[LeonardoDaBenz]

As the title asks 😉

Keep in mind: Canuck availability is not the same/as plentiful as US.

Considering (CDN prices noted)

1)etekcity 1022 $32
2)etekcity 1022D $32 (NO idea the difference and even their site does not know)/sent email
3)inkbirdplus $35

others? You see my price range

 

[Colbyt]

Zero experience and have never used one. Let us know what & why you decide.

 

[Wooleybooger]

I've seen them used in industry but I have not experience with them. I use an analog instant read that also had a carrying sleeve when I worked in kitchens. Carried in my smock sleeve pocket out of the way. These things are easy to check and adjust if required. Takes a glass of ice water and some boiling water. Check for 32 deg F or 0 deg C and 212 deg F or 100 deg? C. Hold the back with a small wrench and turn the dial as needed. An infrared thermometer most like will be need to be sent to a calibration lab. I still have my instant read and it's as accurate as the day it was new. Only required adjustment once in 40 yrs.

 

[LeonardoDaBenz]

Have one of those BUT if measuring say, a griddle or a wok with only 1 T or so of oil, infrared is a necessity.

 

[Wooleybooger]

Ok, agree you'll want an infrared unit. Fluke is probably top of the line but also overkill for your purposes.

 

[LeonardoDaBenz]

PLUS that's an industrial-scale unit AND about 7x the price of what I'm considering (at least here in the GWN).

 

[Wooleybooger]

Yes to all of that. Did you see the unit on Amazon that was said to be good for grilling etc?

 

[KitchenWench]

Weirdly enough, my body temperature thermometer has infrared capabilities. I haven't used it on anything other than my forehead or in my ears, so I don't know how well it would work on food. But you might want to check those out as well.

 

[LeonardoDaBenz]

DId all my research and narrowed it down to those 3. Still waiting on an email sent to company though.

I think the diff is one use 2 AAA and the other 1 9V.

@KitchenWench the ones i've listed specifically say "not for "human" use/similar. I've got a body one already (NOT the kind you need a lube job for 😉 ) but did not consider that. Will review if it's in the same price range.

One thing: does yours go up to 1000o F ?? Unless you're on Mercury 🤣 I have no need for 1000o I must admit though

 

[KitchenWench]

One thing: does yours go up to 1000o F ?? Unless you're on Mercury 🤣 I have no need for 1000o I must admit though

Not that I'm aware of...and I don't think I want to know...lol

 

[LeonardoDaBenz]

Got a reply from etek--the "D" model has dual lasers vs no "D" has one. Guess it's more accurate??

Anyways, one question answered

 

[Wooleybooger]

What kind of accuracy and repeatability are you looking for? I've remembered the way we did when I was servicing drilling rigs. When heating a part or bearing to be shrunk on it needed to be at 300 deg F in order to expand the required amount. We had no thermometers of any kind. The method was the same as your mother might check an iron for temp. Touch finger to tongue then the heated piece. If you got a Psstt it was hot enough.

 

[LeonardoDaBenz]

hehe. Just for frying/grilling stuff. The ones I'm looking at are around +- 2% . At 400o, that's 8o.

Good enuf I do rely on reviews a lot. Have to balance a few reviews with zero negs vs a lot of reviews with a few negs.

That's why I put the question out here. We know that amaz has shall we say "fake" or "purchased" reviews.

Most/all of the members here are from OF membership so I have more faith in these than the "unknowns"

 

[Colbyt]

How well, if at all, do they read internal temp? Say the center of a rib roast? I have several of what Wooley posted and I use a digital version for most things as I find it easier to read.

 

[LeonardoDaBenz]

How well, if at all, do they read internal temp? Say the center of a rib roast? I have several of what Wooley posted and I use a digital version for most things as I find it easier to read.

Read my post above yours (the first paragraph) 😉 Can't use a probe for surface testing.

 

[Wooleybooger]

@Colbyt One thing I recall from an authentic Chinese cookbook is to check the temperature of oil for frying take piece of green/spring onion with some of the green on it. Make multiple cuts on the green end to fry it, place in the oil and if it spins the oil is hot enough. I don't recall ever trying this though.

 

[Colbyt]

Other than my breakfast taters I rarely fry on the stove. I use one of the electric skillets, the deep fryer or in some case the air fryer, all of which have some resembling a temp control.