Sync Gold Wireless WiFi Meat Thermometer | Two Slim Probes | 10x Stronger Signal Than Bluetooth | Reliable Readings Through Kamado Grill, BBQ | Easy-to-Use Base | Perfect for Dad, Fathers DayCarbonfree Certified

I have enjoyed using this thermometer. Yes, it the most expensive thermometer I have ever purchased but the build quality is amazing. It looks very high end. All parts are beautifully finished and appear solid. It comes with 2 wireless probes. Each probe has 6 thermal sensors. Its best use is in a THICK cut of meat or fish. The probes are much thicker than a usual thermometer. The probe is just over 5 inches long. There is a line indicating the proper insertion point just short of 3 inches. Supposedly the probes are IPX8 rated and will stand immersion (but I wouldn't use it in my instant pot pressure cooker). The tips communicate via bluetooth to the base station which looks like a very thick smart phone which then connects to wifi for transmission anywhere in your phone. The Ap is easy to use and set up.The tips charge when they are inside the base station. The base station charges via USB-C cable (wall charger not included.) I have not found battery life to be an issue. You can start and monitor a cook either on the base station or on the ap. So convenient. Using the probes in a roast I found the base station could be about 25 feet away with the oven door closed. Using the probe inside of a stainless steel dutch oven I found the base station needed to be much closer, only a few feet away. When the food is done you get a loud alert.The description on Amazon states the probes are rated to withstand 932 degrees, but the instruction in the package states it's only good for 2 minutes.I asked Typhur support what this means. They were extremely responsive (via email) and what they said was the part of the probe that sticks into the food (from the tip to the insertion line) is good to 105 C (221 degrees F) and the part of the probe that sticks out from the insertion line to the handle is good indefinitely at 932. YOU CANNOT LEAVE THE TIP ON A HOT GRILL.The reading is accurate, but it is not an instant read thermometer which means you will need to get used to taking food out at a lower temp than your intended finish temp. There is a "smart mode" which compensates for this as it somehow predicts when you should remove your food in order to not overshoot your target temp. What you get with this system is freedom: No wires to pull the thermometer out every time you turn the food or check on it. You can watch the temp while you have a dinner party, and it will calculate a projected done time, then alarm you at your selected done temp.I have used this in steaks, prime rib, chicken and Cornish game hens without a problem. The limitation is that you can't just stick it partway in whatever you are cooking. I learned this the hard way baking a russet potato. It was hard to stick the probe in and I missed full insertion to the line by about an eighth of an inch. I set the thermometer to alert at 205 degrees and set it to bake in a 400-degree oven. When temperature of the potato reached about 188 degrees the unit gave a loud alarm that the probe was overheating and needed to be removed immediately. This was a disappointing surprise even though it was my fault. (I hope they redesign the probe to make the insertion requirement a shorter length. If you insert it into a small fillet mignon it will almost poke out the other end!) I have used it on the grill inserting it to the mark and it performed flawlessly without overheating.I would rate this unit 5 stars provided you insert the probe all the way to the line. Some food items will be too small or too tough for the probe. If you can't insert the probe properly you will surely be disappointed! It's a great thermometer on the right foods.I must say the customer service at Typhur leaves me speechless: when they became aware of my recent problem baking a potato they offered a FULL REFUND. 10 star customer service.Addendum Feb 2025: I discovered another use for this thermometer: I travel with extremely expensive injectable medications that require storage and transport at 36-46 degrees F. I packed my meds into an "insulin cooler travel case" along with frozen gel packs and put the case in my carry-on. I packed the Typhur in with my checked baggage. After getting the luggage, I inserted one probe into the center of the travel case allowing me to verify temp. At the destination hotel, I was able to monitor and adjust the refrigerator temp and move the meds as needed to get the right temperature. I don't know how I could have done this without a wireless thermometer and was thankful for the NIST certification. (I discovered that tiny hotel refrigerators can easily get too cold at the top and too warm at the bottom.) The probes and the base unit have almost 24 hours of charge. By alternating probes, I was able to monitor the medication temperature continuously throughout the trip. It was a small investment to protect literally thousands of dollars of medication.

I was just going to use my regular meat thermometer, but thought that maybe it would be nice to have a thermometer that is compatible with my new Typhur Dome2 Air Fryer. It works excellent. I set it for the exact temp I wanted the internal temperature I wanted my salmon to be (145 degrees). I was advised to remove the fillet at 140 degrees and let it rest. While the fillet was resting, the temperature rose to exactly 145 degrees. I realize it's a pricey item, but I feel it was worth the investment. I will be using it frequently and can't wait to use it on a filet mignon. Normally, I'd sear a filet mignon in a pan then bake it in the oven. This time, I'll just make it easy inserting the temp probe and pop it in the air fryer. I digress. I'd recommend this excellent item especially if you get the Typhur Dome2 Air Fryer with it.

After numerous failed trials with various name brand wireless thermometers I’m delighted to highly recommen the Typhur Gold series, dual probe unit. Setup and the first cook use is intuitive, quick, and easy. I roasted a prime rib on my Weber Performer to a juicy med-rare, and the Typhur performed flawlessly. Notifications appeared on my Apple watch, and iPhone. Battery life, accuracy, range in our multi-level mountain home was fantastic. Cleanup was a breeze. What a great thermomeeter

I'm recanting/rewriting my initial average review after the seller responsed with useful information on some prior gripes I had with the typhur.These probes work really well for the task, software's not perfect, but better than prior meatstick pro from a few years back.On Probes -They are visiblity numbered, which is quite helpful. Their ambient temperature looks pretty spot on compared to other measurements and internal seems right too. They connect well and stay connected at a reasonable distance to the base unit (though you still need base unit near by)On base unit -seems solid and gives you minimal but sufficient access at the device.Recharging works well, though you have to remember to turn off - would be nice to have auto shutoff when probes stay at particular temp for an hour or something...Signals reach the 100 or so feet to my smoker and throughout my house, no dropped connections in my 5 or 6 cooks so far.On the appThe app is fairly essential but also reliable and allows for meaningful alarm configuration, supports a wide variety of customized alarms (something I missed in the prior review) on ambient temperature and early warnings on temperatures as well.Now for some nitpicks - and to the future designer of the software -I want ability to remove all the "recommended cook stuff" from the software - I'm not interested in an app for a temp probe telling me how or what to cook. Manual settings are all I desire and anything on screen other than setting up the manual cook temps and alarms is distracting and therefore useless - allow us to turn it off.I want two (or three) stage cooks, where stages can be defined with their own alarms and graphs are isolated.My problems currently -If you want to have the probe in all the way to done, you are going to be leaving it in during the sear portion of the cook. Obviously alarms on ambient temperature aren't going to be good once you've changed heat sources dramatically (or brought out to rest). Also - ambient temperature of a hot sear (600-700+) makes the graphs pretty useless for the internal probe temps. Software should use two vertical axes with different relative scales for ambient and internal temps so that you can keep your eye meaningfully on the internal temp during the sear. Alternatively, allow for toggling on/off the ambient temperature in graphs (and alarms) - again useful during the sear portion