iCelsius Wireless BBQ Review

iCelsius Wireless BBQ Review

In Spring 2014 iCelsius introduced this revolutionary new remote device.

It can be used to monitor food, a grill, a smoker, an oven, room temperature, a wine cellar, an aquarium, and even body temperature.

Smaller and thinner than a deck of cards, the device is brain-dead simple to operate. In "direct mode" it speaks to an iOS or Android app on your smartphone or tablet via wifi, not BlueTooth although I am told a BlueTooth v ersion is coming. Wifi is a much stronger signal and has much greater range. I tested the range at about 100 yards line of site and about 25 yards with a brick house in the way.

In "remote mode" you can monitor it on your computer through a browser or with the app on a smartphone or tablet from across the city or anywhere in the world. In order to use the remote mode you must have a gmail account.

There are six probes already on the market and more coming. There is even a probe that meters humidity, but it won't work on your smoker yet.

There are ports on the side for a USB cable to charge it, and a port thermistor probes. There is a battery indicator light and two buttons, on/off, and a mode button. The mode button toggles between green and blue.

Green is direct mode and blue is remote mode.

Alas, in direct mode the battery lasts only about six hours so you will need to plug the USB cable into a charger or a power supply (AC to USB power adapters are cheap). In remote mode the battery life is longer because you can set the frequency of the data transmissions. In direct mode the unit is constantly transmitting.

The device ships with your choice of probes. One of the options is for two probes on one cable so you can monitor both your cooker and your meat, or two pieces of meat, or one piece of meat in two locations. The cables are 5' long. We have noticed that some multiple probe thermometers from other manufacturers can give you false readings when you put both probes in the same piece of meat because electrical charges run through the watery meat and the probes short each other out. iCelsius has solved this issue by using a single chip set for both probes, and polling each probe one at a time so the two aren't sending signals at the same time. The dual probe unit sells for $14 more than the single probe pushing it just north of $100. If you can afford it, go for it.

The transmitter is not waterproof, so I slip it into a plastic zipper bag to protect it. Read my comments on the software and the probes for the iCelsius above. In general I like them very much and I am optimistic that some of the quirks will disappear in future releases.

Thermometer Function: 
Leave in Food
Leave in Cooker
Wireless Remote
Price: 
$95.00
Included: 
Transmitter, probe
Probes: 
Length: 4.7" (120mm), diameter: 0.158" (4mm), cable: 4.9' (150cm)
Battery type: 
Li-Ion, rechargable via USB
Battery life: 
Not specified
Min / Max: 
-22 to 480ºF (-30 to 250ºC)
Display precision: 
0.1º
At 32ºF it actually reads: 
35.0
At 130°F it actually reads: 
130
At 225°F it actually reads: 
225
At 325°F it actually reads: 
325
Speed from 32°F to 212°F: 
20
Speed from 212°F to 32°F: 
35
Size of numbers in display: 
None - depends on phone
Water resistance rating: 
Not specified
Alarms: 
Audible/Visible (using app)
Weight: 
3.6oz (102g)
Logging: 
Yes - in app
C/F Switch: 
No
Backlight: 
No
Adjustable: 
No
Auto shutoff: 
No
App: 
Apple and Android
Colors: 
Black

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About the features, specs, and technical terms

Adjustable. The accuracy of some thermometers can drift, and these thermometers can be adjusted to bring them back to the correct reading.

Alarms. Some devices can be set to alert the cook when a high or low temp is reached either with an audible alarm such as a beep or a visible alarm such as a flashing display.

App. Bluetooth and Wi-Fi enabled devices have a smartphone or tablet app that talk to the device.

Auto shutoff. If you don't use the device for a set period of time, it will shut itself off to save batteries.

Backlight. Digital thermometers are hard to read at night unless they have a backlight.

Bi-metal dial thermometers. Most bi-metal coil dial thermometers mounted in grill hoods should be called heat indicators, not thermometers. We do not recommend them. They have round clock-like readouts and the sensor uses two strips of metal bonded together and rolled into a coil. Each metal expands at a different rate, turns a shaft, and this provides the reading on a dial. Bi-metal meat thermometers can take up to 30 seconds to give a final reading and because the sensor can be 1/2" long or more they cannot read a specific location in meat. Most thermometers built into grills and smokers are bi-metal, but they are often low quality in order to keep the grill price down. They can easily become unreadable if they fill with smoke and or water. Also, these grill thermometers are mounted in the dome, where the temp can be very different from the temp at the cooking surface, which generally makes these bi-metal dial thermometers both unreliable and misleading.

C/F Switch. Most thermometers have a switch to change the display from Celsius to Fahrenheit.

K-Probes. Some thermocouple thermometers have a standardized spade-like connector for scores of interchangeable probes.

IR (infrared) sensors. Infrared-sensing thermometers measure the energy radiated from a warm surface and convert it to a temperature reading. Some surfaces emit more infrared at a given temperature than others, so some units allow the user to adjust the emissivity setting to fine-tune the accuracy of the thermometer. This should rarely be necessary unless very high accuracy is needed. These units are useful for determining the temperature of a cooking surface like a skillet or griddle.

Liquid filled thermometers. Old-fashioned liquid filled thermometers are very small glass tubes filled with a liquid that sits in a bulb at the bottom. As it warms, the liquid expands. These thermometers are slow but they can be very accurate. Because they do not need batteries, they make good refrigerator and freezer thermometers, but they cannot read a small area such as the center of a hunk of meat well.

Logging. Some thermometers can remember the readings taken over time and create a log that can either be printed or exported to a spreadsheet.

Margin of Error. Most thermometers are considered to be accurate if they are within plus or minus 3°F of the target temperature. High end thermometers are more precise than this.

Min/Max. The minimum and maximum temperatures it is capable of reading. On some devices, especially those which use different probes, the Min/Max can vary with the probe.

Oven. We often use the term "oven" to cover a range of cooking devices, including grills and smokers, which are essentially outdoor ovens.

Popup thermometers. Popups have a compound in the tip that melts at a determined temp and releases a spring that pops the stem up. This type of thermometer often comes pre-inserted in your Thanksgiving turkey. Although there is a chance that it will be accurate, the thermometer will read only one small part of the turkey, may stick, and will likely be set to a high temperature that is meant to prevent litigation rather than produce a juicy bird. The popup thermometer is often to blame when your turkey tastes like cardboard. Throw it out.

Price. Usually the manufacturer's suggested retail price. When that is not available, we use the approximate street price.

Sensor. Thermocouple, thermistor, liquid, and bi-metal. They are each described in detail above and below.

Speed. We measure how long it takes the thermometer to go from 32°F to 211°F and from 212°F to 33°F. But you have to be careful about the time manufacturers quote. Often they use an industry standard called "time constant." That is the time it takes to get to 63% of a full reading, and a full reading takes five times that. So if they say the time constant is 0.6 seconds, as does the manufacturer of the Thermapen, the unit will be precise with a full reading in about 3 seconds. Another factor to consider is how fast the display refreshes itself. The Thermapen refreshes every 0.5 seconds. This means you can slowly insert it and remove it and it will give you a new reading every 0.5 seconds. The Thermoworks K-type Fast Response Meat Probe #113-151, which can be plugged into different meters, is slightly faster with a time constant of 0.5 seconds and precise read in 2.5 seconds. But if you plug it into the MTC meter, which refreshes every 1 second, the probe is actually faster than the meter, and combined they are slower than the Thermapen. Another factor is the conductivity of the medium you are measuring. Food, which consists mostly of water, reads faster than bread, which consists mostly of air. That is because water is a better conductor than air.

Thermistors. Thermistors are usually not as quick as thermocouples. They tend to be thicker, and they can be slightly less accurate, usually with a margin of error of 5°F. These sensors are best for leaving in large roasts and ovens for continuous readings. Thermistor units send a current through a wire in the probe with a resistor in the tip. Its resistance to the electrical flow changes with temperature and the meter measures the voltage across the resistor.

Thermocouples. Thermocouples are the best food thermometers because they're fast and precise with a small sensor, making them ideal for rapid read thermometers. Their margin of error can be less than 1°F. Thermocouple probes have two tiny wires of different metals welded at the tip, most often nickel and chromium (called Type K). The heat causes a tiny voltage to appear across the dissimilar metals, which are connected to a meter that measures the voltage and calculates the temperature.

Water resistance rating. Some manufacturers simply specify that a thermometer is "water resistant," but this is not a regulated description and should be taken with a grain of salt. Some manufacturers use a third party service, the International Electrotechnical Commission (IEC). It rates devices using an International Protection rating code (an IP code). An IP code might look like this: IP65. The first digit quantifies protection against solids like dust, and the second digit quantifies protection against liquids. The digits range from IP00 to IP68. If a thermometer is rated IP65, it was tested and found to be completely protected against dust as well as protected against low pressure jets of liquid from all sides. So it is OK in the rain, but NOT protected against a swim in the BBQ sauce.

Where to buy. We provide links to some suppliers, especially to those who pay us a finder's fee if you buy from them. In some cases, our links provide a Compact AmazingRibs.com Meat Temperature Guide along with the product. You will only get the guide by following the link provided.


Best Value Awards

Gold Medal. Among the best of its type in its price category. A strong buy recommendation if this is your budget.

Silver Medal. A fine product among the best in its price category with only minor shortcomings. Recommended for purchase if a Gold Medal is not available.

Bronze Medal. A good product, better than average, but may be lacking in features or quality compared to higher rated products. Worth considering for purchase if you cannot find or afford a Gold or Silver Medal.

Not Recommended. These are products that we think are poor choices compared to competitors based on price, features, and construction quality.

Not Judged Yet. These are products that may be award caliber, perhaps even Gold Medal caliber, but we do not know enough about them yet to give them an award.


How We Test, Review, and Rate Thermometers

We purchase almost all of the thermometers we review. These are truly unbiased reviews. We do not make or sell anything, and our advertising is sold by third party ad networks. We are not involved in the process. Rest assured that when we recommend a product, it is really because we like it, not because someone has paid us to say so or because the company is an advertiser or sponsor. Manufacturers are never charged to have products reviewed or be included in the listings.

Bill McGrath, an electrical engineer, does all our thermometer testing, ratings, and reviews. He uses special equipment calibrated and rated by the National Institute of Standards & Technology to check the accuracy and speed of thermometers. He uses an ice water bath and a boiling water bath to measure the time it takes each thermometer to go from 32° to 211°F and to go from 212° to 33°F. After taking objective measurements, he evaluates based on subjective criteria such as ergonomics, ease of use, flexibility, warranty, access to support, and build quality. Finally, we consider value when giving our awards.

nist calibration machine


"The instant-read thermometer, used frequently, solves most issues." --Mark Bittman, New York Times food columnist and cookbook author

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