Wireless Meat Thermometer, Dual Probe

The point of a wireless probe is that you stop standing next to the barbecue. Put the probes in, walk back inside, and watch the temperature climb on the display instead of opening the lid every ten minutes and losing the heat.

Two probes means a roast and the grill chamber at once, or two different cuts, which is where a single-probe thermometer starts to annoy you.

Specifications

Styling notes

Put the probe into the thickest part of the meat and well away from bone, which reads hotter than the meat around it. Run the cable out of the side of the lid rather than the front so it isn't sitting over direct flame. For a slow cook, use the second probe clipped at grate height — knowing the chamber temperature is what tells you whether to add charcoal, and the lid gauge rarely tells you the truth.