Are the Thermapens really that good?

I have two thermapens and swear by them. I frequently cook for 35 to 40 - the speed of the thermapen allows me to do quick checks of 30+ chicken breasts, burgers, steaks, tri tips, etc. A slower unit would be worthless. For the record - green one and limited edition "desert tan with American Flag" for me.

I used mine to double check the brine temp when curing my Bacon, and Corned Beef. they are expensive, but I don't regret for one second the money spent on it. Like others have said, if anything happens, I would be replacing it with another.

Great decision...

In addition to the Thermapen, I also have purchased the ThermoWorks COMBO THERMOMETER-INFRARED WITH FOLD OUT PROBE. While not as fast as the Thermapen, 8-10 seconds, you can get surface temps with the IR optic read. The price is $59.00 each.

I have two - and they started reading 5-7 degrees differently. Sent them back to Thermoworks - disassembled, cleaned, tested and calibrated both at no charge. Then wrote me apologizing for the inconvenience.

I'm afraid there are Thermapens and everything else.

The yellow ones outshine the rest.

The Thermapen changed my BBQ world. To answer your question, YES.

I don't own a Thermapen, so no, they are NOT really that good. :grin:

Can't wait to hear the report on the Thermapen. I have been using the Thermoworks RT600C until it breaks. Been using mine for almost 2 years and still going strong.

I love mine, even have one I keep in the kitchen. What I though was funny, at my first competition at meat inspection, after seeing the meat they asked to see the washing bins, fire extinguisher and specifically my Thermo-pen, not my thermometer but my Thermo-pen

You're going to love it. My gf had mine for a couple of days and I had no idea how much I missed it until it was back.

I waited for the open box special. I think that's like $70?

I just read through this thread and inbetween pages 3&4 I ordered one!
:wacko::wacko::wacko:

This thread almost convinced me to order one.
ANOTHER one.
Yeah, they're that good. Fast, accurate, dead simple and durable. How many things can you say that about? I use mine for all sorts of things I'd never have thought of. Making bread? I use it to check that the water temp's 110˚-118˚ for blooming my yeast. Using my French Press? I use it to make sure the water has come down to 200˚ to avoid scorching the coffee. Same with brewing tea.
I use it for checking the temp on Hollandaise sauce so I don't get it too hot and curdle the eggs. I use it to check cakes. No more "insert toothpick, and if it comes out clean..." I shoot for 208˚-210˚. Bread, I shoot for 197˚-200˚. Perfect Salmon? Pull it off the fire at 140˚. You'll never have dry crumbly salmon again. Is that fried chicken REALLY done in the middle? Never a problem anymore. Well done steak? Not in this house. With the Thermapen I get them perfectly mid rare every time.
Want your Stout at a perfect cellar temperature? Pour it and let it sit on the counter until it's 50˚.
Is your wife really freezing, or is she just whining for the sake of interrupting your favorite TV show? Offer to "temp her" with the Thermapen just to make sure. She'll sit there quietly for the rest of the evening.