The ideal remote temperature probe?


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The ideal remote temperature probe?

kindageeky | | Nov 10, 2012 12:48 PM

Hi fellow cookery geeks,

I've had terrible luck with thermometers in general, it seems most of the stuff at the cooking store retail level is junk, I just did a test with 140F hot water on one from WS and it was off by 20 degrees F vs a commercial HVAC IR thermometer and a chef's thermocouple probe (which were both within a degree). As you can probably tell by now, I'm particular about the accuracy (e.g. Sous vide, nailing that rib roast).

I need to cook two turkeys and started looking at commercial remote thermocouples with a high degree range and high accuracy (or so I am hoping). Does anyone have experience with such a beast for cooking? My idealized probe would:

- have a 1000F range (stand up to high temperature broiling, not for the turkey but for other things)
- have a reasonably durable cord of 3 feet or so
- have two probes (so I can monitor the breast and thigh, or two turkeys at the same time)
- allows the probe to be replaced independent of the monitor
- be food safe
- probe is submersible in water, etc

Willing to spend $100-200, any ideas? I'm justifying the budget based on going through about 5 of the junky ones in the last few years.

Here is one I'm considering ...