iGrill2 Bluetooth Wireless Meat Thermometer for Grilling, BBQ & Cooking - Smart App to Monitor Food Temperature for Perfect Steak, Chicken, Pork | Best for Outdoor Grilling, Home Kitchen, Camping & Backyard Parties | Ideal for Tailgating, Smoking, Sous Vide & Holiday Cooking

OMG - These things are awesome for achieving excellent cooking result in many ways. I'm just a granpa who always liked to cook - not a salesman !I have used digital thermometers for a long time and never understood why "experts" on cooking shows and competitions FAIL so many times simply because they WON'T USE thermometers or timers. How many times did you get an expensive steak done wrong at a restaurant ? - enexcusable !The iGrill is so much better than the simple countertop temp probe because:1) the temp reading is on your smart phone with YOU and NOT out on the porch next to the grill2) it also gives you a graph that allows you to easily forecast when your dish will be ready, wheather done cooking OR cool enough to serve.3) You store your own temp settings or pick from a list of provided meats/recipes - these remind you of the right or safe temps for Rare, Med, Well Done. BUT ! ! ! You will watch your Medium Rare steak turn into Well Done on the graph AFTER you take it off the hot coals because the really hot outside of that meat does continue to heat the inside as much as 20 degrees. SO you will want your own custom settings depending on your heat source - - - very Hot coals, moderate griddle or a slow roast in the oven.4) You can set a Temp HI/LOW Range to warn you when it gets too hot OR too cold - - - like for your smoker or some methods that need a hot bath like between 150° & 160°5) TWO probes let you do two different tasks at the stove OR control the temp of an oak fired grill AND watch for the doneness of that expensive Prime Rib at the same time.6) You preset a "warning" temp so you get an alarm that you are, let's say, 20° before "Done" and you can get ready to snatch it off the moment of perfection.7)There is also a timer with your own presets.TIPS: I use it to boil water ! ! The water is really ready for your pasta or eggs when it gets above 205° but you can wait long time to see vigorous bubbles at 212°or you forget and come back to a half empty pot. CRITICAL for hard boiled eggs - - - put eggs in tap water on hot burner, at 205° remove from heat, time 10 minutes, cool = perfect every time. Learn to get it right ! The Forman Grill says 5 minutes for chicken breast BUT you get it to 155° in 3 minutes AND it reaches 165° after removing. Tender and juicy. Projecting the graph, you can actually see that big turkey will be ready in 1 hour, 30 minutes, 15 minutes, now ! ! AND also see it continue to cook internally after itvs out. If you cover it, you can see it's still scalding hot an hour after taking it out of the oven - you see you still got another 30 minutes to get the table set and slice a hot perfect bird.Really nice, Really thick Fillet Mignon - sear it good, put it in a 350° oven or the "cooler side of the grill. Take out an eye rolling, done just right delight 10° before your "doneness" temp. (temp won't increase as much after a 350° oven as a steak on 500° coals) ALWAYS let meats rest before cutting so juices will get back into the cells and not end up all over the plate. Many people carve a really juicy, ooozing roast or turkey only to serve dry meat cause the juice is back on the cutting board.Get the iGrill or iGrill2 and start getting it RIGHT ! LOVE IT LOVE IT LOVE IT