🌡️ Advanced CDN Dual Sensing Programmable Probe Thermometer and Timer: The Ultimate Kitchen Companion Review

I have a PhD and it's taking me a long time to figure out how to set it up every time I use it. My lawyer friend called me repeatedly while she was cooking the ribs because she couldn't figure out how to use the thermometer despite the instructions in front of her. I love it though, it saved me when I was making a very expensive rib roast because it cooked way faster than I expected and the continuously reading thermometer alerted me in time.

Thermometer Wishlist: This company manufactures this product under many brands. Good design. I tried some others which were terrible. 1) Double perception doesn't make much sense to me. I use a thermometer to ignore the oven temperature and focus on the food. It looks like an added feature. 2) I would like the food temperature to be increased/decreased. It only goes up. So if it's set at 160 and you want to set it at 130, you need to go up to 600 or so. (Am I missing something?)

Readable grill/smoker box temperature. and internal temperature of the meat. for long cooking times makes this combination of thermometers extremely useful. If you know both values, you can set the correct temperature in the chamber. to avoid "drying out" of the food to be prepared. To check the accuracy, put the probe in ice water (32F) and boiling water (212F), then you will know the deviation of the reading you may need to consider when cooking. I've come to the conclusion that the device is

As mentioned, the UI is absolutely terrible. The oven thermometer also levels off very slowly. If you put the probe alone in an oven at 400 degrees, the food temperature reading (measured at the tip) will read 400 for a minute or less; Measuring the oven temperature takes a full five minutes to get to 400. This wasn't a big problem for me, but maybe for some. Otherwise this thermometer works great. I've found it to be very accurate and holds up great after many, many roasts and several months…

All right: I've run numerous temperature tests with both boiling and ice water. The two different sensors have NEVER adjusted the temperature and there is no way to calibrate the thermometer. The food temperature sensor was consistently about 2 degrees higher and the oven sensor was about 8 degrees higher - assuming a steady and constant temperature for both boiling water and ice water. Nothing I can't work with: I know the readings are high and they're consistently high so I can mentally brace