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That $200 wireless thermometer changed my brisket game
Always thought remote probes were a gimmick. Used the cheap wired ones for years. Then I did an overnight cook in February. 28 degrees outside and I kept falling asleep in the lawn chair. Woke up at 4am to a stall I missed. Bark was fine but the flat came out dry. Bought a two probe unit from the hardware store. Set an alarm on my phone when the point hit 165. Turned out perfect. Now I actually trust the numbers instead of guessing. Has anyone else switched from wired to wireless? Worth the money or just another gadget?
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