Digital BBQ Thermometers: Nailing Your Next Smoker Session

Alright folks, Sammy here, coming at you from my Nashville home office – which, let’s be honest, is often just my kitchen counter with Luna, my ever-watchful rescue cat, judging my snack choices. Today, we’re diving deep into a topic that’s near and dear to my heart, and absolutely crucial for anyone serious about their barbecue and smoking game: digital thermometers. I know, I know, some of you old-school pitmasters might be scoffing, thinking your ‘feel’ for the meat is all you need. And hey, I respect the experience, I really do. But after years of, shall we say, ‘experimental’ (read: sometimes disastrously dry) briskets in my early days, I’ve become a firm believer that precision temperature control is the unsung hero of truly epic BBQ. It’s the difference between ‘pretty good’ and ‘fall-off-the-bone, make-your-neighbors-jealous’ delicious. And honestly, who doesn’t want the latter?

I remember one particularly tragic Fourth of July, back before I truly saw the light. I was living in the Bay Area then, full of misplaced confidence and a shiny new smoker. I thought the built-in dome thermometer was my golden ticket. Spoiler: it wasn’t. That poor pork shoulder ended up tougher than a two-dollar steak. Luna wouldn’t even sniff it, and that cat eats *everything*. It was a culinary walk of shame. That day, I vowed to understand the science, the art, the sheer necessity of knowing *exactly* what’s happening inside that smoker and, more importantly, inside that glorious cut of meat. This isn’t just about gadgets; it’s about consistent results, food safety, and frankly, respecting the animal and the effort you’re putting in. So, if you’re ready to elevate your BBQ from hopeful guesswork to confident mastery, stick around. We’re going to explore what makes the best digital thermometers for BBQ and smoking tick, what to look for, and how they can transform your outdoor cooking.

In this post, we’ll dissect the different types of digital thermometers out there, from the quick-draw instant-reads to the set-it-and-forget-it wireless systems. We’ll talk about the nitty-gritty features like probe types, accuracy (oh, the glorious accuracy!), range, and those fancy smart features that can make you feel like a pitmaster astronaut. My goal here isn’t just to list specs, but to help you understand *why* these things matter and how to choose a thermometer that fits your style, your setup, and your ambitions. Because let’s face it, investing in a good thermometer is investing in countless future meals that will make you proud. No more dry chicken, no more undercooked pork. Just pure, smoky perfection. Sound good? Let’s get to it.

The Core of a Great Cook: Understanding BBQ Thermometers

1. The Undeniable Truth: Why Precision Temperature is Your BBQ Secret Weapon

Let’s get one thing straight: if you’re serious about BBQ, precision temperature control isn’t a luxury, it’s a fundamental necessity. Think about it. We’re often dealing with large, expensive cuts of meat, cooking them for hours upon hours. The difference between a perfectly rendered brisket and a dry, chewy disappointment can be just a few degrees. That dome thermometer on your smoker lid? It’s measuring the air temperature way up high, often giving you a reading that can be wildly different from the grate-level temperature where your meat is actually cooking. I learned this the hard way, many times. It’s like trying to navigate a ship using a weather vane; you get *some* information, but it’s hardly reliable for a critical journey. A digital meat thermometer gives you the ground truth, the real-time data you need to make informed decisions. It allows you to hit those critical target temperatures for doneness, ensuring both safety and succulence. Moreover, understanding and controlling the temperature of your smoker itself – that crucial ambient temperature – is key to achieving that beautiful bark and consistent cook. Without accurate readings, you’re essentially flying blind, and while happy accidents can happen, consistent excellence in BBQ comes from control and knowledge.

It’s not just about the final internal temperature either. Knowing how the temperature is progressing throughout the cook helps you manage your fire, anticipate the stall, and decide when to wrap (or not wrap!). For instance, if your smoker temp is fluctuating wildly, a good thermometer with logging capabilities or at least frequent readouts will show you that, prompting you to adjust your vents or add more fuel. This level of insight is something you simply can’t get from guesswork. I often think of my early BBQ attempts, pre-digital thermometer enlightenment. It was a lot of hope, a lot of prodding with a fork (a cardinal sin, I now know, as it lets out precious juices!), and a lot of inconsistent results. Some days, magic. Other days, culinary tragedy. A reliable digital thermometer smooths out that rollercoaster. It’s a tool that empowers you, taking the mystery out of the process and replacing it with predictable, repeatable success. And that, my friends, is a beautiful thing, especially when you’ve got hungry guests waiting. It’s the difference between being a BBQ hopeful and a BBQ hero.

2. Decoding the Digital: A Look at Different Thermometer Types

Okay, so you’re convinced you need a digital thermometer. Great! But now you’re faced with a bewildering array of options. Let’s break down the main categories. First up, we have instant-read thermometers. These are your quick-draw artists, designed to give you a fast temperature reading in a matter of seconds. Think Thermapen-style devices. You stick it in, get your reading, and pull it out. They’re fantastic for checking the doneness of thinner cuts like steaks, chicken breasts, or burgers, and for spot-checking larger cuts during the cook. Their main advantage is speed and versatility. However, you can’t leave them in the meat while it’s cooking in the smoker. That’s where leave-in probe thermometers come in. These usually have a base unit with a display that sits outside the smoker, connected by a heat-resistant cable to one or more probes that you insert into the meat (and sometimes one for ambient pit temperature). This allows for continuous monitoring without opening the lid and losing precious heat and smoke. Many of these will have alarms to alert you when your target temperature is reached. It’s a game-changer for long cooks.

Then we step into the realm of wireless thermometers. These take the leave-in concept and cut the cord, often using Bluetooth or Wi-Fi to transmit data to a separate receiver or, more commonly these days, your smartphone. Bluetooth typically has a shorter range, good for when you’re hanging out nearby in the backyard. Wi-Fi models, on the other hand, can connect to your home network, allowing you to monitor your cook from virtually anywhere – a trip to the store, or just from the couch while Luna and I are binge-watching something. The convenience is undeniable, especially for those super long, overnight brisket smokes. Finally, there are the increasingly popular smart thermometers, which often combine wireless capabilities with sophisticated app features like cook time estimation, temperature graphing, recipe guidance, and cloud connectivity. Some are even entirely probe-based, with no wires at all, making them super sleek. Each type has its pros and cons, and the best one for you really depends on your cooking style, your budget, and how much of a data nerd you are. I, for one, appreciate the detailed graphs some apps provide. It’s like a little EKG for my pork butt.

3. Beyond the Numbers: Crucial Features That Define a Great BBQ Thermometer

When you’re shopping for a digital BBQ thermometer, it’s easy to get mesmerized by flashy features. But let’s focus on what truly matters. First and foremost, as we’ll discuss more deeply, is accuracy. If the readings are off, nothing else matters. Look for a stated accuracy of ±1-2°F (or ±0.5-1°C). Next, consider the number and type of probes. For serious smoking, you’ll want at least two: one for the meat and one for the ambient pit temperature. Many units offer four or even more probes, which is fantastic if you’re cooking multiple items or want to monitor different parts of a large cut. The display is another key factor. Is it easy to read, even in bright sunlight or low light? Is it backlit? Can it display multiple readings at once? Programmable alarms are also incredibly useful. You want to be able to set a target temperature and have the thermometer alert you when it’s reached, or if your pit temperature goes too high or too low. This frees you up from constantly having to check.

Don’t forget about battery life. For long cooks, you need a thermometer that won’t die on you mid-smoke. Check if it uses standard replaceable batteries or if it’s rechargeable, and what the expected runtime is. The build quality and durability are also paramount, especially for a tool that will be used outdoors, often around heat, grease, and varying weather conditions. Are the probes and cables robust and heat-resistant? Is the main unit water-resistant? For wireless models, the wireless range and reliability of the connection are critical. There’s nothing more frustrating than a Bluetooth thermometer that keeps disconnecting if you step too far away. And if it’s app-controlled, is the app user-friendly, stable, and does it provide useful features beyond just showing the temperature? Sometimes, the simpler, the better, but sometimes those extra app features, like cook logs or graphing, can be genuinely insightful. It’s a balance. I’m always torn between feature-rich and elegantly simple. Maybe that’s just me.

4. Accuracy Isn’t Just a Buzzword: It’s the Bedrock of Your Brisket

I cannot stress this enough: accuracy is the absolute cornerstone of a good BBQ thermometer. You can have all the fancy wireless features, the sleekest design, the most probes – but if the temperature it’s telling you is significantly off, you’re setting yourself up for disappointment. Imagine pulling a brisket at what you *think* is 203°F, but it was actually 195°F. The difference in texture and tenderness can be huge. Or worse, thinking your chicken is cooked to a safe 165°F when it’s actually lingering in the danger zone. So, how accurate does it need to be? Most reputable brands will advertise an accuracy of around ±1.8°F (±1°C) or better. For BBQ, this is generally excellent. Some high-end instant-reads might even boast ±0.7°F (±0.4°C). Be wary of vague claims or no mention of accuracy at all; that’s usually a red flag.

How can you verify accuracy? The most common method is the ice bath test. Fill a glass with crushed ice, add a little water, stir it well, and let it sit for a minute. The water should be at 32°F (0°C). Insert your thermometer probe (don’t let it touch the sides or bottom of the glass) and see what it reads. It should be very close to that 32°F mark. Similarly, you can use boiling water, which should be 212°F (100°C) at sea level (remember to adjust for altitude, as boiling point changes). If your thermometer is consistently off by more than a few degrees, and it’s not calibratable, it might be time for a new one. Investing in accuracy is investing in food safety and quality. It’s one of those things where you really do get what you pay for, to an extent. Though I’ve seen some surprisingly accurate budget-friendly options too, so it’s not always about breaking the bank. It’s about doing your research and prioritizing this fundamental feature. Seriously, don’t skimp here. Your taste buds (and your stomach) will thank you.

5. Probe Power: Understanding the Pointy End of the Business

The probes are the unsung heroes of your digital thermometer system. They’re the ones doing the dirty work, venturing into the fiery depths of your smoker and the heart of your meat. Understanding the different types and features of probes is crucial. Most leave-in BBQ thermometers will come with meat probes, which are typically pointed and designed to be inserted into the thickest part of the cut, avoiding bone. They often have a curved or L-shaped connector where the cable attaches, making them easier to manage. You’ll also commonly find an ambient temperature probe, which usually has a grate clip to attach it near your food, giving you an accurate reading of the cooking environment. This is so much more reliable than your smoker’s dome thermometer. Some specialized probes exist too, like super-thin needle probes for delicate items or for checking sous vide cooks, though these are less common for standard BBQ setups. The material matters too; look for stainless steel probes for durability and food safety. The cables connecting the probes to the base unit need to be robust and able to withstand high temperatures. Most are made with braided metal or heavy-duty silicone. Cable length is another consideration – too short, and it’s awkward to position your base unit; too long, and you’ve got excess cable to manage.

The number of probes a unit supports is a big differentiator. A basic setup might have one meat probe and one ambient probe. But many pitmasters, myself included, find that having multiple meat probes is incredibly useful. You can monitor different pieces of meat simultaneously (say, a pork butt and a rack of ribs) or different sections of a very large cut like a brisket (the point and the flat often cook at different rates). Some high-end units support four, six, or even eight probes! It’s like having a command center for your smoker. When choosing, think about your typical cooks. If you usually just smoke one thing at a time, two probes might be plenty. If you’re an ambitious backyard chef often juggling multiple items, then investing in a multi-probe system is definitely worthwhile. And always, always handle probes with care. The wires inside can be delicate, and yanking them out by the cable is a surefire way to shorten their lifespan. Treat them well, and they’ll serve you faithfully for many cooks to come. I’ve learned to coil my cables neatly after each use; Luna seems to approve of the tidiness, or maybe she’s just eyeing the leftover rib scraps.

6. Going Wireless: Freedom, Range, and Smart Connectivity

Ah, the allure of wireless! For many BBQ enthusiasts, especially those tackling long, slow smokes, wireless digital thermometers are the holy grail. They offer the freedom to step away from the smoker without losing track of your temperatures. No more being tethered to the pit! The two main technologies here are Bluetooth and Wi-Fi. Bluetooth thermometers typically connect directly to your smartphone or a dedicated receiver. The range is usually more limited, often quoted as 100-150 feet in ideal conditions, but realistically, walls and other obstructions can reduce that significantly. They’re great if you’re generally staying within your backyard or close proximity to the smoker. They tend to be a bit more straightforward to set up and often consume less power.

Wi-Fi thermometers, on the other hand, connect to your home Wi-Fi network. This is where things get really interesting, because it means you can monitor your cook from literally anywhere you have an internet connection on your phone. Running errands? At a friend’s place? Stuck at work but started a brisket before you left? (Ambitious, I know!) As long as your smoker and thermometer are within your Wi-Fi range, you’re golden. This often comes with more sophisticated app functionality, like cloud storage for your cook data, advanced graphing, and sometimes even integration with voice assistants. Of course, Wi-Fi setup can sometimes be a bit fiddlier, and they might be a tad more expensive. Then there are the truly wireless probes – these are individual probes with built-in transmitters, no wires at all back to a base station, just straight to your phone via Bluetooth. They’re incredibly convenient for rotisserie or when you just don’t want any wires dangling. The choice between Bluetooth and Wi-Fi really comes down to your needs and environment. If you’re always nearby, Bluetooth might be perfectly adequate and save you some money. But if you crave that untethered, monitor-from-anywhere freedom, Wi-Fi is the way to go. I admit, checking my smoker temps from the grocery store aisle does make me feel a bit like a culinary secret agent.

7. Built to Last: Weatherproofing, Heat Resistance, and General Toughness

Your BBQ thermometer is going to live a tough life. It’ll be exposed to intense heat, greasy smoke, sudden downpours (if you’re as unlucky with weather as I sometimes am in Nashville), and the occasional accidental drop. Therefore, durability and build quality are paramount. You don’t want a device that’s going to fall apart after a few uses. When looking at the main transmitter unit, check for any claims of water resistance or even waterproofing. An IP rating (like IP65 or IP67) is a good indicator. This is especially important if you often cook in unpredictable weather or are just generally a bit clumsy like me. The probes themselves, and particularly their cables, need to be highly heat-resistant. Look for specifications on the maximum temperature the cables can withstand, both at the probe tip and along the cable itself, as they’ll be snaking through a hot smoker. Stainless steel braided cables are generally very durable, as are high-quality silicone ones. Avoid flimsy plastic components, especially around the probe-cable junction, as this is a common failure point.

The construction of the probes themselves should be robust, typically food-grade stainless steel. They need to withstand repeated insertions into meat and cleaning. Even the battery compartment should be well-sealed if the unit claims water resistance. Think about the overall ergonomics too. Is it easy to handle, even with greasy fingers? Are the buttons responsive? Does it feel solid or flimsy? It’s often the little things that indicate overall build quality. While it’s hard to judge true long-term durability from an online product description, reading user reviews and looking at warranty information can give you some clues. A manufacturer that stands behind its product with a decent warranty is usually a good sign. Remember, this isn’t just a kitchen gadget; it’s an outdoor cooking tool. It needs to be tough enough to handle the elements and the rigors of the pit. I’ve had cheap ones fail mid-cook due to a bit of rain, and let me tell you, the panic is real. Investing a little more in a rugged, well-built thermometer can save you a lot of frustration (and money) in the long run.

8. Smarter Smoking: Advanced Features – Helpful Gimmicks or Essential Tools?

As technology marches on, digital BBQ thermometers are getting smarter and packed with more features. But are these advanced functionalities genuinely useful, or just marketing gimmicks? It’s a fair question. Some common smart features include pre-set temperature alarms for various types of meat (beef, pork, chicken, fish, etc.), often with different doneness levels (rare, medium, well-done). These can be helpful for beginners, though experienced cooks often prefer to set their own custom targets. Many apps now offer cook time estimation, which uses algorithms based on current meat temperature and pit temperature to predict when your food will be ready. This can be surprisingly accurate, but always treat it as an estimate, not gospel. The stall can throw any algorithm for a loop! Another feature I personally find very valuable is temperature graphing and data logging. Seeing a visual representation of your cook – how the meat temp climbed, when it stalled, how stable your pit temp was – can provide incredible insights for future cooks. It helps you learn the nuances of your smoker and your technique. Some apps even allow you to add notes to your cook logs, creating a valuable personal BBQ journal.

Then there are features like custom alerts, not just for target meat temp but also if your pit temp strays too high or too low. Some high-end models even integrate with voice assistants like Alexa or Google Assistant, allowing you to ask for temperature updates hands-free. Is all this necessary? Not strictly. You can cook amazing BBQ with a simple, accurate thermometer. However, for the data-driven cook, or for someone who loves leveraging technology to refine their process, these smart features can be incredibly powerful. They can offer convenience, deeper understanding, and more control. The key is to evaluate whether a feature will genuinely enhance *your* cooking experience or just add complexity you don’t need. For me, the graphing is a must-have; the voice assistant integration, less so, as Luna usually just meows louder if I start talking to my thermometer. It’s about finding that sweet spot between useful innovation and unnecessary bells and whistles. I often wonder, though, how much smarter can these things get before they start cooking the brisket *for* us? Maybe that’s a step too far. Or is it?

9. Keeping it Real: The Importance of Calibration (and How to Do It)

So you’ve invested in a great digital thermometer. Its accuracy was spot-on out of the box. But over time, with use, exposure to temperature swings, and maybe a few accidental bumps, even the best thermometers can drift. That’s where calibration comes in. Calibration is the process of checking and adjusting your thermometer to ensure it’s still reading accurately. It’s a crucial maintenance step that many people overlook, but it’s essential for consistent results and food safety. How often should you calibrate? There’s no hard and fast rule. Some folks do it before every important cook, others a few times a year. A good practice is to check its accuracy if you suspect it might be off, or if it’s been dropped. Not all digital thermometers are user-calibratable, especially cheaper models. If yours isn’t, your only option when it drifts significantly is to replace it or learn to mentally adjust for the offset (which I don’t recommend for precision). However, many good quality digital thermometers, especially leave-in types and some instant-reads, will have a calibration feature.

The most common method for checking and performing calibration is the ice bath method we discussed earlier. Prepare a proper ice bath (mostly ice, a little water, stirred well, let it sit for a minute until it stabilizes at 32°F or 0°C). Insert your probe, wait for the reading to stabilize, and then compare it to the known temperature of the ice bath. If your thermometer has a calibration function, you’ll typically press a button or follow a sequence to adjust the reading to match 32°F. Always consult your thermometer’s manual for specific calibration instructions, as the process can vary. Some advanced thermometers might offer multi-point calibration, but for BBQ purposes, a single-point calibration with an ice bath is usually sufficient. It might seem like a small hassle, but taking a few minutes to calibrate your thermometer can save you from ruining an expensive piece of meat. Think of it as a tune-up for your most critical BBQ tool. It keeps your thermometer honest and ensures you’re always cooking with reliable data. And trust me, that peace of mind is worth its weight in perfectly smoked ribs.

10. Making the Choice: Matching a Thermometer to Your Grilling Style and Budget

Alright, we’ve covered a lot of ground: types, features, accuracy, probes, wireless tech, durability, and calibration. Now comes the big question: how do you choose the right digital BBQ thermometer for *you*? There’s no single ‘best’ thermometer for everyone, because needs and budgets vary wildly. The first step is to honestly assess your cooking style. Are you a casual weekend griller primarily doing steaks and burgers? A good, fast instant-read thermometer might be all you need. They’re versatile, relatively inexpensive, and perfect for quick checks. Or are you a dedicated smoker, regularly tackling long cooks like briskets, pork butts, and ribs? In that case, a leave-in probe thermometer is almost essential. You’ll want at least two probes (one meat, one ambient) and reliable alarms. Consider how many items you typically cook at once – this will guide your decision on the number of probes. If you often find yourself multitasking or needing to step away from the smoker for extended periods, then a wireless model (Bluetooth or Wi-Fi) will be a lifesaver. Think about the range you need and whether remote monitoring via Wi-Fi is a must-have or just a nice-to-have.

Budget is, of course, a major factor. You can find basic digital thermometers for under $20, while high-end, multi-probe, Wi-Fi enabled smart systems can run into several hundred dollars. My advice? Don’t just go for the cheapest option, especially if you’re serious about smoking. Prioritize accuracy and probe quality. You can often find excellent, highly accurate wired leave-in thermometers with two to four probes in the $50-$100 range, which offer fantastic value. If your budget allows and you value convenience and advanced features, then exploring the higher-end wireless and smart options is worthwhile. Read reviews, compare features, and think about longevity. Sometimes spending a bit more upfront on a durable, well-supported product saves money in the long run. Ultimately, the best thermometer is one that you’ll use consistently and that gives you reliable information. It should make your cooking experience more enjoyable and your results more predictable. Don’t get too caught up in having every single bell and whistle if you won’t use them. Focus on the core functionality that will make the biggest difference to your BBQ. Is this the best approach? I think so, but ultimately, the final decision rests on your specific circumstances. Maybe I should clarify, it’s about finding that perfect balance of features, reliability, and price that makes *you* a happy pitmaster.

Wrapping It Up: Your Journey to BBQ Temperature Mastery

So there you have it – a pretty deep dive into the world of digital BBQ thermometers. We’ve talked about why they’re so darn important, the different kinds you can get, and what features actually make a difference between a useful tool and just another gadget cluttering up your drawer. From the critical nature of accuracy to the convenience of wireless connectivity and the insights from multiple probes, it’s clear that the right thermometer can truly transform your barbecue. It’s about moving from hopeful guesswork to data-driven confidence. It’s about respecting the process, the ingredients, and ultimately, delivering consistently delicious results that’ll have your friends and family singing your praises (or at least begging for seconds).

Choosing a thermometer isn’t just about buying a piece of equipment; it’s an investment in your craft. Whether you’re a weekend warrior or a seasoned pit boss, understanding and controlling temperature is fundamental. I still remember the frustration of my early BBQ fails, and I genuinely believe that getting serious about my temperature monitoring was the single biggest factor in improving my game. Luna, my cat, probably appreciates not having to witness (or smell) those disasters anymore, though she still looks skeptical when I spend too long staring at an app on my phone that’s charting a brisket’s journey through the stall. What can I say? I’m a data guy at heart.

My challenge to you is this: take a hard look at your current temperature game. Are you truly in control, or are you leaving too much to chance? If it’s the latter, maybe it’s time to consider upgrading your toolkit. I reckon we’ll see even more fascinating tech in this space in the coming years – AI-powered cook predictions, maybe even self-adjusting smokers linked to these smart thermometers. It’s exciting, for sure. But even with all that potential future tech, the core principle remains the same: know your temps, know your meat. Now, what’s the one feature in a digital thermometer you absolutely couldn’t live without, or what’s the next BBQ masterpiece you’re planning to tackle with your newfound temperature wisdom?

FAQ

Q: How often should I really calibrate my BBQ thermometer?
A: It’s a good habit to check the calibration of your BBQ thermometer fairly regularly, especially if you use it frequently or before a very important long cook, like a brisket. A quick ice bath test (checking for 32°F/0°C) is easy. If you drop it or suspect readings are off, definitely check it. For many, checking every few months or before the start of a busy BBQ season is a reasonable approach to ensure consistent accuracy.

Q: Can I use the same digital thermometer probe for both meat and ambient smoker temperature?
A: Some systems come with identical probes that can be used for either, and you just designate their function in the app or on the base unit. However, dedicated ambient temperature probes often come with a grate clip for easier and more accurate placement in the smoker. Meat probes are designed to be inserted into food. While a meat probe *could* technically measure air temp, it’s best to use probes as intended, or choose a system that explicitly states its probes are multi-purpose and provides appropriate mounting accessories for ambient readings.

Q: What’s generally more useful for BBQ: Bluetooth or Wi-Fi connectivity in a wireless thermometer?
A: This really depends on your specific needs and setup. Bluetooth thermometers are great for shorter-range monitoring, like when you’re in the backyard and within about 30-100 feet (real-world range can vary). They are often simpler and might have better battery life. Wi-Fi thermometers connect to your home network, allowing you to monitor temperatures from virtually anywhere via a smartphone app. This is incredibly useful for very long cooks or if you need to leave the house. If you value ultimate freedom and remote access, Wi-Fi is superior, but if you’re always nearby, Bluetooth might be perfectly adequate and more cost-effective.

Q: Are the most expensive BBQ thermometers always the best and most accurate?
A: Not necessarily. While higher prices often correlate with more features (like multiple probes, Wi-Fi, sophisticated apps, and robust build quality), you can find very accurate digital thermometers in the mid-price range. Core accuracy is the most important factor, and some less feature-rich models still excel here. Expensive models might offer better warranties, more durable materials, or a more polished user experience. It’s about finding the best balance of accuracy, necessary features, durability, and price for your individual needs rather than just assuming ‘most expensive equals best’. Always check reviews for accuracy claims and user experiences.

@article{digital-bbq-thermometers-nailing-your-next-smoker-session,
    title   = {Digital BBQ Thermometers: Nailing Your Next Smoker Session},
    author  = {Chef's icon},
    year    = {2025},
    journal = {Chef's Icon},
    url     = {https://chefsicon.com/best-digital-thermometers-for-bbq-and-smoking/}
}