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Meat thermometers

Jeffersonian
Jeffersonian Posts: 4,244
edited November -0001 in EggHead Forum
Consumer Reports has a new review out of meat thermometers, both leave-in and instant-read. Some members might be interested if they're looking for a new unit.

Meatthermometers.jpg

IANAL, but I'm assuming this is okay under fair use rules. If not, please let me know and I'll remove the picture.
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Comments

  • Rolling Egg
    Rolling Egg Posts: 1,995
    Thinking of getting an instant read. This is great info. Thanks alot!
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  • AZRP
    AZRP Posts: 10,116
    Get a Thermapen, its worth the extra money. -RP
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  • Buckdodger
    Buckdodger Posts: 957
    Brad...thanks for the heads up on the thermometers.Got a Polder for my butts but need to replace my old instant read, was considering the Thermopen but man they are high. That Taylor got a good rating. We use the CR a lot for high dollar items and have not been disapointed yet.
    Bob
    Alex City, Al

    Opelika, Alabama
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  • Jeffersonian
    Jeffersonian Posts: 4,244
    Yeah, I was disappointed but not surprised CU didn't review the Thermapen. They usually stick to the mass-market products that are available in retailers or from large online vendors. I bet it would have scored high on its attributes, but likely would have priced itself out of a recommendation.
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  • The Ohio State Buckeye BBQ Guy
    The Ohio State Buckeye BBQ Guy Posts: 57
    Those may all be decent meat thermometers that CR tested; however, having spent countless $$$ in the $30 - $50 range on numerous thermometers I finally broke down and got a Thermapen. It has lasted years with no problems. All the others died after 3 or 4 months. I believe I spent $90 on the Thermapen - a big initial investment but definitely worth it. There is nothing worse than firing up the BGE and discovering that your thermometer is DOA when you are ready to check some internal temps.
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  • Kew_el_steve
    Kew_el_steve Posts: 354
    Thermapen
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  • Charleston Dave
    Charleston Dave Posts: 571
    The Polder THM-360 is a dual-probe model, I believe, that lets you switch the display between readings from either probe. I can see where that might be useful for Egging.

    I use a keep-in model from Williams-Sonoma, their SKU 7080419, $30, which has built-in suggested doneness temperatures for various kinds of meats (these can be modified) and one unusual feature: after the meat has been roasting for a few minute with the probe in place, the probe estimates—based on temperature progression over time—how much longer it will take for the food to reach target temperature. It's surprisingly accurate once the cook is more than 15 min or so underway. It can often be helpful to know that the meat will be done in, say, 45 more minutes of cooking.

    A voice feature also counts down time remaining at key intervals. It can also be rigged to provide poultry basting reminders every 30 minutes.

    The first two I got from W-S died and had to be replaced free under warranty, but the most recent one has been fine (knock on wood). Probe is rated to 480º and the unit uses 3 AAA batteries. Here's what it looks like:

    Thermometer.jpg
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