Analysis by Valery Grin · · updated September 26, 2026
ThermoPro TP17H: 4-probe wired thermometer, -10 to 300 °C
Four wired probes and no app: one on the grate as a reference and three in the meat for pulled pork and brisket
From€36
Reference price on Amazon (June 2026) · subject to change
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- Material
- Stainless steel probes; unit with a metal exterior according to the listing
- Temperature range
- ≤ 300°C
Quick answer
Yes, if you want to watch a pulled pork or a brisket without needing your phone. Four wired probes, a -10 to 300 °C range and a stated accuracy of ±1 °C: one sits on the grate as a reference for the true temperature, three go in the meat. Cheap for what it offers, and no app, which here is a plus and a limit at once. Mind the leads under the ceramic lid.
Four wired steel probes, six USDA presets, a range alarm for the chamber and one AAA battery. No Bluetooth, no app: the display lives by the kamado. The listing says TempPro: the seller explains that ThermoPro is being renamed.
The TP17H is ThermoPro's basic probe thermometer: a display, four wired stainless steel probes and not a byte of Bluetooth. The listing publishes a -10 to 300 °C range, ±1 °C accuracy, a reading in 1-2 seconds, six USDA preset temperatures and a high/low range alarm for the smoker chamber. The backlit display comes on at a touch, it runs on one included AAA and each probe has its own colour. The unit measures 13 cm and comes with a magnetic back, a table stand and a hanger. Lead length and weight are not published.
On a kamado the logical split is one probe on the grate and three in the meat. No grate clip is listed: on the bars, the probe reads metal, not air; push it into half a potato. The grate probe, next to the meat, is your reference for the true temperature where the food sits, which under the dome can differ a lot from the lid thermometer. The high/low alarm beeps on the unit if the fire dies or runs away, the classic failure of a night on the [Minion method](/guias/metodo-minion-snake-kamado-fuego-largo); with no app, only if you are within earshot. The other three go into the meat: on a [pulled pork](/recetas/pulled-pork-ahumado-carolina) you have one to spare; on a whole brisket, one in the point and one in the flat lets you watch the stall without lifting the lid.
Fit with kamado sizes here is about lead length, not diameter, and the listing does not publish it. With no app, the unit stays beside the kamado: by its magnet on a metal table or cart (ceramic is not magnetic), on its stand or hung up. Whether your kamado is a 46 cm Large, a 33 cm MiniMax or a 61 cm XL makes no difference: what decides is where you rest the display and whether the leads reach.
And that is the weak point of any wired probe on a kamado: the ceramic lid pinches the leads against the gasket every time you close it. Bundle all four and bring them out through a single point of the gasket, away from the hinge. The probes are rated to 300 °C per the listing, but a direct sear with the lid open exceeds that at grate level and the meat lead would cross the coals: take every probe out first. The [guide to thermometers and probes](/guias/termometro-y-sonda-para-kamado) explains where to insert them.
The Amazon listing carries catalogue noise. The table says a 7 second response when the bullets promise 1-2; it lists USB connectivity and a rechargeable product for something that runs on an AAA; and it files a smoker thermometer under indoor use. More relevant: the brand appears as TempPro, and the seller itself explains that ThermoPro is being renamed TempPro and that you may receive the unit with either logo. The six presets are USDA points, cooked further than a rib steak is usually asked for in Spain; you can set your own. When checked, the listing was out of stock. It carries 4.5 out of 5 from over 18,000 ratings and sits at 22 in its list.
Verdict: the cheap four-probe thermometer you buy to stop opening the lid, if you accept life without an app and mind the leads.
Four wired probes, a 300 °C range and a chamber alarm without paying for Bluetooth. A classic for long nights, on condition that you look after the leads under the ceramic lid.
Editorial rating from spec sheet, measurements and kamado fit · not a hands-on test
Pros
- Four colour-coded stainless steel probes: chamber plus three meats at once
- -10 to 300 °C range with a stated accuracy of ±1 °C and a reading in 1-2 seconds
- High/low range alarm for the chamber: beeps if the fire dies or runs away
- Magnetic back, table stand and hanger included; the AAA battery comes in the box
Cons
- No app or Bluetooth: the display has to stay beside the kamado and you go to it
- No lead length, weight or grate clip listed; the leads get pinched under the ceramic lid
- Noisy Amazon table: 7 s against 1-2 s, USB and rechargeable on an AAA, indoor use
Who it's for
For anyone doing pulled pork, brisket or a whole turkey who wants to watch chamber and meat at once without relying on a phone or on Bluetooth range.
Not for
If you want to check the temperature from the sofa or get alerts on your phone, look for a model with an app. And if you sear direct a lot, 300 °C probes have a ceiling.
Specifications
- Material
- Stainless steel probes; unit with a metal exterior according to the listing
- Temperature range
- ≤ 300°C
- Includes
- , , , ,
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Goes well with
Bryco Goods: untreated pink butcher paper, 45.7 cm × 53.3 m with dispenser box
The natural partner of a brisket on a probe: when the display shows the stall, you wrap the piece in butcher paper without removing the meat probe, which goes through the paper with no trouble, and keep reading to the end. The paper lets the bark breathe better than foil, and the thermometer tells you when to open up instead of guessing.
€41
Rösle Pulled Pork Forks in 18/10 Stainless Steel
The TP17H tells you when the shoulder has reached pulling temperature and these steel forks do the rest. Without a thermometer, pulled pork comes off by the clock and ends up dry or stringy; with the probe in, you wait for the right figure, let it rest and shred it hot without burning your hands.
€18
Weber Hickory Smoking Chunks 1.5 kg
A long smoke is the reason to buy four probes, and hickory is the classic wood for Carolina-style pulled pork. With the chamber probe in place, you see whether adding a chunk sends the temperature climbing and correct the vent before the smoke turns bitter. Thermometer and wood are the two purchases that turn a kamado into a smoker.
€12
FAQ
Why does it say TempPro when I am looking for a ThermoPro?
Because they are the same company. The seller itself explains it on the listing: ThermoPro is being renamed TempPro, with the same structure, the same mission and the same products, and it warns that you may receive the unit with either logo. The model is the TP17H under either logo and the Amazon listing is one and the same. In this catalogue we list it under ThermoPro because that is the name everyone knows, just like the TP25 from the same house.
How does it differ from the ThermoPro TP25 in the catalogue?
Both have four probes; the difference is how you read the temperature. The TP25 is Bluetooth and read from your phone, costs quite a bit more and depends on the signal reaching through the wall. The TP17H has no app: the display stays beside the kamado and you go to it. In exchange there is no connection to drop at three in the morning. If the kamado is in view from the kitchen, the TP17H is plenty; at the bottom of the garden, the TP25 earns its keep.
How do I route the leads without the kamado lid ruining them?
The ceramic lid closes onto the gasket and pinches whatever is in between; that repeated pinching is what finishes off the lead of any wired probe. Bundle the four leads and bring them out through a single point of the gasket, never next to the hinge, without crossing or bending them at an angle. When you open the lid, hold the leads so they do not tug on the probes. And do not leave the unit out in the dew: the listing itself files it under indoor use.
Does the chamber probe do for everything, searing included?
No. The listing gives the probes a 300 °C ceiling, which covers a 110 °C smoke or a 180 °C chicken with room to spare. But a direct sear over the coals, lid open, goes past that figure where the grate probe would be, and the meat probe's lead would cross live coals. Before searing, take every probe out, gloves on: they are at chamber temperature. On a reverse-seared rib steak, the probe sits in the centre during the indirect stage; you finish the sear with no leads in.