Much of what contributes to a delicious meal, whether it’s a simple steak dinner or a Thanksgiving feast, is your ability to control temperatures. No amount of garnish can make up for overcooked meat, and raw chicken is a serious health risk. Despite this, only about one in four adults regularly use a thermometer when cooking proteins. Wireless leave-in probes designed for outdoor cooking have connectivity issues when used with certain cookers, making them unreliable for amateur cooks.
I tested these probes by subjecting them to various conditions, including using them in a Yoder pellet smoker and grilling steaks over charcoal. These probes can handle temperatures up to 1,000 degrees Fahrenheit, making them suitable for most cooking scenarios. They track temperatures ranging from 14 to 212 degrees Fahrenheit, providing accurate readings for a variety of cooking processes.
While these probes cannot be calibrated, they are generally accurate within a small range. The app displays the lowest temperature inside the food, giving you an overall view of the cooking process. Ambient temperatures are tracked by most probes, but the accuracy of this reading can vary.
When inserting the probe into food, aim to bury about ¾ of the thermometer’s length in the center of the thickest part of the food. Avoid bones or fatty areas that can affect the temperature readings. Ensure that the end of the probe, which often houses the ambient sensor, does not touch metal surfaces to prevent false readings.
Overall, these wireless probes are a convenient tool for monitoring temperatures while cooking, offering a reliable way to ensure your meals are cooked to perfection.