Butcher BBQ Digital Meat Thermometer with Dual Probes gives pitmasters precise control over both food and cooking-chamber temperatures without repeatedly opening the smoker. One probe can monitor the internal temperature of brisket, pork, poultry, or other meats while the second tracks the grill, oven, or smoker environment at grate level. The thermometer measures from -58°F to 572°F and includes a backlit display, temperature alarm, hold function, calibration capability, automatic shutoff, magnetic mounting, cooking-temperature recommendations, and included batteries.

Built for everything from low-and-slow barbecue to high-heat grilling, this dual-probe thermometer helps cooks follow temperature changes throughout an entire cook while keeping the lid closed and heat where it belongs. The magnetic back keeps the display conveniently mounted to a smoker, grill, or refrigerator, while customizable temperature targets make it equally useful for experienced competition cooks and backyard pitmasters.

Key Features

• Dual-Probe Monitoring: Monitor meat temperature and smoker or grill temperature simultaneously without opening the cooker.
• Wide Temperature Range: Measures from -58°F to 572°F for smoking, roasting, grilling, searing, and general kitchen use.
• Temperature Alarm: Set a target temperature and receive an alert when your food reaches the desired reading.
• Backlit Digital Display: Provides clear temperature readings in daylight, low-light kitchens, and early-morning or nighttime barbecue cooks.
• Calibration Function: Allows temperature readings to be adjusted when verification shows a probe is reading high or low.
• Magnetic Mounting: Built-in magnet makes it easy to keep the thermometer attached to a smoker, grill, refrigerator, or other magnetic surface.
• Pitmaster-Ready Functions: Includes hold functionality, automatic power-off, cooking-temperature guidance, waterproof construction, and batteries.

Pro Tips

• Monitor Meat And Pit Together: Place one probe in the thickest portion of the meat and position the second at grate level near the food to track both temperatures at once.
• Avoid Fat Pockets: For brisket, place the meat probe in the thickest portion of the flat while avoiding large pockets of fat that can distort readings.
• Measure At Grate Level: Position the ambient probe close to the meat rather than directly over the firebox, where radiant heat can produce an artificially high reading.
• Keep The Lid Closed: Use the remote probes to follow temperature changes instead of repeatedly opening the smoker and disrupting the cooking environment.
• Use Both Probes For Large Cuts: When cooking brisket, use one probe in the flat and the second in the point when knowing both muscle temperatures is more important than monitoring pit temperature.
• Verify Calibration: Check probe accuracy periodically with an ice-water test and use the calibration function if an adjustment is necessary.
• Cook To Tenderness: Use internal temperature as an important guide for barbecue, but confirm doneness of brisket and other collagen-rich cuts by feel rather than relying on one exact finishing temperature.

Standard Directions

• Connect Probes: Insert both temperature probes securely into the thermometer.