Need a Thermapen...

Garnerac

Wheres the best place to get one?
My el-cheapo just crapped out while I have three 1.5" Poke Chops hanging in the balance!

Carolina Q

I bought mine from thermoworks direct. In retrospect, I don't find it particularly useful and I wish I had spent the money on something else. Not a popular opinion around here though.

Bluecrab3

I love mine. Thermoworks.com

Garnerac

Cooking by internal temps has improved my cooking more than anything else. I just need a reliable meter.
Those Pork Chops were awesome. I had forgotten how good a nice thick PC could be. I rubbed heavily with DPDD and a generous amount of fresh ground BP.
I seared them till they had a nice crust, then put the PS on and finished them off with a nice big chunk of Oak on the coals. Pulled at what I think was about 155.

RRP

just what is it that you don't like about it? Maybe if you told us more we might be able to help. I have both an old style which I use inside and then the new waterproof one that I use outside. I love 'em!

Dave in So Cal

If you like pork chops, you should try a rack of pork. There have been several posts lately about rack of pork. The best pork chops I have ever eaten.

Here are the posts:

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=815474&catid=1#

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=824015&catid=1

I got my thermapen from Mollyshark here on the forum. I don't know if she is still selling them, but you can ask her when she is on again. I heard she lost her dog recently :( so she may be away for a while.

thebtls

I had one, bought a $10 digital at Kohl's on clearance and it matched the temps exactly and takes the readings in 3-4 seconds...instant reading just wasn't worth the extra $90 to me so I sold it. My two cents. Used the money to buy a overpriced emile henry flame pot on ebay.

Carolina Q

I guess it's mostly the fact that, no matter how hard I have tried, I have rarely pulled anything at the temp I was shooting for. Except butt and you don't need Thermapen for that.

What it boils down to is, I spent $100 on something that has made no difference in my cooks. All it does is tell me very quickly that I overcooked my steak or pork chop in some spots and undercooked it in others. If all I want is ballpark, I can do that with the Polder remote I've had for years. Or the cheapo supposed-to-be-instant-but-isn't Taylor. It's a nice toy, but just too expensive for all the good it's done me. I imagine it's mostly user error, but I'm the only user I've got!

That said, I haven't had too many bad meals.

RU Eggsperienced

I got one of these with a 2sec probe and a case. I am very happy with it. It is also water resistant and slightly less expensive than thier thermapens. Somebody on the forum recommended these a couple yrs ago - Whoever it was - Thanks.

Link to MTC Probe at Thermoworks

And a picture:

Hungry in Lilburn

Did you put salt on them? My DPDust does not have salt in it and I cooked some ribs and was disappointed. I used it on chicken and put salt on it and that helped.

Hungry in Lilburn

I love my Thermapen. I got it from Molly who is actually just the conduit to her son, Eli. I can send Eli an email and ask him to contact you since Molly may be out of commission for awhile.

Now for the truth: I am having user learning curve errors with my Thermapen. I cooked some steaks and thought I had my wife's at 160. Well, I was stupid and only tested it in one place. She likes her steak done as charcoal. Her sister is the same way. Well, she cut the steak, saw pink, then I saw red in her eyes and knew I was in trouble. I put that sucker back on the egg and proceded to turn it into char. Tested it again and it said 180 in several places. She was happy again. Waste of a $15 steak! Mine steak however was about 120, pink and red and tasty.

Next I cooked some chicken. Made the same stupid mistake again! Did not test the chicken in enough places. Legs and thighs were 180, one place on the breast was 165. Well underside of breast was 140. Whoops, blood in the bone. Not good.

So, next chicken I cooked I tested every piece. And it worked! It was all done. Some a little over done but I had no blood.

All in all, I love my Thermapen and it works as advertised. It is this user that is having to learn how to master the technology and I am sure I will. Thanks.

llrickman

I also got my Thermapen for Molly. Definitely they best price your gonna find for one.

If you want the Thermapen and i LOVE mine get it from Mollyshark.

Pay with Paypal and shipping was very fast ( as long as they have the color you want on hand) and usually do

Garnerac

I salted them on the plate but not before the cook. I dont think it would have hurt to salt before, thats just how I did it this time.
Ive done them with Tony Chachare before which is half salt with good results.

Like I said earlier, I think the main thing is pulling the meat off the heat at the right temp!

Garnerac

I would love it if you would contact her for me!

Hungry in Lilburn

Hi! I sent Eli and email and noticed Molly herself is back on forum. Feel free to send her an email!

fieroguy

Got one of those about a year ago and now rarely ever use my Thermapen.