Thermapen Open Box Sale

Crimsongator · January 2012

I received this email notification this week. If any of you are on the fence about getting a thermapen, maybe this will help. They are $69 plus shipping (limit 3)

http://www.thermoworks.com/products/thermapen/splashproof_thermapen_open_box_sale.html

gannoncp · January 2012

Thanks for the heads up - just ordered mine!

rodent · January 2012

Thanks, just ordered one

larryd · January 2012

Thanks also, just ordered mine

JerkChicken · January 2012

Sweet. Just ordered one too! I got orange. Thanks for the tip =D>

smokesniffer · January 2012

Ordered one too. Thanks for the heads up. Looking forward to using it.

lag420 · January 2012

Appreciate the heads up! Purple enroute!

Linbird · January 2012

Ordered one.

smokesniffer · January 2012

How do you care for them. Can you carefully wash the probe with soapy water? Anybody use the wipes they are promoting?

ChokeOnSmoke · January 2012

Hold (just the probe) under the running water and wipe down with soapy paper towel.

travisstrick · January 2012

My fence has been dismounted. Thanks for the heads up. Green on the way.

Ragtop99 · January 2012

Thanks for the link!

I was going to wait for fathers day, but can't pass this up. Maybe a maverick now. ;)

Village Idiot · January 2012

I ordered one too. I already had one for the Egg, but my wife confiscated it for the kitchen.

chill243 · January 2012

Well I ordered one bc everyone else did, but as a new egghead I'm not sure I did right.

Village Idiot · January 2012

You won't regret it, Chill. When you realize that cooking by temperature, rather than time, is the right way to cook, you'll love your thermopen.

smokesniffer · January 2012

Some steak will be the order of the day when the thermopen arrives. We all will now be cooking like the Village Idiot has stated. Wahoo

ChokeOnSmoke · January 2012

When you realize that cooking by temperature, rather than time, is the right way to cook, you'll love your thermopen.

Amen, brother.

horseflesh · January 2012

Actually my steaks got worse when I tried using the Thermapen on them. I cooked to a desired internal temperature, and the steaks were always overdone. Badly overdone. Even if I tried undershooting to allow for carry-through. How can the steak never read above 125F and be grey all the way through?

I know the Thermapen works properly, because I have checked calibration and used it on many other things... but something about the way the heat moves through a steak, or the way residual heat works when you rest a steak, or the way I was checking temps... I have never found the Thermapen to be helpful when cooking steak, but I know it's MY fault, not the instrument.

I've gone back to a simple timed flip routine, which usually works well.

I would love to know how to use a Thermapen to do a steak, though.

andursun0013 · January 2012

Happy birthday to me! Thanks for the heads up

ChokeOnSmoke · January 2012

...or the way I was checking temps... I have never found the Thermapen to be helpful when cooking steak

If you're SURE the thermapen is accurate, just eye it up and make sure the end of the probe is sitting in the center of the steak when you take you're reading. If you pull at 125 and let rest 3-5 minutes, it will be red inside and perfect every time.

Gunsmoke · January 2012

Best tool in my kitchen, whatever the price.

Cowdogs · January 2012

Horseflesh,

I have observed the same thing with the Thermapen. I think the problem is the Thermapen reads temp at the very end of the tip. If you try to check a steak while it is on the grill, it is easy to go a little too far, and push the tip too far into the steak where you end up at the other side (the hot side). I pull my steaks off to check temp, and I slide the probe in from the side so I can make sure I am in the middle.

-cowdogs

JerkChicken · January 2012

I have a question about the Thermapen. Do those of you that own it feel that the puncture wound left by the probe contributes to juices loss in something like a steak? I know that's why "they" say don't flip with a fork, etc.

rodent · January 2012

I just sear the steaks on both sides low on the spider then put on the raised grill with my maverick probe pushed into the middle of the steak. Cook to 125 and pull. I don't have any juice loss and I don't spend any time opening lid and taking temp. When it's done it's done. Works for me.

Crimsongator · January 2012

JerkChicken, is there some loss....probably a little. It is more important to let the meat rest when done, before slicing to have a greater impact what you are talking about.

horseflesh · January 2012

It's probably my technique... Cowdogs, I will try it your way next time. Good idea.

stevesails · January 2012

thanks for the tip, just ordered a blue one. It too hard to move the maverick probe around sometimes to find the cool spot. Made some pork tenderloin tonight. It was wonderful Internal of 140. a little pink for the wife, I tell her to eat the ends. after about 15 minutes the center pieces are just right for her too.

I get so disappointed when i go out to a restaurant anymore. I love my egg.

Hi54putty · January 2012

Thanks. Just bought 2. One for my egg and one for a fellow egger. Yellow.

My old school one takes way too long to get up to temp and I now make myself cook to temp instead of time.

Made one of the best steaks I have ever eaten tonight. Pulled it out of the freezer.

Love the Egg.

OLD NORTH STATE BBQ CO. · January 2012

Gannoncp,

Thanks for putting that out. I sure do appreciate it.

smokesniffer · January 2012

Got notification from Thermopen today, it is on its way to me. Should be here in a few days. Can't wait to cook via temperature, thanks to suggestions from you eggheads.

BGE Convert · January 2012

Thanks for the post. I already have two. Purchased one and sent it to a friend who just had a baby!

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