ThermoProTP17H Digital Meat Thermometer with 4 Temperature Probes, HI/LOW Alarm Smoker Food Thermometer with Colored Backlit LCD, BBQ Thermometer for Cooking Grilling Kitchen Oven Barbecue Turkey

Muy funcional, y facil de usar, exacto en temperaturas.

I had a wireless Bluetooth 4 probe thermometer previously and it gave me false readings bad enough where I ruined a couple pieces of meat on the smoker waiting for the temps. I'm much more aware of the time and expected temps now but I also got this thermometer to replace the old one I knew was not working correctly. Used this thermometer with great success last weekend to make some ring bologna and summer sausage. Had one probe attached the rack with one of the two included brackets. Worked well. Had the other three (as well as some single probe units I've had for a while) in the meat. All worked well. Everything came out great. I cross referenced and verified the temps all the ways I know how including in my mouth, in the fridge and in the same chunk of meat as other thermometers. They seem as accurate as any others I have. For what I'm doing a couple degrees here and there don't matter anyway.My only complaint is that you can't leave the backlight on constantly. I know it would wear down the battery quickly but I was smoking the sausage all day including after dark and this thermometer was hard to see outside. Not that big of a deal for me to step outside with a flashlight so it's a pretty small complaint.I felt like the alarm temp setting was easy to figure out how to change. Pretty intuitive.The magnet is plenty strong to hold itself on the outside of my smoker.The probe cords were long enough for my purposes. I can't imagine needing anything longer.The first probe cord I inserted to the head unit, I didn't seat properly so it didn't register anything. You have to push pretty hard to get the cord properly inserted into the head unit. Harder than I expected anyway.I like the color coordination. It was nice to say the orange is the summer sausage and the blue is the smoker itself and the green was the ring bologna or whatever. Instead of having to say the top is the ring bologna and the second one down is the summer sausage etc.Overall I'm very happy.

The multi-probe for cooking is very handy whether I am cooking one or more pieces of meat. You can use the TP17H to cook meat, but it's designed for other foods, too. It has a timer that can easily be set to count down or up, so you can manually set it to keep track of whatever you throw on the grill. For a large piece of meat you can place one or more probes easily as different thickness cooks at different timings.For the Battery life you still need to shut off the unit when not in use to save power.The unit requires one AAA battery, and so far has a good run time. Battery life will depend on how often and what kind of cooking you're doing. In general, as far as a battery operated system, use of the mulit-probes it's not a power drain in my opinion. So, if you happen to leave it on, it may eat up your batteries before you discover it. Regardless out of habit I always check the remaining battery power and change it prior to use.The TP17H comes in the mid to higher price range for wireless meat thermometers. For the accuracy and reliability with which it performs I personally feel it was worth the price. It is pre-programmed with preset meat temperatures for types of meat and doneness based on USDA recommendations.Overall this unit has a clean and bright display, an audible alarm when you reach desired internal temperature. I get piece of mind and know that the end product is cooked to a safe and proper internal temperature. Very important when cooking for yourself, friends or your family members.Looking forward to BBQ season to run it through its pace and test it more. Lastly, I tell others a Rule of thumb for me is to purchase a thermometer to meet your need and requirements.

I don't use this very often. Usually for Thanksgiving turkey and the occasional roast. I roasted a rib eye roast for Christmas dinner, and I had the thermometer set for medium rare, around 130-135. The roast came out medium well. Since the roast fell over in the oven, I attributed it to the roast not being properly places. Two days ago, I roasted a tri tip. I set the thermometer for 135 like the recipe said. I reached 135, then I let it rest for 10 minutes. When I cut it, it was overly cooked well done. It must have reached an internal temperature of 155 to 160. I was really disappointed! I tested the thermometer in ice water, and it only read 50 degrees (should have been close to 32). I tested it in boiling water, and it said 195 degrees (it should have been close to 210). This morning, I checked it again and now it says boiling water is 210 and ice water at 35. My conclusion is that it is intermittent and unreliable. I will not count on this for any future cooking. If you Google top rated thermometers, Thermopro isn't on any of the lists, and probably for good reason. I ended up buying a different top-rated brand direct from the manufacturer. It was a little pricy, but how many roasts am I willing to ruin to just save a couple of bucks??

Got this a few weeks ago, did initial tests with boiling water and then more tepid, all probes were within 1 degree of where they should be. Finally gave a real "test" with a whole chicken on the smoker - only used 3 of the 4 probes, one in a breast, and one in each thigh. Gave me a good feel for temp differences, and let me pull it when the temps were where they should be, and not depending on just one probe. Turned out awesome!One reason for taking a star off is that the probes are like 4+ inches long. I didn't realize they were that long. Makes you have to be a little "strategic" on how you set them up, so they're not touching the sides of the smoker. But, they definitely seem to work!UPDATE (3/3): Not enough to reduce my rating to 3 stars, but... I've used this a few more times - each in my smoker - and each time they work perfectly (and have definitely helped in monitoring/synching the temps). My only gripe is I've noticed after a few uses, the color code on the actual probes get too smoked up to clean off, and the only way to know which is which is to mentally keep note by the colors on the actual connectors (i.e., if you want to know where the probe for the "green" probe temperature is, you need to either remember, or you need to follow the wire from the green connector to see where it is in the meat - you can't tell which probe is green just by looking at it).Update 7/25/22 - OK, I've used these a lot since my last update in March (in my smoker and oven). Aside from the prongs being too long (and I've learned how to deal with the smoked-over colors), I have to say, these things work great. I'd raise my rating to a 4.5 if I could. The length of the prongs still bring it down a half point from being a 5.