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 Briceston Criss

The device looks beautiful, caught fire and connected immediately after inserting the batteries. This is probably my fifth thermometer. I've had many Mavericks from the grill section at your local hardware store. You could never handle the reach from my gazebo that houses my grill and smokehouse. It might be 40 feet through the window to my kitchen. The last Maverick I put on a windowsill to support an uneven joint that was no more than 25 feet. I got to the point of using a non-wireless device, Taylor, to keep track of my brisket cooks. Yes, I had to go out every half hour. Now ThermoPro. I took the probe and transmitter to my smokehouse, the farthest oven, and the receiver works great. In the kitchen, 50 feet away and through the glass, it reliably read the temperature. As the probe adjusted to the outside temperature, the receiver began flashing blue when the temperature rose 10 degrees. Some note that blinking is annoying. No, that is not so. Leaving the device on would cut battery life in half. When the light comes on, the display is easy to read from a distance. I don't know how annoying blinking can be if you don't just look at it. Those who ask if there is a chest fit, you don't need it. The temperature for removing the breast is 203 degrees. However, all other temperature plateaus are unstable. The temperature of the smokehouse should be 250 degrees. The collapse occurs between 150 and 180. Leave the smoker alone. Don't open it to check. Don't squirt. Keep the temp at 250, he'll come out of the stable eventually. At this point you can open it to check the color and bark. If you like it, wrap it in butcher paper, available here. Continue cooking to 203 degrees. Prepare a place to relax by laying out a folded blanket. Place the brisket in a saucepan. Set the pan on the blanket and then cover the pan with another blanket. Leave the thermometer in. When the temperature drops to 140 you can cut the brisket. Be patient. My last brisket preparation took 22 hours including the rest of the time.