Thermapen questions/gripesl

I had the same problem with a set of mechanics tools. I had a car problem, bought the tools, and the problem still exists.  I don't get where they can advertise a product as "professional" and yet it doesn't do the work for me.  

I would have to agree that they really shouldn't bother offering a backlit model for more money.  They should just make it standard.  I mean...c'mon...what does that little led cost?  25...maybe 50 cents?   

Loosemoose said:

I'm thinking about buying one of those stupid looking hats with the built in lights on the bill of it.

Dude. I agree and have a couple laying around the house. Those things are great at home and also great for fishing at night or working on the motorcycles in the garage.

Just do it the ol  fashion way ! Hold the flashlight in your mouth

flank steaks are tapered so you will get different temperatures in different spots. The readings will be more stable with a non tapered steak like a ribeye or a strip. If you were poking it all over, you should have gotten wildly different readings. It's also very thin so it's very easy to push it too far through if you are going through the top. 1/16 of an inch makes a huge difference in a thin tapered steak like a flank. Like skiddy said, go in through the side- especially on thin cuts like flank. you will still get different readings in different parts on a tapered cut like this but you will get an accurate reading of the center of that part of the steak. The only way to get it cooked perfectly from tip to tail on a steak like this is to cook it Sous Vide (in a temp controlled water bath in a sealed bag)

 

SickEyeDiaz said:

 A backlit display should be standard for something like this...after all, it's not 1988 anymore.

Dude, get yourself some floodlights...after all, it's not 1898 anymore.  
)

Somebody offered $50 for it if you weren't satisfied............I'll give you $55!

All kidding aside, when you realized it wouldn't "do the work for you", you took a giant step in your cooking life, especially with the egg! After all, it's only a tool to give you information. Case in point, I was talking to a lady from Austin yesterday (I was working on decorating her second home in the mountains of North Carolina), and we got around to "Eggs". She said when they first got it, all her friends told her the best way to cook a brisket was to "throw it on and forget about it".Well, they did,and went shopping in the hill country for half a day, and came back to a stone cold piece of meat. Nobody told them that you needed to understand how to regulate the heat. They learned that there is a learning curve for cooking on it. The thermapen is a great learning tool when you couple it with the super advice you get on here. This forum is worth it's weight in gold.

Heck, I'll even give you $60 for it!!!!! Hah!

I have the TP and also the probe which has bluetooth and can sync with my phone.  I had really hoped to be able to monitor my reverse sear, or whatever from inside my house (40 feet away) and the thing has never once completed a cook without failing.  By fail, I mean it disconnects from the bluetooth sync and I need to restart phone & unit.  My probe to monitor food broke on the third use with the wiring just coming un sheathed and the solder failing causing a separation.  

I'll up the bid to $66.

Easy there SickEyeDiaz, you may be accused of inflicting unfair punishment on Thermoworks for giving a negative opinion about their product.

Maybe you could see it better if you had that eye checked out. Just kidding!  

I've had the original for a couple of years but have the same issue. I'm thinking of ordering the backlit model and using the old one in the house. We use it for much more than just egging