HOME > Chowhound > Cookware >

Discussion

The ideal remote temperature probe?

  • 5
  • Share

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 ...
http://www.coleparmer.com/buy/product...

Thanks!
Steve

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. Really having little luck here, does anyone use a remote probe in a commercial kitchen / restaurant environment and have a recommendation?

    1. Eh, I haven't been satisfied with the ones I've bought.

      1 Reply
      1. re: rasputina

        Yah very hard to find something decent

      2. Here is the leading contender so far ...

        Dual monitor - http://www.thermoworks.com/products/h...
        Probes - http://www.thermoworks.com/products/p...

        Apparently, nothing is foodsafe with a rating over 600 degrees, but this meets all the other criteria so pretty happy to go ahead and buy the dual monitor (accepts type K probes, some of which are rated to 2000F) along with 2 probes, one for the grill and one for sous vide (needle probe). Will post a review when I get it in hand and have time to play with it.

        1. From my experience, remote probes and high end thermometers are not often used in commercial kitchens.

          I'm not sure if it meets all your criteria but in BBQ circles, Maverick Thermometers are popular.
          I have an ET-73 (dual probe-remote) and it has worked fine for about 5 years now. Although the distance of the remote is sometimes spotty.

          http://www.maverickhousewares.com/dig...

          Dual Probe, oven only, no remotes looks like model ET-83
          http://www.maverickhousewares.com/et8...