Frying Oil Thermometer Truth or Dare

[WVsmoke]

I am planning my first fried chicken cook on my Weber Spirit II 310 gasser. I have read Meathead’s reviews and recommendations on thermometers but still can’t settle on what hot oil thermometer to purchase. Do any of you Fried Chicken Experts have a recommendation of what thermometer I should buy that has a successful track record for longevity and temperature accuracy?

As to the Truth or Dare subject line my intent was to inquire how important is it to get a true temperature reading when frying chicken or do I dare to fry it in the oil without a thermometer?

Thank’s to all of you Chicken Colonel’s out there for your help in my thermometer selection and any other advice that will make this cook finger licking good.

[RonB]

This is a great multi - function thermometer with a great reputation:

https://www.thermoworks.com/ChefAlarm?gclid=Cj0KCQjw9ZDeBRD9ARIsAMbAmoZByDnhifqzmcm1w9E4OdftzW8dlxhmwM_Vqa-4VOUUys4MPUQvNZkaAqraEALw_wcB

I love mine.

[WVsmoke]

I have a Thermo Pro TP-20 and it will register up to 572F. Does anyone know if I could use those probes in hot oil? Many thanks for taking time to help.

[RonB]

WVsmoke - I don't see any reason why not - just keep the units out of spatter range.

[WVsmoke]

Heard back from the Thermo Pro folks. Indeed you can use their TP-20 in this application but be sure the base of the probe does not come in contact with the hot oil.

[FireMan]

Do ya think it’s necessary? I saw it somewhere that you squeeze the area between yer thumb & index finger.................oh wait a minute, yer fryin...............never mind.

[Fire Art]

I use my water proof XR 50 Maverick probes

[Polarbear777]

I use whatever is handy. The thermo works dot inside with pot clip and usually just spot check it with the thermapen outside if I’m too lazy to get the fry thermometer or the dot. Since the pen reads in 3 seconds and I don’t have to leave it in I just check between each batch of food. Also handy to probe the actual food. No sense in overcooking anything even while frying.

I’ve also tried the IR thermo but it tends to read the pan bottom or just oil surface etc. I don’t trust it for oil temp.

[Spinaker]

I use my Thermapen or a Inferred Thermo. I would like to get one of those Thermoworks rigs that RonB is talking about. If I fried more, I would probably have one.

[RonB]

I use mine for lots of things because it was my first leave in thermometer.

[Spinaker]

I bet it works great for frying. Especially having the timer right there. Must be handy. RonB

[RonB]

You are correct Sir!