My tried and true leave-in BBQ temperature probe, Thermoworks Smoke, is on sale for $59.40 which is about 40% off. I've been recommending it for years as it's superior to the my old Maverick in every way (thinner temperature probes, higher temp temperature probes, probe lifespan, accuracy, distance transmitted, etc).
I paid $99 for it in Nov '19.
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.
Posts: 23220 | Location: Northern Suburbs of Houston | Registered: November 14, 2005
Originally posted by MelissaDallas: Love mine, and great using it in the oven with big cuts of meat as well.
Me too. It's awesome whether it's a thick cut of meat, thin cut of meat (something the Maverick couldn't do), indoor, outdoor, etc.
I was actually getting ready to reverse sear something, and I couldn't remember the maximum probe temperature. I looked it up on their site and discovered the sale.
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.
Posts: 23220 | Location: Northern Suburbs of Houston | Registered: November 14, 2005
Would this be a nice addition if you're going to get a smoker with temperature probes already? I don't have a smoker or a grill but am planning to get a smoker.
"It did not really matter what we expected from life, but rather what life expected from us. We needed to stop asking about the meaning of life, and instead to think of ourselves as those who were being questioned by life – daily and hourly. Our answer must consist not in talk and meditation, but in right action and in right conduct. Life ultimately means taking the responsibility to find the right answer to its problems and to fulfill the tasks which it constantly sets for each individual." Viktor Frankl, Man's Search for Meaning, 1946.
Posts: 19646 | Location: The Free State of Arizona - Ditat Deus | Registered: March 24, 2011
It depends on the capability of the smoker's temp probes. Specs to think about:
Does it have remote from 300 feet line of sight? Bluetooth sucks so you want something with a real transmitter like the smoke (2.4 GHz) or something that reliably and easily gets on wifi (more on this later). My Smoke will go through my brick walls all the way to the other end of my house to my home office or will go all the way to the cul-d-sac where I'm bs'ing with the neighbors.
Are the probes rated -58 to 572 deg F?
Are the probes +/- 1.8 F? Not being accurate can mean the difference between medium rare perfection and blah steak.
Is the scan rate 20 seconds? Something scanning less frequently can once again mean the difference between medium rare perfection and blah steak.
Does it have options for needle probes? These things are great for things like salmon fillets which were impossible with my old Maverick. They're also so rugged that I used them for everything.
What's the replacement cost of the probes and are they available? Thermoworks are readily available and $19.
I have a BBQ guru which is add-on universal temperature controller, and it has the option for both meat probes and wifi. The wifi is a PITA and the meat probes are 1.5x the cost of the Thermoworks and not as rugged. When my Maverick died, I tried to get by with the BBQ Guru but I quickly decided it was too much of PITA so I bought the Smoke. The BBQ Guru just gets used to control pit temperature, and frankly could get by with a much less expensive controller.
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.
Posts: 23220 | Location: Northern Suburbs of Houston | Registered: November 14, 2005
I have a Thermoworks Smoke as well. I have ZERO complaints. I love the remote feature and I do use it also in the kitchen oven along with in the backyard with my smoker. It is a game changer and is worth every penny.
One thing that came to light using it is that my kitchen oven temperature was close. What helped with this was to put a pizza stone in the oven. This dampens any temperature swing and helps maintain a more constant temperature.
Posts: 3200 | Location: Texas | Registered: June 29, 2003
