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New Thermapen Users

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flynnbob
flynnbob Posts: 665
in EggHead Forum
I know a lot of folks bought some T-pens from the previous Thermapen worth it post and the recent open box sale.  I have used my new backlit Thermapen for three cooks and agree that it is the bomb.  Nailed some porterhouse steaks tonight which I could not have done previously.  Wondering how the other new T-pen folks are doing?  Definitely has improved my cooks and I thank all for their input.
Milton, GA.
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  • Letz4wheel
    Letz4wheel Posts: 236
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    Mine, just like my egg, is still in the box. I haven't finished my table yet. Mainly just need to apply the finish. The other problem is that my egg is at home in IN and I am in TX. Kinda makes it harder to get it all done :)
    Southern Indiana
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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    Give it a try with other tasks, like making tea or coffee. You'll be amazed at how much it improves everyday things.
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  • CGW1
    CGW1 Posts: 332
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    One of the best investments you can make. A must have in my opinion. The backlit is a great addition. I luv mine!!
    Franco Ceramic Grillworks www.ceramicgrillworks.com
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  • SWVABeanCounter
    SWVABeanCounter Posts: 859
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    Just got mine in the mail today.  Testing it tomorrow.  Roast beef for deli meat and then chicken for dinner.

    Damascus, VA.  Friendliest town on the Appalachian Trail.

    LBGE Aug 2012, SBGE Feb 2014

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  • sporktaor
    sporktaor Posts: 16
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    Maverick is great to get you close, thermapen will make sure you are dead on, especially for bigger cuts wher you need to probe more. Like my egg, wish I would have bought it sooner.
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  • billsme
    billsme Posts: 42
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    I got mine this week as well with the open box buy. Cooked some split chx breast raised direct and reverse seared a tri tip, both landed spot on. I could open egg quickly and check temp without burning my hand and then close it right back up. I now get the hype......
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  • blukat
    blukat Posts: 354
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    I'm looking to get a thermapen, where is the best place to get one?
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  • nolaegghead
    nolaegghead Posts: 42,102
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    Right from the source - Thermoworks. They have specials now and then where you can get them for $80-ish.
    ______________________________________________
    I love lamp..
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  • mdozier
    mdozier Posts: 90
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    Absolutely love mine. Did a tenderloin yesterday. The mav showed the temp rising quickly from 59 up to 81 in about 15min. Kept checking with the pen and could tell where the meat was cooler than the mav probe. I could probe into it with the pen and withdraw it slowly and see the temp go up or down 2-10 deg as it moved through the meat. The mav got me close but the pen was the detail.
    Nashville TN 2 LBGE's and counting
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  • mikeb9550
    mikeb9550 Posts: 95
    edited July 2013
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    Also they are great for baking. You can flip bread over and take a temp to know if its done or not. (bottom wont let your moisture out via the hole)
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  • DMurf
    DMurf Posts: 481
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    I use my thermapen for so many things both on the egg and in the kitchen. Just to be able to check the temp of a piece of meat in the sauté pan and catch it at done rather than dead. This is one of the single tools that has improved my cooking immensely.

    My daughter is getting ready to head back to college and I am thinking that I need to get one for her before she leaves.
    David
    BBQ since 2010 - Oh my, what I was missing.
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  • Thatgrimguy
    Thatgrimguy Posts: 4,729
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    Bought one a month or so ago, liked it so much that I bought the backlit version last week and am going to give my first one to my brother. (I don't think the backlit were out when I first ordered mine)
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • pirates21
    pirates21 Posts: 74
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    Had to cook a dozen turkey burgers for a small party. Cooked 'em all to 165 internal. Perfection!! Everybody thought I was a master griller.
    Ninety feet between bases is perhaps as close as man has ever come to perfection." -- Red Smith
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