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  5. ThermoPro WiFi Bluetooth Wireless Meat Thermometer, Unlimited Range,Detachable Thiner Meat Probe & Standalone Base,1050°F,for Grill Smoker Oven Fryer Kitchen Gadgets Kitchenware Food Cooking Measuring Modern Utensils Portable Specialty Kitchen Utensils
ThermoPro WiFi Bluetooth Wireless Meat Thermometer, Unlimited Range,Detachable Thiner Meat Probe & Standalone Base,1050°F,for Grill Smoker Oven Fryer Kitchen Gadgets Kitchenware Food Cooking Measuring Modern Utensils Portable Specialty Kitchen Utensils
ThermoPro WiFi Bluetooth Wireless Meat Thermometer, Unlimited Range,Detachable Thiner Meat Probe & Standalone Base,1050°F,for Grill Smoker Oven Fryer Kitchen Gadgets Kitchenware Food Cooking Measuring Modern Utensils Portable Specialty Kitchen Utensils
ThermoPro WiFi Bluetooth Wireless Meat Thermometer, Unlimited Range,Detachable Thiner Meat Probe & Standalone Base,1050°F,for Grill Smoker Oven Fryer Kitchen Gadgets Kitchenware Food Cooking Measuring Modern Utensils Portable Specialty Kitchen Utensils
ThermoPro WiFi Bluetooth Wireless Meat Thermometer, Unlimited Range,Detachable Thiner Meat Probe & Standalone Base,1050°F,for Grill Smoker Oven Fryer Kitchen Gadgets Kitchenware Food Cooking Measuring Modern Utensils Portable Specialty Kitchen Utensils
ThermoPro WiFi Bluetooth Wireless Meat Thermometer, Unlimited Range,Detachable Thiner Meat Probe & Standalone Base,1050°F,for Grill Smoker Oven Fryer Kitchen Gadgets Kitchenware Food Cooking Measuring Modern Utensils Portable Specialty Kitchen Utensils
ThermoPro WiFi Bluetooth Wireless Meat Thermometer, Unlimited Range,Detachable Thiner Meat Probe & Standalone Base,1050°F,for Grill Smoker Oven Fryer Kitchen Gadgets Kitchenware Food Cooking Measuring Modern Utensils Portable Specialty Kitchen Utensils
ThermoPro WiFi Bluetooth Wireless Meat Thermometer, Unlimited Range,Detachable Thiner Meat Probe & Standalone Base,1050°F,for Grill Smoker Oven Fryer Kitchen Gadgets Kitchenware Food Cooking Measuring Modern Utensils Portable Specialty Kitchen Utensils
ThermoPro WiFi Bluetooth Wireless Meat Thermometer, Unlimited Range,Detachable Thiner Meat Probe & Standalone Base,1050°F,for Grill Smoker Oven Fryer Kitchen Gadgets Kitchenware Food Cooking Measuring Modern Utensils Portable Specialty Kitchen Utensils
ThermoPro WiFi Bluetooth Wireless Meat Thermometer, Unlimited Range,Detachable Thiner Meat Probe & Standalone Base,1050°F,for Grill Smoker Oven Fryer Kitchen Gadgets Kitchenware Food Cooking Measuring Modern Utensils Portable Specialty Kitchen Utensils
ThermoPro WiFi Bluetooth Wireless Meat Thermometer, Unlimited Range,Detachable Thiner Meat Probe & Standalone Base,1050°F,for Grill Smoker Oven Fryer Kitchen Gadgets Kitchenware Food Cooking Measuring Modern Utensils Portable Specialty Kitchen Utensils
ThermoPro WiFi Bluetooth Wireless Meat Thermometer, Unlimited Range,Detachable Thiner Meat Probe & Standalone Base,1050°F,for Grill Smoker Oven Fryer Kitchen Gadgets Kitchenware Food Cooking Measuring Modern Utensils Portable Specialty Kitchen Utensils
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S**e
·
Verified purchase
US
I love this thermometer. No more guesswork. Just perfectly cooked food.... Every time. Nothing more to ask for.
Item:
1 Probe
2026-02-05
F**y
·
Verified purchase
US
Really wanted to like this product. Would have made my life a lot easier, accuracy of temps and connecting / reconnecting the probes is a huge pain.
Item:
2 Probe
2026-01-17
M**v
·
Verified purchase
US
Very good the product same fast and a great job letting when my meat is at its temp
Item:
4 Probes
2025-11-20
K**n H**x
·
Verified purchase
US
Item:
2 Probe
2025-12-28
T** S**h
·
Verified purchase
US
Item:
4 Probes
2025-12-13
About this product
Details
BrandThermoPro
Dangerous Goods Or Hazardous MaterialsNo
MaterialStainless Steel
FeaturePrecise,Waterproof,Heat Resistant,Durable
Quantity Per Pack1
Product description
ThermoPro WiFi Bluetooth Wireless Meat Thermometer, Unlimited Range,Detachable Thiner Meat Probe & Standalone Base,1050°F,for Grill Smoker Oven Fryer Kitchen Gadgets Kitchenware Food Cooking Measuring Modern Utensils Portable Specialty Kitchen Utensils
🌟 ThermoPro WiFi Bluetooth Wireless Meat Thermometer 🌟
Stable Dual Connectivity
Combine WiFi 5G/2.4G and Bluetooth 5.2 for stable remote monitoring. Enjoy seamless switching between kitchen cooking and outdoor grilling. This thermometer ensures reliable performance, making it perfect for any cooking location.
Precise Multi-Sensors
Equipped with 3 internal + 1 ambient sensors, it auto-determines peak food temperature with +/-0.5°F accuracy. Track doneness effortlessly with max internal of 212°F/100°C and ambient of 527°F/275°C.
Durable Probes
Ceramic handles withstand 1050°F (566°C). IP67 waterproof + food-grade stainless probes are safe for dishwasher cleaning. Compact size enhances portability, built to last.
Smart App Interface
The user-friendly app displays real-time temperature readings, estimated cooking time, and preset temperatures. Receive alerts for beginners and seasoned cooks. Connect via the TempSpike app (iOS/Android).
Color-coded Thinner Probes
The thinner probe design locks in proteins and juices. Color-coded probes ensure easy identification, even in smoky environments.
Detachable Design
Swap probes as needed. Separate booster from base station for flexibility. Leave the base at home and carry the booster for 20 hours of grilling.
Superior Battery Life
Rechargeable battery lasts over 20 hours for the booster and over 36 hours for the meat probes.
Perfect Gift
Sleekly boxed, ThermoPro TempSpike is an essential BBQ tool. Ideal for dads, chefs, and foodies. Perfect for any occasion!
ThermoPro WiFi Bluetooth Wireless Meat Thermometer, Unlimited Range,Detachable Thiner Meat Probe & Standalone Base,1050°F,for Grill Smoker Oven Fryer Kitchen Gadgets Kitchenware Food Cooking Measuring Modern Utensils Portable Specialty Kitchen UtensilsThermoPro WiFi Bluetooth Wireless Meat Thermometer, Unlimited Range,Detachable Thiner Meat Probe & Standalone Base,1050°F,for Grill Smoker Oven Fryer Kitchen Gadgets Kitchenware Food Cooking Measuring Modern Utensils Portable Specialty Kitchen UtensilsThermoPro WiFi Bluetooth Wireless Meat Thermometer, Unlimited Range,Detachable Thiner Meat Probe & Standalone Base,1050°F,for Grill Smoker Oven Fryer Kitchen Gadgets Kitchenware Food Cooking Measuring Modern Utensils Portable Specialty Kitchen UtensilsThermoPro WiFi Bluetooth Wireless Meat Thermometer, Unlimited Range,Detachable Thiner Meat Probe & Standalone Base,1050°F,for Grill Smoker Oven Fryer Kitchen Gadgets Kitchenware Food Cooking Measuring Modern Utensils Portable Specialty Kitchen UtensilsThermoPro WiFi Bluetooth Wireless Meat Thermometer, Unlimited Range,Detachable Thiner Meat Probe & Standalone Base,1050°F,for Grill Smoker Oven Fryer Kitchen Gadgets Kitchenware Food Cooking Measuring Modern Utensils Portable Specialty Kitchen UtensilsThermoPro WiFi Bluetooth Wireless Meat Thermometer, Unlimited Range,Detachable Thiner Meat Probe & Standalone Base,1050°F,for Grill Smoker Oven Fryer Kitchen Gadgets Kitchenware Food Cooking Measuring Modern Utensils Portable Specialty Kitchen UtensilsThermoPro WiFi Bluetooth Wireless Meat Thermometer, Unlimited Range,Detachable Thiner Meat Probe & Standalone Base,1050°F,for Grill Smoker Oven Fryer Kitchen Gadgets Kitchenware Food Cooking Measuring Modern Utensils Portable Specialty Kitchen UtensilsThermoPro WiFi Bluetooth Wireless Meat Thermometer, Unlimited Range,Detachable Thiner Meat Probe & Standalone Base,1050°F,for Grill Smoker Oven Fryer Kitchen Gadgets Kitchenware Food Cooking Measuring Modern Utensils Portable Specialty Kitchen UtensilsThermoPro WiFi Bluetooth Wireless Meat Thermometer, Unlimited Range,Detachable Thiner Meat Probe & Standalone Base,1050°F,for Grill Smoker Oven Fryer Kitchen Gadgets Kitchenware Food Cooking Measuring Modern Utensils Portable Specialty Kitchen Utensils
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ThermoPro WiFi Bluetooth Wireless Meat Thermometer, Unlimited Range,Detachable Thiner Meat Probe & Standalone Base,1050°F,for Grill Smoker Oven Fryer Kitchen Gadgets Kitchenware Food Cooking Measuring Modern Utensils Portable Specialty Kitchen Utensils

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TempSpike by ThermoPro
TempSpike by ThermoPro
TempSpike by ThermoPro identify logo
OFFICIAL SHOP
4.6
46.1K Sold
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70%24h response rate
50%Ships within 2 days
91%Positive feedback
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Big fans! Hands down the most user friendy meat thermometer we've ever tried. This pulled pork turned out incredible! Use my discount code CHEFADAMLIBBY10 to get 10% off!  @TempSpike by ThermoPro #buythermopro #smartmeatthermometer http://bit.ly/4fycfPP
Chef Adam Libby
76.2K
Creator earns commission
Nothing says Halloween like eating straight off the bone. 🔥🍗💀  Use CHEFADAMLIBBY10 for a special 10% Halloween discount #thermopro #buythermopro #Halloween #smokedchicken #halloweencostume
Chef Adam Libby
13.3K
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Surf n’ Turf Sandwich! Get your @TempSpike by ThermoPro Meat Thermometers today! #ThermoPropartner #Thermopro #TempSpike
Colin Wingerter Cooking
8.2K
Creator earns commission
Chef teaches you how to make Pork Steaks    INGREDIENTS  - 4 pork shoulder steaks (2" thick, cut from a Boston butt/shoulder)  - 3 tbsp Duce’s Wild Original Blend Rub  - 1 cup Duce’s Wild Competition Sauce  - ½ cup apple juice (or cider)  - 4 tbsp butter, sliced  - 2 tbsp honey  - 2 tbsp brown sugar  METHOD  1. Prep & Season: Trim excess fat from pork shoulder steaks. Lightly coat with oil. Season generously with Original Blend Rub on all sides. Rest 30–45 minutes to let the rub sweat in.    2. Smoke Phase – 250 °F (~1.5–2 hrs): Preheat Weber Searwood Smoker to 275 °F with oak or hickory pellets. Place steaks on the indirect side of the grate. Smoke until internal temp reaches ~150 °F, spritzing every 40 minutes with apple juice.    3. Wrap Phase – Tenderize (~1.5–2 hrs): Place steaks in a foil pan or wrap individually in heavy-duty foil. Over each steak, add: 1 tbsp butter, ½ tbsp honey, ½ tbsp brown sugar, splash of apple juice. Wrap tight and return to the smoker. Cook until internal temp reaches 200–203 °F. They should probe tender like comp ribs.    4. Glaze Phase – 350 °F (10 min): Remove from foil and place back on the smoker grates. Brush generously with Duce’s Wild Competition Sauce. Raise smoker temp to 350 °F. Set glaze for 10 minutes only until glossy and tacky.    5. Rest & Serve: Rest 10 minutes, lightly tented in foil. Serve whole or sliced — juicy, smoky, sweet-savory pork steaks with a comp finish.    #porkshoulder #porksteak #bbqtiktok #smokedmeat #bbqathome
Sweet Baby Ray's Catering
7.8K
Creator earns commission
Filet Mignons With Lobster Slices on Mac & Cheese! Made with @TempSpike by ThermoPro TempSpike Pro! #ThermoPropartner #Thermopro #TempSpike
Colin Wingerter Cooking
4.4K
Creator earns commission
When I tell you this was HEAVENLY😍 Linked the thermometer too!
Mama Jill❤️
4.2K
Creator earns commission
Chef teaches you how to make Classic Baby Back Ribs on the Weber Grill using the @TempSpike by ThermoPro ! 🔥   INGREDIENTS & EQUIPMENT  - Grill: 22½” Weber Kettle Grill  - Accessories: Rib rack, grease pan, tongs  - Fuel: 10 lb. Royal Oak Hickory-Infused Briquettes  - Meat: 4 slabs baby back ribs (1¾ lbs. or less each, membrane removed)  - Seasoning: Duce’s Wild Boss Blend  - Sauce: 16 oz. Duce’s Wild Competition Barbecue Sauce  - Wood: Soaked hickory chips  - Thermometer: Temp Spike ThermoPro (set target: 200°F internal)  METHOD  1. Light the Grill: Place 52 briquettes in center of grill, light, and burn 30 minutes until ashed over. Divide evenly — 26 per side with grease pan in center for indirect cooking.    2. Prep the Ribs: Remove membrane from back of ribs. Season generously on all sides with Duce’s Wild Boss Blend.    3. Set Up Temp Spike: Insert Temp Spike probe into the thickest part of one rib slab (avoid bone). Set target temperature to 200°F.    4. Initial Cook: Stand ribs upright in rib rack over the grease pan. Cover grill and cook for 30 minutes.    5. Rotate & Add Smoke: Rotate ribs (inside ↔ outside, top ↔ bottom). Add soaked hickory chips to each side. Add 6 briquettes per side to maintain heat.    6. Continue Cooking: Cook another 30 minutes, rotate again. Check ribs every 15 minutes, rotating as needed. Pro Tip: Use the Temp Spike app to monitor without lifting the lid.    7. Cook Until Tender: When Temp Spike reads 200°F internal, check tenderness — ribs should allow a fork to slide in easily.    8. Sauce & Finish: Remove rib rack. Place ribs meat side down in center of grill. Brush generously with Duce’s Wild Competition Barbecue Sauce, cook 10 minutes. Flip meat side up, sauce again, and cook 10–12 minutes.    9. Serve & Enjoy: Slice between bones and serve with extra sauce on the side. #babybackribs #bbqribs #bbqrecipe #bbq101
Sweet Baby Ray's Catering
3.6K
Creator earns commission
Chef teaches you how to make Reverse-Seared NY Strip Steaks with Boss Blend & Chimichurri Potato Salad 🥩🥔 Featuring the @TempSpike by ThermoPro TempSpike Pro!   INGREDIENTS -Whole NY Striploins, cut into 2–3 inch steaks -Duce’s Wild Boss Blend seasoning (generous coat) -Coarse Black Pepper, to taste -4 tbsp Butter -Fresh Thyme & Rosemary (a few sprigs each) -TempSpike Pro Thermometer & App   METHOD 1. Season Steaks -Season steaks heavily with Boss Blend and coarse black pepper -Let rest at room temp for 30–45 minutes   2. Smoke with TempSpike Pro -Insert TempSpike Pro probes into each steak -Smoke at 225°F until steaks reach 110°F internal (monitor on app)   3. Cast Iron Sear & Baste -Heat cast iron pan over high heat -Add steaks, butter, thyme, rosemary, and smashed garlic -Sear 1–2 minutes per side, basting with herb butter   4. Rest & Slice -Rest for 10 minutes -Slice and finish with flaky salt   Chimichurri Potato Salad with Fresh Fresno Chilis 🥔 INGREDIENTS -2 lbs Baby Potatoes, halved or quartered -Olive Oil, Salt, Pepper -½ cup finely chopped Fresh Parsley -2 tbsp chopped Cilantro -2 Fresh Fresno Chilis, finely diced (seeded if desired) -2 tbsp Red Wine Vinegar -3 cloves Garlic, minced -½ tsp Chili Flakes (optional) -½ cup Olive Oil -Salt & Pepper to taste   METHOD 1. Roast Potatoes -Toss potatoes with olive oil, salt, pepper -Roast at 425°F for 30–35 minutes until golden and crispy   2. Make Chimichurri -Mix parsley, cilantro, diced Fresnos, garlic, vinegar, chili flakes, and olive oil -Season with salt & pepper -Let rest 15–20 minutes for flavors to meld 3. Toss & Serve -Toss warm roasted potatoes with chimichurri -Serve warm or at room temp   📝 Serving Suggestion -Serve thick-cut steak slices with chimichurri potato salad -Optional: Add oven-roasted broccolini for color -Drizzle extra chimichurri over steak for a bold finish   💥 Duce’s Take: “Boss Blend for the win. Spot-on temps with the TempSpike. And sides that crush it. This is steak night done right.”   #bbq #smartmeatthermometer #thermopro #buythermopro #steaknight
Sweet Baby Ray's Catering
2.8K
Creator earns commission
Chef teaches you how to make Smoked Prime Rib 🔥   Thanks to @TempSpike by ThermoPro we don’t guess the temperature. We measure it. INGREDIENTS  - 1 whole prime rib roast (about 5-7 lbs)  - Duce's Wild Texas Rub, to season  - Freshly cracked black pepper, to season  - Olive oil, for coating  INSTRUCTIONS  Preparation:  1. Preheat your smoker to 250°F.  2. Coat the prime rib evenly with olive oil. This helps the rub adhere and creates a beautiful crust.  3. Generously season the prime rib with Duce's Wild Texas Rub and a generous amount of freshly cracked black pepper. Make sure to cover all sides for even flavor.  Smoking:  4. Place the seasoned prime rib directly on the smoker grates, bone-side down if applicable.  5. Insert a meat thermometer into the thickest part of the roast to monitor the internal temperature.  6. Smoke at 225°F for approximately 3-4 hours, or until the internal temperature reaches 125°F for medium-rare (adjust time based on desired doneness).  Searing (Optional):  7. To achieve a crustier exterior, preheat a grill or oven to 550°F.  8. Once the prime rib reaches 125°F, sear it on high heat for about 5-10 minutes to form a caramelized crust.  Resting:  9. Remove the prime rib from the smoker and let it rest for 20-30 minutes, loosely tented with aluminum foil. This allows the juices to redistribute and ensures tender, juicy slices.  Serving:  10. Slice the prime rib to your preferred thickness and serve with your favorite sides.  11. Optional: Garnish with fresh herbs for added presentation and aroma.  #primerib #buythermopro #thermopro #tempspike #homechef
Sweet Baby Ray's Catering
1.8K
Creator earns commission
How to make Duce’s Smoked Beef Ribs 🔥 Internal temps checked and trusted with @TempSpike by ThermoPro  INGREDIENTS  - 4 lb slab beef ribs, plate cut  - 2 tbsp hot sauce (binder)  - 2 tbsp Duce’s Wild Texas Rub  - 2 tbsp coarse black pepper  - 4 oz rendered beef tallow  - 4 oz Duce’s Wild Original Mustard Sauce  - 4 oz Duce’s Wild Texas BBQ Sauce    EQUIPMENT  - Smoker  - Hickory wood  - Butcher paper  - Meat thermometer  METHOD  Preheat the Smoker:  1. Fire up your smoker with hickory wood and set the temperature to 270°F.    Prepare the Binder & Seasoning:  2. Combine 2 tbsp hot sauce, 2 tbsp Texas Rub, and 2 tbsp black pepper in a bowl.  3. Rub the hot sauce all over the ribs as your binder, then coat them generously with the seasoning mixture.    Smoke Low & Slow:  4. Place the ribs in the smoker and reduce the heat to 250°F.  5. Smoke for 4–5 hours, until the internal temperature reaches 175°F and a nice mahogany bark forms.    Wrap with Tallow:  6. Remove the ribs, lay them on butcher paper, and coat with rendered beef tallow.  7. Wrap tightly to seal in that moisture and flavor.    Finish the Cook:  8. Return the wrapped ribs to the smoker and continue until the internal temp hits 200–205°F, about 1 more hour. The probe should slide in like butter when they’re done.    Rest & Serve:  9. Let the ribs rest for 30 minutes, then slice into 1-bone portions.  10. Serve with Duce’s Wild Original Mustard Sauce and Texas BBQ Sauce for dipping, alongside pickled sides.  #beefribs #buythermopro #thermopro #tempspike #homechef
Sweet Baby Ray's Catering
1.8K
Creator earns commission
🏈🔥 GAME DAY = MEAT DAY 🔥🏈 If you’re feeding a crowd and want jaws to DROP… these Beef Party Ribs are the move 💥🍖 Smoky, buttery, fall-apart tender, and perfect for grabbing between plays 👏  Make sure the ribs come out perfectly using the TempSpike Pro #trulywireless meat thermometer. 🍖 Beef Party Ribs 🍖 Ingredients 🥩 2–3 beef plate ribs, cut into individual bones 🧂 1–2 tbsp dry rub per rib 🧈 1/2 stick butter 🍯 1/4 cup BBQ sauce (optional) 🔥 Instructions 🔥 🔪 Use a sharp knife to score the silver skin on top of the ribs. Don’t cut too deep—just enough to help the fat render and make them easier to chew. 🌪️ Season generously on all sides with your favorite dry rub. Let rest for 30 minutes while you preheat the smoker to 275°F. 🌡️ Insert a probe into the thickest part of the meat and place ribs on the smoker. 💦 Every 2 hours, lightly spritz with water or apple juice and rotate the ribs. ⏳ Smoke until ribs hit about 205°F and are probe-tender. 📦 Wrap each rib individually in butcher paper with 3 pats of butter per rib. ♨️ Rest in a warm place for 30 minutes to 1 hour. 🔥 Brush with BBQ sauce if you like—or leave them naked and beefy. 🍽️ Serve whole for that caveman energy or slice into bite-size pieces for easy snacking. 📣 Perfect for kickoff, tailgates, or yelling at the TV with sauce on your fingers 😆🍖 Who are you making these for on game day? 👇🏈🔥 #TempSpike #Thermopro  #beefRibs
Frank
1.0K
Creator earns commission
Big fans! Hands down the most user friendly meat thermometer we’ve ever tried. This pulled pork turned out incredible! #thermopro #meatthermometer #meatprobe #pulledpork #pelletgrill #bbq #barbecue
Chef Adam Libby
946
Creator earns commission
Chef teaches you how to make BBQ Pork Belly Sliders with Gochugaru Street Corn   We let @TempSpike by ThermoPro do the work tracking the temps 🔥 PORK BELLY INGREDIENTS  - 5–6 lb skinless pork belly slab  - Binder: 2 tbsp yellow mustard or 2 tbsp gochujang + 1 tbsp rice vinegar mix  - 3 tbsp Duce’s Wild Boss Blend  - 3 tbsp Duce’s Wild Texas Rub  - Butcher paper (for wrapping)  KOREAN SERVING GLAZE INGREDIENTS  - ½ cup gochujang  - ½ cup DQ Glaze  - ¼ cup light soy sauce  - ¼ cup honey  - 2 tbsp rice vinegar  - 2 tbsp brown sugar  - 1 tsp sesame oil  KOREAN QUICK PICKLES INGREDIENTS  - 1 cucumber, thinly sliced  - 1 carrot, julienned  - ½ cup daikon, julienned  - ½ cup rice vinegar  - 2 tbsp sugar  - 1 tsp kosher salt  - 1 tsp sesame seeds  - Pinch of gochugaru  KOREAN MILK BREAD SLIDER ROLLS  - 12-pack from Tous Les Jours or Paris Baguette GOCHUGARU STREET CORN  - 3 ears fresh corn, halved  - 3 tbsp unsalted butter, melted  - 2 cloves garlic, finely minced  - 1 tsp sesame oil  - 1 tsp gochugaru  - ½ tsp kosher salt  - 2 tbsp mayo (Kewpie preferred)  - 1 tbsp light soy sauce  - 1 tbsp scallions, thinly sliced  - 1 tsp toasted sesame seeds  METHOD  1. Prep & Season Pork Belly: Trim pork belly edges for even cooking. Apply binder. Season generously with Boss Blend + Texas Rub. Let sit 20–30 min while smoker preheats to 250°F.  2. Smoke Pork Belly: Place pork belly in Southern Pride smoker fat side up. Insert ThermoPro TempSpike probe into center. Smoke until internal temp reaches 200°F (~5–6 hrs). Wrap in butcher paper, return to smoker until 210°F internal (~2–3 hrs more). Remove, rest 1.5–2 hrs in a cooler.  3. Korean Serving Glaze: Whisk together all ingredients in saucepan. Warm gently. Brush onto sliced pork belly for plating/serving.  4. Korean Quick Pickles: Combine vinegar, sugar, salt, sesame seeds, and gochugaru. Add cucumber, carrot, daikon; toss to coat. Let sit 30 min.  5. Gochugaru Street Corn: Grill or char corn halves until lightly blistered. Melt butter with garlic, sesame oil, gochugaru, and salt. Brush hot corn generously with garlic butter. Drizzle mayo in thin lines; splash with soy sauce. Garnish with scallions & sesame seeds.  6. Assemble Sliders: Place thick slice of pork belly on bottom half of milk bread roll. Top with pickled veg. Brush lightly with Korean glaze. Cap with top bun. Plate with street corn half on the side.  #porkbelly #porkbellyrecipes #bbq #gochujang #pitboss
Sweet Baby Ray's Catering
814
Creator earns commission
You don’t want to miss this Black Friday deal for the best wireless thermometers! ThermoPro has two probe and four probe models for a crazy low price! Happy Thanksgiving!  #thermopro #blackfridaydeals  #turkeyrecipe #thanksgiving
Chef Adam Libby
678
Creator earns commission
Chef teaches you how to make Garlic Herb Turkey Breast with Mashed Potatoes and Gravy    Huge shout-out to @TempSpike by ThermoPro for guaranteeing a perfectly moist turkey breast everytime! INGREDIENTS  - 1 whole bone-in turkey breast, about 5 to 6 pounds  - 1 stick, or ½ cup, unsalted butter, softened  - 2 cloves garlic, minced  - 2 tablespoons chopped fresh herbs such as thyme, rosemary, and parsley  - 1 tablespoon Duce’s Wild Boss Blend  - 2 tablespoons Duce’s Wild Poultry Rub  - Kosher salt and black pepper to taste  - Royal Oak Briquets, 26 per side for the grill    METHOD  1. Set up your Weber for indirect cooking.   2. Place a drip pan in the center and add 26 Royal Oak briquets on each side.   3. Preheat the grill to about 300 degrees.  4. In a small bowl mix softened butter, garlic, fresh herbs, and Boss Blend until smooth.  5. Gently loosen the skin on the turkey breast and spread half of the butter underneath, then rub the rest all over the top.  6. Generously coat the outside with Poultry Rub, making sure the seasoning covers evenly for a golden and flavorful crust.   7. Place the turkey breast over the drip pan, close the lid, and let it cook at 300 degrees for about two hours, or until the internal temperature reaches 165 degrees.  8. When done, remove from the grill and let it rest for at least 15 to 20 minutes before slicing. That resting time allows the juices to redistribute so every slice stays moist and flavorful.  🥔 Creamy Yukon and Idaho Mashed Potatoes  INGREDIENTS  - 2 pounds Yukon Gold potatoes  - 2 pounds Idaho Russet potatoes  - 1 cup heavy cream  - 1 stick, or ½ cup, unsalted butter  - Kosher salt and black pepper    METHOD  1. Peel and cut the potatoes into even chunks.   2. Place them in a large pot of cold, well-salted water and bring to a boil. Cook until the potatoes are very tender.  3. Drain completely, then return the potatoes to the hot pot for a minute or two to dry out any remaining moisture.   4. Mash until smooth or push through a fine sieve or ricer for that ultra-creamy texture.  5. Warm the butter and heavy cream together before adding them to the potatoes. Slowly whip them in until smooth and silky.   6. Season with salt and pepper to taste.    You can make these earlier in the day, cover them tightly, and reheat with a splash of cream when ready to serve.  🥘 Homemade Turkey Gravy  INGREDIENTS  - Turkey drippings and scraps from the grill  - ½ cup each diced onion, carrot, and celery  - 4 cups turkey stock  - ¼ cup butter  - ¼ cup flour  - Kosher salt and black pepper to taste    METHOD  1. Roast the turkey scraps and vegetables in a pan until golden brown.   2. Add the turkey stock, bring to a simmer, and let it cook gently for about 40 minutes.   3. Strain the mixture through a fine mesh sieve.  4. In a saucepan, melt the butter, then whisk in the flour to make a light golden roux. Slowly pour in the strained stock while whisking constantly until smooth.   5. Simmer until the gravy thickens, then season with salt and pepper to taste.  #thanksgivingdinner #turkey #buythermopro #thermopro #tempspike
Sweet Baby Ray's Catering
349
Creator earns commission
Does it look cool? Yes✅ Does it taste good?  👍🏻 Is it a gimmick?  Yes🛑 . All that being said, it was a fun experiment and the most important thing is that I developed a great crust and the steak was cooked perfectly using the  @TempSpike by ThermoPro so make sure to pick up a quality meat thermometer so your steaks I cooked perfectly every time!! #thermopro #ad #partnership #tigerstripesteak
Frank
238
Creator earns commission
Chef teaches you how to make Duce’s Wild Carolina Pulled Pork Sandwich with Fresh Chow Chow    No guesswork today thanks to the @TempSpike by ThermoPro 🔥   EQUIPMENT & FUEL  - Grill: Weber Searwood  - Fuel: Royal Oak Hickory charcoal + charcoal pellets  - Thermometer: Temp Spike ThermoPro  PORK INGREDIENTS  - 8–10 lb pork shoulder (Boston butt)  - Binder: Duce’s Wild Original Mustard  - Base Rub: Duce’s Wild Boss Blend  - Top Rub: Duce’s Wild Original Rub  - Sauce for Tossing: Duce’s Wild Carolina Red BBQ Sauce  - Buns: Toasted brioche or potato buns  FRESH CHOW CHOW INGREDIENTS (Duce’s Way)  - ½ medium head green cabbage, finely chopped  - ½ lb green tomatoes (or tomatillos), finely chopped  - ½ large yellow onion, finely chopped  - ½ red bell pepper, finely chopped  - ½ green bell pepper, finely chopped  - 1 medium carrot, shredded  - 1 small jalapeño, seeded and minced (optional for heat)  - ½ cup Duce’s Wild Original Mustard  - 1 Tbsp Duce’s Wild Boss Blend  METHOD - PORK  1. Preheat Grill: Set up Weber Searwood with Royal Oak Hickory charcoal and charcoal pellets. Stabilize at 250°F for indirect cooking.    2. Prep Pork: Trim excess fat. Coat evenly with Duce’s Wild Original Mustard as a binder. Apply a generous layer of Boss Blend, then a light layer of Original Rub over the top.    3. Smoke: Insert Temp Spike ThermoPro probe into the thickest part of the pork (avoid bone). Smoke at 250°F until internal temperature reaches 203°F (about 8–10 hours).    4. Rest: Wrap in butcher paper or foil and rest in a cooler or warm oven for at least 2 hours.    5. Pull & Sauce: Shred pork and toss generously with Duce’s Wild Carolina Red BBQ Sauce.  METHOD – FRESH CHOW CHOW  1. Prep Veggies: Chop cabbage, tomatoes, onion, peppers, and carrot into small, even pieces. Mince jalapeño if using.    2. Mix: In a large bowl, combine all vegetables. Add Duce’s Wild Original Mustard and Boss Blend. Toss until evenly coated.    3. Serve Fresh: Keep crisp and bright by serving immediately.  BUILD THE SANDWICH  1. Toast buns until golden.  2. Pile pulled pork high on the bottom bun.  3. Top generously with fresh Chow Chow.  4. Add the top bun and serve right away.    #pulledpork #bbqtiktok #smokedmeat #bbqsandwich
Sweet Baby Ray's Catering
206
Creator earns commission
Mississippi froze over so we spent the day smoking a #porkbutt with @B&B Charcoal  and @Tennessee Cooking Wood  lit with @BURN! Firestarters seasoned with @BPOS-1 and @southerncharseasonings  but kept an eye on the temp with the @TempSpike by ThermoPro end results were fantastic #bbq #pitmaster #food #mississippi
MeatFreakz
176
Creator earns commission
Seasoned with @Heath Riles BBQ , wrapped in the butter bath, cooked over @Jealous Devil with @Tennessee Cooking Wood , fired it up with @BURN! tracked with @TempSpike by ThermoPro probes and sliced with the @kramknives Tender, sticky, and gone fast. Apple or cherry… what are you grabbing first? #heathrilesbbq #heathrilesbbqproducts #heathrilesbbqpartner #ribs #fyp
Tiffs Kitchen
254
Creator earns commission
Perfect Pork Loin every time! With my @TempSpike by ThermoPro Pro you can’t mess this up!  🔥🔥🔥 Trim up your loin, sauce it up with that @Bachan’s and season it up with Magic Ribs from @Uncle Steve. Throw it in your 275f smoker for until it hits 120f, then give it a few more bastings of the Bachans! Remove it when it hits 140f. Let it rest for 15-20 minutes and slice on in! 🔥🔥🔥 #smokedpork #tempspike #porkloin #bbq #thermopro
Cooking With CJ
107
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