Chihod via Amazon has
Chihod Smart Bluetooth Wireless Meat Thermometer on sale for $35.98 - 50% with promo code
3BKNYSXQ at checkout =
$17.99.
Shipping is free.
Thanks to Deal Editor
iconian for sharing this deal.
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Details:
- Real-time monitoring via wireless smart features: preset temperature alerts, 8 built-in meat presets, detailed history tracking, and simple interface for ideal doneness
- Professional-grade precision with high-accuracy sensors for instant, reliable temperature readings; prevents overcooking or undercooking for consistent results
- Bluetooth 5.2 technology with up to 800ft range; pairs with CHFBBQ app for remote real-time monitoring from smartphone
- Food-grade stainless steel probe with IP67 waterproof rating and heat resistance up to 572°F; safe for grilling, smoking, roasting, frying
- Probe must be inserted into meat past the marked line
- Magnetic back and included stand for versatile placement on metal surfaces or flat areas; maximizes space-saving and reduces clutter
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13 Comments
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On the topic of wireless, none of my other wireless (or wired for that matter) thermometers have been super accurate or useful for long cooks. I haven't been able to test my new Typhur, but for Easter ham I used my ThermoPro wireless. Everything seemed fine, though, it did hit 140°F a little earlier than expected, and when I checked other areas with an instant read it was 115°F. So I moved the probe to that cooler area and kept cooking. When it hit 140°F again, this time I took it out of the oven. The temp kept climbing out of the oven and reached 167°F and even higher in other spots, a lot higher than I intended. I've had similar issues when roasting turkey. The probe will say it's done but when I check other areas of the meat it's not. Then I end up overcooking it, every time.
I think the issue is, for long cooks is heat travels down the probe and gives an incorrect high reading. I've used these for steak successfully, but roasts, not so much. In my opinion, for long cooks/roasting, you're better off using well established cooking times based on temp and weight, and then checking a little early with an instant read. Less fuss. Maybe it's just me, but It seems that roasting was easier before these wireless wonders. The best turkey I've had is when we just threw it in the oven at 350°F for a few hours and checked on it once you could smell it. Rant over.
Maybe there's some kind of formula they use to factor in the probe being heated from the inside.
Maybe there's some kind of formula they use to factor in the probe being heated from the inside.
Wait for this one to go on sale: https://www.amazon.com/dp/B07XNTJKY4 been using it for years and never had a single issue
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... Rant over.
Been watching cooking videos from Chris Young on YT. He does market a rather interesting wireless thermometer that has 8 sensor zones which works for roasts - Predictive Thermometer at combustion.inc. It's pricey at $200 and I don't cook roasts often enough to justify the cost.
Thanks for your rant. If the cheap ones are inconsistent, I'll just stick with established cook times.
Been watching cooking videos from Chris Young on YT. He does market a rather interesting wireless thermometer that has 8 sensor zones which works for roasts - Predictive Thermometer at combustion.inc. It's pricey at $200 and I don't cook roasts often enough to justify the cost.
I didn't want to discourage anyone from trying the one in this deal though. The worst that can happen is you have to send it back if it doesn't work, and $18 is an incredible price point. I would take a shot if I didn't already own two others.
Wireless probes is the way to go.
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