The wife isn’t happy with her expensive meat thermometer. Since some of you guys are excellent cooks, please suggest the meat thermometers you like and use. This would be for steaks, pork chops, crock pot roasts and such as that.

I know you know how to cook well, so what we are really looking at is hardware and proper use of the same. I have 3 or 4 favorites. For fast reading instant use on steaks, fish or chicken I like fast local reading with no wireless. Any work for that. For 1-2 hour baking, I use TheroPro or ThermoWorx direst cables. For long roasts and briskets, GrillSync wireless is great, easy app to use and reads anywhere around the hous. Within about 150 feet of the grill

I use the Thermopen One and have never had a complaint with it, if you’re looking for a digital probe style I’d go with a FireBoard over the ThermoWorks Signal. I have both and the FireBoard is a lot more user friendly in my opinion.

I'd say Thermopen for a handheld and the Meater bluetooth for a remote, but I'm not sure of its range.

I use a Thermapen One but bought my son and grandson similar ones for less than 20 bucks that are very good. Any meat thermometer is better than nothing as long as you check to see how accurate it is.

Thermpro

She has a Thermopro and was griping. I have the unspoken feeling that maybe she isn’t using it properly. Thank you guys for confirming that she has a good unit. Apparently you can even calibrate the thermometer, so we’ll do that.

I like the Meater Plus one for long slow cooks. I tried using it on some steaks but it went into alarm as it has an ambient limit of 527°F and I was running the EGG at 700°F. The newer version MEATER PRO / 2 PLUS has an ambient limit of 1000°F. It also has a max internal temperature limit: 221°F.
I have a Thermapen® ONE for checking grilled and fried foods.

I have a Polder, seems to work just fine.

In this video, she puts in in ice water for 3 minutes and said it should read 32°. if the water is not completely frozen than it should be at least a couple of degrees higher than 32° right

I am old school, I still use a pocket dial thermometer, -20 to 220 degrees. Sounds crazy, but I watch the reaction speed of the dial as much as the final temp reading. I keep two in the knife drawer. I like Taylor branded.

For calibration, I pack a noninsulated glass with ice, fill with water and insert thermometer. Just allow to rest for several minutes, untill lowest temp reading is observed. Then adjust thermometer to read 35 degrees.

For most substances, melting and freezing points are approximately equal. For example, the melting and freezing points of mercury is 234.32 kelvins (−38.83 °C; −37.89 °F).[2] However, certain substances possess differing solid-liquid transition temperatures. For example, agar melts at 85 °C (185 °F; 358 K) and solidifies from 31 °C (88 °F; 304 K); such direction dependence is known as hysteresis. The melting point of ice at 1 atmosphere of pressure is very close[3] to 0 °C (32 °F; 273 K); this is also known as the ice point. In the presence of nucleating substances, the freezing point of water is not always the same as the melting point. In the absence of nucleators water can exist as a supercooled liquid down to −48.3 °C (−54.9 °F; 224.8 K) before freezing.

TPACK
Next time could you provide an answer that is not so rudimentary

I started to just say what I always say, and that`s the freezing point of water and the melting point of ice are the same (32 degrees) but I`m impressed by all of the big words I copied and pasted.

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I started to just say what I always say, and that`s the freezing point of water and the melting point of ice are the same (32 degrees) but I`m impressed by all of the big words I copied and pasted. [/quote]

Big brother is watching us. I got an email from this company below within 30 seconds of me posting the comment above. CREEPY.


https://www.32degrees.com/

Thermopro and Thermapen are 2 different things. Thermopro is junk, Thermapen is great.