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The ThermoPro Twin TempSpike Plus is the two-probe-with-booster version of the previously reviewed TempSpike Plus. The probes are the same but this charger/booster will accommodate two probes instead of one, and has a temperature readout for each probe that can display the food temperature, the ambient temperature, or each alternately. This arrangement will allow the user to monitor two probes without employing the phone-based app. The app will display the temperatures as well, and the user can set a doneness level which gives rise to a time-to-cook prediction. The booster cannot predict on its own.
The booster is intended to be placed close to the cooker so it can receive the signals emanating from the probe. Because the probe is typically placed inside a cooker that blocks its signal, the use of the booster will allow reception of the Bluetooth signal, boost its level, and relay it to the phone app. This solves the limited range issue that plagues many devices that use this protocol. The range using the booster will depend on how clear the path between the booster and the phone is. The manufacturer claims that the range is 600′ (180m) if the path is unobstructed. Your results may vary.
The probe length, minus the handle, is 2.5″ (6.3cm), and it must be inserted all the way to the handle. The original TempSpike was 5.16″ (132mm) and also had to be inserted all the way to the handle. The user will have to decide which length is a better bet; each could make the proper placement of the tip a little tricky.
The manufacturer provides a telephone number, an e-mail address, and a website should there be any problems. The warranty is one year.
We gave the single-probe version a Gold Medal. This twin probe model will expand the usability, so we’ll stick with our previous rating: Gold.
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Published On: 7/8/2024
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When you make rubs at home we recommend you add salt first then the herbs and spices because salt penetrates deep and the other stuff remains on the surface. So thick cuts need more salt. We put salt in these bottled rubs because all commercial rubs have salt and consumers expect it. You can still use these as a dry brine, just sprinkle the rub on well in advance to give the salt time to penetrate. For very thick cuts of meat, we recommend adding a bit more salt. Salt appears first in the ingredients list because the law says the order is by weight, not volume, and salt is a heavy rock.
Sprinkle on one tablespoon per pound of meat two hours or more before cooking if you can. Called โdry brining,โ the salt gets wet, ionizes, becomes a brine, and slowly penetrates deep, enhancing flavor and juiciness while building a nice crusty โbarkโ on the surface. Sprinkle some on at the table too!
Are they hot? No! You can always add hot pepper flakes or Chipotle powder (my fave) in advance or at the table. But we left them mild so you can serve them to kids and Aunt Matilda
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