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Meatgistics - Walton's - Community

Thermo pens

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  • twilliamsT Offline
    twilliamsT Offline
    twilliams Power User PK100 Regular Contributors Team Grey
    wrote on last edited by
    #1

    Needing to buy an instant read thermometer. I looked on waltons and didnt see any which surprised me. Anyone got experience on great brand name and quality pens?

    PapaSopP 1 Reply Last reply
    0
  • Tex_77T Offline
    Tex_77T Offline
    Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas
    wrote on last edited by Tex_77
    #2

    I have a Lava Tools Javelin Pro, it works well. Probably around half the price of a thermapen.

    Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

    twilliamsT 1 Reply Last reply
    1
  • twilliamsT Offline
    twilliamsT Offline
    twilliams Power User PK100 Regular Contributors Team Grey
    replied to Tex_77 on last edited by
    #3

    Tex_77 i will look it up, thanks much

    1 Reply Last reply
    0
  • R Offline
    R Offline
    Robb
    wrote on last edited by
    #4

    I have used Thermopens, bought for others as gifts, and borrowed other therms from lots of people. I am a strong advocate of Thermopens. Basically the pros use them for a good reason, in my opinion.

    1 Reply Last reply
    1
  • Tex_77T Offline
    Tex_77T Offline
    Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas
    wrote on last edited by
    #5

    America’s Test Kitchen rank the Javelin Pro as the best mid price range instant read thermometer out there, so it has that going for it. I know Walton’s has an instant read thermometer coming out as well, so I’d check into that.

    Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

    1 Reply Last reply
    1
  • PapaSopP Offline
    PapaSopP Offline
    PapaSop Team Orange Power User Wisconsin Old-Timer
    replied to twilliams on last edited by
    #6

    twilliams
    Been using ThermoWorks products for years. No complaints.

    1 Reply Last reply
    1
  • R Offline
    R Offline
    Robb
    wrote on last edited by
    #7

    I have used a BBQ Guru set up for smoking meats in my Imperial Kamado and BGE for 25 years or so. Recently replaced it with a Signals from ThermoWorks when they had a great sale. Like the T-pen, it has been a winner, again in my opinion. I’m sure there are other instant read thermometers that are very good too. To each their own!

    1 Reply Last reply
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  • T Offline
    T Offline
    tarp Regular Contributors
    wrote on last edited by
    #8

    yup thermo pens instant

    GT

    1 Reply Last reply
    2
  • Tex_77T Offline
    Tex_77T Offline
    Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas
    wrote on last edited by Tex_77
    #9

    If you’re looking for a leave in I highly recommend Fireboard.

    Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

    ChefC 1 Reply Last reply
    0
  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #10

    Tex_77 Fireboard? twilliams we will have one shortly, probably mid june, that will read in 2 seconds or less.

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

    Tex_77T twilliamsT 2 Replies Last reply
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  • Tex_77T Offline
    Tex_77T Offline
    Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas
    replied to Jonathon on last edited by
    #11

    Jonathon corrected

    Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

    1 Reply Last reply
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  • twilliamsT Offline
    twilliamsT Offline
    twilliams Power User PK100 Regular Contributors Team Grey
    replied to Jonathon on last edited by
    #12

    Jonathon can you give details? Private message if need be

    1 Reply Last reply
    0
  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #13

    twilliams No need, all of this can be public. It will be a long probe thermometer, reads from -50 to 500 and something. Why it needs to read -50 I have no idea but apparently it does! Waterproof, “instant” read, magnetic panel on the back to allow it to stick to smokers and fridges, it did a nice job at getting to its final reading by 2-3 seconds. Oh, and it is calibratable, and I think NSF and CTL rated…dont hold me to the ratings though, I’ll find out next week and update this

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

    1 Reply Last reply
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  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #14

    Something weird happened there, sorry, I was typing and it just posted. I was going to finish up by saying that the best part of this would be that it will be priced fairly inexpensively, less than $20 for sure!

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

    twilliamsT ChefC 2 Replies Last reply
    0
  • twilliamsT Offline
    twilliamsT Offline
    twilliams Power User PK100 Regular Contributors Team Grey
    replied to Jonathon on last edited by
    #15

    Jonathon has me skeptical with the price, but will give it a look

    1 Reply Last reply
    0
  • ChefC Offline
    ChefC Offline
    Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
    replied to Jonathon on last edited by
    #16

    Jonathon with the fire board, will you have the fan and hookup cables and the package with all the probes as well. I was just going to buy one, but I’ll wait till you get them in stock. Thanks

    1 Reply Last reply
    0
  • ChefC Offline
    ChefC Offline
    Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
    replied to Tex_77 on last edited by
    #17

    Tex_77 hey tex, do you use your fireboard for just temperature or to control air flow as well?

    Tex_77T 1 Reply Last reply
    0
  • Tex_77T Offline
    Tex_77T Offline
    Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas
    replied to Chef on last edited by
    #18

    Chef i use it for both, I have a FireBoard fan hooked up to my Primo, makes it truely sit it, and forget it. Just get your temp dialed in and coming down before you hook the fan up.

    Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

    1 Reply Last reply
    0
  • TexLawT Offline
    TexLawT Offline
    TexLaw Team Orange PK100 Sous Vide Power User
    wrote on last edited by
    #19

    I’ve been using the Thermoworks Thermapen (in one version or another) for many years. The only reason I don’t have my first one is because I lost it (or gave it away–I’ve lost and given away a few of them). I’ve never had one fail on me, though. No matter what, I would have the one I have now because it’s backlit and splashproof. Until they come up with something a good deal better, you’ll have to pry this one from my cold, dead hands.

    That said, I am staying tuned about what Walton’s comes up with.

    1 Reply Last reply
    2
  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #20

    Chef Sorry if there was some confusion or if I misspoke/typed, we are not getting the fireboards, I was saying we are getting an “instant” read thermometer that will be Walton’s branded soon.

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

    ChefC Tex_77T 3 Replies Last reply
    0

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