Thermapen Sale... Buy 2 $80 each

Blowin Smoke · #1 09-30-2011, 01:43 PM

Thermapen Buddy Sale!
Buy 2 or more and pay only $80 each
Get the commercial users discount. Normally they must buy 5 or more to get this price. Now, for a limited time only, this price is available to the general public for an order as small as 2 units. Simply place a quantity of 2 or more in our shopping cart and your price will be adjusted. Get a second unit for a friend! Both units must be the same color. As long as you order 2 or more of each color, you'll get the same price on any greater quantity. Order now, expires soon! (2010 price was $96. Now is the time to buy!)

http://www.thermoworks.com/products/thermapen/

wntrlnd77 · #2 09-30-2011, 01:52 PM

Thanks for posting this, Blowin'

If Mrs. Claus says it's all right I'm going to need someone to buddy up with on a RED Thermapen.

Anyone else looking to buddy up?

Mark R · #3 09-30-2011, 01:56 PM

I bought one about a month ago, a refirb I think, for $69. Might wanna see if the still have that deal. Work's fine

3montes · #4 09-30-2011, 02:01 PM

Quote:

Originally Posted by Mark R

I bought one about a month ago, a refirb I think, for $69. Might wanna see if the still have that deal. Work's fine

Same thing i did. Only thing with a thermapen is your poking holes in your meat with every temp reading vs. Just once if you use a maverick.

Mark R · #5 09-30-2011, 02:05 PM

Quote:

Originally Posted by 3montes

Same thing i did. Only thing with a thermapen is your poking holes in your meat with every temp reading vs. Just once if you use a maverick.

After surface temp is 140F, really not an issue. I use both, really handy at finishing time to double check or if you have a bunch of small items, sausage, chicken...

3montes · #6 09-30-2011, 02:21 PM

Quote:

Originally Posted by Mark R

After surface temp is 140F, really not an issue. I use both, really handy at finishing time to double check or if you have a bunch of small items, sausage, chicken...

I do a considerable amount of prime rib where I'm really temp anal about. For them I use the Maverick so I'm not puncturing the prime rib all the time. Same with pork butt don't like puncturing it all the time. And no I'm not one of the gurus who can tell by poking it or just looking at it I'm a thermometer baby.

I love the Thermapen for poultry or like you said Mark for those multiple meat cooks.

I now find myself using it for checking the internal temp of my Weber Kettle.
I also calibrate my Maverick probes against it in the ice water/boiling water test. They are a invaluable tool no doubt.