TVWBB 1-Star Olympian
Jon mentioned the economies effect on higher end meat thermometers. Thermoworks has had several sales lately and now ThermoPro is getting into the act big time.
I agree that these companies are having to scramble as their products are not really "can't do without" items. Those are some great prices that @Bruce posted above, especially the TP620 for $34.99 (best price I have seen si⁵nce this came out as their flagship model) and only $13.29 for a TP19H which is almost as good - and an awesome deal at that price.
I bought this one...Jon mentioned the economies effect on higher end meat thermometers. Thermoworks has had several sales lately and now ThermoPro is getting into the act big time.
That’s too bad yours was a lemon. I am sure ThermoPro would have made that right for you, but if you didn’t like it anyway, sending it back was the way to go. The one I have does fine, but honestly I think the TP19H is just about as good and maybe even has a better fit and finish that you refer to.Lowest price I've seen is $30cad (around $23usd) for the TP620 during Canadian Amazon Prime Day. I picked one up as a spare instant read thermometer, and was really looking forward to finding a good alternative to my Javelin Pro Duo, but the TP620 ended up being a dud. The readings were very sporadic. I had no confidence in the readings at all. The thermometer would also show an intermittent error when the probe was fully opened. I think i received a defective one.
I would have asked customer service to exchange it, but ended up just returning the TP620 because the fit and finish didn't feel that great either. IMO, it felt like a slightly better cheapie $30 thermometer.
On that note, I have never used a meat thermometer for grilling and my cooks were not that consistent.I never used to use a thermometer. I worked in a restaurant in my younger days and cooked a lot of steaks in a broiler. The guy I worked for was a long time chef and could cook a NY Strip medium rare every time without any kind of thermometer. So, when filling in for him, that is what I did. Though not as well. Anyway, that is how I learned to do it, by "guessing". Since I picked up a quick read thermometer and started using it (40 years later), it has made my life a lot easier and made my steaks and other foods done to a much more accurate doneness. If you grill and don't use a meat thermometer, I highly suggest that you invest in one. For less than $20 you can get a very good one. They are worth it.
Yah, i know when I have my front burner on low and everything else off, I get temps in the 225 to 240 range at grate level. That is the one I typically use for low and indirect grilling so I know that one. The others I do not know so well, but I would guess similar to what Jon got. And yes, if I put all three on high, it will max out pretty quick like his did. So there is nothing about John's readings that I wouldn't expect from my grill.So if I’m seeing numbers pretty close to those, I should stop fiddling with my dampers and get to cooking?
I think the back burner might run a little cooler.Thanks. I’m up around 275 on just the front, so I’ve still got some tweaking to do. I know that having food on will depress the temperature some, so I didn’t think I needed to get the lowest temperature down to the 200-225 range, but 275 seemed a little high.