The channel "Smoke trails BBQ" did a comparison about the different bluetooth/wireless thermometer sticks, and also a short discussion about wired alternatives.
In terms of actual cooking application I find the simple wired thermometers with a normal base station convenient. It is the setup I am used to, and works for me. YMMV if you have different cookers. You may have insulation issues if you use a wired thermometer in your kitchen oven for example.
Personally, a thermometer stick would have niche applications. Rotiserie is one, but also sous vide temperature control would be another. I almost bought a stick just for the christmas cook this year, where I may cook an expensive meat sous vide.
In terms of temperature accuracy, the thermometer stick ambient sensor has quirks which you should be aware of. Depending on the brand, you have to put the stick all the way in the meat, where the ambient sensor is just above the surface. During your cook, your meat "sweats" water, and cools the air around the meat and the sensor. So it will read lower than the "true" ambient temperature. Also the ambient sensor has shielding around it, which makes it slower to respond than a wired probe.
I would not call it a drawback, because measuring the true ambient temperature becomes a maddening task. Wired thermometer for example over-estimate the temperature, because the ambient heat also affects the signal in the wire. The ambient temperature of a thermometer stick is still useful, its all in how you interpret its result.
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