This nicely-made, easy to use dual-probe remote thermometer has good accuracy, range and utility. The probes are designed to be left in the food or the oven while cooking.
A separate remote sending unit accepts two identical probes for food or oven use. Range is claimed to be 250′. The receiver alternates the display of the temperature/alarm settings for the two probes. Each can be set for a particular kind of meat and doneness, or you can override the factory settings to those that you prefer. There is a circular bar graph that shows cooking progress relative to the set alarm temperature. The maximum setting for either probe’s alarm is 392ºF (200ºC), which might not be high enough for some applications. The probes are slow to respond to rapid temperature changes, but this is not a shortcoming for this type of thermometer.
There is a timer that will count down with an alarm or up without an alarm. The range of the counter in either direction is 24 hours. When the count-down timer reaches zero, the display will flash and an audible alarm will sound. Setting the count-down time can be tedious if a long period is desired because there is only one scrolling speed. The counters can be stopped and started at will.
An attractive blue backlight illuminates for 5 seconds with any key press. The receiver has a handy hanger but no stand support. The receiver fits into a slot in the transmitter if you want to co-locate the two parts. Weber advises against using the remote in the rain, but the unit has a sealed battery box and rubberized probe jacks that should resist reasonable dampness.
Weber contact information is printed in the owner’s manual. There is no explicit warranty period mentioned.
We give this a Silver rating for its performance, quality of build, ease of use and capabilities.
Weber-Stephen is one of the oldest and most respected manufacturers of BBQ equipment and related accessories in the world. Weber grills and smokers cook beautifully and have great features that are clever, effective and easy to use. As popularity and demand for BBQ gear grows worldwide, Weber continues to earn their long standing reputation for quality, durability and outstanding customer service and support, (7 days a week from 7am to 8pm CST), in an increasingly competitive environment. Even in this crowded marketplace, many consumers are still willing to pay more for the Weber name and they are rarely disappointed. They make a variety of cookers and smokers. Their iconic black charcoal kettles are known throughout the world. Indeed Weber is expanding globally.
Weber-Stephen was family owned since it was founded in 1952 by George Stephen. At the end of 2010 the Stephen family sold a majority stake to Chicago investment group BDT Capital Partners. In 2012, Weber settled a class action suit out of court regarding their use of the phrase, “Made in USA”. Weber previously qualified the “Made in USA” statement by specifying their products are assembled in the USA with some components that are sourced globally. Here is an excerpt from Weber’s statement “Weber believes that because all Weber grills and the disputed accessories are designed and engineered in the USA, and all grills save for one line [Spirit]* are manufactured and assembled in the USA using component parts primarily made in the USA, it did nothing wrong and therefore has valid defenses to plaintiff’s claims. The court has not held a trial or ruled in favor of either party on any disputed issues. Weber and the plaintiff have agreed to settle the matter to avoid the costs of continued litigation.” As a result of this suit, Weber can no longer claim to be made in America.
Since then Weber, like many others, has outsourced manufacturing of more product lines. Things change, but we believe Weber’s commitment to quality and innovation has not.
The biggest barrier for many folks is price. Webers are not cheap, but when you consider that they last decades, the price is easy to justify. Many some cheap grills fall apart after three years or so.
Our main complaint: All Webers have the obligatory bi-metal dial thermometer in the hood that gives you a ballpark reading of what the temperature is high above the meat. Since we cook on the grates, though, it’s always better to bring your own digital thermometer and place a probe there. It appears this is beginning to change as Weber enters a new era of digital technology and software based products.
Published On: 5/7/2014
Last Modified: 11/7/2023
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.