Analysis by Valery Grin · · updated September 11, 2026
TFA Dostmann 14.1035.60 analogue thermometer, 30 cm stem
Stainless steel, scale to 500 °C, fits a ~10 mm hole with a nut tightened from inside
From€12
Price verified on Amazon on September 12, 2026 · may change
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- Material
- Stainless steel
Quick answer
As a spare part, yes: on paper it is one of the cheapest ways to give sight back to a dome whose thermometer has fogged over or seized, and stainless steel ages far better on the coast than a chromed bezel. But TFA designed it for wood-fired ovens, not kamados: the 30 cm stem and the scale running to 500 °C both want a large dome. Measure your hole before ordering.
An analogue spare part built for wood-fired and pizza ovens: stainless steel, a scale to 500 °C and a 30 cm stem held by a nut tightened from inside. It works on a kamado dome, with caveats worth measuring first.
Best said up front: this is not a kamado thermometer. TFA sells it as a spare and retrofit part for pizza, wood-fired and bread ovens, which explains the 30 cm stem quoted on the manufacturer's sheet. Through the wall of a masonry oven those 300 millimetres cross the brickwork and barely emerge inside; through the dome of a kamado, with two or three centimetres of ceramic, the probe reaches the middle of the chamber. Measure before you buy.
What it does solve is the commonest failure on an ageing kamado: the original gauge fogs over, the needle seizes, or rust eats the bezel. The body is stainless steel, which is worth more than it sounds on the coast, and the fitting the manufacturer describes is a hole of roughly 10 mm with a threaded nut tightened from the inside. If your dome's hole matches, the swap is a matter of minutes.
The scale runs to 500 °C, well beyond the 350-400 °C ceiling of a ceramic kamado. For a napoletana that headroom costs nothing; for a brisket held at 110 °C it means reading in the first fifth of the dial, where ten degrees occupy a tiny arc. Treat it as a dome reference and leave fine precision to a digital probe.
A wood-oven spare that doubles as a dome gauge on a large kamado: stainless, up to 500 °C, 10 mm hole. The 30 cm stem and the wide scale are the price you pay.
Editorial rating from spec sheet, measurements and kamado fit · not a hands-on test
Pros
- Stainless steel body: copes with coastal salt air better than a chromed bezel
- Scale to 500 °C per the maker's sheet: ample headroom over a kamado's ceiling
- Standard retrofit fitting: a ~10 mm hole and a nut tightened from the inside
- Analogue: no batteries, no pairing, readable at a glance with gloves on
- Currently among the best sellers in barbecue thermometers on Amazon.es
Cons
- 30 cm stem: designed for an oven wall, far too long for a small dome
- Dial to 500 °C: at 110 °C you read at the very start of the scale, coarsely
- The sheet publishes neither the dial diameter nor whether it can be calibrated
Who it's for
For anyone with a large kamado or a wood-fired oven whose original gauge has died, and a dome hole that can take a long stem.
Not for
Not for a small kamado, nor for anyone who cooks mostly low and slow: 30 cm of probe inside the dome and a 500 °C scale both work against you.
Specifications
- Material
- Stainless steel
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FAQ
Will it replace the thermometer on my kamado?
It depends on two measurements of yours, not on the product. The maker specifies a hole of roughly 10 mm with a nut tightened from the inside, so measure your dome's hole before ordering. And remember the stated stem is 30 cm, so on a small kamado it will reach down to the grate.
Does a 30 cm probe get in the way inside the dome?
On a large kamado, fitted high in the dome, the probe sits above the food and stays out of the way. On a small one, or when cooking on a raised grate, it can touch tall cuts such as a turkey or a leg of lamb. That is the price of a gauge designed for a masonry oven wall.
Does it read the internal temperature of the meat too?
No. It is an analogue ambient gauge: it tells you how hot the air is where the probe ends, not what is happening inside a brisket. For that you need a core probe. The sensible setup combines both, with the dial watching the dome and the probe watching the meat.
What if it disagrees with my digital thermometer?
First check the reference: boiling water reads 100 °C at sea level. Then remember that the dial measures the dome while a probe measures the grate, and that in a kamado those two points genuinely differ. The manufacturer's sheet mentions no adjustable calibration, so if the offset is consistent, note it down and cook around it.