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Thermapen????

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Comments

  • OK Dave, stop playing with it, you'll wear the battery out !!!
    Ha! You got a camera on me or something?  Yes I have been testing temperatures, and it is very accurate and fast. I think the instruction booklet 'Using Your Therapen' is great, I just breezed through it today but it seems to have a lot of good tips for cooking.  I can't wait to put it to actual use!

    Dave
    no, not -that- one!
    KI4PSR
  • BrowninggoldBrowninggold Posts: 453
    edited March 2013
    I just ordered a camo thermopen. Logged into FB and they said they found more. So I will have a thermopen but no egg yet. FYI I would of ordered the XL BUT our Flatpanel went out. So I ordered a 55" Sony XBR950HX that's our other hobby Home Theatre. Set me back $3100. So hopefully end of spring/summer. Until then still using a Chargriller with side smoker box. Is that a new record? Over 260 posts and I don't own a egg :) soon though
  • Charlie tunaCharlie tuna Posts: 2,191
    Let me get this correct --  you bought a replacement TV  -- when you could have bought an EGG ???   And now you have a poor little thermopen just sitting there "unused" ??  Brand new - but never used?  Do you have any idea how many hours you could be sitting there watching your EGG???  Without using electricity too!!  Man, $3100 bucks ---  could have bought the EGG, and ALL the accessories and plenty of MEAT !!!!  You could smell the meat cooking -- can't do that with a TV !!!
  • EggcelsiorEggcelsior Posts: 12,552


    robnybbq said:

    Does anyone know if they need to be calibrated? 

    I did two cooks this week and was dissappointed in the results going off of the Thermapen readings.  Steaks cooked to 140 were raw in the middle and steaks cooked to 160 were medium rare.  Did spatchcock chicken last night and it took almost 2 hours to cook the chicken (thighs to 180) at 400 dome.  and the chicken was dry. - Over cooked IMO.



    Sounds like you were measuring the outside of the meat.  Try stabbing it in the side of a steak.  You want to find the coolest reading you can, and that's your internal temp.  Don't be shy - stab it like Lizzy Borden.



    If you chop at it like her, the meal presentation might suffer. At least you'll be acquitted of the charges.
  • I didn't buy a thermapen although I did buy the thermoworks RT301WA. Similar to the RT600C. I have a lab thats still a pup and likes chew. I was afraid of leaving the thermapen laying on the table to see it being used as a new chew toy. I will let you guys know if its pretty decent. Might be a good back up to have in the drawer just in case you need it.
  • OK Dave, stop playing with it, you'll wear the battery out !!!

    Aaaaahahaha
    Clanton, Al LBGE
  • TN_EggerTN_Egger Posts: 257
    robnybbq said:
    Does anyone know if they need to be calibrated? 

    I did two cooks this week and was dissappointed in the results going off of the Thermapen readings.  Steaks cooked to 140 were raw in the middle and steaks cooked to 160 were medium rare.  Did spatchcock chicken last night and it took almost 2 hours to cook the chicken (thighs to 180) at 400 dome.  and the chicken was dry. - Over cooked IMO.


    Sounds like you were measuring the outside of the meat.  Try stabbing it in the side of a steak.  You want to find the coolest reading you can, and that's your internal temp.  Don't be shy - stab it like Lizzy Borden.
    If you chop at it like her, the meal presentation might suffer. At least you'll be acquitted of the charges.
    Or (unlike Lizzie) you could eat the evidence.

    Monteagle, TN

    one large and one small

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