mash thermometer recommendations?

[pizzle]

i'm tired of floating thermometers that take 5 mins to equalize or crappy little dial themometers. Anybody have a recommendation for a good thermometer for mashing? quick readout accuracy within .5 F and calibratable would be my needs. I'm not afraid to spend up to $50...

[jm]

I love my Thermapen; great in the brewery and the kitchen. It's the fold out model ($90-100) but I imagine their cheaper models are probably equally nice (should be similar tech. on the inside).

[Turisops]

If you have a iPhone or iPod with Bluetooth get an Igrill. It's sweet. All I do is launch the app and it tells me what the temp is from the temp probe I put in my mash tun.

[Bokonon]

I love my Thermapen; great in the brewery and the kitchen. It's the fold out model ($90-100) but I imagine their cheaper models are probably equally nice (should be similar tech. on the inside).

I have a thermoworks RT600C that I use in the kitchen and brewery. Not as nice as the thermapen but it's a lot cheaper and is only a few seconds slower, if mine ever dies I'll move up to a thermapen but I bet it will be a while before it dies

Here it is on amazon for $24.99 (plus 1.99 shipping) and it ships right from thermoworks http://amzn.to/hnt1N1

[pizzle]

thanks Bokanon, that looks like a good one...just added it to my Amazon cart. Cheers!

[spiderwrangler]

Yeah, floaters work well for checking to make sure you're temp is being maintained, but tricky for trying to quickly dial it in at strike.

[snowcapt]

I just use a probe thermometer. I just let it sit in there the whole time. Works pretty well. Cost like $15, if I remember correctly.

[krizwit]

If you have a iPhone or iPod with Bluetooth get an Igrill. It's sweet. All I do is launch the app and it tells me what the temp is from the temp probe I put in my mash tun.

I would question how waterproof the probe is... I have ruined a couple probes in the mash. If you want to risk a probe, there is a remote thermometer from Maverick that works great for BBQ. It has two probes, one for the smoker temperature and another for the meat.