I needed this device to cook a standing rib roast in my oven. Previously, I used a 20 year old counter top rotisserie oven. The old oven died and I wouldn’t have worked with the old over because of the rotisserie movement. So, I decided to do a convention oven cooking session for the roast but I didn’t want to be taking out the roast several times during the cooking process and poking it with an old analog meat thermometer to check the temperature. Just follow the instructions in the box (and they are good) and insert one of the two probes into the center of the meat and you’ll have a great meal. It was super easy and I was able to watch TV since the main unit receives the temp signal from the probe in the oven.

These are very well made thermometer units. I had another before this but it was made of a cheaper plastic and just crapped out after a while. This one is covered in a rubbery material that make them less slippy-feeling. You can either hang the transmitter unit or use the fold out leg to set it on something. You can do the same with the receiver. It was easy to figure out how to set it up to follow the temps, and you can go with the pre-programmed temps or set it up to go off early if you want to bring the food in and rest it. We like to take our pork off early so it doesn’t dry out and taste like paper. The one I had before this was difficult to sync, and had to be re-synced before each use. This one is a lot easier, and I only had to do it once.But the best part of all – and something I thought I would NEVER use – is the ability to watch two different temps at the same time, on the same receiver. I didn’t think I’d ever use it, but I use it all the time. You would need to invest in two separate units to do the things I’m about to tell you.1) You can just use one probe (which is how I thought I would use it exclusively).2) You can put one probe into the meat and use the other to monitor the ambient temp inside the grill/smoker/oven. They give you metal clips to keep the probe tip away from hot surfaces for that purpose.3). You can use it to monitor temps in two different parts of the meat (or other item you’re cooking). That works great for things like chicken or turkey that have dark and light meats that take different times to be cooked right.4). You can cook two different kinds of meat (or chili, or casseroles, etc.) at the same time, even on two separate cooking fires.The final plus I can think of is that both the transmitter and the receiver operate on batteries, so you can even take them camping. The ONLY thing I think is missing is a storage/carrying case of some kind. I just “borrowed” one of my wife’s clear plastic refrigerator containers and – problem solved. Everyone who is a semi-serious cook/griller/camp cook needs to get one of these!Jan 8, 2017 UPDATEI just found out that there IS a case for this item. Actually, there are several. One is from a . I got an email from Amazon with a link to one from a company called Caseling. I ordered one (from a company called LTGEM) that’s a few bucks cheaper, and that has space below the receiver for an extra set of batteries – again, great for people who use this for camping. Paying $15-$20 for a case seems pricey, considering that a couple of bucks worth of Tupperware will do the same thing (and you probably already have it in your cabinets somewhere). But I got one anyway because my wife says I have money to burn 😉

The probe plugs took a LOT of force to fully insert into the transmitter the first time, I’m not used to 2.5mm phone plugs taking that much force, but once I got them to snap in, the HHH’s went away, and realistic readings came out. Haven’t grilled with it yet, but fired up the BBQ with the probes suspended and got realistic temp readings.lots of features, going to take awhile to figure them all out.

User interface is a little awkward but it does its job.

I waited a couple of months before writing this review to make sure I’d thoroughly tested it. It works perfectly, and the two probes really help as you can use one to measure ambient temperate, and the other as the meat thermometer. There are a few minor improvements that could be made to future versions, but it’s still 5 stars as this delivers exactly what it promises to deliver.The minor improvements would be:A better ambient probe holder. It comes with a small metal clip, but positioning it when you have a grate is awkward. A simple double ended crocodile clip would be better – one end to clip onto the grate and the other to grip the probe. As it is it works, but it’s finicky and you can easily end up with the probe touching the grate and giving you an incorrect ambient temperature reading.The second improvement would be the ability to set a tolerance window for the temperature. Right now the alarm goes off if you hit a designated temperature, but not if you drop too far down. It also goes off at exactly the temperature, as opposed to a window of tolerance where it doesn’t ping you constantly for minor temperature fluctuations.Overall though, this is the one you want. Excellent product.

It was a typical Thanksgiving for us and a dozen close friends. I was in charge of the bird.After three days of dry brining the expensive, organic, heritage-breed turkey, we were all ready to give it a nice long roast on my buddy’s grill outside in buffeting sleep while we stayed indoors and drank wine, all with this thermometer to be our guide to the bird’s state of doneness. One probe in the breast, one probe in the breast. How perfect could this be? Turns out, the farthest thing from perfect you can imagine.After our first glass of dry riesling, about twenty minutes later, I happened to glance at the thermometer readout. Odd. The leg probe temperature was steadily climbing — one degree every ten seconds or so. Far too fast to be accurate. Then, all of a sudden, the display began flashing “EEEE”. Disgusted and cursing my own foolishness for trusting Amazon for such an important part of my Thanksgiving job, I angrily strode out to the porch, slamming the slider door behind me.Seconds later, neighbors two doors down heard my shrieks of horror and pleas for help.What awaited me on the porch, out of view of the gathering of friends and libations inside the house, was a little slice of Vietnam. But it wasn’t the smell of napalm filling the air this miserable late-morning, and I certainly didn’t love it.My friends rushed out and helped pull a very charred bird from the inferno, one bringing welding gloves, the other a five-pound bag of baking soda (also purchased here on Amazon!). Fire finally extinguished and bird carted off the triage into the kitchen, we assessed the situation.Friends, *please* remember to clean your gas grill’s grease trap regularly. Especially if you have ever parked it under a Douglass Fir. Years of grease and pine needles turned the grill into an incendiary device. The victim: a dry brined $120 turkey.THE GOOD NEWS IS that this thermometer alerted me to the fact something was awry before the bird was completely ruined. The skin was inedible, yes, but a transfer into the oven made for a very delicious centerpiece of a meal. And one helluva good story. Sadly, the thermometer probes were lost in the disaster. But! Replacements are available here on Amazon, and a couple days later I was back in business.Five Stars. Took a beating and still works well.

Just did my first smoke this weekend and the TP-20 was invaluable. Considering I’m a complete newbie to smoking, I was a bit intimidated with the entire process. I recently purchased a Weber Smokey Mountain 22 and decided that pulled pork would be what I tried to do first.It was great to utilize the TP-20 in two ways. First, one probe went into the pork shoulder and one on the grate beside it. That way, I could constantly tell what the meat temperature had risen to and I could also keep track of how much heat the coals were producing. I wanted to keep the smoker temp between 225 and 250 and I needed to know when the meat hit 160(the stall) and finally 203…when it would be finished.I knew from my research that there was usually a “stall” in the heat of the pork shoulder at 160 degrees and that you can wrap the shoulder in either butcher’s paper or aluminum foil to help it continue to rise in temperature. I was able to set an alarm on the TP-20 at 160 degrees to let me know when it was time to wrap my pork shoulder, and then after that I reset the alarm for 203 degrees to know when to pull it off the smoker. Also, since this was my first smoke, it was great to know the heat temp of the smoker and when to add additional charcoal! My charcoal gave out at about 10:30pm, so I had to add more to bring the temperature back up.Did I mention that I was tracking all of this from my couch, as I was watching a movie! My smoker was in my backyard and I was in my house the majority of the time. Once it hit 160, at 11:30pm, I wrapped the shoulder in foil and put it back on the smoker…this is when I set the alarm up to 203 degrees….and then I went to bed.I didn’t realize that the new batch of coals were really cranking up the heat, so at about 1:30am, the alarm went off for 203 degrees and my shoulder was done!I can’t imagine how much checking I would have been doing with a normal, hand held meat thermometer. Luckily, my receiver was right beside my bed and it woke me up at the exact time and temperature that the shoulder needed to come off.All in all, i’m very pleased with this purchase and as soon as I registered it, they extended the warranty to three years. Hopefully I won’t have any problems with it, but if I do, it’s good to know they’re prepared to step up.

I purchased this thermometer because of the features and solid customer service reviews. Let me start by sating that the thermometer is solid. The unit is easy to set up and has really great range. After purchase, I registered the product to get the unbeatable warranty support. I purchased the TP-20 in January of 2020. I use it almost every weekend and some during the week. Unfortunately, the temperature readings started getting way off a few of weeks ago (July 2022). I contacted customer support and they immediately sent out replacement probes. Upon receipt, I tested the thermometer again, but the new probes did not fix the problem. I again sent a message to customer support, and in less than 24 hours, I had a new TP-20 on the way. Long story short, it is awesome to see a company that stands behind the products that they sell. I would definitely recommend ThermoPro products to family, friends, and anyone who is looking for a professional grade cooking thermometer with solid service after the sale.

I’ve gone through a few cheaper thermometers from Home Depot in the past and this set has held up the best. Great range too; I can keep an eye on my pastrami while I play video games. I bought the case for this set, which is a must.

Easy to use and accurate. Use this for smoking on BGE. Would purchase again. Batteries have now lasted for 5 smokes (roughly 35 hrs)

I did a lot of research before going with this thermometer. Many sites recommended this one in particular so I decided not to go cheap and get one of the $20 ones available.I gave one probe a quick test in some hot oil and it matched my candy thermometer I normally use so it seemed pretty accurate and I assumed the other was accurate as well. I used this on July 4th for smoking a brisket. Used one probe for smoker temp and the other probe in the brisket. Being able to know the internal temp from anywhere in the house was a luxury I didn’t know I was missing out on. This alone makes it a great buy. I also learned that my smoker temp gauge was off by about 25 degrees so when I thought I was smoking at 250 in the past I was really at 275.Knowing the internal temp of the meat without having to open up the smoker and take periodic readings was great also. I don’t know how I have been running my smoker without this for so long. I was able to determine when the stall was happening so I could use the Texas crutch to get my brisket temperature up. 13 hours later I had the smoked my best brisket yet.The thermometer was really easy to set up. The range was great. I was able to be in the front yard with my daughter and still keep an eye on the smoker temp in the back yard. The alarm feature is awesome too. I was able to get a little more sleep after getting the smoker set up early in the morning. No need to constantly go to the back door and check it.Since I have only had the product for a week so far I can’t speak to the durability of the product but it does have a warranty and since so many bbq sites recommended this one I am not too worried.

We grill a lot of fish in the summer, and lamb and beef during the winter. When grilling an expensive cut of meat, a Prime tenderloin for example, preserving the meat quality is imperative. A remote reading thermometer makes possible temperature monitoring while continuing to entertain guests. Here in Alaska, it’s also often more comfortable to be inside rather than outside.All of these devices measure the temperature at the tip of metal probes, and transmit that temperature information to a receiver via a radio-frequency link. This allows the user to remotely monitor the temperature at the probe tip.I researched these radio-frequency-based remote reading thermometers to replace a long-time device and chose the ThermoPro TP-20. After thoroughly reading directions, I inserted the enclosed batteries (very convenient), inserted the two temperature probes, and the sender and receiver established a radio-frequency link, with no need for my assistance. The two probes showed the same temperature probes provided the same temperature value, a quick check that the device was calibrated.I’ve not owned a dual probe remote thermometer before, but I used them both as I monitored the two ends of a 6-pound tenderloin. My family has rare-meat lovers and well-done lovers, and being able to monitor the thin and thick ends of the tenderloin allowed me to adjust the various heat sources on a gas grill. I usually use a charcoal grill and don’t have the ability to control the heating to this degree, but it’s still a useful piece of information. Of course I log the data, so the temperature differential will also be interesting to log. When planning a meal, it’s useful to know that a 6-pound tenderloin, cooked on gas, with the meat at this temperature and outside temperature at that value, will require 1:30 to cook.The manufacturer claims that the sender and receiver will communicate over a 300-ft maximum distance, a distance that I did not measure, but it certainly worked well through a 120-foot distance and through heavy plaster walls. I am very impressed with that performance.The receiver, the controller of the system, has pre-sets for FDA-approved cooking temperatures for a wide range of likely-to-be-grilled foods. Although I didn’t use the feature, the device also allows one to set other temperatures, instead. One can change from Fahrenheit to Celsius degrees, as well as access a timer and other features. Read the directions!Directions are easy to follow. The device was well-packaged, and included everything as advertised. It’s easy to use and provides accurate temperature information.My first use was for an almost-two-hour grilling of a tenderloin cooked over gas. I enthusiastically recommend this device.

Received when expected in excellent condition. I have used a digital, continuous reading meat thermometer for many years and have found that availability of “replacement” probes is very importance since they can be shorted out by moisture, bending, and perhaps even the high temperatures they endure. Accuracy of the probe is very important ( /- 1-2 degrees is excellent for a home probe) in use, easily compromised, and should be checked before every use (e.g., how important is the doneness of that prime rib) using a simple ice/water bath. Haven’t checked the durability in a grill which is very hard on probes. The remote controller was easy to synchronize. The ability to use 2 probes on separate channels simultaneously may be a nice option which at least gives you a 2nd backup probe to use as a replacement when needed. Would buy again!

I recently bought an Akorn Kamado Kooker, and was advised I could only master it with a reliable remote thermometer. My nephew Chad, also a competition BBQ guy, said the TP-20 was the bomb, so I got one as soon after assembling the Akorn as possible. Now I’ll be the first one to say that labeling the Akorn Kamado as the gold standard is conditional on one’s ability to achieve temperature equilibrium. I’ve known others who bought and sold their Akorn Kamado in short order when they were not able to achieve said equilibrium. I had a good advisor and I’m Irish, so I conquered it the second time around. But this review ain’t about Akorns, it’s about the TP-20, but the background is cogent.Successful operation of the Akorn might be possible without the TP-20, but I’d never try it. Now I’ve got enough experience smoking boston butts that I didn’t really need a remote probe in the meat, but having one measuring internal Akorn temp was the difference between success and failure. On the TP-20, you can click Mode until ‘Oven’ is an option. I picked that and hung the remote probe through the upper damper first time around and got skewed results, no doubt because the probe tip was touching the inside of the Kooker. I-Tronics includes a right angled stainless steel clip that I didn’t and couldn’t determine its function until I reread the User Manual and found an obscure reference to ‘clipping the probe to the cooking grate.’ The clip has holes in both sides that perfectly accommodates the probe above the grate. Second time around I was able to control the internal cooking temperature at /- 15 degrees of 250 degrees for nine hours, opening the lid only once at the six hour mark to wrap the butts in foil. I probably made a half dozen upper damper adjustments over the nine hours to thwart temp rises or drops, but the accuracy of the TP-20 allowed me to do that on a timely basis-obviating panic attacks when you’re caught sliding sideways.I gave the TP-20 5 stars based on ease of use, decipherable operating instructions and pinpoint accuracy. The freaking butts became the tender smoked pulled pork I was accustomed to. The WiFi coverage of 400 feet allowed me free range around the house with the receiver unit. At $54 plus shipping it’s a bargain IF you want to upgrade your slow smoker to an Akorn Kamado. No slaps at Char-Griller, the Akorn manufacturer, but if you’re serious about your BBQ, you ain’t relying on the thermometer integral to the Kooker. I can guarantee you the TP-20 delivers, and they give a lifetime replacement warranty on the sensor tips, the most vulnerable aspect of the entire system!

Works great for grilling thick steaks ( when your company is picky on doneness of meat).Works great on smoking a turkey or whole chicken. I can set it and come in side, when it reaches the inside meat temperature it will beep and let you know it is done to perfection.