Thank you. I could not figure out how to open the battery compartment on the wireless unit. I was afraid I was pulling too hard and finally had to come here to see the lever/clasp.
@@daveshouseofbbq The range is a limitataion of the bluetooth technology. Regardless, the probe is hit or miss when syncing with the phone app. The accuracy of the temperature is questionable also. I've used several devices, it's consistsnt at times then just doesn't work others. It's a neat idea, but i don't think that having the meat sensor and air sensor on the same probe is as effective as intended. I think a wired probe is best with my PK Grill as well, bluetooth barely penetrates the cast aluminum hood. I really like the reliability of the older technology on the ThermoPro.
@@scottbutler1561 how do you like the PK grill, I’ve been eyeing one of those for a while now. And everything g you say about the MEATER is correct. I was contacted by the folks at Meat Stick which makes MEATERs competition and I may do a comparison of the two soon.
@@daveshouseofbbq I love my PK. As a grill it's superior to anything I've used. As a smoker, there's a definite learning curve, but once dialed in with a good thermomter, I can get 8-10 hours of consistant mid 200's temp on less than a chimney full of charcoal/wood. Placement is everything.
My biggest gripe about their products is that the probes are way too long. In my smallest wsm its sometimes a chore to place the ambient temp probe. I never get it exactly where i want it, allways have to place it on the edge of grate where the hot air flows and thats a fukin bummer... those probes could be atleast 1/3 shorter than what they are now. And thats my only gripe about their products but for me its not a small thing.
Agreed. They are difficult to place sometimes. My thermoworks thermometer has a different probe for ambient temps. It’s about half the size of the meat probes and the tip is rounded.
Nice review. But does one probe give you both the meat temperature and ambient (oven/grill) temperature? Or do you have to use one probe on meat and another placed on your grill gridle if you wanna have both readings?
Actually when water is mixed with ice, the liquid hovers at 32 degrees until it either warms up or freezes solid. Go back and check your high school Chemistry book.
