Analysis by Valery Grin · · updated September 11, 2026
CIRYCASE Dual-Probe Thermometer, 16.3 cm Probes and Timer
Two 16.3 cm probes, −50 to 300 °C, ±1 °C, backlit LCD and magnetic back
From€19
Price verified on Amazon on September 12, 2026 · may change
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- Material
- Stainless steel (probe exterior); LCD display
Quick answer
Worth it if you cook low and slow and still trust the lid thermometer. On paper it gives you what matters: two 16.3 cm steel probes, a claimed ±1 °C, a −50 to 300 °C range and a timer with an alarm. It is a marketplace brand with no app and no connectivity, and it falls short for kamado pizza; in exchange, two dependable probes cost about what a good pair of tongs does.
Two 16.3 cm probes in one unit: one inside the meat, one at grate level. That second reading is what tells you what is really happening under the dome, because the lid thermometer always fibs a little.
The CIRYCASE invents nothing: it is the classic wired dual-probe formula, a body with a backlit LCD, a folding stand and a magnet on the back. What the manufacturer's listing gives you is two 16.3 cm steel probes, a stated accuracy of ±1 °C, a reading in around three seconds and a −50 to 300 °C range. No app, no pairing: fit the AAA battery it comes with and cook.
Inside a kamado, that second probe is exactly what is missing. The lid thermometer sits high in the dome, far from the food, so the real temperature at grate level is usually a different number. With two probes you put one in the middle of the brisket and the other beside the grate, and you finally cook to the figure that matters. People who run wired probes on ceramic route the lead out under the closed dome, resting on the felt gasket, which gives way without pinching it; the listing does not publish its length, so measure where you plan to park the body.
The 300 °C ceiling draws the line: it covers 105-135 °C low and slow and roasting around 250 °C, but pizza at 350-400 °C is off the scale. It ranks among the best sellers in its barbecue thermometer category on Amazon.es, which tells you it sells well, not that it will last ten years. On the coast, bring it indoors: sea salt is unkind to electronics.
Two honest probes for little money: it takes the blindfold off the lid thermometer. A 300 °C ceiling and no connectivity, but fine for low and slow.
Editorial rating from spec sheet, measurements and kamado fit · not a hands-on test
Pros
- Two probes at once: one in the meat, one at grate level
- Manufacturer's listing: ±1 °C accuracy and a reading in about three seconds
- −50 to 300 °C: ample range for low and slow and kamado roasting
- Countdown timer up to 99 h 59 min with an audible alarm
- Magnet, folding stand and AAA battery included: no setup, no app
Cons
- 300 °C ceiling: kamado pizza at 350-400 °C is off the scale
- Auto-off after 10 minutes: the listing does not clarify what that means on a long cook
- No Bluetooth or Wi-Fi: you must stay close to read the screen or hear the alarm
Who it's for
For anyone cooking low and slow on a kamado who wants the core of the joint and the real grate temperature at once, without paying for a wireless probe.
Not for
Not for pizza or hard searing: the range stops at 300 °C and a kamado at full tilt sails straight past that figure.
Specifications
- Material
- Stainless steel (probe exterior); LCD display
- Includes
- , ,
As an Amazon Associate, mikamado.es earns from qualifying purchases. At no extra cost to you.
Goes well with
DOQAUS instant-read thermometer, folding probe, 3-second read
The dual-probe stays watching the big joint; the folding instant-read is for spot-checking four chops in a row without moving anything.
€7
TS BBQ analog lid thermometer 2-pack
If your lid's analogue gauge is fogged or stuck, replace it: the probe gives you the truth at the grate and the lid gauge gives you the trend across the dome.
€12
Ooni Digital Infrared Pizza Oven Thermometer
The natural companion for what this one cannot reach: above 300 °C you measure a pizza stone by pointing an infrared at it, not by spiking a probe in.
€29
FAQ
Will it survive a twelve-hour brisket session on the kamado?
That is exactly its job: one probe in the brisket, one beside the grate and a timer that counts up to 99 hours. The honest caveat is that the listing advertises an auto-off after ten minutes without explaining when it triggers, so keep half an eye on the screen during your first long cook.
Can I leave the probes in with the dome closed?
Yes, and that is the normal way to use it. The lead comes out under the closed dome, resting on the felt gasket, which is soft enough not to crush it, and the kamado still seals well enough to hold its draught. Keep it away from the top vent, the hottest spot, and out of the hinge and the metal band.
Is it any use for checking the stone when I make pizza?
No. The range stops at 300 °C and kamado pizza runs at 350-400 °C, so you lose the reading precisely where you need it. A spike probe is also the wrong tool for a surface: for the stone you want an infrared thermometer, which you point and which returns the temperature of the exact spot the dough will land on.
Why does it disagree with my kamado's lid thermometer?
Because they measure different places. The lid gauge sits at the top, right where hot air escapes, and with the deflector in the dome air and the grate air are not the same: at low temperatures the gap can be considerable. The grate-level probe is the one to cook by; the lid gauge is for reading the trend.
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