With this wireless BBQ thermometer you insert one probe into your meat and place the other on the grate. That way you keep an eye on both your food's core temperature and the temperature inside your kamado at the same time. Measuring is knowing: you take your brisket, chicken or pulled pork off exactly on time, not raw and not dried out.
Why a wireless BBQ thermometer on the kamado
The hardest part of low and slow cooking is that you can't see or smell the core temperature. You have to measure it, and that doesn't work by constantly lifting the lid: every time you open it you lose heat and extend your cooking time. With a probe in your meat you always know where you stand, without disturbing the session.
- Two probes: one for your food, one for the grate
- Both readings visible at once on a single display
- 105 cm cable, so the base sits next to your kamado
- Display 6.2 x 10.5 x 2.5 cm, base 7.4 x 5.5 x 2.5 cm
- No need to open the lid to check
- Works on every kamado size and on a regular barbecue
Two readings in one glance
A standalone meat thermometer forces you to keep re-checking, and a standalone kamado thermometer only shows ambient temperature. This thermometer shows both values side by side. The grate temperature is just as important as the core temperature: if your kamado runs too hot or too cold, your whole plan falls behind and you'd otherwise only notice afterwards.
Bill's tipDon't place the grate probe right above the coals, but where your meat is sitting. That's where you measure the temperature your food actually feels.
Care
Let the probes cool down and wipe them with a damp cloth. Don't submerge the plug or cable in water and store the probes straight, so the cable doesn't kink at the connector.
Want to compare with other meters? Check out the thermometers. After measuring, pull your meat apart straight away with meat claws, and find the rest of your gear in the kamado accessories.
