Leg of lamb, cooked to perfection on the chopping board with green granish around and Thermapen ONE Yellow on the side
Green Thermapen Classic taking the temperature of a chocolate cake, with easter elements around
A girl holding Team Temperature Thermapen up in an outdoor BBQ shack wearing Team Temperature sweater and a hat
The DOT alarm thermometer placed next to the BBQ waiting for the alarm to sound at 73 degrees and the currect is 70 degrees

Cooking Thermometers for Perfect Results

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Make overdone meat
a thing of the past

A quality cooking thermometer will ensure your meat is perfectly juicy every time. Whether you're using a BBQ or oven or preparing steak or turkey – perfection is achieved with our meat thermometers. Cooking to temperature is the most effective way of checking that your food is safe to eat without being overcooked and dry.

Are you an air fryer fanatic? Well, you’re in luck! We’ve teamed up with @beckyexcell on a giveaway to celebrate the launch of her new book Gluten Free Air Fryer: Over 100 Fast, Simple, Delicious Recipes.
One lucky winner will receive a copy of Becky’s new book and a pink Thermapen ONE to ensure that all of your air-fried food is cooked to perfection.
Here’s how to enter:
💜 Follow @thermapen and @beckyexcell 
🩷 Tag a friend below who loves their air fryer 
💜 Share this post on your stories for a bonus entry
T&Cs: UK entries only. Competition closes at 09:00 on 19/06/24. Winner will be chosen randomly and contacted by the @thermapen instagram account only. This promotion is in no way affiliated with Instagram.
#Thermapen #TeamTemperature #GlutenFree #GlutenFreeRecipes #AirFryer #AirFryerRecipes
  • 3 Tips for Perfect BBQ Fish 🐟🔥

Here are three of our favourite tips from @genevieveeats' new book SCORCHED: The Ultimate Guide to Barbecuing Fish 🙌

Get a copy of the book plus a matching Thermapen ONE designed by Genevieve when you choose our limited-edition SCORCHED bundle. Visit thermapen.co.uk to shop.

#Thermapen #TeamTemperature #UKBBQ #BBQFish #BBQCommunity #Grilling #FishRecipes
  • Enjoy this sneak peek, mouth-watering tuna recipe from @genevieveeats latest book, SCORCHED. It's just one of 85 delicious BBQ fish recipes you'll find inside.
DM us for the recipe 😉
Shop the book and matching SCORCHED Thermapen now, all in one discounted bundle. 
Scorched by Genevieve Taylor (Quadrille, £25) Photo by Jason Ingram.
  • Let's kick off the season! ⚽ Get £10 off Thermapen Classics and £15 off premium Thermapen ONEs in red and white.

Limited time offer!
  • Looking for a Father's Day gift for a dad who loves to cook? We've got you covered 🙌
Whether he likes getting creative in the kitchen or grilling up a storm in the garden, a trusty thermometer is guaranteed to up his game.
Swipe to shop our favourite picks.
#Thermapen #TeamTemperature #FathersDay #CookingLovers #UKBBQ #BBQDad #Grilling #BBQCommunity
  • It's @NationalDoughnutWeek! 🍩

To celebrate, we've put together some essential temperature tips for perfect doughnuts. Do you know what the Maillard reaction is or the smoke point for vegetable oil? 🌡️

Swipe to find out! ➡️

#nationaldoughnutweek #teamtemperature
  • Craving something different? Detroit pizza is where it’s at! With a crispy, crunchy cheese exterior and a soft, airy interior, this pizza style is a flavour bomb. 🍕 @mozza_fella has nailed it with a BBQ brisket Detroit pizza – perfect for using up that leftover brisket and plenty of cheese! 🧀🔥

Pro tip: Ensure your FDT is between 20-23°C for perfection. 👌

Ingredients below and full method linked in bio.

For the dough
	•	256 g strong bread flour (12.5g protein or above)
	•	172g water (70%)
	•	6.6g salt (2.7%)
	•	1.5g fresh yeast (0.6%)
For the brisket topping
	•	1 x 425g Detroit base
	•	1 portion of sliced BBQ Brisket
	•	150-200g shredded mozzarella
	•	1 grating of hard cheese (parmesan or pecorino)
	•	A handful of pickled gherkins
For the red cabbage slaw
	•	Half a red cabbage, finely sliced
	•	1 large carrot, finely sliced
	•	4 tbsp mayonnaise
	•	50g red Leicester cheese, grated
	•	2 tsp apple cider vinegar
	•	A pinch of salt

#teamtemperature #foodthermometer #pizzarecipe
  • Confused about pork doneness? Us too 🧐

We took a look at the advice from food safety experts, scientists and chefs to find out how juicy we can have our pork once and for all. 

What do you think, would you eat medium-cooked pork? Comment below 👇

Visit the link in our bio for the full article. 

#Thermapen #TeamTemperature #Pork #MeatLovers #PorkChops #PorkTenderloin #PorkRoast #PorkSteak
  • #UKBBQWeek Meatless Monday inspo 🥕🫛🍅
We're throwing back to when we visited @thesaltboxuk  last year and they showed us how to make these incredible ember-baked beets with wild garlic labneh 😍
The secret to tender baked beets? Cook them to 100 °C using your Thermapen. Try the recipe 👇
For the labneh
400g natural yoghurt
Salt and pepper 
35g wild garlic 
For the beets
1 medium-sized beetroot per person
Drizzle of rapeseed oil
Salt and pepper
Labneh method
Place the yoghurt into a bowl and stir in the salt and pepper. Finely chop the wild garlic and stir through the yoghurt.
Place a double layer of muslin or a clean tightly woven tea towel into a sieve and gently pour in the yoghurt.
Place the sieve over a bowl and allow to drain for several hours in the fridge until the yoghurt is nice and thick, the longer you leave it the thicker it will get.
Remove the labneh from the muslin and place into a clean bowl. Use a wooden spoon to beat it together and place into the fridge for up to three days.
Beets method
Wash and dry the beetroots and remove the leafy tops.
Place directly on the embers of a raked out fire. Turn every 10 minutes or so. The beets are cooked once they are tender and reach 100 °C on your Thermapen.
Once cool, remove the charred skin using a knife. Slice and serve with a generous serving of labneh.
#Thermapen #TeamTemperature #UKBBQWeek #Beetroot #Labneh #BBQLovers #BBQCommunity
  • Skewer tips and temps 🍡

Swipe to see our favourite tips for today's #UKBBQWeek theme — skewers and sides 🔥

What skewers are you making today? Use the hashtag #TeamTemperature to share your perfectly cooked skewers with us!

#Thermapen #UKBBQ #BBQLovers #BBQCommunity #Skewers #ChickenSkewers #BBQSkewers
  • @ukbbqweek starts tomorrow! Who's ready? 🔥 

We know there's one thing you'll definitely all be needing to help smash those cooks this week — temperatures 🌡️ 

Save this meat temperature guide to have every magic number on hand 🙌

#Thermapen #TeamTemperature #UKBBQWeek #UKBBQ #BBQCommunity #MeatLovers #CookingTips #BBQLovers
  • Hey Team Temperature lovers, look what you’ve been cooking up this month 🔥

Thanks to everyone for getting involved and sharing the epic creations you made with the help of your Thermapen 🌡️

Use the hashtag #TeamTemperature to feature in our monthly roundup 🔥🔥


#Thermapen #TeamTemperature #UKBBQ #BBQLovers #MeatLovers #BBQCommunity 
#Brisket #Pimaster #Beef
  • UK BBQ Week is coming up 👀🔥

Get ready for some serious grilling with these top 10 tips from BBQ expert Richard Holden 💥

Make sure to save them so you've got them on hand for the week!

👉Get the full details from our blog, head to www.thermapen.co.uk.
Or find the link from our bio. 

#Thermapen #TeamTemperature #UKBBQWeek #BBQLovers #UKBBQ #Grilling #bbqtips #essentialbbqequipment #tipmonday
  • 🥕🥕This carrot cake traybake recipe is made extra special with an easy Swiss meringue buttercream topping. If you like your carrot cake with walnuts, this is the recipe for you. 
@mykitchendrawer topped her carrot cake traybake with the delicious crunch of chopped walnuts and some extra grated carrot.

Full recipe up on our blog, head to www.thermapen.co.uk 😉

#thermapen #teamtemperature #carrotcakerecipe #springbaking #thermapenone #thermapenclassic #carrotcakes
  • Neapolitan pizza 🇮🇹🍅🌿
Swipe for @thenotecook's temperature tips to make your pizza spot on 👌
For the dough
360ml of water, 32 °C
2 tsp sugar
7g dry active yeast
1 tbsp extra-virgin olive oil
545g 00 flour
20g fine sea salt
For the sauce
1 garlic clove, minced
1 tsp kosher salt
400g can of whole San Marzano tomatoes
1 tsp dried basil
1 tsp dried oregano
1 tsp red chilli flakes
For the toppings
Fresh basil
Mozzarella cucina
Extra virgin olive oil
Combine 60ml of the water with the sugar and dry active yeast. Whisk and leave to stand until the yeast reacts with the water and begins to froth.
Add the olive oil to your remaining water. Place your flour into a stand mixer and, on a low speed, slowly combine your water-oil mix. Once fully combined, slowly add your remaining water-yeast mix. Once roughly combined, cover with a damp tea towel and allow to stand for 30 minutes.
Add your salt and continue to mix at a slow speed for 30 minutes. You'll know the dough is ready when it reaches 23 °C and you can successfully pass the window pane test.
Roll the dough into a ball and pop it in the fridge overnight. Remove from the fridge and shape into two tight dough balls. Allow it to prove until your dough reaches 23 °C again and has doubled in size.
Shape the dough into a pizza base by stretching it out from the middle on a floured surface before resting it over your knuckles and allowing gravity to stretch it into shape.
Make your sauce by combining all of your ingredients in a blender. Pulse 2 or 3 times for a chunkier sauce.
Top the pizza dough with the sauce. Add torn fresh basil, followed by cubed mozzarella.
Check your pizza oven temperature with an infrared thermometer. You're aiming for 450 °C. Once ready, place the pizza in the oven and allow it to cook for roughly 60 seconds, rotating it 90° every 15 seconds.
Finish with grated parmesan, a drizzle of olive oil and fresh basil. Allow to cool for 90 seconds before slicing.
#Thermapen #TeamTemperature #PizzaLovers #Pizza #PizzaMaking #PizzaOven #neapolitanpizzarecipe

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