Judy L.—July 5, 2018✓ Verified purchase
The media could not be loaded. I have a couple of different thermometers that I use for both indoor cooking and outdoors in the smoker. For indoors, I prefer a thermometer that does not require remote access with a phone app whereas I prefer a thermometer with remote access for outdoor cooking so that I can monitor temperatures from inside. That being said, I chose this digital thermometer for indoors and wanted one with 2 probes to monitor chicken (breast and thigh temperatures) and also for roasts that vary in thickness. This ThermoPro thermometer satisfies the needs that I have for indoor cooking. It has two probes that I have tested for accuracy by putting them into ice water. Both probes measured exactly 32 degrees, and were spot on. For viewing, you have the option of using the integrated stand or you can use the magnets to attach to an oven. For my purposes, I use the stand as I generally use a NuWave Oven and can sit the monitor next to the oven. There is a switch on the back of the base unit to choose temperature or time. For each probe, you can set either temperature or time, but can use only one of them. Most often, the temperature setting would be used to monitor the internal temperature of the food. For the temperature setting, you can choose a preset or select the temperature of your choosing. Since I generally know the temperature that I prefer my foods to be cooked to, I select a preset that is closest to it, and then adjust it up or down to get to my preferred temperature. Once you adjust the temperature, the display will show the asterisk meaning the temperature is user defined. A couple of the buttons are effective only if you choose the BBQ preset. You can use the supplied clamp to be attached to the grill of a BBQ or smoker to measure ambient temperature. In this mode, you can set HI/LOW temperatures so that an alarm is set off if the temperature of the BBQ or grill goes outside of the temperature range set. This is a feature not described in the included instructions, but I figured it out by trial and error. As yet, I have not figured out what the CLEAR button is for, but I am assuming that it is also something that would be used in the BBQ mode. At any rate, the functions and temperature setting that I need for indoor cooking are more than adequate, and I am very happy with the temperature accuracy of this thermometer. I have also found it easy to set up for my preferred temperatures. If you are looking for a digital thermometer that doesn't require an app to control it, I would highly recommend this thermometer. If you want a thermometer that can monitor a BBQ or smoker from inside your house and have a smart phone, something like the Bluetooth Digital Meat Thermometer for Grilling, BBQ Cooking Kitchen Oven Thermometer 170ft Controlling by Phone (android/ios), Large LCD Display and An Alarm Reminder Function - Silver Gray or another model that has 6 probes might be more useful for you. This thermometer is accurate, easy to use, and takes the guesswork out of cooking meats. Trying to guess the doneness of meat is almost impossible by checking the external color. With this thermometer, all you have to do is set the temperature for the doneness you prefer, and the digital monitor will let you know when your meat is cooked just the way you like it. Whether you are a novice or experienced cook, I would highly recommend this thermometer to ensure your success in cooking meats. Read more
GCK—June 10, 2019✓ Verified purchase
I didn't know there were thermometers like this when I started searching on Amazon. My old thermometer had broken, and I went to the local grocery store to replace it. But all they had were instant thermometers. Pathetic, in my opinion! So you wrap up meat, stick it in the oven, then what--have to pull it out a bunch of times to...what--stick through your wrappings, puncturing the perfect cover? Try to carefully unwrap them, then wrap the super-hot thing back again (unlike the perfect job you did while it was cold), which also causes a great deal of heat to escape, setting the cooking back? NO! I had to find something to replace my decades-old technology, so I could just glance in the oven and see if it's there yet. As I searched, while prices were reasonable, it seemed a high percentage of people were disgusted with the best-rated thermometers--at least those most similar to my (many decades-old) technology thermometer. Inaccuracy, number markings quickly wearing off, working well for a short time, then failing, etc. Then I came across the ThermoPro TP-17. It wasn't what I was looking for, and I didn't know what to expect. Would wires really fit through the closed oven door with no problem to the seal as it closed? (I discovered this was absolutely no problem—simple and intuitive—you can’t tell the door is affected in the least by the super-thin wire. But NOT for use in microwaves!!!) But people seemed happier with this thermometer than the reviews of others. So I check out the negative reviews (as I also did with the old-style thermometers, like from 50+ years ago), and I find that generally speaking, the concerns are minimal. For example, the reasons for failure are often (if not typically, even when undisclosed) user-caused, such as getting the wire wet. You want to be careful, but even then it's possible to get it wet I suppose...then what? ThermoPro stands behind it! I just registered online. You don’t have to give personal info*--primarily give them the Amazon's purchase #, so they know you really did legitimately buy it. Cut & paste (I don't even remember giving my name*, certainly not my address or phone #, but you DO have to give your EMAIL*), and it's done. Now I have a 3-year warranty and support, including their phone # to get their support! They'll even send a replacement wire for free (if I remember correctly), even though it's your own fault. So I got it, and just out of curiosity, held the probe in my hand to see if it would give something close to my body temperature. It climbed very slowly to about 80°. I didn't know what to think--that didn't seem right. Then I accidentally grabbed the tip of the probe, and the temperature shot quickly up to about 96° (I don't remember exactly). So I put it on my neck and closed my chin on it--98° almost immediately (it doesn't measure tenths of degrees, of course--totally unnecessary for cooking). Amazing! Unlike the old technology thermometers, no calibration is ever necessary. (For that matter, when you calibrate the old ones, you are lucky to get reasonably close to the right temperature, but you can work with it.) ThermoPro is spot-on, all the time, never needing calibration. The probe tends to be resistant to temperature affect, because if that weren't the case, it would register the temperature of the oven instead of the meat at the tip of the probe, because much of the probe nearly always sticks out (unless you have a HUGE piece of meat). But it gets FAR more amazing. Very easily (at least for me--I didn't have to read anything to figure this out within seconds just goofing around with it), you can set the thermometer to go off by either timer or temperature. Of course there are plenty of sources you already have for timers--your oven, your microwave, your cell phone, etc., but by TEMPERATURE? I stuck it in the meat, popped it in the oven, then could EASILY watch the temperature of the meat rise--big super-easy-to-read, lighted, numbers. Walk out of the room, start doing whatever you want--get lost on your PC totally forgetting about time, cooking, etc., and BEEP BEEP...the meat just hit the precise temp you wanted! You can adjust your target temperature up, down, or whatever while it's in the oven, and even after it goes off! For instance, set it a few degrees below your actual target, so that you can leisurely walk into the room and watch it pop that perfect number...then move that target up, if you wish. After that, most meat recipes call for the meat to rest out of the oven. Well, in the cool room (i.e. room temperature in the 70's, rather than the oven 200-400°), the center-meat temperature continues to rise (for a good while with a moderately large, covered piece). Just leave the thermometer in it, unmoved, and you can let it get to whatever you desire as perfect. Getting too hot? Cut it open quick--let the center cool. I understand the technology--no more complicated than many watches today, in terms of technology. I just didn't know anyone was doing it. But on the other hand, I really don't know how the probes and especially wires carry the temperature of the probe tips without fouling up the readings due to the probe and wires being openly exposed to the very hot oven area. (It can take extremely hot temperatures--I don't remember what, because it doesn't apply to me--like 500+°.) I HIGHLY recommend this thermometer. It can really perfect your cooking experience with almost no learning curve (at least to my way of thinking). However, remember to keep the wires dry! (No problem for me. But don't be careless about it.) *UPDATE: When registering, while they ask very little, they DO ask for your email. Since registering about 5 days ago, I’ve received an average of an email EVERY DAY. I just changed my Microsoft Outlook to always take anything from them and put it in a ThermoPro folder, so I’ll never be bothered again unless I need something (such as support) from them, in which I can just check that folder. Perhaps it’s nice, informative stuff, but I don’t want it. It does lower my opinion of them—they should have at least offered an “opt out” during registration. I never click emails’ “unsubscribe” feature—you never know what that could trigger. I just put them in their own “sandbox”, never to bother me again. Read more
