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By: Bill McGrath
The ThermoPro TP-28B is the latest entry into the wireless food thermometer by ThermoPro, a company with a prolific product line. This product features a two-channel transmitter-receiver pair that is claimed to work with 500′ between the two units.
The display shows the instantaneous temperature for each probe as well as its alarm target. It has the ability to set an alarm level for food and a temperature range for the BBQ mode. You can choose a meat type and doneness from the menu to accept USDA temperature guidelines or set your own custom limits. When an alarm limit is reached, a beeper will sound and the numerical display of the temperature will flash to alert the user which alarm limit has been exceeded. There is another button that doubles as the display backlight and the °F/°C selector.
There is also a timer function that can count up or down. You can choose minutes and seconds OR hours and minutes. If you start from zero, the timer will count up; if you start with a time input, the timer will count down from that value. The timer will continue to run while the display shows the food and BBQ settings, and an up arrow or a down arrow will flash to indicate a running timer. When a down counter reaches zero, an audible alarm will sound for one minute.
If the receiver fails to get a signal from the transmitter for 30 minutes, an alarm will sound for a minute and then the receiver will shut itself off. This isn’t a great setup because half an hour can elapse before the user is warned of a signal loss. Five minutes would be a better interval, IMO. The transmitter will shut itself off if the measured temp is below 104°F/40°C for two hours.
The housings have a silicone perimeter that protects them from damage if dropped, and probably provides a seal against water. The battery compartments are sealed with an o-ring to prevent water from entering. There is a stand to keep the units at a readable angle and a magnet to allow the units to be attached to a steel surface that isn’t hot. There is also a retractable tab that would allow the transmitter to be hung on a nail. The receiver has a stand and a belt clip.
The unit comes with a one-year limited warranty. Contact info for the manufacturer is in the user’s manual, and includes a phone number and e-mail address.
This is a nicely made unit that has excellent accuracy and all the features you’d expect to find in a more expensive unit. It is priced competitively, so what’s not to like? I recommend this unit.
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Published On: 6/22/2021 Last Modified: 10/31/2022
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When you make rubs at home we recommend you add salt first then the herbs and spices because salt penetrates deep and the other stuff remains on the surface. So thick cuts need more salt. We put salt in these bottled rubs because all commercial rubs have salt and consumers expect it. You can still use these as a dry brine, just sprinkle the rub on well in advance to give the salt time to penetrate. For very thick cuts of meat, we recommend adding a bit more salt. Salt appears first in the ingredients list because the law says the order is by weight, not volume, and salt is a heavy rock.
Sprinkle on one tablespoon per pound of meat two hours or more before cooking if you can. Called “dry brining,” the salt gets wet, ionizes, becomes a brine, and slowly penetrates deep, enhancing flavor and juiciness while building a nice crusty “bark” on the surface. Sprinkle some on at the table too!
Are they hot? No! You can always add hot pepper flakes or Chipotle powder (my fave) in advance or at the table. But we left them mild so you can serve them to kids and Aunt Matilda
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