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Thermapen or dual-probe handheld?

bem1
bem1 Posts: 14
in EggHead Forum

Since ThermoWorks is doing a 15% off sale, I can't decide if I want to get just the thermapen or a dual-probe handheld device (Two-Channel Thermocouple with Alarm - Model: TW8060).  Not sure how much I plan on smoking vs. grilling/baking on my new egg.  Thoughts from others???  Basically I'm looking at $81.60 vs $122.40.

-Blake

LBGE from Texas
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Comments

  • aukerns08
    aukerns08 Posts: 253
    I use the Thermapen almost every time that I grill.  I only use my two-channel thermometer when I do smokes so my vote would be for Thermapen because it's used more.  If you can swing it why not go with both and really take advantage of the sale?
    Large and Mini BGE

    Hamilton, VA
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  • nolaegghead
    nolaegghead Posts: 42,109
    Get the thermapen.
    ______________________________________________
    I love lamp..
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  • Northarrow
    Northarrow Posts: 103
    I'm not much help, as I have both units.  I find having both very useful.  If I'm running both of my Egg's I can monitor whatever I want with the type-K probes I have, depending on what I'm cooking.  Grate temperature, meat probe, in whatever combination is required.  I use the thermapen for spot checks.  If I had to choose just one, it's hard to vote against the TW8060.
    Kennebunk, Maine
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  • bem1
    bem1 Posts: 14
    aukerns08 said:
    I use the Thermapen almost every time that I grill.  I only use my two-channel thermometer when I do smokes so my vote would be for Thermapen because it's used more.  If you can swing it why not go with both and really take advantage of the sale?

    Money $$$ :-)  Just dropped over 1K on my egg.... :-)
    LBGE from Texas
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  • nolaegghead
    nolaegghead Posts: 42,109
    Monitoring the meat temperature on low and slow cooks is about as unimportant a measurement you can make.  "Oh look, it went from 143.4F to 143.5F!!!"

    You can look at your food and tell when it's getting near done, stuff the thermapen in a few places to see how it's cooking, and, when you're in the ballpark, start checking for tenderness.

    I never use meat thermometers to monitor meat temp anymore, it's nothing but a mess of wires, probes going bad, but most importantly, you get all this data that you don't need.  The thermapen "stabbing" gives you good information - the temp of the meat in different places, plus the "stabbing" also checks for tenderness.

    Save your money and just get the thermapen.
    ______________________________________________
    I love lamp..
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  • bem1
    bem1 Posts: 14
    nolaegghead said:
    Monitoring the meat temperature on low and slow cooks is about as unimportant a measurement you can make.  "Oh look, it went from 143.4F to 143.5F!!!"

    You can look at your food and tell when it's getting near done, stuff the thermapen in a few places to see how it's cooking, and, when you're in the ballpark, start checking for tenderness.

    I never use meat thermometers to monitor meat temp anymore, it's nothing but a mess of wires, probes going bad, but most importantly, you get all this data that you don't need.  The thermapen "stabbing" gives you good information - the temp of the meat in different places, plus the "stabbing" also checks for tenderness.

    Save your money and just get the thermapen.

    Thanks nolaegghead!  You helped me make up my mind!
    LBGE from Texas
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  • Skiddymarker
    Skiddymarker Posts: 8,528
    Agree with Nola, but I do like to have pit temp so a remote probe is ideal. I have an old 8060, seldom use it much anymore but I do use my 733 on a regular basis, the meat probe usually just hangs in the smoke shack and tells me outside ambient temp. The 8060 is a great unit if you are always by it, I tend to wander off so I like the remote. 
    For low and slows, you don’t need meat temp, but I find if I set the alert at 180º for a pork butt, I am reminded I’m cooking...
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • nolaegghead
    nolaegghead Posts: 42,109
    I think the TW8060 is a great unit, superior to the Maverick because it uses the durable thermocouples.  Not useless at all as it can do what skiddy says - monitoring the oven temp is already done via dome thermometer but it can give you grate temp and an alarm.   Meat temp - good for ballpark monitoring, temp can vary greatly depending on where you position the probe.

    I'm mostly answering the question "which one should I buy if I just buy one?".  I use the thermapen almost daily.  My maverick or digiQ I'll use once in a while if I'm cooking a very expensive piece of meat (like wagyu) for peace of mind. 
    ______________________________________________
    I love lamp..
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  • ReverePlaceGrillin
    ReverePlaceGrillin Posts: 14
    Just got the Maverick 733 on amazon for $70 and I couldn't be happier. Accurate and easy to use! 

    http://www.amazon.com/Maverick-ET-733-Wireless-Smoker-Thermometer/dp/B00FOCR4UI/ref=pd_ybh_2 
    LBGE 
    Dallas, TX
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  • bem1
    bem1 Posts: 14

    Got the thermapen in the mail yesterday....it's actually bigger than I thought, which is not a big deal.  I tested it in my bacon wrapped hotdogs last night which read out a lightening fast 204 degrees.....

    LBGE from Texas
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  • Steve753
    Steve753 Posts: 140
    Thermoworks also makes a lower priced thermometer called a Thermopop. It takes 6 seconds for a reading instead of the one second for the Thermopen. Since I'm not a professional chef, the time difference doesn't matter to me.
    Large Big Green Egg
    Weber Gold
    Old Smokey

    San Diego, Ca
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  • nolaegghead
    nolaegghead Posts: 42,109
    Steve753 said:
    Thermoworks also makes a lower priced thermometer called a Thermopop. It takes 6 seconds for a reading instead of the one second for the Thermopen. Since I'm not a professional chef, the time difference doesn't matter to me.
    The thermopop works well.  6 seconds vs 3.   And it's a bargain.  Better the thermopop than no instant read or a crappy analog.
    ______________________________________________
    I love lamp..
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  • SMITTYtheSMOKER
    SMITTYtheSMOKER Posts: 2,668
    edited May 2015
    I only use a Thermapen to cook.  I have several old probe type thermometers stored away that haven't been used in years.  

     

    -SMITTY     

    from SANTA CLARA, CA

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