Reddit Reddit reviews ThermoPro TP20 Wireless Remote Digital Cooking Food Meat Thermometer with Dual Probe for Smoker Grill BBQ Thermometer

We found 40 Reddit comments about ThermoPro TP20 Wireless Remote Digital Cooking Food Meat Thermometer with Dual Probe for Smoker Grill BBQ Thermometer. Here are the top ones, ranked by their Reddit score.

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Meat Thermometers & Timers
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ThermoPro TP20 Wireless Remote Digital Cooking Food Meat Thermometer with Dual Probe for Smoker Grill BBQ Thermometer
【Hands Free Monitor】Wireless digital meat thermometer with dual probe monitors food or oven/grill/smoker temps up to 300 feet away, enabling you to enjoy your company without continuously excusing yourself【Hassle-Free Setup】No synch required, say goodbye to the tedious setup steps; Large LCD displays both food and oven temps; Back-lit for use in low light condition【Kitchen Timer】Food cooking thermometer features count up and countdown setting that is perfect for long-time cooking; Receiver will beep and flash once reaches preset temperature【USDA Preset Temperature Settings】BBQ thermometer with preset temperatures for 9 types of meat and their various doneness levels recommended by USDA; All of the preset temps can be reset to your desired tastes【Durable and Accurate Probes】Grilling thermometer features food grade stainless steel probe with step-down tip design to get temperature more precisely and quickly; Probe wires can withstand up to 716°F
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40 Reddit comments about ThermoPro TP20 Wireless Remote Digital Cooking Food Meat Thermometer with Dual Probe for Smoker Grill BBQ Thermometer:

u/EntropyWinsAgain · 10 pointsr/sysadmin

I just picked up one of these bad boys. Tape one probe to the motherboard and the other to any hard drive. If you don't have tape I'm sure a magnet will do the trick. Clip the receiver onto your belt and head home.

https://www.amazon.com/gp/product/B01GE77QT0/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1

/s

u/TwatsThat · 9 pointsr/AskMen

I have this one and I like it a lot. The two probes are handy and it's got a bunch of pre-set meat and doneness temps so it's easy to use for anyone who doesn't already know what temp they want their meats to be cooked to.

u/Sit-Rep · 6 pointsr/smoking

Heres the deal with the weber smoker:


If you aren't filling up that top grate with 3 racks of ribs, or even filling the bottom grate there is honestly no point in using it unless you just want a fun hobby thing to do.

If you only want to do 1-2 racks of ribs, go grab a weber 22 inch kettle off craigslist. I got mine for 20 bucks.


It's ROI for charcoal use and time is very high compared to other smokers. Here are some tips that have gotten me lots of rave reviews on bbq using ONLY this smoker:

  1. Always cook as much as you can.
  2. Temp sweet spot is around 225-250
  3. DO NOT TRUST THE LID THERMOMETER. It is always cold/off by 20 degrees minimum.
  4. Get a good remote thermometer. The thermopro here is a good one to start with.
  5. Consider getting a bbq controller. Its like CHEATING with a cook. I have the BBQ IQ130 (bluetooth), but the 120 on amazon here is amazing.
  6. You can fill both the top and bottom grates with food. The max I have done is 2 small 14 lbs briskets on the bottom, and 3 pork butts on the top. Get a heavy duty table to use to set your stuff on when you need to wrap and rotate meat during a cook.
  7. FILL THE WATER PAN UP, PERIOD. It acts as a buffer and helps control temp and keep it regulated. I fill with cold water. Every 2-3 hours on a cook I have a hose I carefully put in it, fill it up, and it keeps temps where they need to be.
  8. Once every 4-5 cooks, do a HIGH HEAT BURNOUT with WOOD to get all the random flaky shit off it.

    The weber is a great backyard cooker. Many people win LOTS of competitions with them. It will serve you for MANY, MANY years if maintained well.
u/squired · 5 pointsr/smoking

Most people use a different type of dual probe thermometer for smoking. One gets attached to the grate right next to the meat so that you can fine tune your smoker temp. The other is placed in the center of the meat for the duration of the cook.

Nice ones like this one are wireless, so you don't have to sit by the smoker and you can set alarms if the temp gets to low/high on either probe.

u/labatts_blue · 5 pointsr/smoking
u/legalpothead · 5 pointsr/BBQ

I like a dual probe thermometer (example). One probe for the meat internal temp and one for the smoke chamber temp. For the smoke chamber temperature, I just lay the probe on the grate.

An advantage of having a wireless thermometer is that you can set alarms. So if either one of the temperatures varies outside a given range, it will alert you no matter where you are around the house. That way you'll know if the smoker needs fuel, if it's caught on fire, if the meat is almost done, etc.

u/bigbammer · 4 pointsr/BBQ

A tad over 8# shoulder. Rubbed down with horseradish mustard, pepper, and garlic. Lightly injected with cajun butter.

Put it on about 8:30 p.m. at 225°, with apple juice in the water bath. Did two rounds of smoke with Pecan chips, then let it go all night. Set the alarm for 200°.

Woke up to the alarm about 8:45 the next morning. Pulled it, and let it rest for about an hour and a half in foil. Pulled apart like a dream, and was moist throughout.

I found the MES30 local on CL for $80, missing nothing, without even a full season on the inside. I am a fire fan, but a man can get used to set it and forget it.

u/stevosaurus · 3 pointsr/LonghornNation

I used an electric smoker until the heating element burnt out. You can smoke good meat on it but I definitely prefer my charcoal smoker with wood chunks. Find a decent quality lump charcoal to use. I order fogo from Amazon but it is a bit pricey, avoid the cowboy brand... It is the only lump charcoal I've thrown away for bad flavor. This is a good resource for lump charcoal reviews, even if the web site looks like it is from 1992.

Get some decent temperature probes, one you can put on a small clip and attach to your grill and another to get internal temp of meat. Something like this.

A cheap boning knife like this is great for trimming meat. If you plan on doing brisket I'd consider it a necessity for fat trimming.

Get kosher salt and use it liberally on your meats. I usually try to rub everything a day before I cook it with salt, like a dry brine. If not a day at least a few hours.

Use hickory or oak to start out. They are really good for all around smoking and have great flavor.

An electric charcoal starter is also handy if you are going to cook frequently.

Franklin's YouTube channel is a great resource for smoking.

I think amazingribs.com is a good resource for when you are looking to cook a meat you've never cooked before.

u/Beasthunt · 3 pointsr/smoking

I bought the ThermoPro. I really like it. Sadly the probe clip that comes with it is pure nonsense, so I had to order a different one from Amazon but that's a small price.

https://www.amazon.com/ThermoPro-Wireless-Digital-Cooking-Thermometer/dp/B01GE77QT0

u/kapeman_ · 3 pointsr/smoking

Do you have a good thermometer system? If not, you need to get one.

I did and it changed the way I smoke and dramatically changed the way I grill. No more guesswork and I have a remote sensor which is great.

The results with this new method on the grill are astounding!

I can't recommend this enough.

this is what i have

u/saint_davidsonian · 2 pointsr/castiron

You absolutely MUST use this technique! It is called a reverse sear. Search "Guga foods" on YouTube
(Or click here, he talks about pan frying in the beginning too, and the reverse sear is around the 15 min mark, a fun video regardless and cast iron plays a role)
https://youtu.be/4oLnJiYN_GE

Also, get a nice thermometer, you won't regret it. I just got this one from Amazon:
https://www.amazon.com/gp/aw/d/B01GE77QT0/ref=sspa_mw_detail_0?ie=UTF8&psc=1

u/nighteye56 · 2 pointsr/smoking

I have one and like it a lot. One thing I will say is that you'll need to get a thermometer because the built in one is garbage. Mine runs between 60-80 hotter than what built in one says. It ruined my first few cooks, but once I got the extra thermometer I was set. This is the one I got and I like it, but use whatever you feel like: https://www.amazon.com/gp/product/B01GE77QT0/ref=oh_aui_detailpage_o08_s01?ie=UTF8&psc=1

u/Aberroyc · 2 pointsr/AskMenOver30
u/JU57_MY_0P1N10N · 2 pointsr/BBQ

I have a Flame Boss 300, its amazing.....keeps my KJ within ~3F of the set temp. A little pricey, but well worth it.

You can get a Thermopro TP20 with the clip to mount a probe to the grill, and a meat probe for $50

As far as your question, you can....just be mindful of where you are taking your reading. Don't use internal walls or the heat deflector, to get a good reading youd need to get it from something on the grill surface, or if you are doing indirect, maybe a drip pan or something right under the grill (I use a 16" cast iron skillet as a drip pan, sitting on my accessory rack in my KJ)...its far enough above the heat deflector and close enough to the grill that I feel comfortable with the reading

u/pingomg · 2 pointsr/smoking

I went with the Thermo Pro TP-20 when i was looking for a thermometer. I did an ice bath when i got it to make sure that it was on point, and it was. It has preset meat temperatures, but i always end up using the program or BBQ settings. The sending unit at the smoker has a nice hook on the back so you can hang it from a handle. In rain i just put sandwich bag over it to keep it dry. The receiving end, i can walk anywhere in my house and receive the temperatures. I am very happy with this unit.

u/jheinikel · 2 pointsr/Homebrewing

I've got one of the ThermoPro and works fantastic. Also, works great for checking fermenter temps without having to look for your thermometer strip, probe it, etc. Just leave it sitting and you can check it from anywhere in the house. Not a salesperson for these guys, but I like it. https://www.amazon.com/ThermoPro-Wireless-Digital-Cooking-Thermometer/dp/B01GE77QT0/ref=sr_1_2?ie=UTF8&qid=1498228391&sr=8-2&keywords=thermoworks

u/ImTheGuyWithTheGun · 2 pointsr/pics

Yep with the Smokey the minion method is the way to go - it can run a long time without needing any help - much longer than it takes to do a pork butt.

As far as temp, I would recommend getting something like this -- you just put the probes in and kick back inside and relax until it reads 200. I usually put the probes in when I foil it up a few hours in.

u/THSSFC · 2 pointsr/smoking

Got a Thermopro TP20: https://www.amazon.com/dp/B01GE77QT0/ref=sspa_dk_detail_0?psc=1&pd_rd_i=B01GE77QT0&pd_rd_wg=aREHz&pd_rd_r=NVP6BR8RQH15JD89K8G0&pd_rd_w=p3Fqm

Works fine, and I've been really happy with the reception--from anywhere I am on my property (small city lot) it works great.

However, I was disappointed that there is no way to calibrate the probes. I've taken to just buying spares to replace the old ones when they stray. Is there any device out there that allows calibration? Is this a good feature? Or is replacing probes the best way to deal with this?

u/oddjob457 · 1 pointr/Homebrewing

I love my ThermoPro TP-20. 300 foot range means I can attend to other things anywhere in my house or yard while brewing (or barbecuing, where the second probe comes in handy).

u/rhytnen · 1 pointr/BBQ

It looks like I was wrong about the price but here is mine.

https://www.amazon.com/gp/aw/d/B01GE77QT0/ref=yo_ii_img?ie=UTF8&psc=1

You can get these in the $30 range but typically with just I probe or something like that.

I personally do not like the Bluetooth versions that talk to your phone because their range is so bad.

u/chunkalicius · 1 pointr/smoking

I was looking at this one on amazon...https://www.amazon.com/dp/B01GE77QT0

is that the one?

u/BootlegBuffalo · 1 pointr/BBQ

I agree with above comments on being able to smoke on these. I honestly use my Weber kettle more than my WSM. Pick up one of these bad boys and don’t worry about adding a thermometer to the grill itself (they aren’t as accurate anyways because they’re positioned at the top-where all the hot air is). ThermoPro TP20 Wireless Remote Digital Cooking Food Meat Thermometer with Dual Probe for Smoker Grill BBQ Thermometer https://www.amazon.com/dp/B01GE77QT0/ref=cm_sw_r_cp_api_i_ggTSDbJ65VRF0. You can put a probe in the meat and one on the grate and bob’s your uncle. Made many a fine Boston butt/rack of ribs on my kettle. You did good.

Forgot to mention-set it up indirect. I bought the Weber charcoal baskets to hold the charcoal. You’ll also want one of those grates where the edges lift up so you can add coals on a longer smoke. Weber Hinged Cooking Grate https://www.amazon.com/dp/B000WEPHKW/ref=cm_sw_r_cp_api_i_1jTSDbAVXC5C3

u/WorksIfYouWorkIt · 1 pointr/BBQ

Are you looking to manage the controls via your phone or portable device that comes with? Here's an option that's on sale today. Might be somewhat closer to what you're looking for and wont break the bank

u/m3n00bz · 1 pointr/grilling

thermapen and/or one of these

u/Coldmiser487 · 1 pointr/grilling

Well, I have no idea what your price point is, but there are a couple really nice options that I have my eye on:

A nice 'Cold Smoker' will allow him to smoke cheese, salt, or anything else that might melt if too much heat hits it.

How about a wireless thermometer (definitely need a wireless one, not blue tooth) so he can keep watch on his grill from inside

Maybe a real nice skewer set with an elevated cooking system?

or maybe a portable smoker so he can tailgate?

OR.... how about a new Grill with all the works?

The options are limitless

u/NerdyDadGuy1981 · 1 pointr/smoking

It just takes a little practice and building up confidence... while getting to eat way better BBQ than you get at most restaurants and way more fresh.

If you don't already have one, you really need to get a digital thermometer like this one.

And I highly recommend this book for some great recipes - smoked meatloaf was really good. The mac n' cheese recipe is ridiculous.. family/coworkers know me for it. It has a lot of other great tips for the WSM too.

Welcome to the club, it's such a delicious hobby.

u/iconic2125 · 1 pointr/BBQ

I just got a Daniel Boone non WiFi last weekend and am using this to monitor temps. Seems to work pretty well so far.

u/rm-minus-r · 1 pointr/texas

Looks like you're off to a good start! If you don't have one already, pick up a wireless grill thermometer with two probes - one for the brisket temp, and one for the grill temp.

The grill temp should be right around 230 f, and the brisket should hit that temp by the time you're done.

As the brisket cooks, it loses water. Losing water via evaporation cools it, so you get this strange effect where the temperature of the brisket stops rising, aka "the stall". Don't freak out, just keep smoking that brisket. It will eventually lose enough water to the point where it no longer has enough to cool itself via evaporation, and the temp will start to rise again.

Something to note is that a brisket tends to absorb as much flavor from the smoke as it can in about 4-6 hours of smoking. If you're tired, you can cheat by pre-heating your oven to 230 F, pull the brisket off the smoker, wrap it in foil and toss it in the oven. It tastes fantastic and you don't have to keep getting up every few hours to add fuel to the smoker. On the downside, the bark won't be quite as crispy. On the upside, you'll be well rested!

As far as rubs go, salt, pepper and a decent amount of brown sugar are what I use. Having sugar to caramelize is what really makes the bark pop.

If you have the room and can find a decent place that sells hardwood suitable for smoking on Craigslist - pecan, mesquite, etc, definitely shell out for an offset wood-fired smoker. It makes a world of difference in the flavor, and kicks the butt of any pellet fired smokers.

A great book to read on the subject is from a notable Austin BBQ joint, Franklin's - https://www.amazon.com/Franklin-Barbecue-Meat-Smoking-Manifesto-Aaron/dp/1607747200

This is the thermometer I use, has a good range on it and it's dead on accurate - https://www.amazon.com/gp/product/B01GE77QT0/

u/LVOgre · 1 pointr/Traeger

The lid is a bad place to measure temperature, it's often much hotter up top than it is where the meat is cooking. A more useful measurement is at the cooking level.

​

Analog bi-metal thermometers are notoriously inaccurate.

​

Consider purchasing a digital remote probe thermometer, and installing a probe at the grate level. Something like this:


https://smile.amazon.com/ThermoPro-Wireless-Digital-Cooking-Thermometer/dp/B01GE77QT0

​

u/moosethumbs · 1 pointr/grilling

I'd highly recommend a remote thermometer. I have this one which Amazon tells me I bought in November 2014. It still works great and I think it's a rebranded Maverick which is highly recommended on AmazingRibs. Apparently this Thermopro is the best seller on Amazon for $20 more and has a couple more bells and whistles.

u/Justabully · 1 pointr/Traeger

I picked up some 6.7lb brisket from a local thriftway with a fair fat layer and then followed this after brushing it with salt, pepper and some random bbq seasoning. http://www.traegergrills.com/recipes/beef/traeger-brisket

I just skipped the refrigerator part and took it to 196f. Slice and eat.

I used this wireless temp probe. https://www.amazon.com/ThermoPro-Wireless-Digital-Cooking-Thermometer/dp/B01GE77QT0/ref=sr_1_1?ie=UTF8&qid=1498303959&sr=8-1&keywords=wireless+temperature+probes

I think I clocked in 5 on smoke, wrapped in foil then 3.5 more in foil at 225? I'll admit it looks overdone but everybody liked it. (I invited random friends over with the warning we might have to resort to hotdogs)

u/JJ82DMC · 1 pointr/Traeger

Yes, aside of ribs, I always pay attention to IT instead of time, aside of when I'm grilling burgers, I'll let a certain amount of time pass when flipping each side before I put a thermometer to it. Time is just a guide/rough approximation for me otherwise.

There are many, many temperature monitoring options - bluetooth, WiFi, etc., but here's the one I use, been using it for 2 years now, and only have the occasional glitch on one probe (a new probe is probably in my future): ThermoPro TP20

When I start getting close to IT on the ThermoPro, I use the following instant read: Javelin Pro

u/Roadhead-dfw · 1 pointr/smoking

I usually split my briskets between the point and the flat.

You dont have to do that. However I always put the temp prob in the smallest cut of meat. When its done move the probe to the next largest.

Fat melts at a specific temperature. I get cooking steaks to a feel however unless you cook the same size and cut regularly getting it right isn’t going to happen.

I was a line cook for years. Cooking to feel is easy when you make 30 steaks a day. Really hard when you cook a few briskets a month. And if you are wrong, getting a brisket back to temp is a bitch.

Tp20 is a cheap remote probe available on amazon.
https://www.amazon.com/dp/B01GE77QT0/ref=cm_sw_r_cp_api_theeAbZ6JXVWA

but almost any will do fine. Having multiples could help a lot. Alternatively if you are confident in your built in smoker thermometer you could use the second grill temp probe in another piece of meat.

As for trimming or separating aaron franklin from Austin, TX, an award winning bbqer, has shared quite a few of his processes on youtube and at bbq university. The audience in the second video is made up of bbq restaurant owners and competitive bbqers looking to up their game. Im sure there are a few hobbiest in the bunch but not a lot at the price of it.


Trimming
https://youtu.be/VmTzdMHu5KU

Brisket Camp 2015
https://youtu.be/yaMgt1Altys

Best of luck! Im sure it will turn out great!