Thermapen Question

brain-game

Okay, so I've read numerous posts about the Thermapen and understand its ease of use and accuracy. I still have a few lingering questions.

For the sake of this discussion, let's take $$$ out of the equation.

1) I have understood that a big part of the egg's functionality is heat retention. I can't reconcile using a device that would constantly require you to open the egg to take a reading. Are people primarily using the Thermapen for spot checking steaks as many posts have indicated? What I'm getting at is, do most people find the Thermapen more applicable to high temp direct cooks where heat retention is less of an issue?

2) The posts I have read do regularly mention the Thermapen in checking steak temp over very hot coals, 600+ degrees. But the operating range in the specs for the Thermapen list -4 to 122F. Even my short experience with pizza and some singed hair has shown me how hot the egg can get w/ high temp cooks. Is this not a problem for the Thermapen? Are the specs off? Too short a time over the hot coals?

3) Looking around on the Themaworks site, there appears to be a number of options to build a remote system with equally accurate probes. Something like a hot-rod version of a Maverick ET-7. Why not do this and not have to open the dome or even go outside for that matter?

Thoughts and guidance would be greatly appreciated.

- Atlanta, GA

Jupiter Jim

I would say yes to #1
Your numbers are wrong in #2
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0.1° resolution full range to 572°F
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#3, I use mine for hot cooks like you described, steaks, thick pork chops, pork tenderloins. but did stick it in a cake Thursday to make sure it was 200 internal.
I think it is a wonderful tool and helps me from over cooking meat and to me well worth the money.
Jupiter Jim

brain-game

Jupiter Jim,

I was referring to the "Operating Range"

Operating Range: -4 to 122°F (-20 to 50°C) - from the website

The range you referred to was the range of readings the thermometer will take. From what I understand, the "Operating Range" is the range of ambient air temperature at which you can operate the device. I was thinking that, holding it in a gloved hand over a 600 degree fire would certainly expose the device to temperatures higher than 122F.

Thanks very much for responding.

- Atlanta, GA

Carolina Q

It won't be there long enough for that to matter. How long can you leave your hand in a 600* oven?

brain-game

Point well taken. Someone mentioned in one of the older posts on the Thermapen taking readings on 6 steaks. My first thought was I'd have to put on that welding glove to do that. My second thought was that the exterior of the Thermapen surely would see temps higher than 122F. Given what I've read, it doesn't sound like anyone has had a problem with this. Sounds like the listed specs are off or should state some duration of exposure.

Boatman

I own 2 and have bought 3 for friends. Wouldn't be without it. Use it in the kitchen and with the egg

field hand

The thermapen is a great aid. Wife uses it when making bread and it's the final judge on when to pull the baked potatoe's. This is in addition to all the meat uses.

Barry
Marthasville, MO

Kitarkus

I wouldn't live without my therma pen...if it broke...it would be quickly replaced. I primarily use it for steaks, roasts, chicken, chops etc. It is also handy inside the house for cakes, pot pies, even frozen dinners. Its benefit comes from its lightning fast readings and accuracy.

You are correct...you DON't want to leave the dome open for long....it can make a low and slow hotter than you desire etc. The thermapen cuts down on the dome open time.

I find that the thermapen is so sensitive that you cannot get an accurate read of your food while it is over fire on a hot grate. I pull a piece of the food up off the grid with tongs and stick with the thermapen to get my reads....thus avoiding having the pen over a hot fire AND assuring an accurate read of the food.

I too have bought these for gifts...most recently two nights ago for my pop in laws 75th birthday. These pens are fast....seriously accurate 3 second reads....think about it.

tjv

I have experience with the maverick et-73, guru competitor, thermapen and multi-channel dataloggers.

1. With the thermapen, it will not make you open the egg more to check. If anything, you open it less because you have a more accurate idea of food temp. It just takes experience and cooking to gain confidence in your time and temp knowledge.

2. Thermapen range is: -58.0°F to 572.0°F (-49.9°C to 299.9°C), taken from their website.

3. The more wires in the egg, the more of a hassle it is. Even two wires can be a pain at times on short cooks or cooks with lot's of food. You are always moving wires. On long cooks stationary probes are helpful, kinda set and forget them. You just need to figure out what you want, use and rely on a reputable company to provide good products.

One thing that will without question drive you nuts is using multiple probes for the same task.....just using the bge thermometer and a second probe monitoring egg temp can start ya drinking early.......LOL.

lowercasebill

me thinks you're over thinking this one,, thermapen is a great tool and will make you a better cook in the kitchen or on the egg. i gave my original to the older pit who uses it to make custard based icecream . i bought the mini with the inerchangeable probes to do as you suggested ala maverick and just attach the unit to the different probes. no problem checking steaks on high temp cooks ,, i would think the operating temps listed refer to the temperature of the whole unit [like if you stuck a therampen inside a thermapen to check its temp]and does not refer to brief exposure to extremes.
i use mine to check; meat, fish, bread, baked potatoes, proofing water for yeast, steamed milk for lattes, water temp for coffee in the french press, egg mix for bernaise and hollandaise,water temp when simmering all night for demi glace [180]. i take it with me on thanksgiving as i am responsible for getting the turkey and the sides done and out of the oven at the right time, it sits out on the counter and gets used daily.
bill

brain-game

Can't thank you all enough for the information. Ordering a thermapen today and will start doing some Stoker/Guru research. Very much appreciated.

- Atlanta

mollyshark

Oh for heavens sake.

Yes, yes....that was not a helpful comment, I know. But better than what came to mind.

mShark

brain-game

Mollyshark,

Sorry, I must have missed something. Didn't understand what you were referring to.

-Atlanta, GA