Foods of the World Forum Homepage
Forum Home Forum Home > Other Food-Related Topics > The Tools of the Trade
  New Posts New Posts RSS Feed - I just got an infrared thermometer
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

I just got an infrared thermometer

 Post Reply Post Reply
Author
Message
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 8951
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Topic: I just got an infrared thermometer
    Posted: 09 March 2018 at 14:59
Here it is:

http://a.co/1LyjpfI

(Please take a moment to click the link above and read about this product. Doing so helps this forum pay for itself! )

Now, tell me what I can and can't do with it, please....
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
Sponsored Links


Back to Top
pitrow View Drop Down
Chef
Chef
Avatar

Joined: 22 November 2010
Location: Newberg, Oregon
Status: Offline
Points: 941
Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 09 March 2018 at 16:10
Nice. I have a similar one. The thing that continues to frustrate me is the emissivity of surfaces. I never know where to set it so I end up just leaving it where it's at, even though I know my aluminum pan has a different emissivity than my cast iron pan, for instance.

I use mine all the time for checking surface temps of things. For instance the temp of a skillet if you're planning on searing something. Also super useful for finding cold spots in your walls where the insulation may not be the best, etc. All around, they're just fun to play with.

Keep in mind though, the laser is basically just to tell you where you're aiming, and the actual temperature you'll read is the average from within a circle and that circle gets bigger the further you are away from what you're reading.
Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 8951
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 09 March 2018 at 16:15
Understood, Mike - thanks ~

Do you see any role for this in brewing (mash), or am I better off with the probe?
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
pitrow View Drop Down
Chef
Chef
Avatar

Joined: 22 November 2010
Location: Newberg, Oregon
Status: Offline
Points: 941
Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 09 March 2018 at 17:01
I think a probe is more accurate during the brew phase, especially when liquids are involved. But the infrared definitely has its uses. Like a quick check of the grain temp before mashing-in to make sure your strike water calculations are correct.  I suppose once you have the grain in, the infrared would do a decent of enough job of checking the temps during the mash and you don't have to clean a probe afterwards.

I also use my infrared to check the temp of the fermentor a lot. I know it's not super accurate with the reflectivity of the glass, and the mostly clear liquid, but I figure it's close enough.
Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.059 seconds.