Signals BBQ Alarm Thermometer
An alarm thermometer that watches the smoker for you
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Set a target, walk away, come back when it beeps. This is a probe-and-alarm setup built for long cooks — briskets, pork shoulders, anything that lives on the smoker for hours where guessing gets expensive. Multiple probes mean you can track the meat and the pit at the same time, so you know if the fire’s drifting before the bark tells you the hard way. The alarms are loud enough to hear over a compressor or a crowd, which matters more than any app feature once you’re three hours into a cook and not standing next to it. It’s a tool for holding a target temp, not just reading one.
Give every cut its own probe and its own number, because a mixed cook never finishes all at once. Pork is done at 145°F (63°C), the USDA number, while chicken and turkey need 165°F (74°C) after the rest.
On a line or behind a smoker, the expensive mistake is always the same one — meat that sat too long because nobody was watching. This earns a spot because it does the watching. Probes on both the meat and the pit mean you catch a stall or a flare before it costs you a shoulder, and the alarm means you don't have to be standing there to know it happened.