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expiredidk_then | Staff posted Nov 29, 2024 3:34 PM
ThermoPro TempSpike Wireless Bluetooth Meat Thermometer w/ 500' Range $44.99 + Free Shipping
$45
$70
35% off
Best Buy
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Best BuyDeal Details
Best Buy [bestbuy.com] has ThermoPro TempSpike Wireless Bluetooth Meat Thermometer w/ 500' Range for $44.99. Shipping is free.
Note: this matches the previous Frontpage deal from August
Note: this matches the previous Frontpage deal from August
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Product Info
Community Notes
About the Poster
Best Buy [bestbuy.com] has ThermoPro TempSpike Wireless Bluetooth Meat Thermometer w/ 500' Range for $44.99. Shipping is free.
Note: this matches the previous Frontpage deal from August
Note: this matches the previous Frontpage deal from August
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Price Intelligence
Model: ThermoPro TempSpike Truly Wireless Instant Read Meat Thermometer
Deal History
Deal History includes data from multiple reputable stores, such as Best Buy, Target, and Walmart. The lowest price among stores for a given day is selected as the "Sale Price".
Sale Price does not include sale prices at Amazon unless a deal was posted by a community member.
Sale Price does not include sale prices at Amazon unless a deal was posted by a community member.
Sale Price
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- Today
Current Prices
Sort: Lowest to Highest | Last Updated 7/29/2026, 09:22 PM| Sold By | Sale Price |
|---|---|
 Best Buy | $55.99 |
 Ace Hardware | $74.99 |
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8 Comments
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This is really great for meats where you don't want to constantly open the oven door to check temps with an instant read but need to prevent overcooking.
I just ordered one. At $13.99, I couldn't resist.
https://www.amazon.com/Armeator-T...op?ie=UTF8
This is really great for meats where you don't want to constantly open the oven door to check temps with an instant read but need to prevent overcooking.
As for 4°F, it certainly can make a difference if you want your meat pink. Myoglobin is very sensitive to temperature and a few degrees can denature it. It also makes a difference in making yogurt, the other thing I do on both sous vide units. 4°F can make the difference between thriving and dead cultures.
As for 4°F, it certainly can make a difference if you want your meat pink. Myoglobin is very sensitive to temperature and a few degrees can denature it. It also makes a difference in making yogurt, the other thing I do on both sous vide units. 4°F can make the difference between thriving and dead cultures.
https://www.ebay.com/itm/135414651225
If you don't need the air fryer lid, this model also has sous vide and it's only $79 new, $67 used
https://www.amazon.com/Instant-Po...B09MZTP44L
You can definitely save energy by using a plastic container instead of metal. Or better yet, a Styrofoam cooler. And they sell little ping pong balls that you place over the water to prevent evaporation. But I'm cheap -- very cheap -- so I just use the Styrofoam packing peanuts that often come with packages. And being Styrofoam, it not only prevent evaporation but it also retains heat.
My wattmeter estimated that I only use about 70¢ of electricity for 24 hrs of sous vide. That's nothing compared to how much I save buying cheap cuts of meat.
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You can definitely save energy by using a plastic container instead of metal. Or better yet, a Styrofoam cooler. And they sell little ping pong balls that you place over the water to prevent evaporation. But I'm cheap -- very cheap -- so I just use the Styrofoam packing peanuts that often come with packages. And being Styrofoam, it not only prevent evaporation but it also retains heat.
My wattmeter estimated that I only use about 70¢ of electricity for 24 hrs of sous vide. That's nothing compared to how much I save buying cheap cuts of meat.
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