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The ThermoPro TP-450 is a narrow focus infrared measuring tool with a unique two-laser aiming system that can be used to measure the surface temperature of any object.
Squeezing the trigger turns on the detector and twin laser beams that indicate the area being measured. The spot-distance ratio is 16:1 which is quite a narrow window. This facilitates measuring the surface temperature of a small area. The two lasers indicate the 12 o’clock and the 6 o’clock positions on an imaginary circle that lies between them, making the area being measured easy to determine. Because of the locations of the lasers, there is no parallax error. As an added bonus, the two red dots were great for confusing my cat!
The resolution of the thermometer is 0.1ยฐ, and the claimed accuracy is 1.5 percent which is a bit optimistic, in my opinion. Because different surfaces emit different amounts of energy (black = high; shiny = low), the value of emissivity set in the tool is critical if high accuracy is desired. An emissivity value of 0.95 is the default setting and can be changed by the user. Because of this dependency, take the measurement with a grain of salt.
The display shows two values: the instantaneous reading at the top, and a minimum/maximum/average reading below. The user can cycle through the three values with the push of a button. The laser can be turned off if desired.
As for the build quality, it seems high, including a solid feel to the housing. The required batteries are AAA which are easily found. The documentation is detailed and well-written. The thermometer comes with a one-year limited warranty. The contact information includes telephone numbers and an e-mail address should technical support be needed.
This is one of the nicer IR thermometers I’ve tested, and the price point is attractive, earning it an easy Gold Medal.
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Published On: 5/8/2022
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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 โdry brining,โ the salt gets wet, ionizes, becomes a brine, and slowly penetrates deep, enhancing flavor and juiciness while building a nice crusty โbarkโ 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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