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New Thermapen Users

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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Comments

  • Letz4wheelLetz4wheel Posts: 235
    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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  • EggcelsiorEggcelsior Posts: 10,984
    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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  • CGW1CGW1 Posts: 332
    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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  • 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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  • sporktaorsporktaor Posts: 16
    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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  • billsmebillsme Posts: 42
    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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  • blukatblukat Posts: 115
    I'm looking to get a thermapen, where is the best place to get one?
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  • nolaeggheadnolaegghead Posts: 13,666
    Right from the source - Thermoworks. They have specials now and then where you can get them for $80-ish.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • mdoziermdozier Posts: 86
    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.
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  • mikeb9550mikeb9550 Posts: 95
    edited July 2013
    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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  • DMurfDMurf Posts: 481
    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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  • ThatgrimguyThatgrimguy Posts: 866
    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)
    Biloxi, MS
    XL / Small

    "Far better it is to dare mighty things, to win glorious triumphs even though checkered by failure, than to rank with those timid spirits who neither enjoy nor suffer much because they live in the gray twilight that knows neither victory nor defeat." - Theodore Roosevelt
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  • pirates21pirates21 Posts: 61
    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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