ThermoMaven G2 Wireless Bluetooth Smart Meat Thermometer w/ 2 Probes $60 after coupon


 
LMichaels said:
BTW setup was as easy as falling off a rock. Getting the settings for my actual cook tripped me a touch. Only because it seems to default to "manual" and then if you want the "Intelligent" cook you have to go to "Edit" then the different meats and things populate. Not hard at all. I just didn't think to look there. Once you have that the rest is EZPZ

As for all this "accuracy" and such. These things are ALL "accurate" this one even has a certificate or something much like Thermoworks products come with.
But here is my take on that: Who cares? I mean really? If one probe reads a degree or two different. Is it gonna change your cook? Absolutely not. It's BBQ not precision machining. Hell if you change the position of the probe sometimes a half inch temp displayed can change.
Too much is made over this IMO. Does the product work well? Does it read within the confines of what you need to accomplish? IOW If you want a roast done to 135. Do you really think +- say even 2 or 3 deg is gonna change the roast? Make it inedible or unsafe? I seriously doubt it.
Most important is ease of use, does it accomplish the job at hand, does it hold up for your use?
If the answers to these questions come back yes, in my book it's a winner.
For the record I did not do a side by side with my Smoke, my T/Pro or anything in the old ice water/boiling water. We're talkin' hand grenades and horseshoes here. And so far this product is exemplary it's answered all the questions except one. Will it hold up? I'm afraid more testing will be needed :D Which I plan to do as the season "heats up" :D
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Awesome! Thanks Larry!
I grill almost every day and sometimes multiple times a day year-round on a lot of different grills but 99% of the time it's not anything that requires me to use a meat probe so it's nice to hear feedback from you and Dan and Bruce. I'm personally very happy with mine. It's works great for me and I can even split screen on my phone apps to monitor and control my TheroMaven and FlexFlame grill on the same screen.
 
LMichaels said:
As for all this "accuracy" and such. These things are ALL "accurate" this one even has a certificate or something much like Thermoworks products come with.
But here is my take on that: Who cares? I mean really? If one probe reads a degree or two different. Is it gonna change your cook? Absolutely not. It's BBQ not precision machining. Hell if you change the position of the probe sometimes a half inch temp displayed can change.
Too much is made over this IMO.
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The issue I have with meater probes accuracy is they are slow to reach temp. As meat temp is rising they are slow by about 5 to 10 degrees taking 5 to 10 minutes to catch up to the temp of a a thermoworks smoke probe, confirmed with a thermapen.

For example, I smoke tri tip until it reaches 122F internal. Pull it, rest while I crank up coals for a sear, then sear for a nice char. I set the temp alarm to 120, which gives me a couple of mins to prep. I measure IT with an instant read and then pull at 122F.

If I use the meater, it is slow and takes its time to report an accurate temp. In this example when the TT is truly at 120F the meater is likely reading 110F and takes another 5 to 10 mins until it reaches 120F. When meater informs it is 120F, it is really 130F and carry over will take it to to 135 maybe 140 which overshoots finish temp. This means no opportunity to reverse sear because it is already beyond my desired serving temp.

Same with roti chicken. If I trust the meater to determine a pull temp, it is over cooked. Yeah, I work around it by setting alarms to be lower but I don't like having to do this.

Again, these are complaints about the meater plus and I'm hoping this is not an issue with the thermomaven. We'll see.
 
Well that I don't know. I will think though any wired or self contained probe will be faster to update than any wireless product. So now it's a matter of "time" more so than actual "accuracy". But I truly get it. If you're doing some types of cooking timing is more important than 1 or 2 degrees "off". I did not know that about the Meater. I also don't know about the Chef IQ or Thermomaven or for that matter the Govee product I also own, as well as the Thermopro BT only wireless products I have.
I will say occasionally I've been known to use my wireless probes alongside the built in wired probes on my Ninja and or my Z Grill. And to date I've not seen that "lag" you describe here. So, maybe it's a Meater only issue?
If I think about it maybe next time I do a cook I will try multiple measuring tools (TWorks Smoke, Thermomaven, and check them against my T/Pro Lightning.
Although this will be something I have to make a deliberate effort to do. Otherwise I really don't know any other way this can be tested for.
My statement about "accuracy" had to do more with whether one device indicated say 125 and another indicated 124 or 126. MEH to me this is not even noteworthy
 
I think for these probes, they are fine for normal cooks. Maybe not for a very high heat quick cook, but if you are doing a big roast or a brisket or chicken or something like that, I am sure the lag would be inconsequential. If you are quick cooking a 1.5" NY strip for <10 minutes, it might be an issue.
 
Bruce said:
I think for these probes, they are fine for normal cooks. Maybe not for a very high heat quick cook, but if you are doing a big roast or a brisket or chicken or something like that, I am sure the lag would be inconsequential. If you are quick cooking a 1.5" NY strip for <10 minutes, it might be an issue.
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But does anyone use a temp probe to sear a steak?
 
I'm see two different max temps listed in different places. Either one would be higher than anything I would use it for.

Note: Some product listings for the ThermoMaven G2 also mention a 752°F (400°C) rating in specific marketing materials, but the 932°F (500°C) limit is consistently cited in official product specifications for both G1 and G2 models.
 
I used a probe when a smoking a thick ribeye back when I had a pellet smoker. I wanted to pull it around 120F so I could hard sear it over flame.

I normally go by feel and confirm with an instant read since I'm not that good at judging doneness by feel alone.
 
So after church we stopped at little shop in Cherry Valley for a couple things and saw a very nice Porterhouse steak in the case at my local little shop here in Cherry Valley. Wife and I decided it should come home with us after church :D Went out on Members Mark and as usual it did a bang up job. Ran on level P2 getting some nice smoke on it until internal on the new Thermomaven G2 was 110. (it was dead on BTW). While waiting for Da Boss to come home from visiting her friend in hospital (a bit of sad news there as our friend was moved to palliative care) I cranked the MM up to 500 (with the Thermoworks Smoke grate probe indicating it running 490-505) I stuck the steak back on lower rack. Good char on it, and T/Maven did a great job running right in line with the Smoke and the steak coming out at 130 and a perfect mid rare. I think I am REALLY liking the T/Maven. I'll post this as well on that string
 
LMichaels said:
So after church we stopped at little shop in Cherry Valley for a couple things and saw a very nice Porterhouse steak in the case at my local little shop here in Cherry Valley. Wife and I decided it should come home with us after church :D Went out on Members Mark and as usual it did a bang up job. Ran on level P2 getting some nice smoke on it until internal on the new Thermomaven G2 was 110. (it was dead on BTW). While waiting for Da Boss to come home from visiting her friend in hospital (a bit of sad news there as our friend was moved to palliative care) I cranked the MM up to 500 (with the Thermoworks Smoke grate probe indicating it running 490-505) I stuck the steak back on lower rack. Good char on it, and T/Maven did a great job running right in line with the Smoke and the steak coming out at 130 and a perfect mid rare. I think I am REALLY liking the T/Maven. I'll post this as well on that string
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Thanks for the update Larry! I appreciate it
 
LMichaels said:
So after church we stopped at little shop in Cherry Valley for a couple things and saw a very nice Porterhouse steak in the case at my local little shop here in Cherry Valley. Wife and I decided it should come home with us after church :D Went out on Members Mark and as usual it did a bang up job. Ran on level P2 getting some nice smoke on it until internal on the new Thermomaven G2 was 110. (it was dead on BTW). While waiting for Da Boss to come home from visiting her friend in hospital (a bit of sad news there as our friend was moved to palliative care) I cranked the MM up to 500 (with the Thermoworks Smoke grate probe indicating it running 490-505) I stuck the steak back on lower rack. Good char on it, and T/Maven did a great job running right in line with the Smoke and the steak coming out at 130 and a perfect mid rare. I think I am REALLY liking the T/Maven. I'll post this as well on that string
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Mine was delivered this morning and I can't wait to try it out. My Thermoworks probes have the sensor at the tip of the probe. That doesn't seem to be the case for the T/Maven. It looks like there are several sensors below the "safety" line and the final temp is based on the average of those sensors. Does that sound about they way that it works? As an aside, dang those probes are fat. Thanks!
 
Rick P said:
Mine was delivered this morning and I can't wait to try it out. My Thermoworks probes have the sensor at the tip of the probe. That doesn't seem to be the case for the T/Maven. It looks like there are several sensors below the "safety" line and the final temp is based on the average of those sensors. Does that sound about they way that it works? As an aside, dang those probes are fat. Thanks!
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Yes, supposedly taking the temperature over a range on the probe.Gives a more accurate overall temp. You will find the probes on wireless systems to generally be a lot thicker than wired. They have to house the bluetooth electronics.
 
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