Review on ThermoPro Wireless Digital Thermometer Grilling by Tyler Blake

At first I thought it was a great product. I even got insurance so I don't have to worry about it for a few years. OH JOKE! After several weeks of use, when we cook several times a week, the display shows HHH (meaning no sensor is connected). Come and find out if you wiggle the wire he starts reading. Spring. I had to learn how to find the "sweet" spot to tilt it to make it work. At some point it stopped working at all. I contacted Amazon as the return period has expired and they said I cannot use the warranty as it is still covered by the MFG warranty to contact them. I did and did and did in vain. One person there actually accused me of submerging the probe in water. NO! I have read all the instructions and just wiped the sensor with a damp paper towel so I have to wait until the MFG warranty expires before I can use it again. BTW, in case you don't know, the extended warranty is a 1-shot-and-done program. 06/18 UPDATE IMPROVED STARS from 2 to 4. I ordered 2 replacement sensors for $20 and am back in business. I understand the problem. The stainless steel braid on the 2 tiny wires inside needs to be protected from contact with the grill body. The coating on the wires inside melts and the wires touch and the code HHH appears on the screen. Use a piece of aluminum foil or whatever to insulate the wire. Plus, only the tip itself is needed to check the temperature, so don't worry about burying the probe in the flesh. I've received a lot of praise for grilling and I have to say I've sold gas grills in the past. So if you want the "secret" to properly grilling meat, here you are. Set the receiver to PROG and 110 degrees. Put the meat in and leave it alone until the beep sounds. Then flip the meat and put back the meat container you are cooking and wait for the next buzzer. If it goes out, you're done. Turn, turn, turn means BAKING, not FRYING. Try it, you will never come back. last thing. With ribs, never add the sauce first or while adding it. Feel the meat and when done, brush with sauce. I know it seems strange, but a burnt sauce insulates the meat and prevents it from cooking.