(Part 2) Reddit mentions: The best meat thermometers & timers

I think some of the other posters have hit on this, but I'll chime in as I was having the same problem several years ago. Alright, here's what you need:

1. A heavy deep-bottomed vessel to cook in. Don't fuck around with some stainless steel pot or anything. You need to get yourself a nice, sturdy, cast-iron Dutch oven. Just do it. They're not terribly expensive, the folks at /r/castiron can tell you all about how to maintain it (easy), and they are wonderful multitaskers. Deep-frying, braising, slow-cooking, searing. You name it.
   
   
2. Use the right oil. I almost exclusively use peanut oil as it has one of the highest smoke points (the heat point at which smoke starts emitting from the oil). Typically, you'll want to fry around 325-350 depending on what you're making, and peanut oil is safely out of that range at a comfortable 450F.
   
   
3. A deep-fry thermometer with a clip-on attachment. Like this. Seriously. Just buy the damn thing - it's like $10 and without it you're basically cooking completely blind. Oil is a volatile thing, and the temperature can swing drastically up and down. When I'm making fried chicken, I'm cranking the gas on my stovetop up and down like I'm riding a fuckin' Harley. This is because as you deep fry certain items, water within those items (like chicken) seeps out into the oil rapidly, thus bringing the temperature of the oil down quickly. In order to get the best fry (and all that perfect delicious crispy coating), you need to maintain a stable temperature consistently. Without a thermometer to tell you what's going on, you're flying blind and will end up with a worse outcome.
   
   
4. Get a spider or a nice set of tongs to manipulate the food in the oil, and safely evacuate it out onto some waiting paper towels/cooling rack.
   
   
5. Keep the lid of the cooking vessel near you at all times. In case of an emergency, you'll want to be able to smack the lid down on top and prevent any disasters. And whatever you do - DO NOT throw water onto an oil fire. This will cause explosions. Those (while awesome looking) are generally considered bad.
   
   Good luck!

> I just went to Mexico City, and restaurants did not charge "around 15 pesos," they charged an amount in pesos proportionate to a reasonable cost in dollars.

Pesos are not dollars, and as such not everything is the same units of currency. This is why I didn't use Mexico as an example but rather Canada, which both share a much closer cultural heritage than the US and Mexico. For one it has to deal with how the currency was designed.

In the US we use the Dollar, the vast majority of places that use the dollar has currency setup the same way. It is a currency where the unit (a dollar) is divided into 100 pieces (cents). This is the british system and it's used most places that were at one time colonies of the UK. Because of this if a country uses dollars it's very easy to make a comparison, a USD cent has the same purpose in society currency exchanges as a NZD cent, even though the country's currency values may be different.

Mexico operates on an entirely different system. They have the Peso, which comes not from the UK but from Spain, and is used extensively throughout latin american. The Peso was historically a coin based unit of payment based on weight. Early Pesos were entirely weight based with the minting process cutting off parts of the coin until they got to the proper weight. This stands in stark contrast to the dollar where it was always a paper note based system. Historically Pesos were not divide into 100 but were divided fractionally into a 16 piece set. E.g. 16 silver coins are equal to 1 gold coin, with the smallest denomination being equal to 1/8th of a silver coin. Mexico in particular went from pesos, to reals, to dollars, back to pesos that were basically dollars. While they are still using what is a 100 cent based system now the historical impact has left a mark on the pricing of things.

> No they don't. If you purchase something in US or CAD, the numbers will be different to reflect the different values.

Business set prices in the country based on what people can afford. A great example of this is online stores like Steam. Dark Souls 3 is selling for:

• $59.99 in the US
  
• 39.99 GBP in the UK ($53.53 USD)
  
• 59.99 EUR ($70.43 USD)
  
  If all prices were just based on the US price then they'd all be $60 across the board. This happens with other stores as well. This electronic meat thermometer is $18.99 USD on Amazon.com which is equal to $23.73 CAD based on exchange rate but is $25.49 on Amazon.ca which is $20.40 in USD.
  
  The point is that the price of an item in the country is not just a function of what it is in USD converted to the other countries currencies. Sometimes things are more or less expensive.
  
  > Some people charged me wonky (bad) conversion rates when I tried to spend US cash
  
  Well of course they did, because you're a traveler and it's a convenience thing to spend US dollars. There are banks and services that make a big profit off of exchanging currency. The rates that matter are the market rates, not what you pay a travelex or what have you. If you use a credit card or go to a bank beforehand you'll get currency exchanged at close to market rate. You can even get credit cards that don't charge fees for this.
  
  > some things were just cheaper, and other things weren't, because I was in a different place with different economic realities.
  
  Yes, and if you go to places catering towards tourists then you're not going to get local pricing. But this isn't just about tourism, it's about the entire economy including imports.
  
  

people will talk about brining, which is fine, but time consuming and ultimately unnecessary.

though not necessary, i'd recommend a light salt rub on the chicken instead of brining, at least an hour or two ahead of cooking time (though you can go longer). be sure to rinse off the salt and pat dry before throwing on the grill. cook at medium high heat on if using gas, if using coals, put on direct heat at first for a few min on both sides and then switch to indirect heat.

the next part is the most important: don't overcook it. if you have a remote probe thermometer (example), it makes it super easy. otherwise, use an instant read and be sure to pull the chicken off when it reads around 155 degrees F. Cover up the chicken and it will cook the rest of the way to a safe temperature within 10 minutes or so. FDA website says minimum safe temp for chicken is 165, but trust me 160 is fine and will make for a juicier breast.

the problem with chicken breast is it has a very small window of doneness before it becomes overdone, so keeping an eye on temperature is your biggest tool to fight against drying out. things like brining definitely widen your window a bit, but as the food lab pointed out, brining actually causes the meat to lose some flavor.

I just found one of these next to my candy thermometer! Woo! I checked the chicken out of curiousity (after it had been out of the oven for 20~ish minutes) and it read around 115 degrees. Does that seem like a reasonable temperature?

Edit for question clarity: I know the internal temp of the chicken should be at least 165 when it is directly out of the oven, but after it had been sitting for 15-20 minutes the temperature read 115. I’m new to this so I’m not sure if that temp was in a reasonable range for the timeframe lol. Like, is cooling down by 50+ degrees to be expected for chicken in 20 minutes, or should it still have been much warmer? I think it should be okay because the glass pan had cooled enough that I could touch it without oven mitts so it’s feasible the chicken would cool a lot as well, but I just wanted to double check with people who are more experienced! :)

Scrapbooking is amazing<3 If I win I'd love a gift card but if it has to be a physical item I'd love this meat thermometer. Good luck at your new job and Scrapbook

I'm sure you've seen these before and decided it wasn't worth it, but the wireless thermometers aren't all that bad(just expensive.)

I never thought about it but these are probably ideal for rotating shelves.

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https://www.amazon.com/MEATER-Thermometer-Rotisserie-Bluetooth-Connectivity/dp/B01GQMPJOC/ref=asc_df_B01GQMPJOC/?tag=hyprod-20&linkCode=df0&hvadid=271682216857&hvpos=1o1&hvnetw=g&hvrand=6709573699836672279&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9026791&hvtargid=pla-464450725665&psc=1

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Also this rig is AWESOME. Very nice job.

Crock pot cooking is pretty much fail safe. You can cook it until it falls apart or look for specific temp. Any probe will work but I really love this one: http://www.amazon.com/gp/product/B003P601S2/ref=wms_ohs_product?ie=UTF8&psc=1

The temp range is high enough to do oil and candy and it's instant read.

Pork shoulder roast should be nice in the crock pot. It's quite fatty but it's lovely for keto. You can follow the methods in this post or adapt it to your taste.
http://chowhound.chow.com/topics/339352

There is an app called Easy BBQ, which seems to be used on a lot of Bluetooth thermometers. I got this Soraken one from Amazon and had the exact same problems /u/ibrewbeer had.

Easy BBQ app crashes constantly and resets the graph data. Was a real bummer. I've been doing extensive research this morning and most of the smaller BlueTooth thermometers use the Easy BBQ app. So I'm trying to stay away from those.

I'm going to save up for a Fireboard eventually, but I'm going with the Weber iGrill 2 in the meantime. It doesn't use the Easy BBQ app, it has it's own app, Webber iGrill. The reviews are pretty positive for both the unit and app, and a Webber rep has reached out on Amazon and the Google Play store to those who have frequent disconnects or problems and had them return the unit for a new one, thinking defective hardware is the issue. That's solid customer service for me.

I'd stay away from any thermometer that uses the Easy BBQ app though. I'll see how this Weber iGrill does while I'm saving up for the Fireboard!

I felt the same way about thermometers, but for reverse sear, its really the best way to get consistently great results.

I use one of these:

http://www.amazon.com/Wireless-Thermometer-Smoker-Cooking-Monitor/dp/B01AGNOUBU?ie=UTF8&psc=1&redirect=true&ref_=oh_aui_detailpage_o00_s00

It stays in the meat the whole time for the cooking part.

Something that I use all the time when cooking is a digital thermometer that you leave in the meat while cooking (I'm not endorsing this specific one, it's just an exemplar and is inexpensive) like this one. It can take a lot of the guess work out of cooking meat and let you hit the safety zone without over doing it. I got mine after I saw Alton Brown using it a lot.

Also, I highly recommend watching "Good Eats" reruns wherever you might find them. Even if you might not like the specific dish he's making that episode, he is great at teaching you the whys and why-nots of cooking and baking. It's more of a teach to fish vs give a fish kind of show.

TBH I don't like kettle thermometers as they aren't especially accurate or useful. To get a decent reading, you have to really mix the wort well and give the termo time to respond, and then you can't read with too much detail.

I've found a hand-held instant-read thermometer to be a much better brewing tool. https://smile.amazon.com/Lavatools-Javelin-Ambidextrous-Backlit-Thermometer/dp/B01F59K0IW/ref=sr_1_6?ie=UTF8&qid=1541269612&sr=8-6&keywords=instant+read this one is recommended around here and I like it. You can find it on sale if you're patient.

One other tip: I personally think it's fine to pitch warm. 80 is about as high as I'd go, but you can do that as long as it's going to cool down to the target temp over the next few hours. It'll help get the yeast started, but it's not enough time for fermentation to really kick off and get flavor issues.

I'll be the third to recommend a dutch oven and thermometer. I don't use an enameled dutch oven, just a regular seasoned Lodge cast iron one, which I believe is cheaper than the enameled ones.

I broke 3 clip-on traditional (non-digital) thermometers before splurging on a Thermoworks Thermapen and periodically checking the temperature and adjusting the heat accordingly. It's expensive, but I have not regretted the purchase at all. It's one of the best and most useful pieces of equipment in my kitchen.

Thanks for your reply! I'm thinking about getting this one - I can't imagine being able to successfully monitor the doneness without having a leave-in thermometer. I don't see it written explicitly for that item, but I'm pretty sure it's a leave-in.

I've bought Thermapens for gifts but my Thermopen knock-off (like $20 on Amazon) works great and is pretty much identical in looks to a real Thermopen (which in anyone doesn't know they are not cheap, like $80 or so.) I also have a Thermoworks (company that makes Thermopens) dual-probe thermocouple I use all the time.

Get an instant read thermometer.

Juicy chicken is a matter of temperature. Different proteins denature at different temperatures; as they denature they literally wring the juices out of the chicken. If a chicken breast hits 165 it's going to be dry. Aim for 155 to 160.

You might know that the USDA suggests cooking chicken to 165. 165 is the temp chicken is instantaneously pasteurized at, so it's a foolproof way to ensure food safety. However, if you hold chicken at 155 for 1 minute or 160 for 15 seconds, that will pasteurize it, so 165 is kinda overkill from a food safety perspective.

Cooking meat to temp instead of guessing based on feel will instantly give you better results.

I've used this Thermapen knockoff called Palermo for one month so far. Works pretty well and for the price I'm not worried about losing it. Definitely better than no thermometer and if I buy the Thermapen in the future then I'll have this as a backup

Palermo DTH-81 Digital Electronic BBQ Thermometer with Collapsible Internal Probe, Blue
https://www.amazon.com/dp/B00TKWWUCU/ref=cm_sw_r_other_apa_lsf1xbQK2G8AT

Might think about grabbing an external temp gauge that can track temperatures. That way you'll be able to compare fluctuations and averages to the installed GMG temp probe. I have one of these and it works well enough - there are better thermometers available but for the price and number of probes this one is pretty good. The app isn't the greatest in the world but it'll chart temperature fluctuations over your cook time.

My MES doesn't have an internal thermometer, nor do I know if you can calibrate yours.

What I DO know is that I bought this kit https://www.amazon.com/dp/B075L7V6NZ/ref=cm_sw_r_cp_apa_i_A71RCbMMK1248 off of Amazon (with extra probes), and it's been amazing to me. It must be accurate enough, because everything I've cooked with it so far turns out damn near perfect. I highly recommend buying this, even if it's just for the convenience of getting alerts via BT on your phone.

I would recommend a Dual Probe meat thermometer, essential for smoking because one probe will monitor your meat temperature and the 2nd will monitor your smoking temperature. Its a wireless setup as well allowing the cook to complete other tasks while always knowing exactly how his cook is going. It's a bit higher than your price range but man will this make a huge difference in someone new to smoking helping them learn how to achieve the proper temps in their new setup. The unit also has built in high and low temp alarms for both the meat and smoker probes as well as a timer feature.

Here is the link to the one I received for Christmas and am in love with.

Maverick Wireless Barbecue Thermometer - Black ET732 - Includes Bear Paw Meat Handlers https://www.amazon.com/dp/B00EV8WQ2C/ref=cm_sw_r_cp_awd_JD7LwbMP5X59R

I got the ET732 w/ free "bear claws"(hah) and it seems solid thus far. Has tons of positive reviews on Amazon and was also spoken highly of over on amazing ribs.

Absolutely!

Alternatively, start with a raw chicken, they're about $5 at Aldi. I usually find store-bought rotisserie chickens are already overcooked and dried out so you'll get a juicier result if you do it yourself. It's extra time but it's not hard to get going while you're working on homework in the next room. Or get a whole chicken and roast it. Either way you'll get the best results with a meat thermometer

1. Take the hamburger out of the fridge and let it set on the counter for 1/2 hour for the temperature to come up a bit before putting it on the grill. I heat up my grill to about 450 deg F and cook them for 3 to 4 minutes on each side. Get thermometers for things like the oven, gas grill, etc. Measure things like you're a scientist. 450 too hot? Next time try 425. Treat it like a lab experiment. It's easier to cook when you can make things repeatable, and adjust things to see the effect. Also, when I'm trying something new I cook the same thing a few days in a row until I've got it down. Sucks to eat the same thing, but it's a good learning experience.
   
2. Broil means to cook by direct heat, most commonly by only turning on the top element in the oven and moving the food up near it. Think of it like grilling, only upside down and nothing touches the heating element. Most things that you can grill you can also broil. Keep in mind it creates a lot of smoke, so disable the smoke alarm and open the window.
   
3. I like to roast a whole chicken, and use one of these thermometers to alert me when it's done. Remove the baggie of giblets from the bird, cut up some chunky vegetables like potatoes, carrots, and celery into a pan big enough to hold your bird (this raises it off the bottom of the pan), rub olive oil, salt, and black pepper over the surface of the bird. Preheat the oven to 450. Stick the probe in the breast or thigh, select the "chicken breast" or "chicken thigh" setting on the thermometer's display. When the oven is done heating up, put the display on the counter, put the pan in the oven, close the door (probe inside the oven, display outside with wire running between them),lower the oven temperature to 400, and wait for the alarm to tell you it's done. Take the bird out and let it rest for 10 minutes (longer for larger meats). This same process works well for roast beef too. You'll have chicken several days.
   
4. One crack on the edge of something (e.g. the sink) then slowly separate the shell at the crack. If you crack it multiple times you're more likely to have bits of shell in your food. Crack it into a clear glass or cup to see if any shells are in it so you can fish them out (it's tough but do-able). Also, smell the egg before you put it in the food. Sucks to ruin food with an egg that's gone bad. Rare but it happens. See https://www.youtube.com/watch?v=Is5qnn2mjuM

Tbh I'm sure it's an awesome product but I bought a $25 weber meat/grill thermometer at Lowe's (similar to this one) that reliably reads in <5sec and has never drifted (almost every brew day I check it in boiling water and ice slush). It's lasted me a good 3 years so far.

A nice digital cooking thermometer.

Seriously. If you don't already know how to cook or enjoy it, you soon will after living alone for a bit. If you live alone and haven't really taken up cooking- go for it. It's a life long skill that will continue to make yourself and others happy a long ways down the road.

Getting a nice thermometer that will keep you from overcooking your meals, burning your soups and so on. I like the leave in thermometers being that my partner has become a bit of an oven nazi. We don't ever open the oven until the food is done, basting and such aside.

Source: I use this one about couldn't be happier.

I wonder if this would work
MEATER | The Original True Wireless Smart Meat Thermometer https://www.amazon.com/dp/B01GQMPJOC/ref=cm_sw_r_cp_apa_X57UBbKBGKBH5

Don't mean to be too facetious but one of these, one of these and one of these.

Look, you're not going to be able to power an electric kettle without spending a huge amount of money. The simple answer is usually the best.

That steak and the brussel sprouts both looked amazing! Would this also work for a filet mignon / tenderloin cut with lower fat content?

For the temperature, can I use a leave in thermometer like this:
http://www.amazon.com/gp/product/B00004XSC0/ref=ox_sc_act_title_2?ie=UTF8&psc=1&smid=ATVPDKIKX0DER

Or would that ruin/dry the steak as it cooks? Would instant read be better?

Pump? Oven? Cellar? These things don't normally go together.

I take it that English isn't your first language, and that's OK, but it's really hard to figure out what you're after based on what you've written.

If all you want is a remote thermometer, there's a thousand ways to do that -- most of which don't even involve the complexity of a computer like the Raspberry Pi.

What about a thing like this that you just extend the wire on?

Pick up a meat thermometer!

https://www.amazon.com/Habor-Instant-Read-Meat-Thermometer/dp/B01H702B0M

https://www.amazon.com/Habor-Thermometer-Magnetic-Attachment-Foldable/dp/B01MQNSTS4

I have both of these and while they dont read instantly like a thermapen, for the price they work just fine.

For ground meats like sausage and hamburg, the USDA recommends cooking to an internal temp of 160 degrees. I find that the USDA is always a little on the safe side too.

I actually really do need a thermometer for my food! At the moment I'm just crossing my fingers that I don't get salmonella or some other uncooked food illness. Also I want to make candy! And is there really any better excuse?

Those simple bear necessities! Thanks :D

I have this, cheap as chips and I use it regularly! Not a single bad aspect about it, you could spend £££ on a digital thermapen or you could spend £6 and free Prime delivery and get this instant read thermometer: https://www.amazon.co.uk/TOPELEK-Kitchen-Thermometer-Multi-functional-Included/dp/B01GCEY2IS/ref=sr_1_5?s=kitchen&ie=UTF8&qid=1536936258&sr=1-5&keywords=meat+thermometer

Has both C and F (F is easier for low and slow smokes I've found).

I've been using this one and am very happy with it: https://www.amazon.com/gp/product/B075L7V6NZ/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1

It comes with two probes but will handle up to six if you buy extras so you can measure ambient temp as well as multiple pieces of meat. There's an app on the phone where you can program alarms for different temps for each probe and a cool graphing feature that allows you to watch the rate that the heat is rising. Handy for figuring out when to start the side dishes so everything finishes at the same time.

350*f and the time would depend on the size of the chicken, bone-in, bone-less. an instant probe thermometer will be very helpful if you dont have one. You can get a cheap one for like 10 bucks. like this one

Get yourself an instant read thermometer. Cook chicken breasts to 160deg. Check it every minute or two until you figure out how long to cook it.

Digital Meat Thermometer - Best Waterproof Instant Read Thermometer with Calibration and Backlight functions - Mister Chefer Food Thermometer for Kitchen and Outdoor Cooking https://www.amazon.com/dp/B06Y4YY4L9/ref=cm_sw_r_cp_apa_P-OYzbZ10EPSD

Or just start cooking chicken thighs. Even if you cook them to 190deg they will still be juicy and flavorful.

I use this in my green egg, and if I'm cooking in the stove. Love the wireless part to let me know the internal temp. I think I've had probes go bad twice in 3 years, so have a spare on hand.

I've also used it with whole animals... 4 pigs and 2 lambs.

https://www.amazon.com/gp/aw/d/B01AGNOUBU/

Listed at $50 on Amazon. These are supposed to be good alternatives for the $79 Thermapen instant read thermometers. I'm getting one to see if it's worth the money. Ships Feb 26th.

Here's a link to the probe I bought. Its amazing, there's an app that you download on your phone and it can send you alerts. The temp is way more accurate than the one on the smoker itself, cant recommend this enough.

https://www.amazon.com/gp/product/B07MVVK5JK/ref=ppx_yo_dt_b_asin_title_o06_s00?ie=UTF8&psc=1

Looking for some gear advice, was originally going to add an analog thermometer to our kettle, but now I'm thinking a digital thermometer with probe and alarm would be better. Basically right now I brew big extract batches with a few other guys, and it would be handy to be able to "ignore" the kettle during heating periods. With a probe thermometer with alarm we could just set heating targets of our steeping temp, and just before boil and more or less "set and forget". Was thinking of something like this, and maybe just adding some heat shrink around the top of the probe to protect from moisture, anyone have any other suggestions?

This one to start.
Grill Grate ET732 bbq smoker meat thermometer with Original Magnet https://www.amazon.com/dp/B00FQ1VTPI?

Then added a weber digital from my local hardware store since I didn't plan ahead for multiple meats.
Weber 6491 Original Folding Pocket Thermometer https://www.amazon.com/dp/B009IH0C04/

Fine, i'll be nice

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Like this: https://www.amazon.co.uk/d/Cooking-Dining/Topop-Thermometer-Multi-functional-Thermometers-Anti-Corrosion/B01GCEY2IS/ref=sr_1_4?s=kitchen&ie=UTF8&qid=1495116465&sr=1-4&keywords=kitchen+thermometer ?

And cooked chicken is 65c, anything over that is overcooked?

I've got the Chugod which you can get from Amazon.

It's bluetooth only, but has decent range. I can still have it connected from the third story of my apartment. It can carry 6 probes as well.

My only gripe with it is that I can't figure out how to nickname each probe, or if you can at all.

Just found out the Chinese manufacturer that makes Maverick makes an identical model by another name, Ivation. I haven't bought an Ivation but it looks exactly the same, I'm sure they just printed a different name on it. $29. https://www.amazon.com/Ivation-Long-Range-Wireless-Thermometer/dp/B01AGNOUBU/ref=sr_1_12?ie=UTF8&qid=1501185759&sr=8-12&keywords=thermometer+smoker

Yeah, I don't think thermometers last that long.(idk) But there is 4.5 star thermometer on amazon on sale for 11.50.
https://www.amazon.com/GDEALER-Thermometer-Electronic-Barbecue-Collapsible/dp/B0188XZBMC/ref=pd_lpo_vtph_79_bs_t_1?_encoding=UTF8&psc=1&refRID=94WWSQM1JPXWNTDK0XKP

I use this one and have been very happy with it. Less than $20 isn't too bad. You can get cheaper ones but as others noted they will take a long time to get an accurate read.

No the pouring, waiting about 1m30s and then the pressing takes about 3 minutes in total.

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Boiling water is too hot. I use water cooled to about 75 celsius. Pour a small amount just to soak the coffee (not past the first number on the aeropress, give 1 or 2 stirs and wait 30 seconds, then fill up to the required level, give 5-6 times and wait 1m30s.

Game changer.

There's a ton of methods online weighing out grams and coffee and water etc, but that's too much. I used 2 full scoops and fill the press and dilute it for 2 cups.

Grab a cheapy thermometer like this : www.amazon.co.uk/TOPELEK-Kitchen-Thermometer-Multi-functional-Included/dp/B01GCEY2IS/

I really like this one:
Lavatools Javelin PRO Duo Ambidextrous Backlit Instant Read Digital Meat Thermometer (Sesame) https://www.amazon.com/dp/B01F59K0IW/ref=cm_sw_r_cp_apa_tnNEzb66AFVRN

I use an OXO Good Grips Chef's Digital Leave-In Thermometer. and I leave it in the entire time.
http://www.amazon.com/OXO-Digital-Leave-In-Thermometer-Stainless/dp/B002U1RNIO

Sounds like you're describing a remote meat thermometer

Here's links for all you need to make vg tincture. Look up ruffhouse studios for tutorials on how to make the tincture and turn it into gummies. You can even use the tincture in ecigs if you want.

Mason jar for double boiling
https://www.amazon.co.uk/gp/product/B00U8M8NFO/ref=ppx_yo_dt_b_asin_title_o05_s00?ie=UTF8&psc=1

Cooking thermometer
https://www.amazon.co.uk/gp/product/B01GCEY2IS/ref=ppx_yo_dt_b_asin_title_o05_s00?ie=UTF8&psc=1

Vegetable Glycerin
https://www.amazon.co.uk/gp/product/B00E5EX8HY/ref=ppx_yo_dt_b_asin_title_o05_s00?ie=UTF8&psc=1

Edit: you might want a smaller jar I used the one I linked and it's a bit too big for me.

Use a meat thermometer and cook until the center of the thickest part reaches 165 F (solid technique whether baking, pan frying, grilling, whatever).

I use a fancy one with a remote probe that you can insert before you cook and leave it in, like this:

https://www.amazon.com/Wireless-Thermometer-Grilling-Bluetooth-Barbecue/dp/B07MVVK5JK/ref=sr_1_15?keywords=meat+thermometer+digital&qid=1555608154&s=gateway&sr=8-15

Or get a simpler one like this:

https://www.amazon.com/ThermoPro-TP01A-Thermometer-Digital-Meat/dp/B078KPHKZD/ref=sr_1_13?keywords=meat+thermometer+digital&qid=1555608283&s=gateway&sr=8-13

and test it occasionally (don't leave this one in the oven - just stab the meat to check it from time to time).

I have no experience with private label stuff. Here's an example of a product on Amazon that's obviously been sourced from China. You'll find several "duplicates" of this product on both Amazon (some stick their own brand name on it) and Alibaba. Do some calculations and you'll see you can't really make money off this anymore.

Another problem with PL is that you start all the way at the bottom with Amazon (zero reviews, zero sales). You need to promote it and make it "visible" which must be quite an undertaking.

Some other rules are - don't get brand name stuff on Alibaba (probably all fakes), stay away from electronic things (too easy to break), go for items that are 50 - 100USD per item (can't make a profit off a 10USD item), etc.

I haven't really grasped Alibaba either.

If you want to learn FBA just go buy a few items like for 50 quid in a local shop and send them to FBA. You'll make your money back or maybe lose a bit but you'll see how it all works, how to pack, label, set up your account etc.

Here's the link to the one I got. I think Christmas may have increased the price.

Famili MT004 Digital Kitchen Food Meat Cooking Electronic Thermometer Probe for BBQ, Oven, Grill, and Smoker with Timer/Alarm and Large LCD Display https://www.amazon.com/dp/B013A81VW4/ref=cm_sw_r_cp_apa_myctyb31YXAFF

No soup for you!

Porterhouse, medium rare. Mmmmm, meat.

I'd have dinner with /u/kittehmew . We could talk about Stephen King :)

Thermometer, for cooking meat

Do you guys know of any thermometers that have a wired probe that I would be able to have a continuous display of the temperature?

https://www.amazon.com/dp/B013A81VW4/_encoding=UTF8?coliid=IEY1MSEMJ2YHZ&colid=2JOZX62QOQJ54

I like the idea of this one but I'm not sure if the probe wire could take the constant heat of the brew. Ideas?

Harbor on amazon. They replace it readily if it breaks.

Link: Habor Digital Cooking Kitchen Thermometer Instant Read Sensor with Foldable Probe for Food Baking Liquid Meat BBQ Grill Smokers, Classic Black https://www.amazon.com/dp/B01MQNSTS4/ref=cm_sw_r_cp_api_i_-4ArDbE57W0ZZ

I have the ChuGod from Amazon, love everything about it and comes with 2 long probes but my only complaint is bluetooth range. If its on my grill on the back patio, i can't get readings in one of my chairs in the front room (maybe 50ft?) but if i sit on the couch 10 feet closer to the back patio i get the signal.

edit: https://www.amazon.com/Thermometer-Bluetooth-Grilling-Carrying-Included/dp/B075L7V6NZ/ref=sr_1_4?crid=22IHIGM9N5D90&keywords=chugod+smart+wireless+bbq+thermometer&qid=1564173024&s=gateway&sprefix=chugo%2Caps%2C193&sr=8-4

A good digital thermometer is a highly underrated device. I just bought one of these babies for my turducken exploits this holiday season.

Had exactly the same problem you do, best thing ive bought since I started working out and eating "clean", a digital meat thermometer, cook chicken breast to 74C and let it rest, juicy every time no more overcooked chicken breast.

https://www.amazon.co.uk/d/ae1/DIGITAL-KITCHEN-PROBE-THERMOMETER-COOKING-STEAK-TURKEY/B007CJR67C/ref=sr_1_5?ie=UTF8&qid=1491478005&sr=8-5&keywords=digital+meat+thermometer

The Javelin instant read thermometer is going to be part of Prime Day at 9 p.m. tonight.

https://smile.amazon.com/gp/product/B07MVVK5JK

Ive got this thermometer to monitor the meat and grill.

https://www.amazon.com/gp/aw/d/B00EV8WQ2C?psc=1&ref=ppx_pop_mob_b_asin_image

https://www.thermoworks.com/ThermoPop

I have this and it hasn't let me down yet.

https://www.amazon.com/Wireless-Thermometer-Bluetooth-Grilling-Supported/dp/B075L7V6NZ/ref=sr_1_1?ie=UTF8&qid=1519331864&sr=8-1&keywords=chugod

https://www.amazon.com/dp/B07MVVK5JK/ref=cm_sw_r_other_apa_i_Li0ODbSTM9ASA

6 probes, $47

appears to be a digital meat probe. Edit to add example https://www.amazon.com/OXO-Digital-Leave-Thermometer-Stainless/dp/B002U1RNIO

This is the one I use: https://www.amazon.com/dp/B075L7V6NZ/ref=cm_sw_r_cp_apa_i_v1-6CbA0ZJVD9

BBQ Meat Thermometer, Bluetooth Remote Cooking Thermometer, Digital Oven Thermometer with 6 Probe Port for Smoker Grilling (Carrying Case Included) https://www.amazon.com/dp/B075L7V6NZ/ref=cm_sw_r_cp_api_i_zQQgDbEGGYN64 I just got this. I’ve only used it once, but it does what you’re looking for. I have a Smokey mountain too, usually zip tie the actual unit to the lid handle.

I bought this one which is a thermapen clone kinda. It is amazing. Accidentally put it thru the oven and it came out melted and distorted. Still works fine. I’ve checked it multiple times.
Only thing I’d warn you about is don’t let the magnet stick to the baking tray you’re using.

a OXO probe thermometer is a must have for any cook, i swear by it:

http://www.amazon.com/OXO-Grips-Digital-Leave-Thermometer/dp/B002U1RNIO

I bought a cheap one from amazon and thread the wire through the gap on the hinge side of the door. I put the probe on a shelf above the meat

Famili MT004 Digital Kitchen Food Meat Cooking Electronic Thermometer Probe for BBQ, Oven, Grill, and Smoker with Timer Alarm and Large LCD Display https://www.amazon.com/dp/B013A81VW4?ref=yo_pop_ma_swf

I find one of these oven thermometers handy when heating water to strike temperature. Easy to get distracted, not so easy to ignore the incessant beeping. Or whatever the wireless ones do, I don't have one of those.

You do have to be careful not to put the probe too deep in the water, if it gets through the point where the probe is crimped to the wire you'll probably need a new probe.

https://www.amazon.com/GDEALER-Thermometer-Electronic-Barbecue-Collapsible/dp/B0188XZBMC/

Let it rest for a few minutes after it gets up to temp. Or cook at a lower temperature.

I had a ThermPro that failed, just replaced it with this:

Wireless Meat Thermometer for... https://www.amazon.com/dp/B07MVVK5JK?ref=ppx_pop_mob_ap_share

get one of these: http://amzn.com/B013A81VW4

works fantastic! Goes up to mid 400's so you can use it to check the temp of your oven too and as a candy thermometer.

Odds are you will be fine, chicken has a parasite (forgot the name, doesn't matter) that doesn't die at 145 like bacteria do but at about 160. If you tested the internal temp and got above 140 then the outer parts would have hit this temp so at least 1/2 the chicken would be completely sterile. Odds of the rest being contaminated by the parasite is low.

IF you aren't sure, look at the fibers of the meat. they should be tight. If they are loose and ill defined you could toss them back in or a stint in the microwave.