I have a Thermopen and a Chefs Alarm. I use the Chefs Alarm for brewing most often. I set the base on the shelf and lower the probe into the BK, start the induction cooktop, and go about milling grain and weighing minerals. It tells me when I reach a certain temp to mash in. I also use the timer to tell me when mash steps are complete and when to add additions to the boil. Finally, I check cooling temps before I transfer to the fermenter.
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