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The Good Cook Classic Meat Thermometer NSF Approved SUCKS

good cook meat thermometerAlright, here is one to get TMB all worked up. The Mad Blogger should have learned his lesson a few months back when trying to cook a tri-tip on the ole BBQ out back, but he didn’t, so history repeated itself on December 25, 2011. The Good Cook Classic Meat Thermometer NSF Approved , pictured to the right, has to be one of the worst designed products of all time. Take a look at that photo. That photo is taken at room temperature.

So you start cooking your bird, and you follow the directions, a 20-24 lb bird will likely take between 4.5 and 5 hours, at least according to the packaging on our turkey. At about 3.5 hours TMB decides that it is time to check the temperature on the bird, the instructions say the internal temperature of the turkey should be at least 165 degrees to ensure it is fully cooked. Grab your trusty meat thermometer, and stick is in the bird, watch the needle spin. Wait, which needle are we wathing for?

Exactly. There is a red needle, and a black needle, but how are you supposed to know which needle is for the temperature, and which is for the “doneness”. There are no instructions, there is nothing written on the display to give you a hint.

The only way to read this is (based on my testing, against another thermometer) the BLACK needle measures the temperature, so you need to stick it in the bird you are measuring and wait for it to spin around the dial. Wherever the black needle stops is the current (or close to) temperature. The Mad Blogger googled some results, but found posts stating both the Black and the Red needle are used for the temperature, so obviously there is a ton of confusion out there.

The "GoodCook" website doesn't even show you a details page for this thermometer anymore, you have to go and find it in a Cached version from google, I can only imagine this is because they don't have any faith in it.

This product has to have the worst User Experience and ease of use of any product I have ever purchased.

DO NOT BUY

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Published Tuesday, December 27, 2011 3:53 AM by TheMadBlogger

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Comments

 

Grill Thermometer said:

You would figure that it would be fairly easy to make such a simple product. Staggers the mind, really.

Just wanted to say, if you don't want to shell out for a new thermometer, just put it in some boiling water and see which needle goes to 212 degrees. Wrote up a thing on calibrating thermometers a few weeks ago and it's probably relevant to this, <a href="http://www.grill-thermometer.com/2011/12/20/how-to-check-the-accuracy-of-your-grill-thermometer/">calibrating a meat thermometer</a>

December 27, 2011 1:56 PM
 

Meagan said:

haha I had to google how to use it .. so frustrating! thanks for the info :)

April 26, 2012 7:46 PM
 

Meagan said:

haha hI had to google how to use it .. so frustrating! thanks for the info :)

April 26, 2012 7:45 PM
 

plumbing supplies said:

Pop-up types, commonly found in poultry, but may be purchased for other types of meats.

May 2, 2012 4:28 AM
 

Ann said:

Okay. Here we are on Thanksgiving trying to figure out how to read this thing. Finally, we had to use another meat thermometer. Looks like you read the black needle. It's a pretty slow go. Don't buy.

November 22, 2012 8:04 PM
 

Julie said:

It's maddening, isn't it?!  I have fallen into the trap of using the thermometer AGAIN. I am throwing it away!!!

November 30, 2012 4:31 PM
 

Elmo said:

Agree, this thermometer is the worst designed product ever! I had to hold it over a flame to see how it worked. Contrary to what it says on another site, the black needle began climbing the temperature gauge when heat was applied. Good Cook has made this simple idea totally confusing and unusable.

December 31, 2012 8:10 PM
 

Debs said:

omg..thanks this is the worst thermometer ever made!

February 25, 2013 9:39 PM
 

Maryann said:

Thank you so much for the advise!

I cannot believe I had to google

April 2, 2013 8:51 PM
 

Rene said:

Now, 214, needle is all red

March 31, 2014 7:03 AM
 

Andrea said:

I finally figured it out after messing with it for a while. It's the black end that measures the temp!

June 8, 2014 5:50 PM
 

Huang said:

Hmm is anyone else having problems with the images on this blog loading?

I'm trying to find out if its a problem on my end or if it's the blog.

Any suggestions would be greatly appreciated.

July 18, 2014 2:58 AM
 

Jennifer j said:

ive never had a problem with the good cook thermometer...been using one for 40 years now.  The only thing I don't like is they have changed the new ones.  The first marked temp. Is 140 where it use to be 130.  Fyi to the person recommending a pop up timer...now they suck...they pop up when the food is already cooked to death.

October 6, 2014 4:38 PM
 

Joan said:

I understand you can either submerge the thermometer in ice cold water OR in boiling water.  The problem for me is the thermometer doesn't have 32 degrees or 212 degrees. This thermometer starts at 120 and goes as high as 200.  

February 3, 2015 6:03 PM
 

rukkuskeylow said:

It's actually common sense. The red should in the red area and the black in the black area.
May 25, 2015 4:31 PM
 

Gio said:

Umm really your review is awful, that is exactly how it's suppose to be at room temp since the black reads the temp I'm sure you see it go clockwise when you insert it in the meat.when temp is about 135 it should read between rare and medium rare on the red point. This is about right.

July 10, 2015 9:24 PM
 

TheMadBlogger said:

Gio, a little instruction with the device would go a along way. The usability of this thermometer or horrible.

July 30, 2015 11:46 PM

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