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By: Bill McGrath
This model has been discontinued. The replacement model, with more features, is the ThermaQ.
The Thermoworks TW8060 is a two-channel display that works with external probes. It allows simultaneous readout from two separate probes, typically one that senses oven/smoker temperature and another that measures food temperature. It can also be used with rapid-read hand-held probes. The readout cannot be left in the oven/cooker while cooking.
The TW8060 has an alarm on one channel only that can detect lower and upper limits set by the user. The alarm can be turned on or off. It can display the minimum and the maximum temperatures detected by each probe, and it remembers these until reset by the user. The unit can be set to auto-shutoff after 20 minutes, or it can remain on until manually turned off. Fahrenheit or Celsius can be selected, and there is a backlight button that will illuminate the display for 30 seconds per push. Typical AAA batteries will last about 50 hours, high-capacity AAAs will last about 100 hours.
We used a 113-151 Fast Response Meat Probe to check the accuracy and response times of this unit. Different probes will produce different results. If the unit is attached to cable-type probes, it can be used as an in-food/in-cooker thermometer. This suggests that owning multiple probes will increase the utility of the unit.
One quirk of a two-channel display is the interaction between two probes if there is a conductive path between them. The displayed temperatures will change if the outer shields of two metal-clad probes come in contact with one another. This is the result of the thermocouples not being electrically insulated from the shields. In order to get the most rapid response from a probe, the thermocouple is in physical contact with the probe tube, resulting in some electrical conductivity between the two parts. If you are planning to monitor two temperatures, look for a probe with a non-conductive outer sheath, such as the WD-08467-64.
The product is covered by a one-year limited warranty. There is no certificate of calibration because the unit is not equipped with probes, a factor in accuracy. The manufacturer’s contact information is provided in the owner’s manual.
We give this unit a Silver medal for its ease of use, accuracy, response time and features. The probe interaction issue is not really the fault of this unit – it’s the probes’ problem – but it does impose its limitations. It would be nice to have an alarm on each channel, that would bring it up to a Gold rating. This thermometer is available in kit form with other ThermoWorks products. See the links on where to buy for more information, or the note below.
Meathead’s Notes from the Field: “It does everything that the Maverick ET-732 does except transmit the temps to you on the couch, only it is more versatile and precise.”
Order just TW8060: (No longer available.)
Order kit with Mini and probes: ThermoWorks
Order Additional Penetration probes: ThermoWorks
Order Additional Hi-Temp probes: ThermoWorks
Manufacturer:
Published On: 5/7/2014 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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