What is Reddit's opinion of ThermoPro TP-17 Dual Probe Digital Cooking Meat Thermometer Large LCD Backlight Food Grill Thermometer with Timer Mode for Smoker Kitchen Oven BBQ, Silver?

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I know there are higher end models of thermometers but if you are looking for something on a smaller budget, I got this from Amazon a few months ago. I've done a bunch of cooks with it and haven't had an issue.

Thermo Pro TP-17

As stated before— you’re fine. That being said, it does look full pink and I prefer more of a blush. Wouldn’t hurt to check with another thermometer too if there is that much dissent. Wife bought me this one a few years back and I swear by it, https://www.amazon.com/ThermoPro-TP-17-Digital-Backlight-Thermometer/dp/B07477NMF4/ref=mp_s_a_1_8?crid=2S4LJLWCL7X8P&keywords=grill+thermometer&qid=1657337700&sprefix=grill+the%2Caps%2C275&sr=8-8

I have one of these and it's just fine for a home chef:

ThermoPro TP-17 Dual Probe Digital Cooking Meat Thermometer Large LCD Backlight Food Grill Thermometer with Timer Mode for Smoker Kitchen Oven BBQ, Silver https://www.amazon.com/dp/B07477NMF4/ref=cm_sw_r_apan_i_P7K18MKHZ54XE96TV6NC?_encoding=UTF8&psc=1

Sounds like you need to invest in a probe that you keep in the smoker. The cords will snake out and you won’t have to open the doors at all unless it’s to move the bird or check other parts of the bird for done-ness. Something like this temp probe can pick one up at Walmart, Academy etc. worth the investment.

I suggest everyone get one of these. They are inexpensive, work really well and you can use it for so many things. Oven temp, smoker temp, good temp, etc. I love having mine and it would work great for this too.

I would definitely invest in a digital probe thermometer. This is the one I use and it’s super handy. You can keep one probe in the smoker and one in the meat to make sure your temps are good. Gives me peace of mind and better results.

Get yourself a digital probe thermometer, something like this.

Use one probe to get you oven temperature and the other can be left in whatever you're roasting to to it out at the right temp.

To me, reverse sear is as simple as sous vide and saves more time since I dont have to bag it and wait those few hours for cooking. Although for best results we do have to brine it overnight.

To make reverse sear as simple as possible all you really need to do is have a wired thermometer/meater to tell you when to sear. Just get something like this: https://www.amazon.com/ThermoPro-TP-17-Digital-Backlight-Thermometer/dp/B07477NMF4/ref=mp_s_a_1_3?dchild=1&keywords=wire+thermometer&qid=1607781428&sprefix=wire+ther&sr=8-3

This one is my favorite. I've been using it for years, even left it outside for several days on the grill and it's fine. Actually come to think it doesn't beep anymore... but it does still read the temp correctly... so almost fine.

You just leave the probe in the meat the whole time you cook and you know immediately when it's done. This is the only way I cook now since meat goes from perfect to rubber soooo quickly. https://www.amazon.com/gp/product/B07477NMF4/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

Personally I find digital probe thermometers to work well. The usual candy thermometers and analog probe thermometers are prone to breaking in some form, as you touch on. If you're looking to avoid breaking the bank, I've used this for many years and have been very happy with it.

Purchase an oven safe digital probe thermometer. I have this one. The alarm goes off when it reaches the appropriate temp and there are guidelines written in the thermometer itself. No guesswork.

You'll love it!

The Kettle makes it pretty straight forward. One other thing, if you don't have something like this already, is a dual probe thermometer: TP 17

There are obviously higher end versions of this style of thermometer but I've used that exact model for about a year and a half on my Kettle without issues. Put one probe in the meat and the other low on the grate level. It'll help give you an accurate view of the temperature inside the grill and the meat.

I have this one and it's great cause I set the temp alarm and I just come back when the alarm goes off.

ThermoPro TP-17 Dual Probe Digital Cooking Meat Large LCD Backlight Food Grill Thermometer with Timer Mode for Smoker Kitchen Oven BBQ, Silver https://www.amazon.com/dp/B07477NMF4/ref=cm_sw_r_cp_apa_i_3i0cDbKD8QJQX

I have a $50 budget due to Amazon gift card that I want to use for this. Is there a different option I should take a look at?

I want a probe for grill temp, and a probe for meat. Being wireless doesn't really matter because I camp out by the smoker anyways. Really an electronic grill temp is all I really need, I can use a handheld thermometer to check the meat.

Since I don't care about wireless would I be better off with this cheaper on - https://www.amazon.com/ThermoPro-Digital-Cooking-Thermometer-Backlight/dp/B07477NMF4

Do I need a different probe to monitor grill temp, or are they all the same?

Here ya go

Something like this https://www.amazon.com/ThermoPro-TP-17-Digital-Backlight-Thermometer/dp/B07477NMF4/ref=sr_1_7

Some of my favorite things on keto include fatty meat and veggies. For example, I love ribeyes, pork ribs, pork steaks, chicken thighs, etc. I also eat plenty of higher fat ground pork and beef. I usually add-in some sauteed kale, chard, roasted cauliflower, or steamed broccoli. None of these are too hard to make... lots of great videos on how to prepare them.

I love serious eats stuff. Here is a guide for a pork roast that could be several meals: https://www.seriouseats.com/ultra-crispy-slow-roasted-pork-shoulder-recipe

One piece of equipment that makes some of this really easy is a probe and/or a thermometer. I got one of these and it makes all of my oven roasts come out perfect: https://www.amazon.com/ThermoPro-TP-17-Digital-Backlight-Thermometer/dp/B07477NMF4/?th=1

Basically, you just stick the probes in, set the temp you want and it will beep when you get there. Pull it out, let it rest and you have a beautiful roast.

I don't know how helpful any of this is as I am the opposite of a fussy eater. I have eaten all sorts of stuff in my life from live octopus, to silkworm chrysalis, to fermented beans (natto). Out of curiosity (no judgment here at all), what prevents you from trying new foods? Is it fear-based? Is it just that a lot of foods taste bad or bitter to you? Do you have textures that bother you?

Could I use a cooking thermometer like this (assuming the temperatures are within operating range)?

https://www.amazon.com/gp/product/B07477NMF4/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

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Never failed me yet!

Honestly, the best way is with a thermometer. I resisted the expense until 2 years ago but now I use that thing for all my cooking and food I spent good money on doesn’t get over or undercooked. My ThermoPro has a timer and can go in the oven. Great purchase, and when this one dies, I will get a higher end fancier one. They save you money.

https://www.amazon.com/gp/product/B07477NMF4/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

From there, its all about how you like it. Set your temp to 5° less then you like your steak as it cooks while it’s resting. I love a steak with loads of salt and garlic powder and a little seasoned butter at the end. Or using Montreal Steak Seasoning. I love it with mashed or baked potato. Skirt steak is really good with avocado. But I used to have just a bog steak by itself. I year greens are good for helping digest, but I never do that.

You need to let it rest, never skip this. I have cooked them under the broiler or on my stove top and found: skirt steak is better broiled and all others better pan seared (uggg, makes a mess tho). This is only my preference though. The great thing about home cooking is you can have i your way. And if there’s a bone, you can pick that up and gnaw off the good stuff. Yum!

Ok so I tried it today, did not come out too well, not sure what I did wrong exactly, maybe my thermometer is inaccurate? I'm using this one:

https://www.amazon.com/ThermoPro-TP-17-Digital-Backlight-Thermometer/dp/B07477NMF4/ref=sr_1_7?crid=3NQKCGBGTPOF3&keywords=thermopro+met&qid=1655842272&sprefix=thermopro+me%2Caps%2C265&sr=8-7

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I set the oven to about 212F, using the thermopro I waited until it reaches 115F internal, I took it out of the oven to sit and set the oven to max temperature on grill, I kept the thermometer probe inside the chunk though, and for some reason it went up to 118F and then got stuck on that number no matter how chill it got sitting outside (very weird?)

after oven got hot to about 465F, I placed the chunk of meat back in and as high as I could get to in the oven (so it sat right below the grill) and waited for the thermopro to show 130 internal, this is where things got bad- it took absolutely forever to show 130 internal (like 15 minutes), by the time it showed 130 internal all the fat cap of the picanha was practically burnt, and even the center of the chunk (where I placed the probe) wasn't even medium rare, it was more like medium, and only at the very very center of the chunk, everything else was overly cooked.

what do you think happened here?

ThermoPro TP-17 Dual Probe Digital Cooking Meat Thermometer Large LCD Backlight Food Grill Thermometer with Timer Mode for Smoker Kitchen Oven BBQ, Silver https://www.amazon.com/dp/B07477NMF4/ref=cm_sw_r_cp_api_glt_i_4WM3DP4ATJEQDF93T9SY

I would say it is 100000% worth it. I was surprised to find how differently 2 or more steaks cook at a time. This is the one I have and I really enjoy it.

ThermoPro TP-17 Dual Probe... https://www.amazon.com/dp/B07477NMF4?ref=ppx_pop_mob_ap_share

I think you need a thermometer that can be left in the oil with an alarm when it reaches your set temperature.

Like this ThermoPro TP-17 Dual Probe... https://www.amazon.com.au/dp/B07477NMF4?ref=ppx_pop_mob_ap_share

ThermoPro. This is the one I have and I’ve had no issues with it