A long session on the kamado stands or falls on watching two numbers: how hot is it under the lid, and how far along is the meat. The ThermoWorks Smoke thermometer measures both at once and sends them to a separate receiver, so you don't have to step outside every quarter of an hour. You put the brisket on, set your limits and take the receiver inside with you.
What the ThermoWorks Smoke thermometer delivers in practice
The base station stays by the barbecue and reads both probes. The receiver in your pocket beeps as soon as one of the two values goes outside the limits you've set. If your fire dies down, or the kamado runs hot after a gust of wind, you'll know before your overnight session goes sideways. It's also handy for finishing: once the core nears its target temperature, you walk outside instead of guessing.
How to set it up
Clip the chamber probe to the grate, at the spot where your meat sits, and push the core probe into the thickest part of the meat, avoiding bone and fat. Route the cables past the lid's edge to the outside and keep them away from direct flame. Then set an upper and lower limit for each channel, for example a window around your cooking temperature and a target temperature for the meat.
- Channels
- 2, for core temperature and cooking chamber
- Probes
- Core probe plus chamber probe with grate clip
- Alarm
- Adjustable upper and lower limit per channel
- Receiver
- Portable, with backlit display
- Housing
- Splash-proof, suitable for outdoor use
- Power
- Batteries in base station and receiver
Want to just prod quickly rather than monitor, take a look at the Thermapen ONE or the wider range of bbq thermometers. The rest of your kit for long sessions is in the bbq tools and the kamado accessories.
