"Instant read" food thermometers.Recommendations?

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I bought 2 of these; one for myself and one for my M-I-L. We both use them all the time. No shut off which is kind of bazaar, but it works great. I use it for standing rib roasts, turkey breasts and any big cuts of meat. My M-I-L uses hers for brownies and all sorts of weird things you would think of.

It is highly regarded and well worth the cost. I highly recommend it.

Amazon.com: ES432 Ultra-Fast Water Resistant Pen Shape Stem Thermometer: Home & Kitchen@@AMEPARAM@@http://ecx.images-amazon.com/images/I/31yWuS%2BnO5L.@@AMEPARAM@@31yWuS%2BnO5L
 
+1 for thermapen instant-read. Fast and accurate. I also really like the same company's roasting thermometer, they call it "Original Cooking thermometer", it's for cooking roasts and such in the oven: you stick a probe in the meet, set the alarm temp, and it alarms when the meet reaches the temp you set. And it displays the temp on an outside-the-oven display while it's cooking. We'll worth the $24, perfect for roasts so you aren't always checking the temp, and you know the meet's cooking status by just glancing at the temp.

Amazon.com: ThermoWorks The Original Cooking Thermometer/Timer: Home & Kitchen@@AMEPARAM@@http://ecx.images-amazon.com/images/I/31SeZ1Qd2bL.@@AMEPARAM@@31SeZ1Qd2bL
 
Thermoworks makes top of the line units.
Here's the one I use, great results and only $19.
Amazon.com: RT600C Super-fast Water-resistant Digital Pocket Thermometer: Home & Kitchen@@AMEPARAM@@http://ecx.images-amazon.com/images/I/21x3PkukozL.@@AMEPARAM@@21x3PkukozL

This is the setup I use for serious cooking on the grill:
Amazon.com : Maverick Et-732 Remote Bbq Smoker Thermometer : Grill Parts : Home & Kitchen@@AMEPARAM@@http://ecx.images-amazon.com/images/I/41Ci95tscGL.@@AMEPARAM@@41Ci95tscGL
ref=sr_1_1
 
Nice not having to worry about a pork roast and get it at 140 to cool and cook a little more while resting and be moist and tender instead of over cooked and dry, before I had one.

Having chicken and turkey done and not bloody or over cooked is all a nice thing as well as getting the water the correct temperature for my loose leaf tea. Too hot of water on green teas and others can ruin the leaf and make it taste bitter.

Well worth the price for better food and less to worry about.
 
Another nod for the Thermapen. I have had one for 6 months now. Pricey but IMO very worth it. From steaks to burgers to chocolate cake I now use it for everything in the kitchen. Sign up for the newsletter and you can get them for a discount. I even bought my SIL one for Christmas this year. He used to over cook the steaks....
 
JayCeeNC said:
.....This is the setup I use for serious cooking on the grill:
Amazon.com: Maverick Et-732 Remote Bbq Smoker Thermometer: Home & Kitchen
ref=sr_1_1
Click to expand...

I got this unit last fall as well. Used it when cooking the Thanksgiving turkey in my Weber gas grill. Pretty convenient to have the bird cooking outdoors, and sit in the living room looking at the remote unit which tells the temperature of the grill as well as the internal temperature of the bird as it cooks. Knowing cooking temperatures sure does make cooking a whole lot more successful. (And especially so for relatively inexperienced cooks, like me. Plus there is the whole guys and their gizmos attraction as well.:))
 
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I would like to ask a related question. What is the best internal temp for a pot roast? Most everyone in the family does not care for rare, so it must be cooked all the way through, no pink. is there a temp I can shoot for that won't turn an expensive eye of the round into shoe leather? Thanks!:D
 
timn8er said:
I would like to ask a related question. What is the best internal temp for a pot roast? Most everyone in the family does not care for rare, so it must be cooked all the way through, no pink. is there a temp I can shoot for that won't turn an expensive eye of the round into shoe leather? Thanks!:D
Click to expand...

My wife would hang me if I did my beef that way. For beef and pork well done 170 degrees. I think my little chart came with the thermometer and I'm sure you can get a chart on the internet.

Take the meat out at 160 and let it rest 10 minutes to come up to that temperature. Adjust your timing by trial and error. I know to do a large standing rib roast med. rare I took it out at 115 and it rose all the way to 135 with a probe in it.
 
 
I'm a fan of the CDN thermometers for cooking MEAT.

This dual reading thermometer reads the inside of the big hunk of red meat, while the portion next to the cable reads the internal temperature of your BBQ/smoker/oven.

CDN Time & Temperature

They've got a bunch of other neat stuff in their Foodservice product section/
 
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