Bluetooth or Wifi cook in thermometer

[weetodd]

Hey everyone- I am a noob to the pitmaster's club, so forgive me if this is the wrong place, and/or this topic has already been addressed elsewhere.

I originally came here, because I wanted to see reviews on the Weber iGrill mini cook in thermometers, and quickly realized that there are much better ones out there. It was one of those situations where I knew exactly what I wanted until I came here, and dove headfirst down the rabbit hole; now that I have no clue what I want. Hopefully you all can share some experience and insight.

I really liked the idea of a cook in thermometer with wifi capabilities. My grill is outside, and usually when I am grilling, I am inside preparing other things, so this was really attractive to me. I have a wifi mesh network, so my wifi is very strong. The iGrill mini is only like $28 and with a single probe, and bluetooth compatibility, which is not as ideal as wifi, but aside from that it seems to meet my needs. That said, it only has a bronze metal here and many complaints about the lack of display, and how easy it is to kill the battery.

When I started looking at the highest reviewed products, I realized that most don't have wifi/bluetooth compatibility and some (thermoworks dot vs bluedot, or thermoworks smoke) cost extra for these feature, or require additional parts. Many of the cost effective devices with bluetooth have problems staying paired, because... well... it's bluetooth. It seems like the Fireboard is truly the gold standard, but with a price tag of around $200, I'm venturing wayyy outside of my anticipated spend of around $30 for the iGrill mini.

My wife and I recently bought a new car (well, it was used, but new to us) loaded with all of the bells and whistles, and there are so many features (self parking, 360 degree cameras, panoramic sunroof, etc) that we have never, or rarely ever use. Our primary use is to get from point A to point B. That said, we use the seat warmers and coolers very often, and thought it was such an 'over-the-top' feature. I'm afraid that if I buy the gold standard in cook in thermometers, I'll only be using the features that I could get for $30-50, but also might not know what I am missing out on.

Any thoughts one way or the other? Anyone have something that they love? Anyone buy something cheaper and wish they hadn't? I'd love to hear your thoughts.

Cheers everyone,

Todd

[RonB]

As you have found, there are a ton of options out there. Most have their own followers, and you will get a lot of opinions here. You need to decide what works best for you, but here are some options:

Bluetooth/wi-fi: Would it help if you could monitor the temp remotely? Bluetooth has limited range, but if your cooker is close to the house, it might be enough. Wi-fi has greater range, and some will allow to leave home and still monitor your cook.

How many probes do you need? At least two - one for the protein, and one to monitor pit temp. If you will be cooking more than one item, you might want more than two probes.

Ease of use - some are dead simple to use, and some are more challenging.

Accuracy - you need accurate temps. Some are better than others, but you should check all for accuracy.

Do you want to use it to help control pit temps?

Cost - how much do you want to spend, or how much will your wife let you spend?

And if you answer these questions here, we will be able to give better advice.

[weetodd]

Sometimes when I am hosting a party, I'll have a couple of pieces of meat going at the same time. I'd like to venture outside of my comfort zone with other roasts and cuts of meat that have previously been scary to me (most notably brisket... I tried once and made a brisket rock).

Ease of use isn't really relevant, because I have no experience with other devices. I'll learn whatever I end up buying. I'm fairly tech savvy so that is not a huge concern.

Accuracy- I don't need 99.9% accuracy, but

[RonB]

Most here consider a good thermometer second only a hot cooker. In other words, very important. You may know your cooker, but if you cook at the same temp and cook the protein to the same temp, you will get the same results - period.

[weetodd]

a very accurate device is ideal.

I haven't been formally diagnosed with MCS yet, and currently just have the gas grill. Pit temp control obviously isn't a high priority.

Cost- I'm more concerned with overall value than price. We each have our own "allowance", and I've been saving lately, so cost is not prohibitive, but I don't want to buy more tool than I need, or will use.

[CaptainMike]

I ran the gamut from Maverick to Thermopen to Smoke to the Smoke interface, and finally the Fireboard. Now, this might sound strange, but save yourself some money and just get the Fireboard. With maybe a hint to Santa for a Thermopop/pen as a stocking stuffer.

[kenrobin]

I agree with @CaptainMike's recommendation.

[theroc]

+1

[Murdy]

aka -- Buy Once; Cry Once.

[Attjack]

I use a baby monitor pointed at my thermometer to monitor temperatures over wifi.

[Attjack]

This is solely a BBQ accessory that lives out in the outdoor kitchen. I would suggest you get a Maverick XR-50, a thermopen, and an inexpensive IP camera.

[N227GB]

I was trying to figure out what good a baby monitor would be then realized these days they must have cameras as well as audio.

[Maineac]

An IP camera was my faux wifi thermometer for 2-3 years until the Fireboard came along.

[EdF]

I went 10+ years (actually about twice that) without an automated thermometer to monitor both the pit and the protein. A Thermapen did pretty much what was needed, but I like to hang around the cooker and "tend the temps". If you're not hanging around, something that can do remote is probably the right choice. And IMO it should be wifi because BT sux.

Now, if you really care about your pit temps, and a lot of us do, that's another reason to get one of those fancier automatic thermometers. I found about a 50 degree difference between dome and grid temps in my LBGE when I finally bought one. A great enhancement it was. But don't toss the Thermapen!

On the other hand you're using a good gasser - maybe you don't need the ambient temp probe?

[weetodd]

Quick reads work just fine, but I find myself only using them for poultry. I guess since I like my meat plenty rare, I have a pretty wide range of acceptable "doneness" ranging from 'nicely seared, but I can still see a heartbeat' to 'nicely pink throughout with a little red in the center'. I'd like to take my craft to the next level and be able to deliver consistently amazing results.

When I get frustrated is usually from overcooking, because I distract myself with other things.

[EdF]

weetodd - sounds like you're a candidate for something a bit more on the sophisticated side then. Fireboard rules!

[Randy-Phx]

I’ll send you my iGrill Mini if you pay for shipping. I bought a Fireboard because I need to monitor ambient pit temp as well as meat temp. Like you I only had a gas grill until February when I bought a pellet smoker.

[weetodd]

That is a very nice offer Randy-Phx! You're probably also the perfect person to ask:

Do you wish that you had just bought the Fireboard in the first place?

Now that you have the Fireboard, do you ever use your iGrill Mini (i'm guessing no)?

You bought the Fireboard to use with your pellet smoker, but now when you use your gas grill, do you find it useful to measure ambient temperature?

If you were in my shoes, with regular online exposure to the contagious MCS, would you buy the Fireboad?

[Randy-Phx]

We used our Weber Genesis mostly for steaks and burgers. We upped our game when we bought a Thermapen MK4. Things started to get cooked to the proper temperature. The iGrill Mini was a gift once I got the pellet smoker. I am not sure where the iGrill Mini is, so I would have to look for it if you were interested.

[weetodd]

I think from what I have heard/read about the Fireboard, that'll probably be the direction I go. Sounds like even though I might not use all of the features immediately, as I get better at grilling, add additional cookers, or get more adventurous beyond my go to cuts, I wont outgrow the device.

[jfmorris]

weetodd when you need more than one probe is if you want to cook something like that brisket you turned into a rock, and not make a rock again. You need to monitor not just the meat temperature, but the "pit" temperature for a peice of meat like that, which needs to cook for as long as 16-18 hours if its a big one. You also need to learn for those and for other beef roast type cuts how to setup your Summit gasser for indirect use, and your dome thermometer on the Summit will NOT tell you what the grate level temp is for indirect cooking.

I've got a Weber Genesis, a Weber Performer Deluxe, and a large offset. If cooking steaks, I do what is called a reverse sear, and cook indirect until rare, then reverse sear over the highest heat I can get. Burgers, chicken, chops, those are about the only things I cook over direct heat, and would consider the gas grill controls and dome thermometer to be "close enough" to where I just use an instant read like my Thermopen, or a Thermopop.

In other words, you REALLY need at least 2 probes - one for any large cut of meat you want to monitor (brisket, Boston butt, even a chicken), and one to monitor the grate level temperature when cooking indirect.

My suggestions if on a budget would be to forgo the look for a wifi thermometer, as I doubt you will get into that for under $100 and get anything decent. Look for something instead that has 2 or more probes, and which has a dedicated remote. These will have much greater range than any bluetooth device like the iGrill. That is the problem to me is that the iGrill just has a 30 foot range due to use of Bluetooth. And the mini has no display onboard, so if you don't have your phone within 30 feet of the grill and running the app, you don't know what is going on.

I have Thermoworks Smoke, and really like it. Maverick has some 2 probe and 4 probe units that are reasonably priced. The XR-50 is nice, but is $89. There is an XR-30 that I've seen on Amazon for just over $30, which is 2 channels.

[RichieB]

I ordered the Smoke last week. Will arrive Tuesday. Just checked the their web site. Still on sale, 20% off, but ends today. weetodd

[LA Pork Butt]

RonB You wrote "Bluetooth/wi-fi: Would it help if you could monitor the temp remotely? Bluetooth has limited range, but if your cooker is close to the house, it might be enough. Wi-fi has greater range, and some will allow to leave home and still monitor your cook."

i have have an iGrill 2 and an old iPhone and my wifi would connect to my grill area. So, how do I connect a iPhone that is connected to my iGrill 2 by Bluetooth to the internet, so I can monitor indoors? If you can answer that question you will have enhanced my life goes greatly.

[RonB]

If that doesn't work, google bluetooth to wifi app. There is at least one available.

[LA Pork Butt]

RonB thanks for the try, but unless I am missing something the meager app only works with the meager thermometer.

[RonB]

Then try this:

https://bluetooth-to-wifi-converter.en.aptoide.com/

[Steve R.]

My Maverick XR-50 has been great for what I do with it, and the range is several hundred feet even if you don't have perfect line of sight. As a former Tappecue owner, I found that I needed the wifi capability a lot less than I thought I did. I sold that one on eBay back in the summer and bought the Maverick.

[Troutman]

You know I could sit here and blabber on like all the rest of these guys and opin with all the flowery language at my disposal, trying to convince you to spend, spend, spend, so here goes .... a picture says a thousand words ....




...don't hesitate .....just go get it !!!!

[weetodd]

Thank you for all of your comments everyone- I just ordered the Fireboard based on everyone's comments. As Troutman recommended, I didn't hesitate, and pulled out my card.

I appreciate all of the helpful insight and information.

[Spinaker]

You will love it. It is a great unit. I own two of them for a reason. (iThis may be an indication of how much of a problem I have)

[Troutman]

Also look into the fan and fan control cable. I just did a pork roast on a WSM over the weekend, it ran my smoker at a rock steady 275*, never touched a thing until the meat was done. Makes it almost TOO easy !!!

[weetodd]

For now, I am rolling mostly with my gas grill, so no need for a fan, but I’m guessing it won’t be long before I have a sudden "need" to add a smoker to my arsenal.

The accessories are ridiculously expensive!!! The freakin case costs $55. Seems a bit excessive for a case, seeing as I can get an iGrill 2 for the price of a case to protect my fireboard. I guess this is life in the high end market.

I can’t wait to get it and try it out!

[jfmorris]

You will enjoy that Fireboard. If I had that fancy and expensive Summit gasser, I would probably be working out how to do all my cooks on it, including long low and slow cooks, using a smoke tube for smoking. That’s what you need for your brisket next time.

[weetodd]

It’s going to take some getting used to. I never thought I’d say this, but I also have to keep an eye on the temp as to not melt the cables. I know that the hood thermometer is not reliable, but with all burners on high, and the sear burner on, it reads well above 750 degrees. The outside cooks to perfection very quickly.

That said, if I am doing a reverse sear, when it comes time to sear, I guess I can take the probes out. They won’t do much for me during the sear.

[jfmorris]

weetodd yes you need to NOT use the leave in probes if cooking at high temperatures. Just during lower temp cooks. I.e. indirect cooking. If doing a reverse seared steak and monitoring it, you won't have the burners on at the end the meat is at anyway.

I reverse sear my steaks on my kettle with the SNS, and don't bother monitoring pit temp, just the 1.5" or thicker steaks, until they hit about 120F (30-40 minutes), then I open it up and sear them at about 1000 degrees, over the charcoal.

[Nuke em]

I wish I would of bought the fireboard to begin with. Would of solved a lot of guessing games. I admit, I abused it and it’s still ticking. When I’m doing 5 different meats at once, it’s nice to have a solid unit to trust.
Was talking about it the other day when I did a brisket
how smoking meats has changed from just 5 years ago.
Think back to the day when it was all just a guessing game.
Here is a cook from last Sunday in 25 degree on my wsm 22 incher

a little bit thru I took it up to 260 to cook. Keep me from having to stand outside all night monitoring the cooker. And was still able to leave the house and go shopping
you will not be disappointed at all

[Rod]

Fireboard is the absolute way to go. Especially if/when you are stricken with MCS and want to expand your arsenal. The added bonus with the Fireboard is the recording of your cooks. I especially love that when I do something for the first time. It records the data and you can add notes to the run. That way if something turns out good or bad, you can record what you did so the next time you can adjust accordingly.

The below are a couple of my recent examples. These are with the set up Troutman is showing above. Just look how consistent the pit temp holds! You can monitor and adjust temps from anywhere.

[weetodd]

It is incredible how well it holds temperature! My gasser was a little more choppy in ambient temp, and I was also surprised to learn that the front of my grill burns about 5-15 degrees hotter than the back of my grill.

It really is an amazing little device though. I was telling my wife that I enjoy the fact that it makes a major element of grilling a manageable variable, or a scientific control to experiment with other variables.

I cooked my first brisket, and jfmorris it was really good!

[jfmorris]

weetodd good to hear your first brisket with the Fireboard was really good, and not a rock like you said you made before! It's all about temperature control, and knowing the ambient as well as the meat temperature makes a huge difference.

What did you use for smoke on your Weber Summit gas grill?

I've thought of buying a smoke tube for my gasser, but my old Weber is not ideal for indirect, as the burners run left to right, versus front to back, and its hard to get enough of an indirect zone. That plus I already have an offset and my Weber Kettle for smoking...

[weetodd]

jfmorris the summit definitely isn’t ideal for smoking. It has a little chamber for wood chips on the side, but I quickly realized that the smoke wasn’t making it to the meat. I had the meat in the middle with a water pan underneath. The smoke was pretty much all escaping out of the top right above the wood chip box.

I tried making a aluminum foil pouch, and placing it under the meat, and it worked for a bit, but the drippings put out the chips.

The smoke was subtle but meat was tasty &tender

[jfmorris]

I encourage you to post the pictures you sent me here - everyone will appreciate them. I think you have achieved success, but also stumbled on the failing point of smoking on a gas grill in general. The gas grill are made intentionally to have a lot of openings, and are open along the back of the lid pretty much. The air flow will be from the running burner pretty much up and out the back, carrying the smoke with it.

I would try an Amazing Smoke tube on the other side of the grill.