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I added a new "chuck roast" profile for pulled chuck with a done temperature of 201. There are a bunch of presets already there. I still don't see a way to name the TempSpike but maybe that only comes into play after you've added multiple units.
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I followed RichieB 's lead and deleted my chuck roast so I could make a new profile and call it "pulled chuck roast".
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Got an email back from Thermopro - apparently the app will monitor up to 3 TempSpikes at once. Each TempSpike must have its own transmitter/booster.
Some things I'd like to see in future iterations:
A 'block' of TempSpikes with 4 or so, maybe more.
Upgrade the app to handle 4-6 probes at once. - Oh and WiFi capability from the booster base, maybe?
Upgrade the app to display graphs and integrate the custom naming of each TempSpike
None of these things should be overly complicated, I wouldn't think. I'm still waiting for Fireboard to jump into this game - they've been lightyears ahead of the crowd on their software development, it's time for them to get into the wireless arena.
Additional upgrades this thing needs - a battery meter on the booster boox. Right now, when you plug the TempSpike into the box the probe light on the booster flashes every few seconds to let you know it is charging. Similarly, when you plug the booster into the wall, it also flashes its own charging light every few seconds. When it's done it presumably stops flashing. Or when it's broken? I dunno, that's the problem. It's needs charging constant on indicator, or a battery level meter to display these things.
Additionally, the base of your booster box needs to be magnetized. Simple fix, I'll hot glue a coin magnet or something on there, but this would be a nice feature.
Overall, I think this thing was rushed to market to capture market share, and it seems to have worked on me - it's not a bad product, but could use some more sophistication in the software and the charger/booster base. I'm not sure I believe the temps overall, though, it was reading in the 80s in my house ambient. I don't think it was that warm. But at higher temps it seemed fairly accurate. I do like it, I'm glad I bought two of them, I think it will help me tremendously, but having thinner/shorter probes to use with my Fireboard still has a place - burying the TempSpike in a chikkin thigh deeply enough to cover the line on the probe puts it too deep into the tissue to stay away from bone or too shallow, etc.
<edit> Also, I'll note the software closed itself out multiple times on my phone. Annoying. Can't track a graph when the software won't stay open when you navigate to other apps or go to your home screen and lock your phone, etc. When I reopened the app, it had no longer been monitoring, and it looked like it started a new session - didn't show my graph from earlier. I'll email them about this. I might set this up to monitor with an old tablet or something I can dedicate to it.Comment
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I agree that the lights on the booster are a bit confusing. As an example, when the booster is plugged in and charging, the light should come on red and steady, not blinking. When fully charged, it should change to green. That would be far more intuitive.
Also, as I said in my review below and has been mentioned elsewhere, I'd love to see this extended to control a fan, like the BBQ Guru, but I suspect that product will be the next one they work on.
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I knew this was a matter of time for them to jump on this.
I think I am going to wait for FireBoard to come out with something like this. More so I can use the probes to control the Drive system. I hate dealing with all of the probe cables, especially when you have multiple meats cooking at once. It always makes such a mess.
I know it is just a matter of time until they are all wireless. That is gonna be a great day. For now, I am going to wait for them to work out the kinks. Like was mentioned above, some of these things have been rushed to market, better to chill and wait for things to improve. In a year or two, I will be all over this.Comment
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Skip I know where you're coming from - I think ThermoWorks and probably Fireboard are working hard to perfect theirs - you know they aren't sitting on their hands. This is absolutely the future of BBQ temp monitoring. I bet because of those two companies' reputations, they are making sure every T is crossed and every I is dotted. And I bet they're looking to source thinner probes, too. Just my gut feeling. -
I went ahead and ordered mine and I am blown away by how well this works. While I'd love to have it control a fan, I suspect that is only a matter of time. For the first time out of the gate with a wireless probe, the TempSpike is a huge success.
If you haven't tried using it in a traditional oven or sous vide, you're missing out.
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So, I just got 1 yesterday. I haven’t cooked anything, loaded the app on my Android phone and iPad. A couple of things I noted:
You cannot have the TempSpike opened in both at the same time. As noted previously, you will lose connection and session if you switch.
You have to insert it pretty deeply to get it past the "notch", 2.75 inches, and it is a bit thick, so not an easy use for thinner cuts or even beef ribs. Not a big issue for large cuts and the lack of wires certainly mitigates any angst about that.
I did notice that the IT temp and the ambient temp showed a couple of degrees difference just sitting there. I haven’t really compared it to my Fireboard readings or an ice bath to see how well it is calibrated. Has anyone checked that?
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Allon I only test calibration, or better said, ice test initially for any new device. I haven’t done that yet for this one, but will do in the next day or so. Of course, unlike the FireBoard, there does not seem to be any way to adjust the Spike if there is a slight discrepancy. -
I'll probably test mine this weekend against my Fireboard probes and my Thermapen.
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Second unit arrived today. They’re stand up folks, I hope the product matches the service.Originally posted by Mosca View Post
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OK, I ordered mine from Amazon and when I got it the next day, I tried it in my Pit Barrel Junior (PBJ) with a smoked chicken. The results were outstanding. I plugged the probe into the white meat to the depth required to reach the "notch", then set the booster, unpowered, within about 2 feet of the smoker. There was no communication problem between the app on my phone to the probe.
Then I went inside. I live in S. Florida and we have impact windows. They're extra thick and I was dubious about the Bluetooth signal making it from the PBJ to the booster to my iPhone. To my amazement, my iPhone had no problem receiving the signal. While I watched over the next two hours, the PBJ got to about 250° and I watched the chicken temp increase to the target of 165°.
After taking the bird out of the PBJ, I used a ThermoPen to check the temperature of the breast meat, and voilá, it was only 1° off. Pretty amazing!
Clean-up was simple. I wiped it clean with a paper towel, then ran it under running water with a bit of Dawn to get the grease off of it, then returned it to the cradle in the booster.
I am also anxious to try it out on sous vide as well as a regular kitchen oven.
The only shortcoming is that it doesn't have the ability to control the pit temperature like a BBQ Guru, but I suspect the people at ThermoPro are working on that right now as their next product. Until then, treat yourself and get a TempSpike for your kitchen. It works as advertised, and without the wires. I really can't wait to use it again!Last edited by bocaboy; September 28, 2022, 07:24 AM.Comment
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I'm having my first issue with the TempSpike.
"The probe is charged by placing it into the pocket of the booster. The booster’s battery recharges the probe for a claimed 48 hours of use."
I'm getting the warning even though I just pulled the spike from the booster where it's been docked for more than 24 hours.
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Their customer service has been very responsive to me. I would charge it all the way up, then turn it on and check how long it takes to show up that reading and contact them. I think they'll definitely take care of you - they have been pretty stand up so far, it seems to me. -
realdocBBQ Good idea I'll finish this cook and charge the base unit, then the spike and see if I have the same issue. If I do I'll get a hold of the company.
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I’ve got a stuffed pork loin on the kettle spinner. Seems to be working well. I’m monitoring inside from my LazyBoy. The difference in the ambient temps is because I was unwven when I dumped the coals from the starter chimney into the baskets. 🤦
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RichieB yes I bought two and as this was my first time using them I put one one each end just to try them out. They worked great.
I bought two because I often cook two pieces of meat and can monitor both or put one in different areas on a big hunk like a brisket or butt. This was a rolled and stuffed boneless pork loin btw.
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I just did a quick ice bath test. The Spike and my ThermoWorks One both showed the same - 34*-35* as I stirred.Comment
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