Hot take: a $4 probe thermometer at home beat the $200 one in my kitchen

I was pulling pork shoulders at a 40 seat spot in Des Moines and kept getting dry ones even though my fancy Thermapen read 203 every time. Grabbed a cheap dial probe from the restaurant supply on 6th Ave out of desperation and started double checking, turns out my good one was reading 12 degrees high, so I'd been pulling at 191 for months. We swapped in two new calibrated units the same week and the difference in the meat was night and day. Anyone else been burned by a tool you trusted for years without checking it?

1 comments

Log in to join the discussion

Log In

1 Comment

amy9741mo ago

Checked mine against ice water after reading this and found it was off six degrees.

6