Review on 🔥 ThermoPro TP21 Wireless Meat Thermometer - Ultimate Grilling and Smoking BBQ Thermometer for Cooking - 8.5' Meat Probe included - Smoker Thermometer with Alert, Timer, and LCD Backlit Screen by Corey Vaz

Works great. Good cable length. The cable has a metal coating and is safe even if you touch a hot smoker for several hours. I've seen other reviews saying it doesn't show the temperature correctly. I have compared the temperature displayed on this unit to my metal temp probe and to another electronic temp probe several times and they matched so I am fairly confident that this is an accurate temp reading. These people may need to replace the batteries in their devices. It only has two downsides, but they're so annoying that I don't use the indoor remote very often. i hate blinking The description says it changes color, it actually changes color and blinks all the time and you CANNOT stop the blinking. One star removed for constant blinking. The remote control will also beep continuously when it reaches the set temperature. It should be easier to turn it off. I don't need to keep beeping it. Subtracting a second star for the stupid beeping sound that can't be turned off. Updated 2/2020: I have used it many times, I was new to smoking in 2019. It's great that you learned how to measure the smoking time of meat, but getting to core temperature doesn't mean you're done, so don't be afraid to rip off a piece of chicken and check it as you go. As you learn, you'll be undercooking and overcooking, so start with cheap chicken thighs that smoke beautifully thanks to their natural oils. Even if you don't usually like clubs, you'll love these smoked ones. I've cooked larger meats: turkey, double-smoked ham, and it was nice to track those temps deep inside the meat. They turned out beautiful, juicy and tasty. I no longer need this sensor for small meats once I know how long it takes for them to be fully smoked. I can tell by looking and tasting them. Suggested times online seem to vary, so train on chicken thighs, 250 degrees for 2.5 hours, do one after 2 hours, and when it's done and you like it then take them all off. Three hours would be too long, yes, you can dry the meat. I have a friend who says not to smoke too long; he is very false, the flesh dries up. Also, ignore people who think beer tastes better, they will swear by it. It's not like this. Use water. Water is not the flavor, it helps regulate the temperature inside the smoker and helps the smoke stick. When you're ready to try the larger meat, flavor it up, it's very easy and helps keep it moist. Chicken broth with fresh rosemary and thyme is perfect for injections. Take the time to learn and practice chicken thighs.