Thermometers

A kamado thermometer measures two different things: the internal temperature of the meat and the air temperature at grate level, which can differ quite a bit from the dial on the lid. It needs heat-resistant probes, remote or instant reading, and enough battery life to last through long cooks.

To choose, think about how many readings you need at once and whether you'll walk away from the grill. For long smokes you want one ambient probe plus at least one meat probe: the Inkbird IBT-4XS and the ThermoPro TP25 run four probes over Bluetooth, and the Inkbird IBBQ-4T adds WiFi so you can follow a brisket from anywhere. If you'd rather skip the wires, the MEATER Pro Duo sits entirely inside the meat. And for a final doneness check, an instant-read like the Lavatools Javelin PRO Duo or the folding DOQAUS, which reads in about 3 seconds, is the most practical tool.

On our Big Green Egg Large in Torrevieja we always cook with one probe at grate level and another in the meat, because the lid thermometer doesn't tell you the temperature your food is actually cooking at. We don't take money for reviews, and Amazon links are clearly marked. If you're torn between wireless, WiFi or instant-read, our kamado thermometer and probe guide goes through it step by step.