Reddit Reddit reviews Lavatools PT12 Javelin Digital Instant Read Meat Thermometer for Kitchen, Food Cooking, Grill, BBQ, Smoker, Candy, Home Brewing, Coffee, and Oil Deep Frying (Chipotle)

We found 79 Reddit comments about Lavatools PT12 Javelin Digital Instant Read Meat Thermometer for Kitchen, Food Cooking, Grill, BBQ, Smoker, Candy, Home Brewing, Coffee, and Oil Deep Frying (Chipotle). Here are the top ones, ranked by their Reddit score.

Kitchen & Dining
Kitchen Utensils & Gadgets
Thermometers & Timers
Meat Thermometers & Timers
Home & Kitchen
Lavatools PT12 Javelin Digital Instant Read Meat Thermometer for Kitchen, Food Cooking, Grill, BBQ, Smoker, Candy, Home Brewing, Coffee, and Oil Deep Frying (Chipotle)
3-4 second ultra-fast response time with an accuracy better than ±0.9°F.Large 1.4" easy-to-read display and IP65 splash-proof construction.Integrated magnet for convenient storage on refrigerators or ovens.Meat thermometer also perfect for oil fryers, bread, candy, coffee, and homebrews.NSF certified superior build quality like nothing else on the market. Backed by an industry-leading 3-year limited warranty.
Check price on Amazon

79 Reddit comments about Lavatools PT12 Javelin Digital Instant Read Meat Thermometer for Kitchen, Food Cooking, Grill, BBQ, Smoker, Candy, Home Brewing, Coffee, and Oil Deep Frying (Chipotle):

u/CityWithoutMen · 67 pointsr/Cooking

I bought a Thermapen and I love it. But back when I was living with my folks, my mom also really liked using it from time to time. For Christmas I bought her a Lavatools Javelin because it was cheaper but still looked good. I also found that I liked that thermometer as well. Plus, it has a magnetic back so it hangs out on the fridge, so I found that more often than not I was reaching for it instead.

Again, I love my thermapen, and it's absolutely worth its price, but for those balking at the cost, that $25 Javelin is a really good buy.

u/OliverBabish · 16 pointsr/food

Sir please sit down and let go of my hand, I'm here to help. That's a Thermapen by Thermoworks, it's one of the world's fastest and most reliable digital thermometers, but it comes at a price. - a cheaper option is the Thermopop, and an even cheaper option is the Lavatools Javelin - I haven't tried it myself, but the reviews on Amazon are stellar.

u/gaqua · 15 pointsr/Cooking
  1. A good, sharp chef's knife. Nothing fancy, I use a Dexter that I got for like $20 and have it resharpened. You can get a lot nicer, but you don't have to. The first kitchen I ever worked at (20 years ago) used knives almost exactly like this.

  2. A good meat thermometer. I use this one which works similarly to a ThermaPen but without the ridiculous ~$90 cost.

  3. A good cast iron skillet can be pretty versatile. Cast iron holds heat very well, which means that it's great for stuff like searing steaks.

  4. Some cheap, non-stick frying pans. I recommend getting cheap ones because once the coating starts coming off (and it always does at some point, it seems) you're going to throw them away and get new ones. You can spend $300+ like I did once and get high-end stuff like All-Clad or whatever, but even if you're super careful and use only wood and silicone utensils to cook on it, it'll still start peeling its coating, and then All-Clad will say you used metal silverware on it and your warranty is invalid, blah blah blah, and that's more hassle than you need. Just get cheap ones.

  5. Now THIS is where you can spend some legit money. A tri-ply, high quality frying pan without a non-stick coating. These are great for making pan sauces while you cook, etc. I made a chicken, garlic, and olive oil with a red wine vinegar based pan sauce with this pan (well, and some baking dishes) that was incredible. All-Clad is the industry standard but the Tramontina stuff is 1/2 the price or less and built to near the same level of quality.

  6. A nice, enameled Dutch Oven, whether it be from Le Creuset or Tramontina, these are the best for stews, soups, chili...etc. Hold heat forever, well built, and easy to clean.

  7. A good fish spatula, which I almost never use to cook fish. It's actually just the best shape for omelets, eggs, whatever. Flipping anything in a pan with a utensil like this is awesome.

  8. A thick ceramic baking dish for making things like lasagna or casseroles or even just roasting meats/veggies.

  9. Believe it or not, cookie sheets covered with heavy duty aluminum foil are how I do a lot of my oven roasting of small things, like diced veggies or potatoes. They work perfectly and being so large they're able to be spread out so they get roasted on all edges for a little extra flavor. Brussel sprouts & diced bacon in a cast iron skillet to start and then dump them onto this and blast them in the oven at 425 for 15-20 minutes and you'll have a great side dish.

  10. No matter how careful you are, you're going to get something caked on or get a dish so dirty you think it's uncleanable. For that, I recommend Barkeeper's Friend which is an awesome powdered cleaner. Add a little water, use a paper towel and this stuff to make a paste, leave it in the pan for a few minutes, then rinse. I have yet to see this fail. Awesome stuff. Saved some pans.


    There are lots of other things I use daily:

u/OEMBob · 13 pointsr/grilling

Generally speaking around here the Thermoworks Thermapen (and the other Thermoworks products) is considered the gold standard. And there is no reason why it shouldn't be. It is accurate and fast. But it is also somewhat pricey. Especially for people just getting into grilling.

Personally, especially for people just getting serious about grilling, I tend to recommend the LavaTools Javelin ( https://smile.amazon.com/Lavatools-PT12-Javelin-Thermometer-Chipotle/dp/B00GRFHXVQ/ ). The price is nice and low and the performance is fairly comparable to the Thermapen. (source: http://www.brewunited.com/index.php?blogid=150 ) Note that the tester ( u/sufferingcubsfan ) thought he was testing the PRO model when in fact he was just testing the standard.

While the testing wasn't exactly vigorous or scientific journal worthy, it was enough in my book to save myself the $75 and go with the Javelin. That was @ 1.5 years ago and I haven't looked back yet. I've also given it as a gift to friends that either grill or brew beer (or both) and haven't heard a complaint yet.

u/alienwrkshop51 · 10 pointsr/seriouseats

I'm a huge Kenji fan myself. I've cooked nearly half of the Food Lab book, and dozens of his recipes from the website, great stuff!

My thoughts on gifts

Lavatools PT12 Javelin

A Nice carbon steel wok

A good Dutch Oven

A torch for searing, or Creme Brulee

An awesome knife

Another awesome, but cheaper and well rounded knife

The list could go on, and on, and on....just some thoughts though.

u/muhaski · 10 pointsr/grilling
  1. Control the tempature with the bottom vent. Always leave the top open.
  2. Don't lift the lid off too much.
  3. Use some newspaper with veg oil crumpled up to light the chimney. Weber cubes work well too.
  4. Set up for two zone cooking everytime. Bank of coals on one side, none on the other.
  5. Don't rush the chimney. You’ll know the coals are ready when the ones on top have started to turn a bit gray with ash (10-15 minutes).
  6. Buy a digital probe thermometer.
  7. Read all you can on http://reddit.com/r/grilling - http://reddit.com/r/smoking - and http://reddit.com/r/BBQ
u/hungryhungryME · 9 pointsr/Cooking

The Thermapen is awesome, for sure, but I'm not entirely convinced most cooks need it when something like this can give similar results at maybe a second or two slower and fractions of degrees less accuracy for 1/3 or 1/4 of the price.

u/nope_nic_tesla · 9 pointsr/wsgy

I'd highly recommend getting an instant read thermometer. You will never overcook a steak again. Here is the one I use. Pull your steaks off at about 130-135 degrees for medium rare.

Also, let them rest for 5-10 minutes before you cut into them. Also, salt them generously about an hour before you cook and pat off any excess moisture on the surface before you throw them on the grill. They will be a lot juicier, and you'll get a better sear on the outside this way.

u/StickySnacks · 7 pointsr/grilling

You should get an instant read thermometer to check for doneness so you don't have to cut into them like that.

People like this one, but I haven't used it. I use a Thermapen:

https://www.amazon.com/Lavatools-PT12-Javelin-Thermometer-Chipotle/dp/B00GRFHXVQ/ref=sr_1_1?ie=UTF8&qid=1499449239&sr=8-1-spons&keywords=instant+read+thermometer&psc=1

u/BrandonRushing · 7 pointsr/Homebrewing

Purchased the Lavatools a couple months ago and have used it on a handful of brews since. Perfect choice for my needs. https://www.amazon.com/Lavatools-PT12-Javelin-Thermometer-Chipotle/dp/B00GRFHXVQ/ref=sr_1_20?ie=UTF8&qid=1488199480&sr=8-20&keywords=kitchen+thermometer

u/artearth · 6 pointsr/cookingforbeginners

A heads up for people shopping for meat thermometers on Amazon. There's a lot with fake reviews that make them look better than they are.

Use a site like Fakespot to make sure the reviews are legit. I found this one that has honest reviews and works great.

u/Assault_and_Vinegar · 6 pointsr/grilling
u/who-really-cares · 6 pointsr/Cooking

Speed/accuracy, but cheaper alternatives are catching up quickly.

I have not used the one you linked to, but I use this guy and it is only slightly slower than a thermapen and plenty accurate. A couple years ago, thermapen was by far the fastest "instant" read thermometer. That is no longer really the case, and now they are overpriced compared to the competition.

u/zinger565 · 6 pointsr/Homebrewing

I have the Javelin by Lavatools, (amazon link) that is currently $25.99. I've had it for over a year, use it for brewing and cooking (with good sanitation practices) and haven't had an issue. Some report the hinge breaking though. Lavatools also makes a stick version for less than half the price and has the same precision.

u/Greg-J · 5 pointsr/seriouseats

I agree. I have this one and love it.

u/supercracker81 · 5 pointsr/grilling

https://www.amazon.com/Lavatools-PT12-Javelin-Thermometer-Chipotle/dp/B00GRFHXVQ

I like this one. Gets the temp fast and not as expensive as the Thermapen. I checked it in ice water and boiling water when I got it and it was accurate.

u/chadridesabike · 5 pointsr/Homebrewing

Now that I do BIAB, I would highly recommend everyone starts at BIAB over extract, personally. It's not much harder, and requires barely any extra equipment, if any. And you get much more control when you want it.

Well, where do you plan to brew? Can you do an outdoor propane burner for 5 gallon batches, or are you limited to your stove? If you have to stick to the stove, I think you can really only do 2.5 gallon batches.

I personally do 5 gallon batches on a propane burner, so I can give you a rundown of what I use, at minimum:

Boil Kettle: 10 gallon minimum. I have an 8 gallon, get 10 or bigger
Propane burner (like a turkey fryer)
Propane tank
Thermometer, digital prefered. I have the Javelin
Stainless steel spoon or mash paddle
6.5 Gallon Glass Carboy, but you can start fermenting in buckets
Bottling bucket
Auto siphon
bottling wand (spring tip recommended)
Wing capper to start, bottle capper if you keep brewing
Bottles and bottle caps
StarSan sanitizer
PBW cleaner
Hydrometer w/ test tube
Other: hose for siphon/bottling wand, airlock, funnel,




u/eastshores · 4 pointsr/KitchenConfidential

I have this one.. which works very well and is 1/6th the cost of a thermapen.

u/father_cube · 4 pointsr/grilling

Charcoal grilling is great! The only additional purchase I would make is for a chimney starter, if you haven't already. Weber makes a great one that will last you a while and is like $15. You can use newspapers, balled up paper towels, or the little chimney lighter cubes to start the chimney, whichever is easiest for you. I like the cubes, they're very consistent and easy.

This article from Serious Eats talks about several different two zone charcoal setups. They're all fairly basic, but they are good to know.

When you purchase charcoal, don't buy any of the stuff with the lighter fluid on it. And don't add lighter fluid. If you get the chimney starter right you'll never need it. It imparts a yucky chemical flavor in the meat. I prefer briquettes. They are more consistent for me and they are much cheaper where I live. Lots of people love lump charcoal but it's a lot harder for a beginner I think.

Learn where your grill vents are. They're much more important to charcoal grilling since they are how you control the heat.

These are all great resources that have been posted. Read through them and keep coming back here! This is a great community.

Edit: If you don't already have an instant read thermometer, you should definitely buy one. It's one of my most used tools in the kitchen and on the grill. There are a ton out there. I've had the Lavatools Javelin for a while now and love it. It reads the temp quickly, it isn't crazy expensive, and it looks nice. It really stepped up what I was pulling off the grill.

u/afihavok · 4 pointsr/Homebrewing

Wait, Home Depot sells homebrewing specific items? Awesome! And congrats on the first brew, looks great. Welcome to the addiction!

Edit: for the thermometer, I highly recommend a Javelin or Javelin Pro. Great thermometer and significantly cheaper than the competition. You'll find other folks on here singing their praises as well. I love mine.

u/russkhan · 3 pointsr/BuyItForLife

I've got one, but it's from back when they called it Thermowand. Got it in 2014 and it's still doing fine.

Oh, and the price seems to be down to $25 on Amazon now.

u/winkers · 3 pointsr/AskCulinary

When I was looking for a new digital thermometer, I was a little put off by the price of the Thermoworks. I think they are great devices but I just didn't want to spend $100. I also was weighing the difference between the models, like you.

But then I found the Lavatools Javelin.
https://www.amazon.com/gp/product/B00GRFHXVQ

It had everything I wanted and was only $25. I gave it a shot and it's been in my pocket while cooking ever since.

u/chriswu · 3 pointsr/Cooking

If your meat's not juicy, it's almost certainly because you are overcooking it. As others have pointed out, cubed chicken takes very little time to cook. It's probably better to cook them as larger pieces and then cut them up.

BTW, cooking to correct temperature doesn't mean that long cooking times are bad. For example, when stewing beef or chicken, it's entirely possible (and sometimes required for tougher cuts of beef) to cook for hours at a time - but the key is that this is done at a low simmer.

For burgers, you want to cook them at a relatively high heat so the outsides get a nice brown crust while the center is a nice medium rare. Some people will say "only flip it once", but I think that is a myth. I've flipped steaks and burgers multiple times without any ill effects. In fact, my preferred method of cooking steak is to use a lot of oil, flip it every 30 seconds while basting it continuously in the oil with a big spoon.

Another important point if you are forming your own burgers. DON'T OVERPACK THEM. If you are squishing them together very firmly, you will end up with hard bricks of meat. Just enough pressure to hold them together (at least a half inch thick. I like them thicker) and you will get nice juicy crumbly burgers.

Lastly, let the burgers rest for 5 minutes (longer for big cuts of meat). Otherwise, a lot of the juice will leak out when you cut into it.

Get something like this thermometer to help you cook steaks and burgers.)

Edit: I've never read this book, but America's Test Kitchen is an awesome resource. LINK. I think I'll buy this myself!



u/The_Unreal · 3 pointsr/Cooking

Buy this: http://www.amazon.com/Accurate-Water-Resistant-High-Performance-Digital-Thermometer/dp/B00GRFHXVQ

Use it.

Damn near as good as a Thermapen costs like 1/4th the price on Amazon.

u/TheyCallMeKP · 3 pointsr/smoking

I use this quick read one. It’s similar to ThermoWorks, which is what people with money to spend buy. It’s just a little slower and less fancy I guess.

https://www.amazon.com/Lavatools-PT12-Javelin-Thermometer-Chipotle/dp/B00GRFHXVQ

For long smokes though, I will admit, I use a Fireboard. And it’s the Cadillac of wireless temperature monitoring.

u/SSChicken · 3 pointsr/AskCulinary

Ive got these but it looks like they're not on amazon anymore. I think most well rated quick read thermometers should be just fine though. I'm not a huge fan of the fork style, they don't seem as quick as the ones like I just linked. this one looks great, but ive never used one

For grilling or cooking in the oven I use my iGrill all the time. I had an original and it broke on me, but then I picked up the 2 after seeing them at CES (before Weber bought them) and hearing how it was all new etc. etc. and its been rock solid for me since. Ive picked up a few minis for friends for Christmas as well and they all unanimously love them. I see the 3 is out now, but I have no experience with that.

Edit Looks like the igrill 3 is just crappier and only works with some grills. How dumb is that. If you're going to get one in that case, get an iGrill 2 or a mini

u/the_bison · 3 pointsr/Homebrewing

I have the Lavatools Javelin. Absolutely no complaints a year in.

https://www.amazon.com/Lavatools-Javelin-Digital-Thermometer-Chipotle/dp/B00GRFHXVQ

u/Al_Kydah · 2 pointsr/airfryer

or this

u/Donald_W_Gately · 2 pointsr/smoking

Picked up this probe therm for $15, orig $24.99: Lavatools PT12 Javelin Digital Instant Read Meat Thermometer (Chipotle)

I almost bought it previously but didn't love the price. Put it on the Honey drop list and received an email notification today.

u/Firm_as_red_clay · 2 pointsr/grilling

https://www.amazon.com/gp/aw/d/B00GRFHXVQ/ref=mp_s_a_1_15?ie=UTF8&qid=1473558392&sr=8-15-spons&pi=AC_SX236_SY340_QL65&keywords=Lavatools&psc=1

We have this one and it has worked perfectly for us. Relatively low cost, accurate, and will give you your temp in seconds. We have tested it with outside temperature against what the weather is and it is always correct. We also tried inside versus our thermostat and there to it is correct. For 25 dollars you can not beat it. Have had it since fathers day so I can not attest to years of use, but you could buy multiple and it would take a while to equate to the same cost as a thermapen.

u/fastandbad · 2 pointsr/Homebrewing

I'd recommend an inexpensive thermometer like this, rather than the probe--I'm not sure quite how warm a probe can get, but I'd be surprised if it's over 100 F. https://www.amazon.com/gp/product/B00GRFHXVQ/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

u/noneotherthanozzy · 2 pointsr/Cooking

Last minute effort? Defrost in cold water (running water will make them defrost even faster). Marinade for 30 minutes; I usually do a combo of olive oil, S&P, lemon juice, chopped garlic/garlic powder, chopped onion/onion powder, and oregano or thyme. Grill or pan fry on medium-high heat, reduce heat to low when you've achieved your desired outside sear and cook until 155-160. Invest in a thermometer, it's definitely worth it... I love this one: http://www.amazon.com/Ultra-Accurate-High-Performing-Digital-Thermometer/dp/B00GRFHXVQ/ref=sr_1_8?s=kitchen&ie=UTF8&qid=1426294198&sr=1-8&keywords=meat+thermometer

u/DaaiTaoFut · 2 pointsr/tea

Any NSF dial thermometer should be suitable but you will need to calibrate an analogue thermometer in ice water. It's not difficult, you just need a pair of pliers. That said, this is the best thermometer I've ever used and you can use it in your kitchen for other things: https://www.amazon.com/Lavatools-PT12-Javelin-Thermometer-Chipotle/dp/B00GRFHXVQ/ref=sr_1_1_sspa?ie=UTF8&qid=1505350802&sr=8-1-spons&keywords=lavatools+javelin&psc=1

u/usefull_idiot · 2 pointsr/Homebrewing

Javelin thermometer, best thing in my kit and I use it though out the kitchen

https://www.amazon.com/dp/B00GRFHXVQ/ref=cm_sw_r_cp_apa_rE8VAbF1HFB4G

u/djmahaz · 2 pointsr/AskCulinary

Go with the Lavatools Javelin. You really can't beat its price/performance.

http://www.amazon.com/dp/B00GRFHXVQ/

They also have a pro version which is a bit larger and even faster.

http://www.amazon.com/Lavatools-PX1-Javelin-Thermometer-Chipotle/dp/B00NMQGAT4/

u/RabidMortal · 2 pointsr/Homebrewing

If anyone is interested, I have owned both and this thermometer is better (more water resistant) and cheaper too

u/reverendj1 · 2 pointsr/Homebrewing

Time to upgrade! Go digital, you'll be glad you did. After going through a few cheapo $10 digital thermometers from the grocery store, I got one of these and couldn't be happier. https://www.amazon.com/dp/B00GRFHXVQ/ref=cm_sw_r_awd_ByCXub1Z946FX

u/Strel0k · 2 pointsr/Homebrewing

I got a Lavatools PT12 for $25 which is like the budget version of a thermapen. It's accurate to +/-1F and has a 3-4 second read time. Its probably got everything you need from a food thermometer and more, no reason to spend double the price for something marginally better.

u/reverendfrag4 · 2 pointsr/AskCulinary

Oh dude. Get a thermometer. I like this one.

Without a decent instaread thermometer in your kitchen your hands are tied. You will find a million uses for this. You can get your oil hot enough (I don't think you're frying hot enough. 325-350f for chicken, depending on cut and what kind of crust you're going for. I go more towards 325 on the oil temp and cook my chicken towards 160-165 at the bone), you can test all your meats for correct doneness. It's an essential tool. I can make do without a decent chef's knife or a good spatula, but the thermometer? I carry that one with me when I go visiting.

Also get a kitchen scale. They cost about the same 20-25 bucks.

u/dzernumbrd · 2 pointsr/Cooking

> What kind of spices go with what? Right now, I'm just putting some salt, MSG, soy sauce, garlic powder, and red pepper flakes into most all meats I make because I really enjoy it. I'd like to know what else is good and for what purposes. Also I'm really sad that I haven't been able to use my cinnamon.

http://www.spicesinc.com/p-510-what-spices-go-with-what-meat.aspx

>Why does my chicken get sticky when I cover the skillet while it's frying? It's great and all, but I just want to know why and whether or not I can apply the same principle to other meats.

Not sure what you mean, generally what happens when you put a lid on is that your chicken starts steaming and frying at the same time. The excess moisture in the air would make the chicken skin go soft. Perhaps that is the 'sticky' you are talking about? I will often put the lid on something that isn't cooking well in the pan and needs heat from all sides. It is fairly rare I will ever put the lid on frying meat. I will usually put the lid on sauces to stop them evaporating more water and thickening.

>Right now I'm limited to ground beef and chicken breasts for meats. I was wondering if anyone could recommend some cheap/quick recipes using those that I could steal to diversify my cooking.

Steak is easy, sausages are easy, fish fillets are easy, cubed chuck for stews/curry/casserole is easy, slow cooker recipes are generally really easy (foolproof) and come with excellent results. Just google recipes, if the picture looks delicious then read the recipe steps and if you think you can do it then give it a go. Cooking is fairly forgiving of mistakes so don't be afraid to try.

>Also, does anyone have any good guides to dealing with dough? I've been meaning to experiment and have fun with dough (noodles, breads, pastries?).

I don't like making dough so I'll let someone else field this one.

>And a guide for pork. My better-cook-than-I-am friend keeps telling me I'll literally die if I don't cook pork right, but he's a pansy, and I like pork.

Pork is fine. Get yourself an instant read thermometer and use that to avoid over and under cooking meats. After a while you'll just be able to tell it is cooked by poking the meat with your finger. Use the thermometer until then.

http://www.amazon.com/Fastest-Accurate-Water-Resistant-High-Performance-Thermometer/dp/B00GRFHXVQ/ref=zg_bs_289809_4

http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/safe-minimum-internal-temperature-chart/ct_index

>Is there a way I can use potatoes in my frying pan adventures? From all that I've read, people seem to want to boil them before using them for anything.

Generally a good idea to bake/boil/parboil before frying. There are some dishes you don't need to do this like a potato latke. They are easy and yummy. Look up recipes on google.

u/throwdemawaaay · 2 pointsr/Cooking
  1. You'll probably want at least one non stick pan for eggs. Teflon is not harmful provided it's not heated to around 500F. It's used in medical implants and is totally inert in the body.
  2. Generally it's better to go for quality, but you don't have to go all out. For any of the big premium price names, there's a mid priced brand that's virtually the same product. Stuff on the very low end tends to be trash.
  3. You should have around a 10" nonstick pan, an oven safe 12" pan you can use at high temperatures, a 4-6 quart pot or dutch oven, and maybe a larger stock pot. Supplant that with some baking sheets and you've got enough to cook for 4-6 people or so.
  4. https://www.amazon.com/gp/product/B004WULC3I https://www.amazon.com/Calphalon-Tri-Ply-Stainless-Cookware-Everyday/dp/B003L0WE78 https://www.amazon.com/Lodge-Skillet-Pre-Seasoned-Skillet-Silicone/dp/B00G2XGC88 https://www.amazon.com/Lodge-Enameled-Classic-Enamel-Island/dp/B000N501BK https://www.amazon.com/Nordic-Ware-Natural-Aluminum-Commercial/dp/B0049C2S32 https://www.amazon.com/Checkered-Chef-Cooling-Stainless-Dishwasher/dp/B06Y5F3NGY https://www.amazon.com/Vollrath-Economy-Mixing-5-Quart-Stainless/dp/B07BB3SPR2 https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2 https://www.amazon.com/dp/B00151WA06 https://www.amazon.com/dp/B0002HDXVO https://www.amazon.com/dp/B00GRFHXVQ
  5. I'd say follow your interest in recipes more than anything. Motivation is a big deal, and if you think the food is boring you'll be tempted by the drive through.
u/heyjoob · 2 pointsr/Coffee

Nice set up! I've been oggling pour over supplies for forever but haven't bit the bullet yet. We use this thermometer. It's a knock off thermapen. It's probably a few miliseconds slower, but it's been more than fast enough for us and is also significantly cheaper.

u/AsherMaximum · 2 pointsr/Cooking

If you can't spring for that though, the Lavatools Javelin gets pretty good marks, and it's only $25.
The only downside is the probe is only 2.75" long.
In tests, it's about .5 seconds slower than the thermapen in a baked chicken test, although a full 5 seconds slower for a boiling water test, so it may not be the best choice if your primary use is frying.

u/dragonzim · 2 pointsr/BBQ
u/musicalbasics · 1 pointr/Cooking

I got this: http://www.amazon.com/gp/product/B00GRFHXVQ/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1

It's much cheaper than a thermapen and works just as well.

u/xenodius · 1 pointr/seriouseats

What makes it better than, say, this one? Both are 2-3 second response.

u/trpnblies7 · 1 pointr/AskCulinary

Has anyone tried the Thermowand? It seems to be a fairly new product marketing itself as a lower-priced competitor to the Thermapen. The reviews on it seem pretty positive. I really would like a good thermometer, but just can't bring myself to spend so much on a Thermapen.

u/Somerandomlog · 1 pointr/cookingforbeginners

I personally would get the following way sooner if I was building my kitchen all over again.

Also if there is a place you can get bulk spices near by I would go there for your spices, because if you havent already noticed spices are pricey at your local megamart.

Lavatools Thermowand - Same form factor as the much more expensive thermopen but at 1/3 the price.

Lodge cast iron skillet - great for searing meats or as a good starting pan.

OXO Bench Scraper - Makes prep work much easier and safer as you don't use your knife to scrape your food off the cutting board.

Immersion Blenders - When you dont want to use your big blender or want to blend something in your pot or pan.

Stainless Steel Cookware - Has a little bit of a learning curve but is great after the fact.

Aeropress - Life is too short to make shitty coffee.

Edit: added a thermometer/spelling


u/bonafidebob · 1 pointr/Cooking

I have a Thermapen at home but bought a Lavatools to use at a friend's house, and it's just as good. The Thermapen is a bit faster, a bit easier to read, and a bit bigger, but given the price difference I'd recommend the Lavatools.

https://www.amazon.com/Lavatools-PT12-Javelin-Thermometer-Chipotle/dp/B00GRFHXVQ

u/alexbeal · 1 pointr/Breadit

You could make a sourdough starter. It'll take about 1-2 weeks so hopefully if you start now it'll be ready once you need it. You can follow these directions: https://www.theperfectloaf.com/7-easy-steps-making-incredible-sourdough-starter-scratch/ That starter has a higher percentage of water than FWSY's, but you can just switch to the feeding method in the book once the starter becomes active.

You could also make sure you have all the supplies necessary. At a minimum you'll want:

u/StPatsLCA · 1 pointr/AskCulinary

It's a lot cheaper than the next best one, but it does the job just fine: https://www.amazon.com/Lavatools-PT12-Javelin-Thermometer-Chipotle/dp/B00GRFHXVQ

u/xThundergrundle · 1 pointr/keto

Lavatools PT12 Javelin Digital Ultra Fast Instant Read Meat Thermometer for Kitchen, Outdoor Grilling, BBQ, Brewing, and Frying (Chipotle) https://www.amazon.com/dp/B00GRFHXVQ/ref=cm_sw_r_cp_api_i_ixLNDbGP637GB

Am professional, use these exclusively

u/momentgenerating · 1 pointr/recipes

Here's something very similar with great reviews that won't break the bank: https://www.amazon.com/dp/B00GRFHXVQ/ref=cm_sw_r_awd_8DkUub1GMQ9J7

I have one myself and have found it absolutely invaluable to cooking any meat.

u/shitty_username · 1 pointr/BBQ

You know what most people don't do? Tap it when you want to take a reading. I'm a calibrator and temperature is one of my specialty areas. You have to tap it and you'll be suprised at how much some move. Anyways, the freeze method is better then the boiling method. A lot of inaccuracies can be attributed to the boil method.....ie. elevation, immersion depth, and how close are you to the burner or metal sides of the pot your boiling in.

Just buy one of these for $20 and you're good (I calibrated mine at work and it met manuf stated accy, which is comparable to the over priced thermapen):

http://www.amazon.com/Accurate-Splash-Proof-High-Performance-Digital-Thermometer/dp/B00GRFHXVQ

u/femtobrewer · 1 pointr/Homebrewing

Here's the cheapest one I'd recommend that has prime shipping.

u/Human20634 · 1 pointr/Coffee

You didn't mention a budget but since others have recommended kettles in the mid to high price range, I'll suggest something in the low price range that performs just as well:


Fino Pourover Kettle

https://www.amazon.com/Fino-Pour-Coffee-Kettle-4-Cup/dp/B000EVPGSQ


And to go along with it:


LavaTools Instant Read Thermometer

https://www.amazon.com/Lavatools-PT12-Javelin-Thermometer-Chipotle/dp/B00GRFHXVQ


I've used both since I got into specialty coffee and don't have any complaints.

u/Homebrew_Hero · 1 pointr/Homebrewing

It's a little over your budget, but I have this one and love it.

Lavatools PT12 Javelin Digital Instant Read Meat Thermometer (Chipotle) https://www.amazon.com/dp/B00GRFHXVQ/ref=cm_sw_r_cp_apa_G-2Kyb17PTGZY

u/electrodan · 1 pointr/BBQ

I have an instant read like this that I use for everyday cooking. It's much faster and more accurate than the dual probe which gets used only in the oven or BBQ for things that cook for a longer time.

u/rcg18 · 1 pointr/BBQ

I can go first:

$27 - Digital meat thermometer, very useful...not necessary if you've got a wireless thermometer already but very good if you don't - Amazon link

$15 - Bear paws - good for making pulled pork. Amazon Link

u/Trw0007 · 1 pointr/Homebrewing

I'll echo the other comments - you're basically already set up to do BIAB. You'll need to buy a bag (a 5-gallon mesh paint strainer works great) and ingredients. A small kitchen scale (at the gallon level being off a few grams on your hops can mean big changes in IBUs) and a quick-read thermometer (https://www.amazon.com/Lavatools-PT12-Javelin-Thermometer-Chipotle/dp/B00GRFHXVQ) will be good purchases as well.

I tend to buy in bulk because it's hard to justify shipping on 1 gallon's worth of ingredients. Crushed grain won't last as long as uncrushed, but if you keep it sealed and dry, I don't think you'll have an issue keeping it for a few months. If you have a local shop, it'll be a little easier. If possible, get your grain double crushed - it'll help with efficiency.

You can make a pretty good beer with a couple pounds of Maris Otter, an oz of Mosaic (~30 ibus at 60, 1/2 oz at 0 min and the rest at dry hop), and some US-05. I'll add 1 gallon of water to my pot (use a ruler to mark the height of the water so you'll have 1 gallon into your fermenter) and begin heating this to strike temperature - I've found about 162*f will get my mash temp to about 150-152. Go ahead and treat this water and about a 1/2 gallon of sparge water with campden to remove any chloramines in your water (no one told me about this when I first started, and it's one of the best things you can do for your beer. Maybe you are already adding campden, but if not, it's time to start). Put the mesh bag into your pot, add your grains, stir, and then stick the mash into the oven for an hour. I preheat my oven to 170 and then turn it off when I put my pot in there. You want just enough heat to keep your mash from dropping in temperature.

After an hour, pull your grain bag out and place it into a second bucket or pot to sparge. Repeat the rinse / drain / squeeze sparge process until you have 1 gallon of wort in your main pot. Boil as you have done previously, occasionally adding sparge water to the boil in order to maintain 1 gallon of wort. I find this much easier than trying to account for boil-off by starting the boil with excess wort.

Also, remember that a pack of yeast is meant for 5 gallons. It's maybe not the most sanitary practice, but I'll pitch 1/4 packet and then save the rest by folding, taping, and storing it in a plastic bag in the fridge. It's an easy way to save a couple of dollars per batch.

u/denarii · 1 pointr/seriouseats

I don't see the exact model I have for sale anymore, but I have a Lavatools Thermowand which is accurate and only takes 1-2 seconds. The model they're currently selling is on Amazon for $27.

u/apmagpie4307 · 1 pointr/Cooking

Slow cooker is a good choice. I use mine a lot for stocks, sauces, soups, chili, etc.

Electric Roasting Pan is nice.

Good knifes- others have commented on this. Don't forget about wood cutting boards and oils for those. Can't have enough.

Peelers are generally overlooked. Get good ones.

Anything teflon or non-stick... return. Don't ask for. Get them cheap as you can and plan on tossing them out every year and replacing.

A good timer and meat thermometer also.

A good oven thermometer is cheap and get it yourself. You can usually find a good one online.

Lastly- depending on where you live, a year subscription to a Chef Warehouse or Restaurant Depot can save you a lot, you can pick up gear cheap, and maybe meet and talk with a few chefs. That'll be worth the price!

edit: formatting

u/EngineeredMadness · 1 pointr/Homebrewing

Fermenter

If you like glass fermenters and have a power-drill get this or something like it. I absolutely love mine, makes cleaning my glass ones a cinch

Heating Element

Water proof and cheaper than any "brew belt" with same power density: Seed Germination Mat such as this one

Gloves

What you linked to are generic vinyl-dipped or nitrile gloves. I'd go for silicone barbecue gloves such as this for more insulation from the heat

Thermometer

If you're on a budget and Thermapen/MK4 is not an option, most reviews conclude this is the best bang for your buck: Lavatools Javelin

u/Vedhar · 1 pointr/swoleacceptance

Behold, he who feasteth upon the fowl known as Chicken! Thy prayers soon are to be answered, for thou shalt NEVER again cook this bird to any temperature other than perfection. I show you the path to the Javelin of Gefjun. She is the goddess of agriculture and tamed beasts, and this, her magical weapon, always reveals the internal temperature of any animal it skewers: Gefjun's Javelin, forged by the Dwarves of the Lave Tools

​

There are other more affordable weapons for this task, as are there other more expensive ones, but Gefjuns is perfect for the swoldier that demands quality and value.

​

Brother, thou will never be disappointed if thou use this lance. Thy chicken shall always succulent be, and they belly filled with joy as they muscles excess to swole!

u/therovingcardinal · 1 pointr/grilling

I own the thermopen classic and the lavatools javelin. imho, the thermapen is a ripoff, just spend the $25 for the lava tools and never look back.

https://www.amazon.com/Lavatools-Javelin-Digital-Thermometer-Chipotle/dp/B00GRFHXVQ/ref=pd_sbs_79_1?ie=UTF8&psc=1&refRID=J39PSH82RS9TPKGZNCHM

u/ClarenceWagner · 1 pointr/Cooking

thermoworks thermapen is usually considered the best but it $99 however their thermopop (http://www.thermoworks.com/ThermoPop?tw=WIRECUTTER) is also very good or the Lavatools Javelin (https://www.amazon.com/Lavatools-Javelin-Digital-Thermometer-Chipotle/dp/B00GRFHXVQ?ie=UTF8&ascsubtag=SH47&linkCode=xm2&tag=thesweethome-20)

Ribeye is great (as long as there are no bones, meat cuts with bones are harder to cook in a pan as the meat shrinks away from the bone and it makes so the heat is less even) Other cuts are NY strip, "Flat Iron" (shoulder cut) cuts and tenderloins (usually filet) small tri tips (usually sold as grilling tips) or the eye of the round/chuck eye round. I just found this chart which is useful http://cdn.foodbeast.com/content/uploads/2014/07/beef-cuts.jpg

If you are getting your steaks at a grocery store try and find a butcher in my experience they are usually the same price for the same quality of meat the leaner the meat or the lower quality the harder it is to cook and in generally just isn't as good. So if you're getting select grade meats using more lubrication when cooking will help and cooking it more towards rare will help make it softer. The lower grades do not have that nice marbling of fat which helps lubricate the meat while it's cooking also fat is flavor so less fatty meat less flavor. (http://www.primesteakhouses.com/how-usda-grades-beef.html) If you have the budget prime is the way to go, if your on a budget then skip the NY strip/ribeyes and go for those flatirons (depending on how it's butchered some flatirons will still have parts of tendon in them taking them out is a good idea before cooking) tri tip grilling tips or the chuck eye, all those cuts are generally much cheaper contain more fat and for me they turn out better than the select grade of the more expensive cuts.

u/jchmski · 1 pointr/food

The best way to cook a thicker steak on the grill is to set up two heat zones, an indirect zone and a direct zone. With coals, simply place the coals on one half of the grill and nothing under the other half. On a gas grill, light only half of the burners and keep the others off.

Don't bother oiling your steak. Start the steak on the indirect side, again using a thermometer to keep an eye on the temperature. once the temp reaches 110-115, move the steak over to the direct side to finish with a sear, flipping the steak once per minute (yes, it's completely okay to flip your steak multiple times, it promotes more even cooking; leave for at least one minute per side to promote the maillard reaction).

Unless you plan on cutting into it immediately, you will need to take carryover cooking into account which can increase the internal temperature another 5-10 degrees, so for a perfect medium rare, remove from the grill once the internal temperature reaches ~125-128 (perfect medium rare is ~132). If you are going to cut immediately, you can remove it once it reaches to 130-132 degrees. Keep in mind that carryover cooking is more pronounced on thicker cuts because they hold onto to more heat energy.

One great thing about having the thermometer is being able to observe carryover cooking for yourself. Simply keep the thermometer inserted after you remove the steak from the heat and you'll see the temperature continue to climb!

I have had a great experience the past 9 months using the Lavatools Javelin thermometer which is 1/4 the price of a ThermoWorks thermometer (considered the bees knees) and still reads temperatures very fast.
https://www.amazon.com/Lavatools-Javelin-Digital-Thermometer-Chipotle/dp/B00GRFHXVQ

u/43556_96753 · 1 pointr/AskCulinary

I'd suggest this thermometer: https://smile.amazon.com/Lavatools-Javelin-Digital-Thermometer-Chipotle/dp/B00GRFHXVQ/.

They make cheaper and (much) more expensive ones. I have several. This is the best value. Fast and accurate.

If your boyfriend is into cooking and will also get use out of the thermometer you can upgrade to the Thermopop (~$35) or the best of the best Thermapen ($80) found on the thermowork.com website.

u/illegalF4i · 1 pointr/smoking

I have one and it works great. I recommend it. I also have a Lavatools thermometer for those instant reads, also works great for probing meats like brisket.

u/homeboi808 · 0 pointsr/AdviceAnimals

Reverse sear

I ain’t no master, but mine come out pretty good.

Gonna sound like a lot:

• Lay steaks over a wire-rack overnight, seasoned with fine-grain salt (table salt) all over, put paper towel or something beneath.

• Pre-heat oven to 220-250°F.

• Put steak rack on baking sheet (could have already had it on it in the fridge.

• Season with garlic and onion power.

• Put steaks in for 40-70min (depending on temp and thickness).

• Pull out at ~120°F internal temp. I use this thermometer, their flagship gets a lot of praise, but I ain’t spending >$50.

• Right before pulling out, heat up cast iron on stove at medium-high heat, with a touch of grapeseed or avocado oil (do not use EV olive oil, way too low of a smoke point, canola oil is a bit better, but grapeseed is a lot better). Directions say “ripping hot”, so I tried on max stove heat and it burnt the crust in like 15sec.

• Take steaks out and use a shit ton of paper towels to get them dry.

• Put steak(s) in pan, lay flat for ~1min.

• Flip.

• Put knob of butter in and use a spoon to baste (scoop melted butter/oil onto steak).

• Season with medium-grain freshly ground black pepper, both sides.

• Flip and repeat until steaks look awesome.

• For cuts with fat caps (ribeye), turn onto side and tilt pan to bathe the side in juices.

• Finish with finishing salt.

• Cut into strips, you need to use force, it should be done in one forward and one backward stroke.

____

Lots of people talk about aromatics, but I ain’t got twigs if this laying around.

I have a sous-vide, but the insides always came out a bit mushy, no real bite; I think it works better on less fatty cuts.