Reddit mentions of ThermoPro TP08S Wireless Digital Meat Thermometer for Grilling Smoker BBQ Grill Oven Thermometer with Dual Probe Kitchen Cooking Food Thermometer

It's not the best in terms of interface, but my Maverick dual probe has worked well enough for me for 4 years now.

Here it is for $35.


I've heard good things for the thermpro TP08. Here it is for $46.

I can't speak to this particular product, but I use their wireless thermometer all the time for smoking meats. It's a great product that works really well, and I would hazard a guess to say that this thermometer would be great, too.

This is what I have from them: https://www.amazon.com/gp/product/B014DAVHSQ/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

Got a link? I've gone through a ton of cheap instant read thermometers so I was considering pulling the trigger on a Thermapen.





Right now I'm pretty happy with this ThermoPro dual probe though.

250 is way too high. I guess you got it from ribs/brisket smoking recipes, but sausages are not supposed to be smoked under higher than 170F-175F temperatures. You are right that you cook the fat off. It will give you dry sausage without nice glossy surface. Get a meat thermometer to make sure that you won't overcook your sausage. 155 internal should be OK. I invested $50 recently in these guys. Very convenient. You can monitor both temp of your smoker and internal. Highly recommend.

1. not necessary, have WSM, did self backed tape thing without additional and it worked fine
   
   
2. You want a remote dual probe thermometer anyways, which removes the need to do this. here's the one I use. The dome temp isn't as relevant. It's also not always off by a consistent temp from the grill grate, at least not enough to do what you're suggesting as a perfectly fine alternative. Imagine taking off the lid to spray something and putting it back on. Is it going to be the same temp differential as if you had the lid on for the last half hour?

I gave up my other grills for a weber kettle and have been happy with the choice ever since.

For slow cooks, look up the snake method. It's fantastic for things like a pork butt for holding a lower temp for hours. I picked up two things that made it much easier for me do the cook without as much stress.

The first is a Thermapro 2 probe wireless thermometer so I can monitor the grill temp and the meat temp. So i can basically ignore the grill while it smokes the meat and enjoy my company instead of focusing on the grill.

The second is Tip Top airflow regulator. This sits on top of the exhaust and uses a temperature sensitive coil to open and close the vent to help control airflow. Takes a little practice to get used to, but when you do, it really helps with my temp stability.

(Those should not be affiliate links but I wouldn't know one if I saw one)

I have this and it has served me well. Does what I need it to do without spending crazy money. The more important thing to have though is an instant read probe like this.

I’m about to buy a thermopro tp08. Friend has one, works great. It’s just Bluetooth though.

https://www.amazon.com/ThermoPro-TP-08-Wireless-Thermometer-Grilling/dp/B014DAVHSQ

Smoker: Camp Chef Smoke Vault

Thermometer: ThermoPro TP-08

I kept water in the pan throughout the cooking. I have a dual probe thermometer so I had one in the thick, meaty part of the butt (not touching bone) and the other on the same rack as the butt but 5-6 inches away.

I had the butt positioned on the second highest rack. The recipe I followed didn't specify where it should be placed, but maybe that was an factor for the long smoke time?

I don't mean to sound like a salesman, but the ThermoPro was an easy choice for 45$ from Amazon. It's been great!

The thermometer makes a huge difference. A programmable meat thermometer is sooo great to have and they’re fairly inexpensive. Just set to alert you to the temp and you can be sure you won’t overcook it. Something like this is all you need: ThermoPro TP-08S Wireless Remote Digital Cooking Meat Thermometer Dual Probe for Grilling Smoker BBQ Food Thermometer - Monitors Food from 300 Feet Away https://www.amazon.com/dp/B014DAVHSQ/ref=cm_sw_r_cp_api_i_YVWZCbTKW68T5

I bought this one. Not much frills, but it does everything I need for a great price.

ThermoPro TP-08 Wireless Remote Digital Cooking Meat Thermometer.
https://www.amazon.com/dp/B014DAVHSQ/ref=cm_sw_r_cp_apa_dVm3AbXZDXJ56

I have the Oklahoma Joe and I like it. Very heavy construction for a low price. It eats a lot of fuel but it is easy to maintain temperature and everything I have smoked on it has come out delicious.

The only modifications I made to mine was some self stick seals for the doors and some food grade high temp sealant for the joints between the firebox and the barrel. Without those it leaked a lot of air/smoke.

I would also recommend a thermometer because the one built into the lid always reads 25-50 degrees hotter than the temperature at the grate where your food is. I use this one and it works great.

• 14 lb brisket from Painted Hills Farm (local to me). It's somewhere in the ballpark of USDA Choice, and only ran me $1/lb more than a non-local Choice brisket ($5/lb), so I'll eat the difference and support my local farms. Costcos here don't carry the Prime briskets.
  
  
• Seasoned with salt + pepper like any sane person.
  
  
• Smoked with hickory in my 22.5" Weber Kettle for 12.5 hours using /u/DarkScorpion's awesome guide, and then rested for 2 hours. Didn't have any issues - the guide is really all you need.
  
  
• Used a ThermoPro TP08 to monitor temps. Doing it overnight (2330-1200) was a little unnerving but once the fire got up to temp around 1am, I was a little less worried. Held a temp of 239F like a rock the entire way, with spikes up to 250 when I had to open the lid and rotate. EDIT: Forgot to mention I pulled at 195F.
  
  
• Overall it turned out great for my second brisket. The texture is awesome; did the probe test before I pulled it and it was like probing warm butter. I'm limited by the quality of brisket I can find here, but I might try to spritz with apple juice or something else to get a sweeter caramelization on the bark (preferred taste).
  
  
• I am going to get rid of my Pit Barrel Cooker now. It just gave me mixed results with everything, and is wasteful on charcoal. The Weber Kettle just does it all IMO.
  
  
• The TP08 is a great inexpensive thermometer that I saw someone here recommend. Did a great job monitoring the temps while I slept. Only hiccup was that the alarm randomly sounded at 3am this morning, even though the temps were stable.

What thermometer is this and how much did it cost?

Found this on amazon, looks close if not the same:

https://www.amazon.com/ThermoPro-Wireless-Digital-Kitchen-Thermometer/dp/B014DAVHSQ

If you plan on doing any true, low'n'slow BBQ, I'd recommend a wireless, [dual-probe thermometer unit] (https://www.amazon.com/ThermoPro-TP-08-Wireless-Thermometer-Grilling/dp/B014DAVHSQ/ref=sr_1_1?ie=UTF8&qid=1525888495&sr=8-1&keywords=dual+probe+thermometer&dpID=51uS-%252BVKAfL&preST=_SY300_QL70_&dpSrc=srch). In my, opinion, these are essential. You can't trust the lid-top thermometer, and you need to know where your meat temp is at.

https://www.amazon.co.uk/dp/B014DAVHSQ/ref=cm_sw_r_cp_apa_i_E9taBbJQBG3Q4

I have 2 of the therm pro wireless ones. Each one has 2 probes that I have placed around. I adjusted for the smoke today and its much better at least. Will need to keep practicing to dial in the temp settings on this thing.

The ribs turned out great. Flavor was perfect just cooked a little to fast so did get the clean bone pull.

This one: https://smile.amazon.com/ThermoPro-TP-08-Wireless-Thermometer-Grilling/dp/B014DAVHSQ/ref=sr_1_4?ie=UTF8&qid=1527528095&sr=8-4&keywords=therm+pro

Radio frequency. The range is usually 300ft line of sight. Or like half that if not.

https://www.amazon.com/ThermoPro-TP-08S-Wireless-Thermometer-Grilling/dp/B014DAVHSQ

The two devices are connected via radio signal. My smoker is in a spot of my backyard where the wifi is spotty/doesn't connect, and bluetooth would have no chance of staying connected to my phone when I'm inside.

Of course it's all preference. I like having the 2nd device with the temp in front of me at all times versus it being an app on my phone.

https://www.amazon.com/dp/B014DAVHSQ/ref=cm_sw_r_cp_api_w8DTzbK1DB3B

I just bought this and it works awesome.

I have both the Maverick et-732 and the thermpro tp-08s and I prefer the thermpro.

Easier to set up and cheaper. I haven’t had any wild readings.

https://www.amazon.com/dp/B014DAVHSQ/ref=cm_sw_r_cp_api_UcOTBb8KGRXAB

$45 on amazon and it looks like there is an 8% coupon available right now.

Buy a nice thermometer like this if you don’t have one, two even. https://www.amazon.com/ThermoPro-TP-08S-Wireless-Thermometer-Grilling/dp/B014DAVHSQ?ref_=bl_dp_s_mw_8074453011

Make sure the heat shield is in the right position to get the best heat distribution and limit hot spots. A laser temp gun makes this easier.

Setup an ambient temp probe near the meat to monitor temperature. My grills internal sensor is not always accurate. So I’ll just manage the temp with a few extra probes I set up.

Low and slow and you’ll be fine. Don’t go off time, use a meat probe and cook until it reaches temp. I second amazingribs.com. A brisket will take awhile depending on size.

Needle probe

https://www.amazon.com/ThermoPro-TP-08S-Wireless-Thermometer-Grilling/dp/B014DAVHSQ/ref=mp_s_a_1_fkmr3_2?ie=UTF8&qid=1538423301&sr=8-2-fkmr3&pi=AC_SX236_SY340_QL65&keywords=needle+probe+remote+thermometer

Weatherstrip Foam Tape (any kind that is ok for marine use is ok in water)

https://www.amazon.com/Gourd-Elasticity-Adhesive-All-Climate-Weatherstrip/dp/B079NM8758/ref=mp_s_a_1_4?ie=UTF8&qid=1538423423&sr=8-4&pi=AC_SX236_SY340_QL65&keywords=weatherstrip+tape&dpPl=1&dpID=51TZsf6d9SL&ref=plSrch

VacMaster Bulk Bags (split the order with a friend, haha!)


https://www.amazon.com/gp/aw/d/B00AZ7SPBO/ref=mp_s_a_1_43_a_it?ie=UTF8&qid=1538423597&sr=8-43&keywords=vacuum+sealer+bags+bulk&dpPl=1&dpID=41naTidMejL&ref=plSrch

I'm not sure it's really necessary... I have one of these I use when BBQing which I guess could work. Set a high and low temp alert and it will let you know if the sous vide has stopped.

ThermoPro TP-08 Digital Wireless Remote Meat Food Thermometer with Dual Probe for Kitchen Cooking, BBQ Smoker Grill Oven - Monitors Food Temperature From 300 Feet Away, Batteries Included https://www.amazon.co.uk/dp/B014DAVHSQ/ref=cm_sw_r_cp_api_i_lS3ZBb59TEG0Z

Ok yeah, those aren't accurate at all. I bet you're fine and the readings are just off. Realistically, each grate is typically 10°-20° apart, just FYI.

Instant read thermometers are more for grilling. For smoking, you need something like this. One probe goes on the grate next to your food (smoke temp) and the other goes into the food. For ribs, you my use the smoke temp and bend test.

All that said, if you get a better reading and you're still way too hot (I highly, highly doubt it), the next step is to get lava rocks and place them under your coils. They will absorb much of the heat and level it out.

Lastly, if even that fails, you need a rheostat to lower your power, or use a really long extension cord so less juice makes it to your smoker in the first place.

Anything like this works. do not wash the probe in a dishwasher, or soak in water, clean by hand.

https://www.amazon.com/Taylor-Digital-Cooking-Probe-Thermometer/dp/B00004XSC5/ref=sr_1_13?gclid=Cj0KCQjw_absBRD1ARIsAO4_D3tpSRCT7fe9Xc1KjO4E7kx1aBCAiombNRw1V8uRgLiFcWTRFdm0SeIaAhJCEALw_wcB&hvadid=241567707765&hvdev=c&hvlocphy=9030029&hvnetw=g&hvpos=1t1&hvqmt=e&hvrand=1892287846665362991&hvtargid=kwd-573895322&hydadcr=28576_10704709&keywords=digital+thermometers+with+probe&qid=1569379975&s=gateway&sr=8-13

Something like this will give you the best temperature, since it checks temperature at the grate, as well as the meat. If you do not smoke that much, you could buy a cheap oven thermometer and calibrate it in hot water and just set it on the grate.

https://www.amazon.com/ThermoPro-TP-08S-Wireless-Thermometer-Grilling/dp/B014DAVHSQ/ref=sr_1_14?crid=N6C4AIL1BP61&keywords=maverick+thermometer&qid=1569380102&s=gateway&sprefix=mavrick+them%2Caps%2C191&sr=8-14

The older ThermoPro TP-08S is about $15 less than the TP20 and comes with an ambient heat probe with clip instead of two standard probes.

Yep. This is the one I have https://www.amazon.com/ThermoPro-TP-08S-Wireless-Thermometer-Grilling/dp/B014DAVHSQ/

It was actually just an ambient temperature probe. We just sat it right behind the ribs so that it would be close to what the temperature of the ribs cooked.

http://www.amazon.com/Famili-Wireless-Digital-Thermometer-Cooking/dp/B01CTZ17QO

That is the one I got. It appears to be a rebranding of this one.

http://www.amazon.com/ThermoPro-Wireless-Digital-Kitchen-Thermometer/dp/B014DAVHSQ

I have heard that this is also a good one

http://www.amazon.com/Maverick-732-Remote-Smoker-Thermometer/dp/B004IMA718

I didn't use the food thermometer because I wasn't really concerned with the temperature because I was able to keep it low enough on the grill to get a good smoke going. I kept it between 240 to 280 for most of the smoke.

I only had to use the bend test to figure out when they were done.

http://amazingribs.com/tips_and_technique/are_they_ready.html

Looks like you also have this

Looks like the same specs, (heck the guts may come from the same Chinese factory).