Jump to content

Gadgets Worth Having: Kitchen Timers


Recommended Posts

OXOTripleTimer.jpg

 

OXO Good Grips Triple Timer

Amazon: $19.99

 

Kitchen timers are quite useful to all of us for various reasons.  Finding one I really LIKE has been a problem because of my personal requirements for what is GOOD in a kitchen timer.  There are tons of these things on the market.  Some are cheap and some cost a little more.  THIS one is a keeper.  

 

I like a kitchen timer that has a numeric keypad to enter the times you want rather than having to scroll numbers to get to the right one in each position on the timer.  This particular model also has three independent 100-hour timers that can be used as count-up or count-down timers simultaneously.  Each timer has a different alarm sound.   When this timer is in the timer mode, all three timers are visible on the LCD screen.  When the timer is not in use, the unit defaults to the clock mode.  

 

This is a counter-top type timer.  It is wedge shaped and designed to be read while sitting in the shown position on a flat surface.  There is no magnet for attaching it to a metal surface.  This timer is quite intuitive and easy to use.  It's my go-to timer.  It runs on two AAA batteries.  This one has been running for over two months on the first set of batteries, which is pretty good considering I use it multiple times per week while cooking.  For $20, I think it's hard to go wrong with one of these.

 

ThermoworksEBL.jpg

 

Thermoworks Extra Big & Loud Timer

Thermoworks: $29.00

 

Here's another timer that I have in my collection.  Once again, this timer meets my requirement of having a keypad for inputting my desired times.  This one has a flip out tab on the back so it will stand up on a flat surface.  It also has magnets if you want to put it on a metal surface.  This is also a 99 hour alarm and it has an adjustable volume control for the alarm.  This model runs on a single 9v battery and boasts IP65 water resistance.  

 

ThermoworksTimeStick.jpg

 

Thermoworks TimeStick

Thermoworks: $25.00

 

Another timer that I like is the Thermoworks TimeStick.  This small timer also has a numeric keypad for entering times.  It also works in count-down or count-up modes.  It has a 100 hour timer, is water resistant, and comes with a neck lanyard so you can keep it with you rather than having to go back and forth to the timer to see how much time you have remaining.  This one is also available in 9 different colors.  This is a very handy tool!  This small timer runs on a single CR2032 battery.

 

There are a lot of timer options out there but one thing to watch out for when buying one is its timer duration.  Some of the less expensive timers only count down or count up to 99 minutes.  That's not always useful when doing a 12 hour cook.  

 

 

Link to comment
Share on other sites

In the summer I do a lot of count down cooks with my 26" kettle using two or three heat zones.  I will start with a roast or ribs, add potatoes and other side dishes so that everything finishes at about the same time.   A timer like this would be very helpful.

Link to comment
Share on other sites

John Setzler Posted:  

 

ThermoworksTimeStick.jpg

 

Thermoworks TimeStick

Thermoworks: $25.00

 

Another timer that I like is the Thermoworks TimeStick.  This small timer also has a numeric keypad for entering times.  It also works in count-down or count-up modes.  It has a 100 hour timer, is water resistant, and comes with a neck lanyard so you can keep it with you rather than having to go back and forth to the timer to see how much time you have remaining.  This one is also available in 9 different colors.  This is a very handy tool!  This small timer runs on a single CR2032 battery.

 

==============================================================================

 

I have various timers that I use in the kitchen and BBQ Pitt and this TimeStick has become one of my favs. IMO one of the best features, in addition to what John posted, is that it has a "LOCK" mode. I like to stick it in my pockets, and in the lock mode you will not accidently unset the timer. One other feature not mentioned is that it has a magnet on the back for mounting to your fridge, range, microwave, etc. 

 

I have cycled through giving PT-100's and ET-732's as gifts to BBQ friends & family, so this has become my current "go-to" BBQ gift. 

Edited by andyscalzo
Link to comment
Share on other sites

On my iPhone, I use an app called "Timely".  It had 6 timers.  Quite useful when you're trying to time the cooking of the steak with the potatoes and other items cooking simultaneously in the kitchen oven.  I prefer to see all my timers is one place rather than use a combination of oven timer, microwave timer, handheld timer, etc.

 

If I use my Android tablet, the app I use it "Kitchen Timer".  It only has 3 timers, but it if often more than enough.

Link to comment
Share on other sites

  • 7 months later...

I ordered a couple of time sticks, going to give one to my SIL and daughter. I think this is a timer I will use more. Ordered a thermopop and a thermapen also. Can't wait for the 8th to roll around.-Ken

Link to comment
Share on other sites

I have 3  of these stuck on the side of the micro wave.

 

I am sure that they were all made by the same company but each has a different name on it.--Pyerx--ThermoWorks--no name.

 

I have three because the cable kept getting slammed in the pull out garbage door. Move to the other side of the stove DOH..

 

They have a separate hour and minute setting. They are very easy to use. Hit the hour and minute buttons to zero. Then hit each button for how long you need. The one down side is if you want 1.5 hours--you would hit the hour button once and hold the minute button in to power scroll. So these do not fit the direct key entry requirement but we use them daily as timers some times we even have all three going.

 

The bonus is you get a usable meat probe and with the Thermo Works you can buy replacement probes. These  probes do not like the temps that the Kamado easily reaches. Once I learned how to care for the probes they have been good for many years.

                                                                                       

                                                                                                   31SeZ1Qd2bL.jpg

 

 

http://www.amazon.com/ThermoWorks-Original-Cooking-Thermometer-Timer/dp/B0019R4HQQ/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1412523869&sr=1-1&keywords=ThermoWorks+The+Original+Cooking+Thermometer%2FTimer

 

Those other ones do look very nice but as long as these keep working we are good. My biggest requirement is that they stick to the microwave out of the way and easy to find.

Link to comment
Share on other sites

I received my package from thermoworks today and I tell ya the time stick is going to be handy. Oh yea Bosco, I was at KJ today and there was a semi load of stuff headed to Canada. I thought about your JR and mentioned it to Meghan. Did you order a black JR , she said there were red ones there.---Ken 

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
 Share

  • Similar Content

    • By John Setzler
      I was fortunate enough to get to partner with Wicked Edge to demo and evaluate this sharpening system.  I have been playing with it a good bit this week to learn how it works and get the diamond stones broken in and ready to get down to business...
       

       
      This is the Wicked Edge WE-130 mounted on their aluminum base.  This base is 8"x10"x1" and it weights about 8 pounds to give the sharpener good stability on whatever work surface you choose.  They also have a 12"x10"x1.25" granite base option that weighs about 15lbs if you want something heavier.  The sharpener also comes with a template for the mounting screw holes so you can make your own base out of whatever material you like if you want to.  The bases are optional and do not come with the sharpener kit.
       

       
      The sharpening angle adjustments on each side of the WE-130 go from 13° to 35° in 1° increments.  The small set screw on the right edge of the arm base allows you to micro adjust between 1° settings if you are using the optional digital angle gauge.  See later photos....
       

       
      This cam arm is an update from previous versions of the wicked edge.  When you position your blade in the holder,  you just lower this arm to create the tension to hold it rather than using a hex key to tighten it in place.  
       

       
      The blade holder holds up to a 3/16" thick blade.  There is an optional attachment for 1/4" thick blades if needed.
       

       
      The WE-130 kit comes with 100/200 and 400/600 grit diamond stones for sharpening.  For most applications that is completely sufficient.  Wicked Edge provided me with the 800/1000 grit diamond stones and the 5/3.5 micron diamond paste leather strops also.  Wicked Edge offers a vast array of additional stones and strops if you are more interested in being able to produce a super high polished mirror edge on your blade bevels.  I don't mess with that level of detail on my kitchen knives but I enjoy having it on my pocket knives.  I will likely be adding a couple of their ceramic stones to this collection in the near future.  
       

       
      You can also get a digital angle gauge if you are interested in absolute perfection of the angle and I would also consider this a requirement if you want to use the add-on low angle adapter to get angles below 13°.  I have a collection of Dalstrong Shogun series knives that I intend to sharpen with this unit and they have bevels in the 10° range that I want to be able to maintain.  
       

       
      For todays' photo session and testing, I got out my Columbia River Knife and Tool (CRKT) Lake Design Thunderbolt 2 knife.  This is a tanto style blade that takes a little extra attention when sharpening, but the Wicked edge handled it perfectly.  This knife lives in my Man Cave and it's primary function cutting open boxes and bags of charcoal.  It takes a beating.  This was a cheap knife (about $20 or so) and it has held up to several years of pretty hard abuse.  
       

       
      I used the digital angle gauge on this knife just to familiarize myself with the operation of the adjustments.  I would not normally care for that much precision on a knife like this.  I like 21-24° bevels on my pocket knifes normally.  They hold their edge and stay sharp much longer with a wider angle bevel.  
       
      My next project with this is to make some video on the process of actually setting this up and sharpening some knives.  I have two kitchen knives I have been saving to sharpen on video with this.  The two knives are my Henckels Zwilling Pro 4" paring knife and 8" chef's knife.   I haven't used those knives in a while but both of them are in bad need of a good sharpening.  
       
      #WickedEdge
       
       

    • By Lancejames
      I may eventually be in the market for a second kamado (I own the Blaze aluminum kamado and love it), and wanted to know if anyone owns the Golden's cast iron kamado. If anyone owns this kamado or knows someone with the kamado, would you mind giving an update? I assume that this kamado cooks quite evenly (considering its mass) since my Blaze performers so well. I am a huge fan of anything made of cast iron, but was curious how easy it was to get the Golden's to pizza/searing temperature (600+ degrees). I made pizzas the other night on my blaze and think I did not add enough charcoal for a total of (4) pizzas to stay at 550-600 on a cool night; I blew through all of my charcoal quiskly. Also, has anyone smoked something like a brisket (12 plus hours) and noticed much temperature variance (My blaze does quite well). 
       
      Why do I want a second kamado you ask?
      1. Because I want to be able to cook multiple meats at different temps at the same time, or perhaps smoke one thing while using the rotisserie on the Blaze.  
      2. I want to be able to cook a lot of food (I enjoy cooking for others) 
      3. I'm a like a kid with his toys; my toys now revolve around food and beer... 
       
       
    • By DerHusker
      I've had some KJ Big Block Lump Charcoal for a while now and finally got around to opening up a few bag. Here is a review of it.
      Two out of the 4 bags I have. One was out in the sun as you can see from the faded bag.

      Cut the top of the bags off.

      Pushed the large pieces to the left to get a better look

      And now a 6" ruler and a business card from some size relationship.

      Stuff looks good and I'll be burning some this afternoon to know how it burns.
    • By John Setzler
      Here's a walk-around of the Yoder... It's time to start cooking on it!
       
       
    • By John Setzler
      I made a batch of photos this morning to show some of this new Yoder pellet grill/smoker....
       

       
      Yoder Smokers Competition Grade BBQ Products
       
       
      This is simply a BEAST of a grill.  Until yesterday I had never seen one of these first hand so I was quite impressed when I got this guy off the pallet and onto my patio.  In simple terms, it's built like a tank.  This is the competition model that comes on this fantastic rolling cart with the for oversized flat free tires.  That made it quite easy to roll this heavy grill through my yard and onto the patio.  
       

       
      Two of the flat-free casters are on swivels and lock in place...
       

       
      There are two super heavy duty stainless steel prep tables... this is the front table...
       

       
      This is the side table on the right side...
       

       
      The exhaust stack bolts into position with a thumb screw.  This is made so it can be tilted down or removed when you want to use the custom fit cover for this grill (I did not get the cover.)
       

       
      The main door of the grill has a counter-balance to help with the weight of the heavy gauge steel door...
       

       
      This model includes a very handy probe port if you want to run temperature probes into the grill...
       

       
      The computer control panel is below the pellet hopper on the left side of the grill.  The temperature on this grill is adjustable between 160-600°F in 5°F increments.  When you power the grill on, you simply press the start button to start heating the grill.  The prime button is used if you want to feed pellets into the fire bowl at a faster rate when starting up.
       

       
      Once again... heavy duty.
       

       
      The cooking space inside the grill is impressive.  The lower cooking grate is 32" x 20" made up of four individual super heavy duty stainless steel grates.  The top grate is made from expanded metal and measures 28" x 15".  This gives you a combined cooking area of 1060 square inches.
       

       
      The top rack has a set of flanges that allow it to be slid forward without worrying about it falling out of the grill with weight on it....
       

       
      The bottom racks are seriously heavy stainless steel....
       

       
      The heat deflector / drip pan runs the full length of the underside of the cooking area.  Forgive me but I had the pan in upside down in these photos!  The left side of the pan has an access door so you can get to the fire pot without having to remove the entire pan...
       

       
      Easy access door to the fire pot....
       

       
      A full length view of my drip pan / deflector shield with the access door remove and installed upside down... lol...
       

       
      Underneath the drip pan / heat deflector is the belly of the grill.  On the right side you will notice a baffle plate on an extension rod.  This feature allows you to several things.  The primary use of this is to shorten the width of the cooking chamber to concentrate heat on the left side of the grill...
       

       
      Here is the baffle slid over fully... this gives you searing power heat on the left side of the grill.  Adjustments to the position of this baffle also allow you to evenly distribute heat throughout the grilling surface...
       

       
      This handle on the right side of the grill under the side table allows you to adjust the position of the baffle...
       

       
       
       
      Concentrating the heat on one side of the grill allows you to use the accessory grill grates for searing while having a cool zone on the left side of the baffle for a two-zone grilling setup.  
       

       
      The drip tray / heat deflector directs drippings to the right side of the grill where they can collect in this drain bucket that hangs UNDER the grill rather than to the side.  If you are operating in the rain, this will be beneficial so your grease bucket doesn't overflow and make a huge mess...
       
      All I have done with this grill so far is the initial burn-in and I have also played around with running it at 500 degrees.  I seasoned the expanded metal cooking grate to prevent rust.  
       
      I am looking forward to cooking on this grill and I will most likely fire it up tonight and cook a boston butt overnight on it....
       
       


×
×
  • Create New...