Thermoworks Classic Super-Fast Thermapen review

ThermoWorks CLASSIC SUPER-FAST ® THERMAPEN ®

Editor: Cory McLaughlin

Just the Facts:
Thermoworks Meat Thermometer one of the best meat thermometers.

The Super-Fast Thermapen has been a favorite instant-read cooking thermometer among restaurant chains, health inspectors and quality managers worldwide. Hundreds of thousands of these fast and accurate digital cooking thermometers are in use. The clever fold-away probe and the simple pocket design replace more costly and bulky handheld thermometers while using the same professional thermocouple technology. This new generation Thermapen introduces a robust, splash-proof design with molded-in seals to protect the thermometer from wet hands and kitchen splashes.
Range -58.0 to 572.0°F (-49.9 to 299.9°C)
Accuracy ±0.7°F (±0.4°C) from -58 to 392°F (-49.9 to 199.9°C), ±1.8°F (±1.0°C) from 392 to 572°F (200 to 299.9°C)
Resolution 1.0°F/°C full range (user reconfigurable to 0.1°F/°C)
Response Time From 75°F to 32°F: ≤ 3 seconds to within 1°F
Probe 4.5 L inches, High Performance Type K Thermocouple
Display 0.55 inches (14mm) LCD
Auto Shutoff 10 Minutes (user reconfigurable to disable auto-off)
Environmental Range -4 to 122°F (-20 to 50°C)
Battery CR2032 (3V) lithium coin cell x 2, 1500 hours
Dimensions 1.85 H x 6.1 W x 0.75 D inches (47 H x 153 W x 19 D mm)
Weight 0.25 lbs (97g)
Certificate Includes NIST-Traceable calibration certificate

My Story:
There really is nothing better than BBQ. It has certainly come a long way from its somewhat disturbing origins in the West Indies, or what we know call the Bahamas. BBQ is now not only one of the most popular types of picnic fare it is also it’s own social activity. Many of friendships and relationships have been forged around a smoking steel drum full of succulent meat. Low and slow is the motto and what a great thing it is. That being said there are inherent dangers with leaving meat for long periods of time in temperatures that don’t flash burn bacteria. It is no secret that there are pretty firm temperature guidelines in place to insure that the meat you are eating is safe. This may prompt you to ask, how can we tell when meat is safe? Well, ThermoWorks has you covered.
ThermoWorks has a number of different food grade thermometers to choose from. For the purpose of this review we will be looking at the Classic Thermapen. The Thermapen is exactly the tool for the everyday chef or backyard pit master. With instant readout in as little as 3 seconds you can be sure that you are getting a fast and accurate read without having to leave the grill open for extended periods of time.
I received the Thermapen about a month before I wrote this review. It came in a nice box and was about the simplest thing I have ever used. No complicated set up or programing was necessary. The Thermapen automatically comes on as soon as it is opened. To make certain it was accurate I placed a pot of water on the stove and brought it to a boil. The boiling point for water is 212 degrees F and so that is what I expected to see on the Thermapen. After multiple testing probes I found the readout to bounce between 211 and 212. So, it is safe to say that there may be about a 1 degree calibration issue. On the flip side to that a cup full of ice water consistently read 32 degrees. I found these numbers to be more than acceptable and so began testing.
Over the past month I have used my Thermapen to test just about every meal I have cooked. It has always been up to the task and has yet to disappoint. This past weekend was my final testing period. Many of my family members were going to be in town and in the spirit of true family gatherings I decided to smoke a pork shoulder for the feast.

Low and slow produces the best meat in my opinion but the later part of that statement always makes for impatient bellies. Luckily, good BBQ is always worth the wait. I like to spray my pork with an apple juice and teriyaki sauce mix. I try and do a little spritzing about every hour or so and while the grill is open I take this time to get a quick read on the Thermapen. The only real problem with keeping a running log of temperature is that as the numbers climb so does my appetite. 195-200 degrees is my preferred temp for making pulled pork. Unfortunately, darkness came before I was able to reach this temp so I have no final readout image to share.
After over a month of testing I have come to the conclusion that I am an idiot. I have waited far too long to invest in one of these great products. Many versions of food thermometers have come and gone through my kitchen without ever leaving an impression. Such is not the case with Thermapen. The accurate and lightning fast readout are definitely noteworthy. Thermapen should not be put into a BBQ box. This thing would work for candy, baking, and everyday cooking. The Thermapen is also a great tool for testing liquid temperatures for homebrewers as well. If you need a thermometer for just about any cooking application this is going to fit your needs.
I am a huge fan of this great product and I am confident that I would be happy with any ThermoWorks product. If you are in the market for a great hand held thermometer you would be remiss to overlook Thermapen. I could write about this for another hour but, I have some BBQ pork to get to!

What can be done better?
The only real area of concern that I have is that the Thermapen can be a little stiff to open. I feel sometimes as if I might break it while opening. I am confident that ThermoWorks has engineered this product to be durable but I don’t like feeling like might break such a useful and fantastic tool. So, a little tweaking could be done in this department. Other than that I find this to be a very solid product and see it helping me to make big smiles and full bellies.

Great job ThermoWorks you have absolutely earned 5 stars for the Classic Thermapen.