This remote unit is designed to mount on a turning rotisserie and read the internal temperature of the meat. It comes with the mounting brackets and clips to mount on many different rotisserie shafts. The unit does not annunciate a loss of signal from the transmitter, a potentially serious flaw. There is no backlight so reading the display in low light might be challenging. The receiver has a foot to allow the unit to stand upright.
The round transmitter is designed to mount on the end of a rotisserie shaft. Hardware to mount the transmitter, including wire clips and insulating material are included. Instruction on setting the unit up on the rotisserie are scanty.
The temperature range of this unit is only 32-212ºF (0-100ºC), so it cannot be used to measure the internal temperature of an oven or smoker. It does have adequate range to measure typical cooking temps for meat on a spit, however. The user can select from various meat/doneness combinations that have been preprogrammed into the unit, or one’s personal preference can be set. When the chosen temperature is reached, an alarm will go off.
The manufacturer claims a 100 foot/30m range for communication between the transmitter and receiver.
There is a timer that can operate in a count up or count down mode. When counting down, an alarm will sound when zero is reached. The maximum time up or down is 24 hours.
The manufacturer’s contact information, including address, website and telephone number, is found in the owner’s manual. The unit is covered by a 90-day limited warranty.
It is not clear to this reviewer that this unit can be successfully set up on all, or even most, rotisseries. I would suggest studying your grill and making mental notes about shaft size and how it fits into the grill structure before plunking down your money. You may have to compare the hardware that comes with this unit to determine whether or not it will work for you. In any case, it looks a bit tricky to install and set up. I would prefer to spot-check food periodically with a hand-held thermometer to determine doneness.
Because of the uncertainty about how feasible this unit is, we stop short of giving it a favorable recommendation.
Leave in Food, Leave in Cooker
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Bill McGrath - Bill McGrath is AmazingRibs.com's Thermometer Maven. He has sophisticated equipment, an electrical engineering degree from Cornell University, and an MBA (almost) from UC Berkeley. Despite being mostly retired, he is still the person responsible for developing and updating all of ExxonMobil's training modules.