Here you can find answers to questions like “which thermometer do I need?”, “What’s the difference between Thermapen ONE and Classic Thermapen?” and more. Your one-stop for all things thermometry.
We occasionally hear complaints about how our Pro-Series® or Type-K probes burn out in BBQ smokers. For example, “How can a probe rated to 640°F burn out in a low-and-slow smoker that is running at 275°F?!?” It’s a fair question, and today we hope to answer it. The most important—and maybe the most secretly-obvious—fact to…
You did it! You made it through January with all of its food-restrictive, calorie-conscious goals and rules. Time to relax and watch a little bit of a certain Football Game and eat some fried meats! Yes, chicken wings are always welcome at a game-watching party, but wings lack carbs. If only there were a meaty,…
Here at ThermoWorks, we get lots of questions about using our leave-in-probe thermometers—like Smoke™, ChefAlarm® or DOT®—while grilling. The great thing about leave-in probe thermometers is that they allow you to track changes in temperature over time and can alert you when you get to your target. But is using them when grilling a good…
We get this question a lot: “What kind of thermometer do I need?” The simplest answer is that you actually need two thermometers: 1) a digital instant-read and 2) a cooking alarm thermometer. Why two? Because they do different things. Two Kinds of Food Thermometers An instant-read thermometer allows you to quickly check the temperature…
Checking Temperature with Multicookers Recently there has been an uptick in interest in electric pressure/multi-cookers. Instant Pot, Mealthy, Fagor and even the timeless Crock-Pot brands, among scores of others, are releasing model after model of these time-saving multi-cookers. More and more, we get the question… Which thermometer should I use when cooking with a multicooker?…
For those that garden, nature’s bounty often offers more fresh produce than a household can easily eat. Two hundred years ago the only way to save that extra food was to pack it in salt or sugar to desiccate and preserve it. But in 1810, a French candy maker named Nicolas Appert discovered a means…
