What thermometer do you use?

http://www.amazon.com/gp/product/B009RUPQGW/ref=oh_details_o04_s00_i00?ie=UTF8&psc=1

And this one, the timer is helpful to me.

http://www.amazon.com/gp/product/B000P6FLOY/ref=oh_details_o05_s01_i00?ie=UTF8&psc=1

 

I use the Thermoworks MTC Mini with type-K PTFE Tip Probe (113-372-T). It's very accurate and slightly less expensive, although slower time to a full reading than the Thermapen. I like the convenience of the long probe to put deep in a vessel and close the lid. I'm thinking of getting the miniature needle probe (which has about the same accuracy and fast response as the Thermapen) so that I can use it for both brewing and BBQ smoker.

 

The PTFE probe and cable is fine for submersion - fully waterproof, temps-58 to 482F. Just keep the cable away from direct flames.

 

I use this as well. Like the way it works. But doesnt seem "steam proof" Display starts to flash between 2 temps neither of which are close to what I am reading. Contacted company and they sent me a replacement. Well 2 brew sessions later and same thing. I do not submerse it ever. Do you ever experience something similar. I remove battery and run hair dryer through for several minutes and seems to work OK for a session or 2 and back to the same.

 

No, I have not had that happen at all, and I've been using it for about 9 brews. I'd be quite frustrated if it did happen.

I brew on a gas stove, that doesn't particularly put out a lot of BTUs, and while I get a good boil it could be more vigorous. Perhaps you are getting a stronger boil, and thus more steam, and that's why I haven't noticed the same issue.

 

I use mine primarily for mash and strike water temp. Don't usually use it on boil kettle. Do you use it for mash temp?

 

I use it in the boil kettle immediately following flame-out/chilling to monitor temp range for hop-stands.

I definitely use it for mash temps, but I only check at the beginning and end.

 

I use it to calibrate my 12" probe thermometer for mash temp, which I then leave in the mash for the duration. I then use it to monitor the whirlpool (180F), and chilling. I also use it to monitor the temp of the beer from my keezer.

Since the tip only needs to penetrate 1/8", it's ideal for steak and indispensable for chicken (who knew that you could cook juicy as hell boneless, skinless chicken breast without brine?). Grilling was the unexpected bonus I got with this thermometer.

 

I have had the same problem with 2 of them, yet we use them pretty much the same way. I don't get it.

Thanks.