Reddit reviews ThermoPro TP-16 Large LCD Digital Cooking Food Meat Smoker Oven Kitchen BBQ Grill Thermometer Clock Timer with Stainless Steel Probe

Lasers are for surface temperature, for thick meat you want to be able to measure the inside. An electronic monitor with a probe that you can leave in is the best, then you don't have to keep opening your oven to check the temperature. Something like: https://smile.amazon.com/ThermoPro-TP-16-Thermometer-Stainless-Standard/dp/B017613C3C

I actually bought this yesterday haha

Get a digital meat thermometer, makes a huge difference in how easy it is to monitor internal temperature.

https://www.amazon.com/gp/product/B017613C3C/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1

I've made Alton Brown's roast turkey recipe every year for five years running, no regrets! It comes out amazingly flavorful and moist!

Don't forget a quality probe thermometer either if you don't already have one! It WILL make or break a good turkey - don't rely on those silly plastic pop-up things that come with them!

It doesn't sound like a likely scenario, but if you have access to a oven thermometer like this I'd be curious if it's always 100 degrees under. An over will rarely sit at the right temperature and instead fluctuates to hit an average temperature. Again, 100 degrees is a pretty huge dip so I don't think that's the case, but might be worth checking.

Masterbuilt 20071117 30" Digital Electric Smoker https://www.amazon.com/dp/B01JGF97D0/ref=cm_sw_r_cp_api_fNe8ybZJZSQ2M

That's the one I have, got on sales for $170.

ThermoPro TP16 Large LCD Digital Cooking Kitchen Food Meat Thermometer for BBQ Oven Smoker Built-in Clock Timer with Stainless Steel Probe https://www.amazon.com/dp/B017613C3C/ref=cm_sw_r_cp_api_ZQe8yb6JGYF04

Also get a digital remote thermometer with a temperature alarm. Just set it to the ideal temp and wait for the beep.

Pork butts/shoulders are super forgiving to start out. Anything pork is pretty easy. Also poultry is pretty easy as it doesn't benefit from a slow cook (pro-tip: brine). I've smoked a turkey for the last three years and they are amazing!!!

Happy to answer any questions if you decide to invest.

Yes, the amount of coal you add is the determining factor. You might want to buy a [digital thermometer] (https://www.amazon.com/ThermoPro-Digital-Cooking-Thermometer-Stainless/dp/B017613C3C/ref=sr_1_14?ie=UTF8&qid=1491328348&sr=8-14&keywords=BBQ+thermometer) to monitor the temperature.

Yes it is! Im using the one that came with the smoker. I am also using this one. It works pretty well and has an alarm that lets you know when the meat is at the temp you set it to alarm you at. I found that only having one meat thermometer was only good for me if I was only smoking one thing at a time, but I quickly realized that if I have the smoker out I might as well do more than one thing.

My crappy stove/oven came with a thermometer, which disagrees with the dial by 40-75° (not even consistently). I don't know which or both is wrong though my money is on the oven.

Does anyone know if this kind of thermometer would accurately measure an oven if it's not stuffed into meat?

You can pick up an oven probe thermometer for less than $20.

https://smile.amazon.com/gp/product/B017613C3C/ref=oh_aui_detailpage_o06_s00?ie=UTF8&psc=1

You can set a temp alarm so you know when you've reached strike temp (or just below, if you want to nail accuracy), which I find very convenient.

This! freaking awesome product. Also, I stop cooking the chicken right before it hits 165^(o)F. I put them in a bowl so they keep cooking for a bit.

I preheat my cast iron to 475 in the oven for a good half hour - then bring it up to my stovetop. I keep it on a medium high heat on my stovetop - I have an electric stove and set it to setting 6 on a 1-10 scale.

But most importantly - pickup a meat thermometer: it takes the guessing work out. I got one on amazon for $17. Pull my steaks at 115 and let them rest for 10 mins and they always end up a perfect medium rare.

https://www.amazon.com/gp/product/B017613C3C/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

I just bought this $18 one for all my holiday cooking and it's been working great
ThermoPro TP16 Large LCD Digital Cooking Kitchen Food Meat Thermometer for BBQ Grill Oven Smoker Built-in Clock Timer with Stainless Steel Probe https://www.amazon.com/dp/B017613C3C/ref=cm_sw_r_cp_api_-dEqybE7MZRB9

ThermoPro has them for $18 on Amazon. And for $45 you can get one with a second unit that you can carry around with you.

https://www.thermoworks.com/Thermapen-Mk4

It's worth the money, and I'd also suggest getting a cheaper prob-style for roasts like this, as having two is really helpful (especially where the probe ones typically have a temperature alarm)

I’ve been using this .

If you don't already have one, a leave-in meat thermometer: https://www.amazon.com/gp/product/B017613C3C/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

Don't remember which one since it's old but something like this should work for you. Don't get the cord wet as it will short out the probe. I kink the cable so that it won't drop into the liquid past the solid metal. It's not going to give give you the fractions of a degree but I figure just being able to generally track the temp throughout is good enough.

Dark meat should be cooked till it’s at 175° F internally, to insure its cooked thoroughly while remaining tender and juicy. For your oven temp, I’d go anywhere between 400° to 450°. If you have an instant read thermometer like this one then you can insert it into the drumsticks and set an alarm for the correct temp.

Next time use a probe thermometer that you can leave in the roast with the temp gauge outside like this
https://www.amazon.com/ThermoPro-TP-16-Thermometer-Stainless-Standard/dp/B017613C3C/ref=mp_s_a_1_3?adgrpid=56143345636&gclid=Cj0KCQjw8svsBRDqARIsAHKVyqEc7A7Bx34kYrVG4mob9kO0stg7W9M4FRBCWuHwEReZBqdlkQtc9l8aAu5dEALw_wcB&hvadid=274708372980&hvdev=m&hvlocphy=9003357&hvnetw=g&hvpos=1t1&hvqmt=e&hvrand=8239971173128604548&hvtargid=kwd-6198397217&hydadcr=14889_10218911&keywords=probe+thermometer&qid=1569928012&s=gateway&sr=8-3

They are pretty cheap and a great tool.

Get a new meat thermometer i use this https://www.amazon.com/dp/B017613C3C/ref=cm_sw_r_cp_apa_8gxVAbQGBP14A

Check the thickest part of the meat.

Ah, alright! I think I'll just use my home oven then. This is probably a dumb question, but I heard that the digital oven thermometers (the ones with probes) are more accurate, but I'm not really sure how to use them. Do I put the probe in next to my sculpture, or do I need to insert it into the sculpture?

This is the kind I'm talking about: https://www.amazon.com/ThermoPro-TP-16-Thermometer-Stainless-Temperature/dp/B017613C3C/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1537636872&sr=1-1&keywords=Digital+oven+thermometer&dpID=41StbFDF60L&preST=_SY300_QL70_&dpSrc=srch

>You’ll know exactly when it’s done

Not really, though. A probe thermometer would do that job better-https://www.amazon.com/dp/B017613C3C/ref=sr_1_5?keywords=thermometer+with+probe&qid=1551351419&s=gateway&sr=8-5

I’d go w/ something like this... much easier to work with


https://www.amazon.com/ThermoPro-TP-16-Thermometer-Stainless-Standard/dp/B017613C3C/ref=mp_s_a_1_3?keywords=remote+oven+thermometer&qid=1557443792&s=gateway&sprefix=remote+oven&sr=8-3&utm_source=share&utm_medium=ios_app

You will need a meat thermometer to do this, but you should own one anyway for safely roasting things.

https://www.amazon.com/dp/B017613C3C/ref=cm_sw_r_cp_api_pZ0rzbYDWKENS

A probe thermometer with a cord is fantastic for a newbie cook unsure about getting meat to the right temperature. You just stick it into the middle, set the timer to the temperature you want, and it beeps at you when it's done. No guesswork, no cutting it open to check, no dry overcooked meat.

Here This is the one I use. I had gotten a cheaper on originally with a silicone cover over the wire and it lasted for about a year before the wire started backing out of the probe and it wouldn’t read correctly. I’ve had this one since and it seems much sturdier.

I bought a thermocouple for my multimeter.

If I didn't have the multimeter I'd have went with something like this.

I use [one of these probes ](ThermoPro TP-16 Large LCD Digital Cooking Food Meat Thermometer for Smoker Oven Kitchen Candy BBQ Grill Thermometer Clock Timer with Stainless Steel Temperature Probe, Standard, Silver https://www.amazon.com/dp/B017613C3C/ref=cm_sw_r_cp_api_i_U-ECDbJSCB8HJ) and set it to ding at 118 if I’m looking for a rarer steak or 125 if I’m looking for more medium-rare. Works like a charm! I set my air fryer to 350 and flip it after 5-7 minutes, then I eat when it dings!

i have a probe thermometer similar to this one

and the smoker has a built in meat probe that i can track/be alerted via bluetooth, or by a readout on the smoker.


thanks for helping me to sort all this out. this meat is mostly for me and a couple friends that understand its my first time, so if i screw up, i will still have hopefully learned something.

I like the ones like this. They're nice as you can just stick the probe in your meat, put in the oven, and get an alert when it reaches the perfect temperature. I have one by a different brand that great for this as well as using it like a regular instant read thermometer.

> Any idea where I could get aged steaks

The key to great home steaks is salting them at least 8 hours before cooking them and reverse searing them. Aging is nice too of course. You need a probe thermometer to do a reverse sear.

https://www.seriouseats.com/2017/03/how-to-reverse-sear-best-way-to-cook-steak.html

https://www.amazon.com/ThermoPro-TP-16-Thermometer-Stainless-Standard/dp/B017613C3C

Lobels sells good steaks but you pay a lot for them.

https://www.lobels.com/Steaks-4


> or ribs already marinated or anything like that?

Just order them from a local BBQ joint already smoked and cooked, then freeze them. Buy a vacuum sealer to seal them before you freeze them. They freeze well. You can heat them by warming them in the vacuum sealed package in a pot of warm water, then put them under the broiler to crisp them up.

I think s/he meant humidifier. With airflow, it might act like an evaporative cooler (swamp cooler.)

My idea is that I would freeze cans of water and put those in there... Probably just because I just made yogurt by putting a jar of boiling water in a cooler with my yogurt culture, to keep it hot enough. So I don't know if it would work the other way, but I'd get a space blanket (it's like 90+% hear reflective) and try it. You could control airflow using a space blanket.

Another thing I do, to keep the temp at 105, is use a remote thermometer so I'm not letting heat out by opening it too often. like this. https://www.amazon.com/dp/B017613C3C

ThermoPro TP16 is the best I've ever owned.

I was the same way for a long time, but I got one of these. So you brown on both sides in a skillet, about 4 minutes each side, put them in the oven at 350 with the probe. When it goes off, they're done.