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 ...