So, I bit the wireless probe bullet and went with the Typhur Sync Gold. I looked at several of the others that are out there and this one seemed to fit what I wanted. Now I have several Thermoworks thermometers and they all work just fine. I was really on the fence with the RFX and the Gold. But, if I was going wireless, I wanted to go wireless. I know their ambient probe really makes a difference in the pit temp, but for me that's not really a big concern. If I want to do that, I will use my DOT, as I do now. I like the idea of nothing dangling around. Plus, I routinely use my grill and smoker at the same time, so the pit temp monitoring isn't that practical for me but being able to use two probes in different cooks and not have wires to worry about is great.
Amazon had these on sale, so I figured that settled it for me.
The unit came well packaged with decent instructions, but like with just about everything else now days, you got to go to their website for more use instructions, although that's not necessary. It's pretty straight forward in setting up the unit and network communications for WIFI and BT. I haven't tried out the BT range, as WIFI is what I'm using mostly. Other reviews I have read for this say long range connectivity is really good
Things were spot on with the ice water test and both probes didn't take very long to get down there. The app lets you swap between basic and professional mode. In professional mode you can track the cooking process in more detail and monitor the 6 sensors.
The boiling water test wasn't as much of a success as the ice water was. Both probes just could not get up the the 212F mark. I knew this going into the purchase, as this was identified online in other reviews of the probes. However, I will say that afterwards while monitoring when the water began to cool down, both probes were on the mark in the 200-205F range, as compared to my Thermapen.
I have only had one chance to use this with a cook since the weekend. Both probes were within 0.5-1 F of my Thermapen when tested. The ambient temp never made it to the 375F oven temp mark, but they were only being used for a short cook of around 45 minutes. I'm interested to see if they become more accurate as a cook progresses during a longer cook and the surrounding meat. However, that's not too big of a deal, as the internal temp is. Overall max temp exposure is 932F, so these should do well closer to the grates than most. Plus, they are NIST certified.
Overall, with limited use of this, I'm happy with it. To hold it, it's pretty solid and sleek looking. I would say it's probably not as durable as a Thermoworks, but is pretty close to it. The probes do not seem to be too long or thick and are shorter than some of the others on the market, I believe. It is nice not to have wires to deal with and will be a nice change as I get to use this more with upcoming cooks.
Cheers!
Amazon had these on sale, so I figured that settled it for me.
The unit came well packaged with decent instructions, but like with just about everything else now days, you got to go to their website for more use instructions, although that's not necessary. It's pretty straight forward in setting up the unit and network communications for WIFI and BT. I haven't tried out the BT range, as WIFI is what I'm using mostly. Other reviews I have read for this say long range connectivity is really good
Things were spot on with the ice water test and both probes didn't take very long to get down there. The app lets you swap between basic and professional mode. In professional mode you can track the cooking process in more detail and monitor the 6 sensors.
The boiling water test wasn't as much of a success as the ice water was. Both probes just could not get up the the 212F mark. I knew this going into the purchase, as this was identified online in other reviews of the probes. However, I will say that afterwards while monitoring when the water began to cool down, both probes were on the mark in the 200-205F range, as compared to my Thermapen.
I have only had one chance to use this with a cook since the weekend. Both probes were within 0.5-1 F of my Thermapen when tested. The ambient temp never made it to the 375F oven temp mark, but they were only being used for a short cook of around 45 minutes. I'm interested to see if they become more accurate as a cook progresses during a longer cook and the surrounding meat. However, that's not too big of a deal, as the internal temp is. Overall max temp exposure is 932F, so these should do well closer to the grates than most. Plus, they are NIST certified.
Overall, with limited use of this, I'm happy with it. To hold it, it's pretty solid and sleek looking. I would say it's probably not as durable as a Thermoworks, but is pretty close to it. The probes do not seem to be too long or thick and are shorter than some of the others on the market, I believe. It is nice not to have wires to deal with and will be a nice change as I get to use this more with upcoming cooks.
Cheers!
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