As some of you know, I recently "defaced" my Smoke during the first cook on my new SnS Kamado. My bad, as I had a pan on the side table, and set a hot cooking grate on top of the pan, while adding a drip pan on top of the diffuser. I didn't notice it was touching the Smoke until going to move it back into the grill, and noticing the smell of burning plastic.

Anyway, someone recommended reaching out to Thermoworks and I did this morning. They responded fairly quickly, and told me that they have a flat fee repair service for the Smoke, and that for $25, they can replace the entire housing and screen, and ship it back to me. Pretty sweet!
Last fall, I broke the stand that lets it sit up on a table top, and called them to see if I could buy a replacement stand, and even out of warranty, they mailed me a new stand for free.
Just wanted to give a shout out here for Thermoworks having a really good customer service department.
The only draw back now is that I won't have full temp monitoring capability for 10-15 days, or however long it takes. I've got a Thermoworks Dot, and can monitor pit OR meat temp using that, and can leave both cables, and just switch which one is plugged in. Or just rely on the dome thermometer knowing it reads 50-75 degrees higher than the grate level temp. First world problems!
Anyway, someone recommended reaching out to Thermoworks and I did this morning. They responded fairly quickly, and told me that they have a flat fee repair service for the Smoke, and that for $25, they can replace the entire housing and screen, and ship it back to me. Pretty sweet!
Last fall, I broke the stand that lets it sit up on a table top, and called them to see if I could buy a replacement stand, and even out of warranty, they mailed me a new stand for free.
Just wanted to give a shout out here for Thermoworks having a really good customer service department.
The only draw back now is that I won't have full temp monitoring capability for 10-15 days, or however long it takes. I've got a Thermoworks Dot, and can monitor pit OR meat temp using that, and can leave both cables, and just switch which one is plugged in. Or just rely on the dome thermometer knowing it reads 50-75 degrees higher than the grate level temp. First world problems!

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