Reddit mentions: The best refrigerator thermometers

If you don't mind a slightly lesser output than the Sportsman 6000/7500 dual-fuel, I'd recommend:

Champion 100231 dual fuel for $680.
5500/6900W (5000/6250 on propane)
Up to 10 hrs on 6.1 gal (6.5 hrs on 20 lb propane) at 50% load
74 dBA
3 year warranty
TSC link

There is also a similar non dual-fuel for $650 at TSC, Champion 100452 if you don't need dual fuel. I didn't link it but you can search for it on TSC.


If you can go even lower, Champion 100519 for $850.
5000/6250W inverter
Up to 12.5 hrs on 4 gal at 25% load
69 dBA
3 year warranty
Acme preorder

Both generators have a 3 year warranty vs Sportsman 1 year, both are quieter (I think Sportsman is spec'd at 80 dBA), both are mor efficient.

Sportsman would use up 16.5 gal/day (9 hrs @ 50% load on 6.2 gal).
Champion 100231 would use up 14.6 gal/day (10 hrs @ 50% load on 6.1 gal)
Champion 100519 would use up 7.7 gal/day (12.5 hrs @ 25% load on 4 gal)

Up to you to decide what works best.
The non inverters have more output but is louder and the output is not pure sine wave, so some electronics and UPS backups will not run off AC power when hooked up to a non inverter generator. Sensitive electronics won't like it either.

Inverter generators are quieter and more efficient. They are rated at 25% but you have to realize that 25% of 5000W is 1250W. Your emergency backup loads will usually be under that, except when your fridge or well or large loads kick in. You save a boatload of gas going the inverter route. (Example: ethanol free gas @ $4.30 a gallon would be approx. $25 - $30 per day in operating costs when comparing 7.7 gal/day vs 14.6 gal/day). Also think about how much gas you would have to store, you'd need approximately double to go non-inverter with above options.

I know it's not quite apples to apples, so you need to decide what matters to you. Do you want dual fuel (keep in mind running on propane will reduce the output by ~ 10%), does noise level matter, do you want to run as long as you can with the gas that you have at hand, etc.

I had used a 3500/4000 Champion to power a 1/3 or 1/2hp well pump and it handled it with a 32" TV, my linear compressor fridge, some fans, lights. When not running the well, I could run my furnace or a portable 10kBTU air conditioner. That said, I feel like the inverter generator at 5000/6250 I linked above would probably let me run both. If you throw an additional large appliance like chest freezer in to the mix, then I'm guessing you might be pushing your luck and might have to turn one thing off but if you're willing to do that, then the inverter might be a good choice for you.

I put these sensors in my refrigerator and chest freezer to monitor the temps so I could turn off the freezer if needed to run other loads (washer, portable air, etc) which helped me get by with a smaller generator and still make sure my chilled stuff stayed cold Accu-rite sensors

Here are some of my favorite tools:

• Mini measuring cups/beakers - I love these! No more spilled/wasted vanilla extract.
  
• Instant-read thermometer - I use this to check on the temperature of my dough/ingredients and even to confirm things are done baking.
  
• Maybe you already have these, but if not, I use my kitchen scale and oven thermometer all the time.
  
• Bakeware rack - This keeps my baking sheets and smaller pans better organized and more easily accessible than just stacking them on top of each other.
  
• Marble slab - keeps pie/pastry dough cold as you roll it out (I keep mine in the fridge so it's always ready).
  
• Pastry strips for making sure pie (or rolled-out cookie) dough is rolled out to an even thickness. Pastry cloth/sleeve for keeping dough from sticking.
  
• Cookie scoops - for drop cookies, muffins, cupcakes, and really anything that needs to be portioned out evenly (including non-baking stuff like meatballs). Whenever I use these, I'm always really grateful for them. Mine are Zeroll dishers I got from King Arthur Flour, but Webstaurant Store has them for cheaper, and Oxo has a line of cookie scoops too.
  
• If you make layer cakes, you may already have a turntable, but if not, this one is really good. I also like this cake lifter.
  
• Of course, there's also stand mixers. Super-helpful for things like whipping egg whites for meringues/souffles/angel food cake, creaming butter and sugar, and kneading bread dough. If you ask for a stand mixer, the KitchenAid Pro has a stronger motor than the Artisan. I have the Artisan, and it's worked fine for me for several years, but if I could go back, I'd go with the Pro instead. An extra bowl is very handy as well.

Good luck to you, but frankly I think you're trying to create a solution to a problem that doesn't exist. Here's how I already solve all these issues:

1. When I use a bulk item and I notice it's getting low, I write it on my magnetic laminated shopping list that lives on the fridge with a dry erase maker. I add the list to my groceries app before I go shopping. Total cost, $1.50.
   
   
2. Food going bad for temperature control reasons is extremely rare. Almost to the point of being not worth spending anything to prevent it. But I'll bite. I bought $500 worth of beef directly from a rancher years ago. Because if that i have a two channel battery powered fridge/freezer monitor/alarm from Amazon AcuRite 00986A2 Refrigerator/Freezer Wireless Digital Thermometer It has an audible alarm, records high\low temps and works quite well for the entire fridge and freezer. $25
   
   
3. I don't even know how I would use this. Either I would need 40 of these devices to track most of the kitchen staples I own, or it's a game of roulette that I put it on the container that I'm going to misplace next. Do people really lose things in their kitchen that often?
   
   Like I said, good luck. I hope this is a amazing success and I'm just an outlying laggard. People who want smart home everything, or people addicted to buying kitchen uni-taskers are probably going to be your core customer.
   
   All the best.
   

They also mention in the article that the vacuum contributed to increased results, but I got the impression it wasn't necessary for the process to still have positive benefits. I found a $33 single beverage mini-fridge online that's powered by USB. You could remove the heat sink off of it and attach it to your own enclosure or simply modify the fridge itself. It reaches temps of 47F, all you'd need is a constant 64F-72F. So I found a $49 thermostat on Amazon that would automatically turn on and off the heat sink when the desired temp leaves its range. That would get you off to a good start. I'm assuming the reason they use the water is because the radiating effect of it circulating through the device is what's creating the vacuum? Otherwise, it seems more efficient to use something similar to the set up I mentioned above.

Not quite. Don't be discouraged! I've heard great things about vacuum packing at home-- primarily the longer storage time. Here's the thing. Botulism is rare. The spores are found in soil. This is why fresh garlic in an oil mixture needs to be refrigerated-- to prevent potential botulism growth at room temperatures.

First thing you can do is get a thermometer for your refrigerator. Something like this -- https://www.amazon.com/dp/B000VPEC8K/ref=cm_sw_r_cp_awd_R6v7wbE53WAZ6

(Sorry, I don't know how to hyperlink on my phone.. Just search for refrigerator thermometer)

I would just avoid packing that list of foods you saw prior. And I personally would cool the foods prior to packing. But, for me, I'd pack to freeze. I've heard you can store the foods longer than the 3-4 days in the cooler. You gotta remember, the FDA is trying to protect the PUBLIC. Standards will be extra cautious. While you should of course maintain a sanitary kitchen and process, and also maintain proper temperatures, I think the time in the cooler can be extended.

What does your machine manual say? I'm sure that would be of great use!

As for storing veggies:
Don't refrigerate tomatoes until you slice or dice them. If you cut them up ahead of time, they get watery in a day or two. Refrigeration makes them mealy and less flavorful.

If you cut up cucumbers or peppers ahead of time, keep them in an airtight container with a dry paper towel in the bottom to soak up extra juice and keep them from getting slimy.

Don't wash salad greens until you need to use them. They can be kept in the fridge with a wet paper towel in the container to keep them moist. Ditto for green onions, but I use a dry paper towel. Don't wash mushrooms ahead of time.

Shredded iceberg lettuce and cut up celery and carrots can be kept underwater for a week with no wilting.

If your fridge is too cold or your freezer gets warm and cold again, your veggies will get nasty and your frozen food will freezer burn. I have noticed that in my chest freezer, food lasts a lot longer than in the side-by-side freezer on my fridge. A thermometer might be a good investment if you suspect this is the case, and they are cheap.

It's also possible that the veggies you are buying aren't really, really fresh when you get them, especially if mushrooms are turning slimy on you. (Are you buying them at Wal-mart? I've had awful luck with produce from them.)

You can make meals and freeze portions instead of just freezing the protein raw. It is best to slightly undercook the veggies in things like soup so that they aren't overcooked when it is reheated. Protein in a soup, stew, or casserole will freeze better if it is in a liquid like broth or stock.

If you are freezing meat, butcher paper works well. I freeze in Ziploc bags all the time; just make sure to get all the air out. It might help to chill the stuff in the fridge before putting it in the freezer.


I hope some of this helps!

I'll share what I learned. First off, if you insist on buying used, take a fridge thermometer like this one and make sure it's running at the set temperature. Also take your widest bottle with you and make sure it fits without issue. Also, expect to have issues with the compressor. The one I bought used seemed to be running fine but eventually crapped out and started getting up to temperature >80f in there. Bad news.

I recently bought this Frigidaire from Best Buy - bonus for being able to get it delivered. The first one showed up damaged, and had I bought it in the store I would have had to return it myself. I know this one says it has a 38 bottle capacity, but it's not taking into account the bottom two rows which each easily hold five Bordeaux-style bottles. The other racks fit my pinot-style bottle with no issues. The temperatures aren't perfect, but they always stay in the safety zone and it's remarkably quiet. Also paid for the two-year extended warranty. Couldn't be happier with my purchase.

Good luck!

I bake in mine all the time and its great! I have THIS pizza stone on the bottom of the oven right over the thin metal plate that guards the burner. It fits perfectly in the oven. I also have an oven thermometer in there to make sure it's properly preheated I found my knob is about 25 degrees off. Lastly, I'm sure to rotate half way through cooking.

I use a couple of cheap oven thermometers - About $7 each off Amazon. You could also move your probe around but I like to be able to check it, but I like being able to read left and right side at the same time.

First think I would check is how far your heat shield is off of the left wall of your smoker. With the GMG DB, this is the single most important measurement. Figure this out and you will be golden. I have found the sweet spot to be around 4.75 inches from the left side wall to get equal temps. I would try that as a starting point.

Chest freezer is the best for something like this. Especially if you want to swap to kegs or mix both. I would recommend something like this if you go with a freezer.

it depend on what type of meat ( is it something like a patty or breast or steak cut it be cooked differently than a whole or larger piece of meat). what type of dish you are going to make. then use a correct cooking method.
example, bbq is low heat and longer time, smoking is longest time most favor. on a pan high heat to mark and seal the juices finish in oven. if you want to cook on pan only you need to fine a good medium heat , so you can cook each side the same amount of time with over doing one of the sides 2 to 3 minutes a side.

know your finishing temps for each kind of protein, so then you can cook it to the way you like it

season correctly

cook with love

two good thermometers wouldn’t hurt. One that goes into an oven/your barbecue. And one to check the protein you’re cooking especially if you’re doing big pieces. here are two basic thermometer that will get the job done every time. you can pay more and get something fancy. just know how to calibrate your thermometer with a cup of ice water

for cooking
https://www.amazon.com/dp/B01IHHLB3W/ref=cm_sw_r_cp_awdb_t1_ylf3CbTTQ4ADM

keep inside of oven/bbq
https://www.amazon.com/dp/B0000DJUYR/ref=cm_sw_r_cp_awdb_t1_vnf3CbG3MPG2W

I have a nice remote wifi enabled multi probe thermopro tp20 thermometer but I never use it. I generally use a handheld thermopen and this cheap oven thermometer. Once I learned I could spray it with oven cleaner and wipe the smoke residue away it became a habit. Here is the oven thermo. I got in the habit of keeping up with grate temps because the rest is easy and the outside therms can be 50-75f off real easy.

Rubbermaid Commercial Products Stainless Steel Instant Read Oven/Grill/Smoker Monitoring Thermometer https://www.amazon.com/dp/B005KDEIZ0/ref=cm_sw_r_other_apa_i_gPyIDbEQNSDG3

I’m not in a garage but I did look into a means to control humidity in my tent. Check out these humidity and temperature controllers. I personally have that humidity controller with a small humidifier and dehumidifier in my tent. Works like a charm. I keep the exhaust fan constantly running and the humidifier combo keeps RH in check. You could do something similar using that temp controller. Depending on your light source (HPS run hot, LED run cool, comparatively speaking), you may require some additional equipment to manage temps.

best = time + money + features you want

if all you need to do is measure temperature, you can do that very easily and reliably with any of the AcuRite wireless thermometers. Here's a random one with two sensors from Amazon https://www.amazon.com/AcuRite-00986A2-Refrigerator-Wireless-Thermometer/dp/B004QJVU78/ref=pd_sim_86_4?_encoding=UTF8&psc=1&refRID=YXWRSAYM2NAPCQJWSVP8

Acurite has lots of models. Amazon link above can be used to get to the list of the various models they carry. Typically we get them at the local Home Depot or Lowe's type store, but I've even seen them in grocery stores.

If you go the sensor way, you could even run weewx on a pi to aggregate your data and do graphs etc. I do that with an outside building via a pi with a DS18B20 sensor that serves up the data via nginx to a different box inside running weewx.

The ESP8266 way somebody else mentioned looks fun though.

There are probably ways to do it yourself. I am actually an engineer, but was too lazy to figure it out.

The only real thing you need is a way to override the thermostat because the average mini fridge will not go up to 55 deg F. I got my mini fridge from a friend in return for the promise of cheese, but I did buy a fridge override. You can probably get them cheaper somewhere, but I don't know where. The thermostat and humidistat I got was pretty cheap at menards; also, possibly cheaper elsewhere.

I did the same with an ADKY 21 bottle. I keep Rubbermaid brilliance with 65% boveda packs and digital hygrometers on each shelf. Because the unit stayed at 65°F I tossed in a Refrigerator Temperature controller ( https://www.amazon.com/dp/B000EXROSE/ref=cm_sw_r_sms_c_api_fNuGzb5KNGPY6 )set at 70°F that turns the whole unit on/off to maintain 70°/65%. It's been great.

Do yourself a huge favor and get a cheap refrigerator thermometer. Amazon link to a good starting one.

You'll want to make sure that the fridge is at least 35 degrees F (no more than 40 degrees on the high side) and the freezer needs to be at zero. Any food stored outside of these temps is not considered safe.

(Changed the C to F) - total F on my part here.

Very soft cookies in part is due to the recipe. So you need a different recipe if you want a more chewy texture.

Another thing is to check accuracy of your oven temp. Buy an oven themometer like this for about $6. Check the oven corners not just in the middle for temp accuracy. https://www.amazon.com/Taylor-Precision-Products-Classic-Thermometer/dp/B0000DJUYR/ref=sr_1_2?ie=UTF8&qid=1496167252&sr=8-2-spons&keywords=oven+thermometer&psc=1

After you know your oven temp is accurate, try a different recipe from someone who consistently gets good results.

Also with a new cookie recipe, I mix the dough and then bake just one as a test to see how long to bake and how much they spread.

I like my recipe because it is tender/chewy plus it uses melted butter. I can bake cookies on a whim because I don't have to wait for the butter to be room temp before mixing the dough.

Let me know if you want my recipe from America's Test Kitchen. It's the recipe 3 bakers in my family have always used for about 15 years.

Carp on the ceiling being drywalled. That duct you talked about being able to get heat/ac from, how big is it, and are you able to unhook the side that is inside your house? What im thinking is, if you hooked up a small exhaust fan to your tent ( like a 4") and ducted it outside the garage. It would draw the garage into a slight negative and draw fresh air from inside your house through that pipe you were talking about. That coupled with a dehumidifier and your laughing.

If your garage door is the roll up type you can just put a 2x4 under where the door closes, so it closes on the 2x4 and you just stick your duct through wherever the 2x4 isnt.

Basements can be humid at times too, but atleast you got your ac to help your dehumidifier.

I dont use this type, but I see it recommended around reddit quite often. https://www.amazon.ca/Inkbird-Combination-Humidity-Controller-Temperature/dp/B01LL4SNIE/ref=mp_s_a_1_4?adgrpid=59633743605&gclid=EAIaIQobChMIuKHw2fO84gIVELXACh3_1gFiEAAYASAAEgL6QvD_BwE&hvadid=310042136827&hvdev=m&hvlocphy=9001270&hvnetw=g&hvpos=1t1&hvqmt=b&hvrand=4813040013525662739&hvtargid=kwd-308866701111&hydadcr=7414_10046472&keywords=inkbird+humidity+controller&qid=1559001128&s=gateway&sr=8-4

I had an extra fridge in my garage that I have converted to a curing chamber. Here's what you need:

An external temperature controller/thermostat

An external humidity controller

A cool-mist/ultrasonic humidifier

A thermo-hygrometer (weather station)

A fan

You can find these all very easily on Amazon.
Here's what I use:

http://www.amazon.com/Refrigerator-Freezer-Thermostat-Temperature-Controller/dp/B000EXROSE/ref=cm_cr_pr_product_top

http://www.amazon.com/C-A-P-HUM1-Humidity-Controller/dp/B004CMOFBC/ref=sr_1_1?ie=UTF8&qid=1359246682&sr=8-1&keywords=humidity+controller

The humidifier, thermo-hygrometer, and fan I bought at Walmart for under $100.

I mean, something like this doesn't seem so complex. Latches are great, but sometimes they can be the thing that keeps the door open, and they don't alert you to things like a blown circuit breaker or GFCI.

Which reminds me - we just got a deep freezer and have been meaning to pick up an alarm. Thanks for reminding me!

Holy cow! Once a month? There's definitely something going on here. Check the temperatures of of your fridge (at or below 40 F) and freezer (0 F) with a thermometer like this one. Food should be kept either below 40 F or above 140 F. If it's out of that zone for more than an hour, it's suspect. Is the supermarket far from your house? Here's a succinct food safety reference.

Barring that, maybe there are food allergies involved?

I would also assume cross contamination. OP, did you wash or change out the knife after you cut into the partially cooked chicken? Did you poke at the uncooked part? Did you reuse the plate after any fluid from the uncooked part got on it? Lots of potential there for the unwary.

With the marinade being another potential source, I'd suggest another thermometer purchase on top of an instant read. You should make sure your refrigerator is operating at a safe temp. Buy something like this: http://www.amazon.com/Taylor-5924-Service-Freezer-Refrigerator-Thermometer/dp/B000BPE88E/

Right, because they tried hiding m and realized that the entire internet does not work in their narrow view. Proving yet again the whole change is a half baked and was even more half assed in implementation.

I'm on the latest Windows 10 chrome release. Literally just updated to check. They do not hide the protocol so your example is wrong, and it's still very little difference made by only removing the www. If your going to do it go full bore like Safari on my Mac and just show the domain. Don't bother with anything else because the user "probably doesn't care". Simply stripping three characters is so insignificant and doesn't provide any real benefit to the user or the UI but has already proven to introduce unnecessary bugs.

Ehh, what the URL represents is not the deciding factor of atrociously long. It's the fact that it is made up of a large amount of characters.

It's not a step towards shorter URL's. They can't stop what comes after the domain, there will always be a lot of junk in URL's because it's critical to routing to the correct resources and passing whatever other input needs to be passed. Below is a random product page I clicked on my Amazon home page. I'm soo glad they are going to hide and try to make www a reserved sub-domain. It'll do wonders to shorten this URL and make things easier to look at. Heck once they hide the www that means I'll finally be able to see the letter "KX0" that was being cutoff. Hot damn, browsing the web has become a better place now.

https://www.amazon.com/Rubbermaid-Commercial-FGTHO550-Monitoring-Thermometer/dp/B005KDEIZ0/ref=br_msw_pdt-3?_encoding=UTF8&smid=ATVPDKIKX0DER&pf_rd_m=ATVPDKIKX0DER&pf_rd_s=&pf_rd_r=RD6DV55XYT67Z7GTSARZ&pf_rd_t=36701&pf_rd_p=1507acd0-824d-41b3-b05c-3b288136f12d&pf_rd_i=desktop



If it's as universal as you say, why does it need to be removed. People already understand it, they work with it. Removing it can't provide any real benefit other than to obfuscate things which is never a good idea.

It's a controversy because of the assumptions that were made by the developers and the fact that those assumptions are wrong. If they just stated that they want to make things pretty so we are hiding letters, people would have said your a bunch of idiots and we hate your UI people. But they have double downed similarly to you that hiding the letters provides a ton of benefits to the end user when in fact all it literally does is allow 3 more characters at the end of the URL to be displayed. Three characters that the user probably cares less about than they do the www sub-domain.

What type of results are you getting?


The key to powder coating is the temp, more than anything IMO. Cheap table top ovens(and even older traditional ovens) aren't gonna be super accurate. Go buy a little thermometer to verify what the actual temp is. Once you see where 400° is, mark it on the oven dial.


I use my vibratory tumbler to coat the bullets. I've done the plastic container method, but this is just easier for me. I just throw a bunch in, add some powder and let it go while the oven preheats. Roughly 5 minutes or so.


Once the oven is heated, then place the coated bullets in. Make sure to knock off the extra powder before putting the bullets in the bin or whatever your are using to put in the oven. I generally let it go for 15 or 20 minutes.


Once cooled, they always have passed the smash test for me.

i saw it on a picture of a chins cgae when i was googling diy stuff for cages. its pretty cheap.

https://www.amazon.com/gp/product/B011LM7IY6/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1

i wish i had the room to spoil my chins but i dont and they fight so i had to seperate rather than have them share the whole thing.

also - ovens cycle to maintain the temp - get an oven thermometer that hangs on a rack to get better accurate temp readings. Just cause your knob says 325 doesn't mean the oven IS 325 all over or at all - it could be way off or tell you you need a new oven. a thermometer can also help you map out the hot/cold spots.

Your model got me searching on amazon. I found this and it might be perfect. Min of -4 F. 0.8 oz. does min/max.

https://www.amazon.com/dp/B018E6R5HM/ref=cm_sw_r_cp_api_pNWGAbADD631B

To add to the basics

• Cutting board- Wood or plastic only
  
  
• [Oven Thermometer] (https://www.amazon.com/Taylor-Classic-Large-Dial-Thermometer/dp/B0000DJUYR/ref=sr_1_6?s=kitchen&ie=UTF8&qid=1519940946&sr=1-6&keywords=oven+thermometer&dpID=41nfhOSImBL&preST=_SY300_QL70_&dpSrc=srch) - Because ovens like to lie to you sometimes
  
  
• Alcohol and music - Because cooking should be fun

True, this is more for older ones, that for some reason like to cycle themselves. here is another option

Oh! Sorry, read the question fast and replied without thinking.

I bought this one on amazon. It’s not the most user friendly and I wouldn’t buy it again.

Plenty of people have commented on the need for a meat/probe thermometer but I think it's also worth mentioning that an oven thermometer is a crucial tool as well. Kinda like this

It hangs on the rack and gives you a more accurate look at what temp you're cooking things at.

Not all ovens are equal, and it doesn't always give you the temp that you specify. My oven is old as hell and tends to run quite hot, to the point where if I want to cook at 400 then I'm better off setting it closer to 350.

Here is a link to my cellar. This set up cost me $145 and I can easily transfer the accessories to a larger fridge when I get one.

• Mini fridge - $30 (found on craigslist)
  
• Temperature controller - $61
  
• Dehumidifer - $24
  
• Fan - $10
  
• Thermometers - $10

Almost all home ovens cycle on and off, so the temperature will cycle up and down. Better ovens have smaller variations, worse ovens have bigger ones.

Get an oven thermometer and you can make sure your oven is doing a good job/adjust the oven as needed to keep baking even.

I got this one after some research. I liked that it has big numbers and 350 is top center.

I would put it in the oven right where you cook food and do a few tests. Most ovens have a way to adjust/correct the temp. On mine I pull off knob and adjust it on the back.

^edit: ^that ^one ^displays ^freedom ^units

> > I over-analyze everything...but just want to figure out what happened and possibly prevent it from happening again. I might get a UPS.

> I can relate to over-analyzing stuff :) I like your cooling-down test, to at least better understand how long it was off.

> After seeing your original post, I started looking for thermometers that have a low temperature alarm, as opposed to just a high temperature alarm. They exist, but I didn't find anything inexpensive in my quick searching. At least you could get notification overnight if the water temperature dropped below, say, 155F for any reason, giving you a chance to deal with it.

> I just looked some more, found one for $18. The probe isn't waterproof (just water-resistant), but maybe you could put it in a bag, then put it in the water. It has a temperature range up to 158F, and allows high and low temperature alarms:
https://www.amazon.com/Easy-Read-Refrigerator-Thermometer-Temperature/dp/B01BMNTVQM

> As far as a UPS, it would have to be a rather high-capacity UPS, or you'd need to be cooking in a well-insulated container, for the UPS to provide meaningful runtime (like enough to cover a 1-hour outage or something). I have a Kill-A-Watt, as I recall, my Anova was drawing something in the range of 100W average, at roughly 130F in a covered metal pot sitting in a 60F room. Don't quote me on the draw, I didn't pay super-close attention to the total kWh vs hours of runtime, but it was something around there. A cooler would lose less heat, so the heater would run less, of course.

~ /u/RedOctobyr

> I over-analyze everything...but just want to figure out what happened and possibly prevent it from happening again. I might get a UPS.

I can relate to over-analyzing stuff :) I like your cooling-down test, to at least better understand how long it was off.

After seeing your original post, I started looking for thermometers that have a low temperature alarm, as opposed to just a high temperature alarm. They exist, but I didn't find anything inexpensive in my quick searching. At least you could get notification overnight if the water temperature dropped below, say, 155F for any reason, giving you a chance to deal with it.

I just looked some more, found one for $18. The probe isn't waterproof (just water-resistant), but maybe you could put it in a bag, then put it in the water. It has a temperature range up to 158F, and allows high and low temperature alarms:
https://www.amazon.com/Easy-Read-Refrigerator-Thermometer-Temperature/dp/B01BMNTVQM

As far as a UPS, it would have to be a rather high-capacity UPS, or you'd need to be cooking in a well-insulated container, for the UPS to provide meaningful runtime (like enough to cover a 1-hour outage or something). I have a Kill-A-Watt, as I recall, my Anova was drawing something in the range of 100W average, at roughly 130F in a covered metal pot sitting in a 60F room. Don't quote me on the draw, I didn't pay super-close attention to the total kWh vs hours of runtime, but it was something around there. A cooler would lose less heat, so the heater would run less, of course.

Here's the one I have :)

https://www.amazon.com/Taylor-Precision-Products-Classic-Thermometer/dp/B0000DJUYR/ref=sr_1_4?ie=UTF8&qid=1505151981&sr=8-4&keywords=oven+thermometer

could be caramelization of the sugars. might try lowering the heat a little, getting the rack up in your oven a bit if your heat source is at the bottom, using a nice, thick baking sheet.

if you're not using a thermometer to test your oven temp, you should have one. Something like this https://www.amazon.com/Taylor-Classic-Large-Dial-Thermometer/dp/B0000DJUYR/ Never trust your oven temp.

I have this:

https://www.amazon.com/CDN-TA20-Visual-Refrigerator-Freezer/dp/B000I62FQI/ref=sr_1_3?keywords=CDN%2Bfridge%2Bthermometer%2Balert&qid=1556486022&s=home-garden&sr=1-3-spell&th=1

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It beeps if the fridge temperature is above 45. It works well and it's loud enough that can you hear it with the fridge door closed.

I use inkbird controllers, I never cut corners when it comes to my tents so I pay the difference and I haven't suffered due to it so far.


I have both of these I use them on diff tents but they do the same thing.

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https://www.amazon.ca/dp/B07GQWY9HM/?coliid=I2PWQIS85FRA43&colid=JADY4YXKVMBP&psc=1&ref_=lv_ov_lig_dp_it

&

https://www.amazon.ca/dp/B01LL4SNIE/?coliid=I2K2J1VJ0Y1MJB&colid=Z99OHMILIK52&psc=1&ref_=lv_ov_lig_dp_it

So incredibly worth it. My oven was way off.

https://www.amazon.com/Rubbermaid-Commercial-FGTHO550-Monitoring-Thermometer/dp/B005KDEIZ0/ref=sr_1_3?ie=UTF8&qid=1550677722&sr=8-3&keywords=rubbermaid+thermometer

Get a $5 fridge thermometer and make sure your refrigerator and freezer are set correctly.

Something like this?

Just one cheap example I found. Looking into fridge/freezer thermometers should give you options. Just check the specs to make sure the listed temperature range works for you.

Edit: Didn't read clearly. Not wireless. I found this one instead, which does display 2 temps, but both are remote sensors. Maybe a backyard temp and a greenhouse temp, keep her focus off the indoor temp altogether.

I was looking at this myself http://amzn.to/2ukXDzh but haven't bought it yet. Traveling a lot means getting Amazon is a bit tricky..

Thermometer

Universal Knob Replacement

You really only need the first one and a sharpy.

I don't really think 350F is all that important, 250F-400F will probably get you there, just stir it frequently until it is dry.

Want to track your fridge/freezer temps while you drive? Try using the AcuRite 00986A2 Refrigerator/Freezer Wireless Digital Thermometer, you put the sensors in the fridge/freezer and you can keep the readout in your truck while driving. Amazon has it here, but I think you can find it cheaper elsewhere for longer shipping times.

That's it. You might want to consider getting an oven thermometer.

When you say it will be outside where will it be outside?

Also keep the freezer full with water jugs, once the water is frozen it will act as its own battery keeping the freezer cold. Using a freezer alarm will let you know if you are having issues with the freezer so you do not lose all the food, but you should have that for any outdoor freezer.

Not really. If you're serious about slow roasting in your oven, you need an oven thermometer and a leave-in probe thermometer.

You need the oven thermometer, because the built in temperature control on your oven is likely to be off by a good 10-20 degrees. The leave-in probe allows you to keep your oven closed at a constant temperature and avoid poking your meat full of holes.

An unnoticeable fridge failure seems like probably once in a lifetime occurrence. I think I would notice if my fridge inched up a few degrees because I like really cold drinks, but that's me. Anyhow, I would just keep using the regular refrigerator, and if you're worried get something like this with an alarm if it gets too warm.

http://www.amazon.com/ACU_RITE-Refrigerator-Wireless-Thermometer-00986/dp/B004QJVU78/ref=sr_1_5?ie=UTF8&qid=1381248602&sr=8-5&keywords=refrigerator+thermometer

Maybe pick up a few of these: https://www.amazon.com/CDN-TA20-Visual-Refrigerator-Freezer/dp/B000I62FQI/ref=sr_1_2?ie=UTF8&qid=1468985156&sr=8-2&keywords=freezer+alarms

(for in case of sabotage)

I use this and this

Get a cheap toaster oven from any big retail store and an oven thermometer to dial in the exact temperature.

The draft of a fridge is different if the door is open or closed. If this really bothers you, I would get a fridge thermometer, and just put it in different places in the box. Over time, this will show you where your "hotspots" and "coolspots" are and plan accordingly.

you can get a cheap oven thermometer that will hang on the grates from most anywhere - grocery store, big box store, kitchen supply store, Amazon.

Or this.

It's for a refrigerator temperature monitor

https://www.amazon.com/Digital-Refrigerator-Freezer-Thermometer-Function/dp/B076ZXB263/ref=pd_aw_sbs_79_2/179-5870049-4976261?_encoding=UTF8&pd_rd_i=B076ZXB263&pd_rd_r=c6d009f0-fcca-40c9-8529-4860fcea4b53&pd_rd_w=FuJXZ&pd_rd_wg=yrGwJ&pf_rd_p=af6838ce-fb64-489e-8573-27e11ad9cf20&pf_rd_r=CQ33X0GB08WMWXPWJ0T6&psc=1&refRID=CQ33X0GB08WMWXPWJ0T6

I have this one but there are many similar ones.

That's a thermometer for a Whirlpool fridge/freezer

https://www.amazon.com/Rubbermaid-Commercial-Products-Refrigerator-Thermometers/dp/B07Q9DXZV2

Sorry, you'll just need to go out and get a 10 dollar oven rack thermometer...

HERE is one that is 6 dollars...

get an oven thermometer so you can somewhat verify your temperatures. cant trust the dials.

This isn't too expensive.

This is very low cost but not wireless.

You mean the system where you configure a Linux server and install a bunch of software from scratch with a dozen or so bash commands? Or am I looking at the wrong thing? Because 99% of the people in the world don't have the time or patience to learn to configure something like this set up. And when you can do nearly the same thing and spend $65, and set it up within 5 minutes and all you have to do is press a couple buttons and plug things into the appropriately labeled electric outlets.... The choice is clear...

Package deal for temperature and humidity controllers on Amazon

For the oven temp problem grab one of these oven thermometers. I recently grabbed that exact one and realized my oven "beeps" to indicate it is pre-heated about 50F-100F under selected temp. It eventually gets to temperature but now I never trust it's beep, only the thermometer, and give it ample time to get to the correct temp. It's revolutionized my baking as everything used to come out just wrong!

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As far as the seasoning goes, I'll just echo what others are saying and say cooking on it regularly (with a bit more oil at first) will make it perfect.

Got a shipment in from amazon containing a long spoon, a Fridge thermometer, and a pen thermometer. All stuff ive kinda just needed and never got yet.

Also, I have a Chocolate milk stout sitting in secondary, stuck, not hitting my desired FG. It was stuck in primary (2 weeks), so I reracked it hoping to move it along, and here we are. Not sure what to do about it next :/

OG: 1.056

Current Gravity: 1.041

【Upgraded Version】Esnow Refrigerator Thermometer Wireless Digital Freezer Thermometer Digital Sensor with 2PCS Sensors Temperature Monitor and Audible Alarm for Indoor / Outdoor (Battery not Included) https://www.amazon.com/dp/B07CQQTYWR/ref=cm_sw_r_cp_apa_i_BGGXCb69RK71G

Note that you need lithium batteries for the freezer monitor.

Oven preheat sensor cannot be trusted. Preheat to 450... 15 minutes pass and beeeeeep. BARELY 400. Lies.

Get one of these.

Get one of these suckers for $5 and check the oven.

https://smile.amazon.com/Rubbermaid-Commercial-FGTHO550-Monitoring-Thermometer/dp/B005KDEIZ0

>you can reasonably assume people don't go turn a fridge off.

Firstly it's never safe to make assumptions about human behaviour/mistakes. That's what gets people killed/things damaged.

> The massive cost of having UPS of sufficient size to keep a fridge running for every sample fridge in the CSIRO would be enormous.


Secondly, with that kind of thinking you should fit right in in the public sector. You can get a $30 temp sensor alarm that would have alerted them to the problem. They should have had that regardless in case the fridge became faulty or a fault developed in that outlet/fuse. Idiots can't even safeguard a fridge with millions of dollars worth of samples.

sensor