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By: Bill McGrath
The ThermoWorks ThermaQ is a high-quality readout, using Type K thermocouple probes, with a number of useful features for someone looking for a rugged instrument. It accepts two probes and reads out their temperatures simultaneously. It comes in a zippered case and includes a silicone boot with a folding stand to both protect and allow easy viewing. There are magnets in the boot to allow it to attach to an iron surface.
The readout can display temperatures from -148 to 2500ºF (-100 to 1372°C) but the actual temperature range will be determined by the choice of probes. The unit can be purchased as part of a kit that includes probes and other accessories. See the kit link.
The display is divided into two parts, one for each probe. The current temperature is displayed as well as the upper and lower alarm settings for each channel. If the temperature goes above the set high limit or below the set low limit, that particular number will flash. There is also an audible alarm that is different for each channel, and its volume is adjustable. There is a display for the loudness and also for the battery condition. An unused channel can be disabled by setting its low limit below -148º. Once the unit is turned on, the minimum and maximum temperature for each channel is displayed. Turning the unit off and back on will reset the min/max display. There is a procedure to adjust the unit’s offset if additional accuracy is needed.
The readout is powered by three AAA alkaline batteries which come installed. Battery life is given by the manufacturer at 3000 hours. The case is sealed to IP67 standards, which means it is dust-tight and submersible to one meter. Accuracy is very good. Response times are not shown because that characteristic is really a property of the probe used and says little about the readout itself.
Like all ThermoWorks products, the readout is robustly made and intended to survive rough use. With the supplied boot attached, I believe the unit would survive a six-foot drop onto concrete without blinking, although I did not test that hypothesis. It comes with a brief but thorough instruction manual, a certificate of calibration, and a list of recommended probes. The manufacturer’s contact information is printed on the instruction sheet. The warranty is two years.
I’m giving the ThermaQ a Gold medal for quality of construction, features and the availability of useful probes and accessories. It’s not a cheap thermometer, but it would probably outlive you.
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Published On: 5/14/2015 Last Modified: 1/28/2021
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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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