Thermapen Thermometer

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Thermapen Thermometer The world's favourite kitchen thermometer 🇬🇧
Join the community who cook to temperature, not time.

Thermapen is for the cook who knows that temperature, not time, is the key to creating great food. The world’s favourite kitchen thermometer is your secret weapon, helping you know exactly when your food is tasting at its very best. Quick, accurate and easy to use, it’s designed to take the guesswork out of every cooking challenge, from perfect roasts to triumphant BBQ, magnificent cakes and delicious jams. Whether you choose the essential Thermapen Classic or our ultimate Thermapen One, you can be assured of one thing – great cooking, perfectly done. Thermapen is the flagship product of Electronic Temperature Instruments Ltd (ETI), a British, award-winning digital thermometer manufacturer. All Thermapens are designed and manufactured at our facilities in Worthing, West Sussex.

15/10/2026

Meet the features behind our fastest Thermapen yet 🔥
 
- 0.4-second readings with our NEW patent-pending ThermaBoost® technology.
- Brighter display and one button °C/°F switching.
- 10% thinner and lighter than Thermapen ONE.
- Built-in magnet for easy storage.
- IP67 waterproof for easy cleaning.
- Designed, engineered and made in Britain. 
 
Discover the NEW Thermapen NANO. Available for pre order now.
 

13/10/2026

The best just got better.
 
Introducing the NEW Thermapen NANO.
 
Faster. Brighter. Refined.
 
Pre-order NANO now. 🔥
 
Big shoutout to for supplying the meat and for the knives for this shoot! More content from this shoot to come 👀
 

27/08/2026

What a day at Smokin’ Elk’s BBQ Shack 🔥

Great to get everyone together, introduce the next generation of Thermapen (watch this space 👀) and eat some seriously good food.

We’ll be sharing more from the day over the next few weeks, including everyone’s cooks and a closer look at the new Thermapen.

But for now here’s a behind the scenes video from the day!

Huge thank you to Elky for hosting and to everyone who came along 🙌

14/08/2026

How to BBQ a spatchcock chicken 🔥🍗

1. Spatchcock - cut down either side of the backbone, remove it and press the chicken flat.

2. Season - coat all over with your favourite BBQ rub.

3. BBQ breast-side up - cook over indirect heat with the legs pointing towards the hotter side of the BBQ. Thighs and legs are best taken to a higher temperature than the breast, so this helps everything finish at the right temperature together.

4. Flip at around 50°C - once the thickest part of the breast reaches around 50°C, flip the chicken skin-side down. This gives the skin time to crisp and colour while the chicken finishes cooking.

5. Check both temperatures - use your Thermapen to check the thickest part of the breast and thighs, avoiding the bone.

6. Remove and rest - aim for 74°C in the breast and around 80–85°C in the thighs for tender, juicy dark meat

07/08/2026

Save this for your next BBQ cook 🔥
 
You’ll need:
 
For the chicken:

• 2–2.5kg boneless, skinless chicken thighs
• Your favourite BBQ rub

For the marinade:

• 6 tbsp oil
• Juice of ½ lemon
• 2 tbsp garlic granules
• 1½ tbsp ground coriander
• 1 tbsp cumin
• ½ tsp cayenne
• 3 tsp smoked paprika
• 2 tsp salt
• 1 tsp black pepper

Method

1. Mix the marinade ingredients together and coat the chicken thighs thoroughly. Cover and refrigerate for at least 8 hours, ideally overnight.

2. Set your BBQ up for indirect cooking with a rotisserie and aim for an ambient temperature of 200–225°C using your air probe to monitor this. 

3. Thread the chicken evenly onto the spit, secure it and season the outside with your favourite BBQ rub.

4. Insert the RFX MEAT probe into the deepest part of the shawarma and set the high alarm to 82°C in the ETI app.

5. Place the spit onto the BBQ, start the rotisserie and cook with the lid closed.

6. Once the alarm sounds, use your Thermapen to check a few different areas for an even temperature.

7. Rest for 10–15 minutes, then carve and serve in warm flatbreads with garlic sauce.

For the Garlic Sauce:

• ½ cup mayo
• ½ cup Greek yoghurt
• 1 small bulb of garlic
• Juice of ½ lemon
• Small handful of parsley, finely chopped
• Salt and pepper to season

18/07/2026

Beach BBQ temperature guide:

🌭 Sausages: 71°C 

🍗 Chicken wings: 85-90°C 

🍗 Chicken breast: 74°C 

🍔 Beef burgers: 71°C 
 
Sauce ideas to level up your beach BBQ’s:
 
Beach Burger Sauce:

• 3 tbsp mayonnaise
• 2 tbsp ketchup
• 1 tbsp Dijon mustard
• 1 tsp pickle juice
• 1 tsp smoked paprika
• Cracked black pepper

Perfect for burgers and hot dogs. 
 
Smoky Sunset Sauce:

• 3 tbsp mayonnaise
• 1 tbsp sriracha
• 1 tbsp honey
• 1 tsp lime juice
• Pinch of smoked paprika

Great on chicken wings and burgers.

A little nod to Wimbledon 💚💜 Who are you backing this summer? 🎾
02/07/2026

A little nod to Wimbledon 💚💜 Who are you backing this summer? 🎾

19/06/2026

A perfectly cooked tomahawk steak finished with rich, punchy cowboy butter - made easy with the RFX Billows Kit.
 
INGREDIENTS
• Tomahawk steak 
• Sea Salt
• Black pepper
• 250g block of unsalted butter
• 1 garlic clove
• 1 ½ tsp fresh chives
• 1 ½ tsp fresh parsley
• 1 ½ tsp fresh thyme
• 1 red chilli
• 1 lemon
• Hot sauce (optional)
 
Method
 
Bring steak to room temperature for at least 1 hour.
Preheat grill to 150°C using Billows. Season generously.
Insert the RFX MEAT probe into the thickest part and cook until the centre reaches 45°C.
Remove from grill. Increase heat to 350°C.
Sear the steak on all sides, turning frequently. When it reaches 52°C, wrap in foil and rest for 15 minutes.
Meanwhile, make the cowboy butter: melt butter, stir through finely chopped garlic, herbs and chilli, then season with salt, lemon juice and hot sauce.
Slice the steak off the bone, cut against the grain, and serve with the butter.

11/06/2026

Upgrade your BBQ kit with 25% off RFX 🔥

Smart, powerful, and the perfect Father’s Day gift for dads who love to grill.

Hurry, limited time only.

04/06/2026

🌮 Steak Tacos with Green Pepper Salsa 🌮
 
Ingredients:

1kg bavette steak, 12 tortillas, 4 garlic cloves, 20g thyme, 1 jalapeño, 3 green peppers, 2 mild green chillies, 1 red onion, 1 bunch coriander, 2 avocados, 100g hot sauce, 100g mayo, salad garnish, olive oil, salt.

Method:

Marinate steak with garlic, thyme, chilli, coriander stalks, oil and salt for at least 1 hour. Char peppers and chillies on the BBQ, steam in a covered bowl, then peel, deseed and finely chop. Mix with diced red onion, chopped coriander, lime juice, olive oil and salt to make the salsa.
Combine hot sauce and mayo for a spicy mayo. Grill the steak over high heat until it reaches 48°C, then rest to 55°C. Grill and slice the avocado while the steak rests.
Slice the steak against the grain and build your tacos with spicy mayo, green pepper salsa, avocado and your favourite salad garnish.

Address

Riverside House, Easting Close
Worthing
BN148NW

Opening Hours

Monday 9am - 5pm
Tuesday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm
Friday 9am - 5pm

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