I understand about the black line, but I also heard and read that you need to go by the size of the meat and hit the center area. Not sure if this would be enough for a brisket. It’s moot anyway, since I only need full wireless for rotisserie meat to avoid tangles. Also, do you know if the Thermopro app accepts the wired sending units for input? I bought a 4 probe unit about 3 months before they introduced these temp spikes (man I was pissed about that). Good unit, but probably would have served me better with these, especially since I got a rotisserie recently.
Thank you for your questions! I am unsure if you need to be in the center of the meat for it to read correctly, but I agree you should be as close to the center if the probe is long enough. I have used these on a 14lb pork should and am sure the end of the probe didn't reach the middle of the cut. My rule of thumb if you can't reach the center-most part is to make sure I am in the 'thickest' part of the meat, and away from any bones (as they can throw off the reading on the probe). If I have any concerns about the temp, I use an instant read thermometer like amzn.to/42F7vkU for checking the meat in multiple locations. Unfortunately, I don't think the base accepts wired probes. I checked on the base and the only input is the USB charging port. Sorry about that. Happy cooking!
@@RandomReviewsForMe actually, I was more concerned with the app. I probably didn’t explain right. Anyway, Thermopro got back with me pretty quickly. The App for the temp spike is totally different from the wired probes. Thermopro DID say, however, that the spike app can call up multiple wireless probes. I’ve already got enough apps on my iPhone, LOL!
