Digital Meat Thermometer with Dual Probes
Digital Meat Thermometer with Dual Probes
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Stop Lifting the Lid and Losing Heat
Every time you open the smoker to check temps, you lose heat, add time to your cook, and your bark pays the price. The Butcher BBQ Digital Meat Thermometer with dual probes fixes that.
Stick one probe in the brisket. Clip the other to the grate. Now you know your meat temperature and your pit temperature without touching the lid.
The large, backlit display is easy to read at dawn or in full sun. Presets for beef, pork, poultry, and fish take out the guesswork, or set your own targets. The magnetic back sticks right to the side of your offset, pellet grill, or fridge.
Features
- Measures -58°F to 572°F
- Dual probes: one for food, one for pit/oven temperature
- Waterproof body, rinse under running water (do not submerge or put in the dishwasher)
- Backlit display
- Alarm, hold and timer functions
- Calibration function
- Auto power off
- Magnetic back for easy storage
- Celsius or Fahrenheit
- Includes a doneness cooking chart and batteries
Pitmaster Tips
Using both probes on a brisket: Insert the food probe into the thickest part of the flat, avoiding fat pockets. Place the second probe at grate level near the brisket, not directly above the firebox. Route both wires through the vent or door seal and set the alarm to your target (around 200°F to 205°F for brisket).
Checking calibration: In a stirred glass of ice water, a properly calibrated probe reads 32°F. If it's off, use the calibration function to correct it. Recheck after a drop.
Target temps: Brisket 200–205°F; pork shoulder and ribs 195–203°F; poultry 165°F (USDA minimum, thickest part of the thigh); fish 145°F (USDA minimum).