Reddit reviews ThermoPro TP18 Ultra Fast Thermocouple Digital Instant Read Meat Thermometer for Grilling BBQ Smoker Kitchen Food Cooking Thermometer for Oil Deep Fry Candy Thermometer
We found 4 Reddit comments about ThermoPro TP18 Ultra Fast Thermocouple Digital Instant Read Meat Thermometer for Grilling BBQ Smoker Kitchen Food Cooking Thermometer for Oil Deep Fry Candy Thermometer. Here are the top ones, ranked by their Reddit score.
【Ultra Fast & Accurate】Digital meat thermometer for grilling features advanced thermocouple technology that provides 2-3s response time; 4.0'' food grade probe thermometer guarantees an accurate temp reading to ±0.9°F (±0.5°C) with a wide temp range of 14°F - 572°F (-10°C - 300°C)【Lock Function】Kitchen thermometer can lock the current temp when the probe is removed from food and keep the temp displayed, no more dangerously peering into the oven or grill【Large backlit display】cooking thermometer features backlight LED display with large luminous digits to let you see clearly while cooking in the evening, indoors or outdoors; 90s auto-off to save battery life, batteries included【Convenient storage】digital food thermometer with foldaway probe, features a magnetic back to allow you to easily attach to refrigerator or any metal surface; a hanging hole for your kitchen hooks or a lanyard【Calibration】Calibration function adjusts your instant read thermometer probe sensor back to the correct accuracy, making this kitchen thermometer which lasts a lifetime
This puts you just over your 200 dollar budget, but the Thermometer is a must especially for a grilling novice. Having a thermometer takes all the guesswork out of grilling. You can print out a temperature guide for meats...and then instead of trying to time things, all he has to do is check the temp and pull it off once he hits his target.
A kettle will survive in the elements a hell of a lot better than a cheap propane grill, and they are pretty simple to keep clean.
So 145 is the temperature you want the center of the meat to be before you eat it, because that's always the coldest part. The outside of the meat is always hotter than the inside, so if you cook until the inside is a little below that, the hotter outside temp will bring the center temp after you remove it from the heat. That's called "carryover cooking." The amount of change you can expect from carryover cooking varies a LOT based on the size of meat and cooking method, but 5 degrees is a safe assumption for a pork chop or steak.
What I do is pat the meat dry, sear/cook on one side, flip, let sear, and then take the internal temp with an instant read meat thermometer. It's not technically instant, it's more like 3-6 seconds, but it's close enough. You want something digital like this.
You're not wrong that we used to cook pork till it was white, but it was mostly pointless. In 2011 the UDSA changed the recommended temp for whole cuts of pork (ground meat has different recommendations) to 145 because that's what actual science says is necessary. Anything over that temp is overkill, although it's fine to cook things to a higher temp if that's your preference.
Stopping the cooking process at or around the minimum safe to consume temp will probably help you appreciate your food more.
Get an oven probe thermometer like this and an instant read thermometer like this and bake some chicken thighs or breasts that you remove right at 165 or even a couple degrees lower. They will be delicious with only some oil salt and pepper but add whatever you like. Easy as hell and can be used in all sorts of things.
This is the one I have. It's a quick read one. It works pretty well, not sure how long it'll last. But I've had it 6 months without any issues.
ThermoPro TP18 Ultra Fast Digital Meat Thermometer with Thermocouple Instant Read Thermometer for Kitchen Cooking Food Candy Thermometer for BBQ Grill Smoker Deep Fry Oil Thermometer https://www.amazon.com/dp/B0793MSG7S/ref=cm_sw_r_cp_apa_i_liRZCb2TTXFCR
Buying this thing basically changed cooking for me. I don't have dry chicken any more, and my steaks are medium rare now.