I've already requested it be returned to Amazon. I am currently looking for a replacement and it won't be a Maverick.
Not really. If you're serious about slow roasting in your oven, you need an oven thermometer and a leave-in probe thermometer.
You need the oven thermometer, because the built in temperature control on your oven is likely to be off by a good 10-20 degrees. The leave-in probe allows you to keep your oven closed at a constant temperature and avoid poking your meat full of holes.