While the descriptions of what's possible with many "meat preps" sound great, the reality is that their fatal flaw is their inability to set the temperature for that meat yourself. .Nice foam case to hold everything in place.Nice colored probes that appear to be accurate (longevity unknown).Program setting alarms are not difficult to set.On Poor, ALL meat settings are programmed to USDA guidelines and CANNOT BE CHANNED! Which is useless to those of us who smoke! Would you like to set the "Pork" parameter to 200? Can not! OK. Therefore it is necessary to use the PROG setting to set a custom temperature alarm. Now you need to set the OVEN (smokehouse) to high / low temperature. Can not! The device does not allow you to set alarms in OVEN mode!?! So now you need to set the smoker control sensor to PROG to control the temperature of the smoke. While this might be useful for grillers, the "Meat" presets might be useful. , the inability to adjust these "meat settings" makes this device of limited use for those who smoke meat and use different temperatures. It would be great if I could set Pork to 205, Beef to 200, Chicken to 175. Useless modes that require more customization.
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