cleaning the thermapen prob

blackdog043 · 09-05-2010, 01:56 PM

What do you use to clean the thermapen prob between temp checks. I usually go inside and wash it off with soap and water. I'd rather wipe it and stick it back in my pocket. Thanks

Midnight Smoke · 09-05-2010, 02:06 PM

Damp paper towel works for me, keep one close by the cooker.

blackdog043 · 09-05-2010, 02:11 PM

I was thinking with meat not being quite done, I would need it sanitized.

Dr_KY · 09-05-2010, 02:12 PM

I keep a tub of these on hand for catering and a tub at home for general use.

http://www.foodsafetydirect.co.uk/ac...obe_wipes.html

Midnight Smoke · 09-05-2010, 02:13 PM

Quote:

Originally Posted by blackdog043

I was thinking with meat not being quite done, I would need it sanitized.

I personally would not worry about it, but I have been wrong before.

JazzyBadger · 09-05-2010, 02:23 PM

Yeah I just keep a tub of hand sanitizing wipes out.
I get em from Kroger/Wal-Mart, they're like a buck for 40 of em. I have those suckers lying all around the house.

My wife gets really freaked out about raw poultry, so I use those suckers all the time.

blackdog043 · 09-05-2010, 02:27 PM

Thanks for the replies.

citrus · 09-05-2010, 02:36 PM

I must be behind in the times. I wipe off with a clean dish cloth. I don't start checking temps too early.

Dr_KY · 09-05-2010, 02:43 PM

Those wipes are a mandatory food safety requirement over here for food service to help against cross contamination.

You can get them in individual wipes also to put in your pocket. I found one of my old belt glove pouches so they are always with me while cooking along with a spare set of gloves.

aquablue22 · 09-05-2010, 03:09 PM

O don't check temps until late in the game, actually when I'm pretty sure we're done. I always have a dish towel hanging around somewhere that I use.

cgwaite · 09-05-2010, 06:57 PM

If you don't have the wipes you can use a sanitizing solution and a paper towel.

To make a sanitizing solution just add one capful of bleach per one gallon of water (at room temperature). You can keep this solution in a small pail near where you are working and just dip the probe and wipe before each usage. I work in a deli and this is the way we clean our probe between temperature readings.

rookiedad · 09-05-2010, 06:57 PM

you guys clean that thing?!

CBQ · 09-05-2010, 07:22 PM

The actual reason, besides entertaining the Brethren, that Thermapens come in different colors is that many food handlers use different colors to indicate how items are used. (Differerent colors for veggies, raw meat, cooked meat, etc.)

If restaurants are concerned enough about cross contamination to color code knives and cutting boards, maybe it's worth washing the probe off now and then, especially when probing meat that is still under 140.

Sledneck · 09-05-2010, 07:26 PM

Quick pass over my tongue

/dev/bbq · 09-05-2010, 09:57 PM

Quote:

Originally Posted by Sledneck

Quick pass over my tongue

Usually... my shirt...

09-05-2010, 01:56 PM	#1
blackdog043 is one Smokin' Farker Join Date: 01-21-10 Location: Denver, NC	cleaning the thermapen prob What do you use to clean the thermapen prob between temp checks. I usually go inside and wash it off with soap and water. I'd rather wipe it and stick it back in my pocket. Thanks __________________ [B][COLOR=black]Bill[/COLOR][/B] [COLOR=black][COLOR=red][B]Red[/B][/COLOR] [/COLOR]Performer 1993 Green Performer 1998 22.5 OTG 22.5 OTS UDS Mini WSM Super Fast [COLOR=red][B]Red[/B][/COLOR] Thermapen :thumb: [B]Got butt ? Smoke it !![/B]

09-05-2010, 02:06 PM	#2
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert	Damp paper towel works for me, keep one close by the cooker. __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

09-05-2010, 02:11 PM	#3
blackdog043 is one Smokin' Farker Join Date: 01-21-10 Location: Denver, NC	I was thinking with meat not being quite done, I would need it sanitized. __________________ [B][COLOR=black]Bill[/COLOR][/B] [COLOR=black][COLOR=red][B]Red[/B][/COLOR] [/COLOR]Performer 1993 Green Performer 1998 22.5 OTG 22.5 OTS UDS Mini WSM Super Fast [COLOR=red][B]Red[/B][/COLOR] Thermapen :thumb: [B]Got butt ? Smoke it !![/B]

09-05-2010, 02:12 PM	#4
Dr_KY Quintessential Chatty Farker Join Date: 12-15-07 Location: England	I keep a tub of these on hand for catering and a tub at home for general use. http://www.foodsafetydirect.co.uk/ac...obe_wipes.html __________________ www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla 250 gallon cooker- 'The Meat Beast!!' British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009

09-05-2010, 02:23 PM	#6
JazzyBadger Quintessential Chatty Farker Join Date: 04-12-10 Location: Jazzy Gerbil Land.	Yeah I just keep a tub of hand sanitizing wipes out. I get em from Kroger/Wal-Mart, they're like a buck for 40 of em. I have those suckers lying all around the house. My wife gets really freaked out about raw poultry, so I use those suckers all the time. __________________ The Life of the Knife is Ended By! The Wife. Geld responsibly.

09-05-2010, 02:27 PM	#7
blackdog043 is one Smokin' Farker Join Date: 01-21-10 Location: Denver, NC	Thanks for the replies. __________________ [B][COLOR=black]Bill[/COLOR][/B] [COLOR=black][COLOR=red][B]Red[/B][/COLOR] [/COLOR]Performer 1993 Green Performer 1998 22.5 OTG 22.5 OTS UDS Mini WSM Super Fast [COLOR=red][B]Red[/B][/COLOR] Thermapen :thumb: [B]Got butt ? Smoke it !![/B]

09-05-2010, 02:36 PM	#8
citrus Full Fledged Farker Join Date: 02-04-09 Location: Lake Placid Fl	I must be behind in the times. I wipe off with a clean dish cloth. I don't start checking temps too early. __________________ Primo Oval XL, Ducane Gas Job, Propane Tank Pit Smoker, Old Truck Tire Rim

09-05-2010, 02:43 PM	#9
Dr_KY Quintessential Chatty Farker Join Date: 12-15-07 Location: England	Those wipes are a mandatory food safety requirement over here for food service to help against cross contamination. You can get them in individual wipes also to put in your pocket. I found one of my old belt glove pouches so they are always with me while cooking along with a spare set of gloves. __________________ www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla 250 gallon cooker- 'The Meat Beast!!' British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009

09-05-2010, 03:09 PM	#10
aquablue22 Babbling Farker Join Date: 11-26-08 Location: Ormond Beach, Florida	O don't check temps until late in the game, actually when I'm pretty sure we're done. I always have a dish towel hanging around somewhere that I use. __________________ Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle 1 - WSM Mini I live in fear that my Wife will sell all my "TOYS" when I die for WHAT I told her I paid for them!!

09-05-2010, 06:57 PM	#11
cgwaite Full Fledged Farker Join Date: 12-03-08 Location: Mishawaka, IN	If you don't have the wipes you can use a sanitizing solution and a paper towel. To make a sanitizing solution just add one capful of bleach per one gallon of water (at room temperature). You can keep this solution in a small pail near where you are working and just dip the probe and wipe before each usage. I work in a deli and this is the way we clean our probe between temperature readings. __________________ 1 - Weber Redhead (pre 1979) 1 - 22.5 One Touch Platinum - Brick Red 1 - 22.5 WSM 1 - 18.5 WSM KCBS Member #52009 Certified MOINK Baller

09-05-2010, 06:57 PM	#12
rookiedad is One Chatty Farker Join Date: 07-21-05 Location: patchogue, n.y.	you guys clean that thing?! __________________ Phil Better Days Barbeque Backwoods Party 3 WSMs 22" Weber Kettle Smokey Joe

09-05-2010, 07:22 PM	#13
CBQ is Blowin Smoke! Join Date: 01-11-09 Location: Cumberland, RI	The actual reason, besides entertaining the Brethren, that Thermapens come in different colors is that many food handlers use different colors to indicate how items are used. (Differerent colors for veggies, raw meat, cooked meat, etc.) If restaurants are concerned enough about cross contamination to color code knives and cutting boards, maybe it's worth washing the probe off now and then, especially when probing meat that is still under 140. __________________ Chris Rhode Hog BBQ "The Most Dangerous Team in BBQ" - Jon Vallone KCBS, KCBS CBJ, NEBS

09-05-2010, 07:26 PM	#14
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY	Quick pass over my tongue __________________ [SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B]

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