Anyone use this thing?

Happy with it?

Pro/Cons?

Very timely thread. I have a Firefox window open with this very item in it and am contemplating a purchase.

No, but:

if my Maverick dies, the Thermoworks Smoke is likely what I would replace it with. Slimmer probes, faster, and slightly more accurate.

Amazingribs.com rates it as Gold

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Ego is the anesthesia that deadens the pain of stupidity

DISCLAIMER: These are the author's own personal views and do not represent the views of the author's employer.

It's on my wish list!

Have it and use it weekly with the RECTEC Smoker.

Beats the Maverick and iGrill hands down (I have all 3).

In the near future, they are going to release a wifi module so that you will be able to watch how your cook is going from anywhere on the planet, assuming you have wifi capabilities at home where the base station is. I will be an early adopter of that module.

All of the products that Thermoworks has on the market are top notch in my opinion.

Get it...

Disclaimer = The probes for the smoke are not as robust as their thermocouples, but I haven't killed one yet, so they are pretty darn good.

Edited to add from the Smoke webpage:

Smoke Gateway (Wi-Fi Bridge) & Smartphone App Coming in 2017
Get Smoke by ThermoWorks now. Use the wireless RF (Radio Frequency) receiver to monitor your cooks up to 300 feet away. Then this Summer you can add Smoke Gateway (Wi-Fi Bridge) to your set-up and get readings on your cell phone or tablet, anywhere! Smoke Gateway will work with your existing Smoke when it becomes available. You will not need to buy a new Smoke. Smoke Gateway receives the RF signal from Smoke and uses your Wi-Fi to transmit to the app. MSRP $89.

I'm a cooking geek with numerous gadgets including several Thermoworks products. I echo what tatertodd said; when my Maverick dies, I'm definitely getting the Smoke! Do it!

I got the SMOKE about a month ago. Get one, you won't regret it! Very high quality, absolutely works according to the specs. I wish I got this deal, could have used the needle probe on my salmon yesterday!

Damn it SIGforum! I was afraid of this response. Can't blame anyone but myself for asking the question guess.

Any actual owners want to check in before I hit buy?

Edit, just saw Strambo's reply. One more so I can officially blame SF for another purchase?

See my reply...

I bought one over fathers day

Works great!!!

quote:

Originally posted by bozman:
See my reply...

I saw it. I was waiting for one more. Snwghst, was the final straw, I'm buying it.

Ordered.

Will post a review after use. May be a month or two due to travel, plans, vacation, etc.

I have no need for this...must resist...resist we much...

quote:

Originally posted by Skins2881:
Ordered.

Will post a review after use. May be a month or two due to travel, plans, vacation, etc.

I'll go broke on this forum, but I'll be in great company.

Anything from Thermoworks, especially their outstanding Thermapen is GTG. If you take pride and enjoy cooking, you need a Thermapen. The Smoke Thermometer is next on the list of my purchases.

My old school Polder has been giving me fits. The grill temp display has always been off quite a bit so I ignore it. And the meat temp. display fluctuates all over the place leaving me guessing. Do Not Kink the cords!.
So I've been trying to run the cords down through the top so they don't get pinched. Seems to work somewhat.
But I really need a Smoke.

I have one and have used it on only 3 cooks so far. I think it might be the best pit temperature MONITOR out there, especially for the price. For $99 bucks I think it does what it was designed to do very well. The 300 foot line of sight wireless remote is at the limit at my house. My house is built out of granite and not the best for wireless signals. If I get upstairs and to the farthest part inside my house from the pit the remote signal can get disconnected and an alarm on the remote goes off. That being said I know I an pushing the limits of the setup, and if I move 1 room closer it works well. It certainly works much better than the Maverick system I tried. I will get the wireless Gateway and phone app as soon as it comes out.

The next level of these devices are pit CONTROLLERS that are temperature monitors + a fan to blow air in to the pit when the temps drop. The good ones are in the $350 range and I have not found I wanted or needed one at that level yet.

I like to do 11 to 12 hour overnight brisket cooks on my large big green egg. I have cooked enough on the BGE to know that I can usually leave the vent settings alone for hours and keep a constant 250 temp. There is always that what if though. Last July I double stacked the grids with two fifteen pound briskets and had invited 34 people for dinner. Needless to say with that many people coming over I set alarms multiple times throughout the night to get up and make sure everything was okay. I am having a repeat of that party Sunday night and I am looking forward to a better nights sleep with the Smoke monitoring things.

I will be the lone detractor. I used to have the Maverick remote unit actually I would run two of them due to the amount of meat I needed to monitor. Used them for about a couple months and now they are all sitting in a drawer.

They work as advertised for monitoring meat temps and smoke chamber temps but all the wires hanging out of the smoker and the units sitting on the shelf of my smoker just kept getting in the way of my work.

Seemed to always be knocking the units over and snagging wires and pulling probes out when opening the smoker to spritz ribs or do other tasks.

I realized there was no good reason to know the internal temp of the meat from the moment it goes on the smoker until it's done.
A cheap oven thermometer works great for monitoring chamber temps.

Thermapen is all I use. I made 4 briskets this weekend for a party. I didn't even check the internal temp of the briskets for the first 6 hours or so. I have no need to know that the internal temp of a brisket is 118 degrees.

Thermoworks stuff is great quality. If you want a system like this it would be the one to get.

quote:

Originally posted by lastmanstanding:
I will be the lone detractor. I used to have the Maverick remote unit actually I would run two of them due to the amount of meat I needed to monitor. Used them for about a couple months and now they are all sitting in a drawer.

They work as advertised for monitoring meat temps and smoke chamber temps but all the wires hanging out of the smoker and the units sitting on the shelf of my smoker just kept getting in the way of my work.

Seemed to always be knocking the units over and snagging wires and pulling probes out when opening the smoker to spritz ribs or do other tasks.

I realized there was no good reason to know the internal temp of the meat from the moment it goes on the smoker until it's done.
A cheap oven thermometer works great for monitoring chamber temps.

Thermapen is all I use. I made 4 briskets this weekend for a party. I didn't even check the internal temp of the briskets for the first 6 hours or so. I have no need to know that the internal temp of a brisket is 118 degrees.

Thermoworks stuff is great quality. If you want a system like this it would be the one to get.

Any reason I need to insert the meat probe early on? I'm with you I couldn't care less at beginning what the temp is of the meat. I care more about the cooking temp. I'm using Gerry rigged set up now, don't have a real smoker. BGE or some kind of pellet thing will be purchased next year. It's hard for me to maintain a temp.

I was thinking I could monitor the cooking temp and know when it got too hot/cold. Then stick probe in at the very end. Any reason that won't work?

Looks like the one my local store has for $249.
Thank you, it's on my list along with a grillgrate, and an instantaneous probe.