Polder Wired Meat Thermometer

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$29.99
$34.99

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SKU:LCC-A106 ,UPC: ,Shipping:

Info

SKU:
LCC-A106
UPC:
047188309907
MPN:
THM-309-90
Shipping:
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3 Reviews

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  • 1
    Plastic wire...melts. Duh!

    Probe connected to unit with plastic sheathed wire. It melts and is useless.

  • 2
    Preprogrammed Meat Thermometer

    This accessory makes cooking in La Caja China even more ridiculously easy than it already is, especially after the Mojitos have been flowing for a while. Very simple instructions and easy to use. Beware though, the wire from the probe is east to damage and once that has happened your meat thermometer is useless. Still trying to get a replacement. Update: Got two replacement probes from Polder for this and one didn't last past longer than three hours. Junk. $15 bucks apiece too. Part of the problem is trying to run the wire under the sheet metal sides, they get cut up pretty easy and then become useless. There has to be a better way to fun the probe wire.

3 Reviews

  • 1
    Plastic wire...melts. Duh!

    Probe connected to unit with plastic sheathed wire. It melts and is useless.

  • 2
    Preprogrammed Meat Thermometer

    This accessory makes cooking in La Caja China even more ridiculously easy than it already is, especially after the Mojitos have been flowing for a while. Very simple instructions and easy to use. Beware though, the wire from the probe is east to damage and once that has happened your meat thermometer is useless. Still trying to get a replacement. Update: Got two replacement probes from Polder for this and one didn't last past longer than three hours. Junk. $15 bucks apiece too. Part of the problem is trying to run the wire under the sheet metal sides, they get cut up pretty easy and then become useless. There has to be a better way to fun the probe wire.

  • 5
    Must Have

    Meat thermometer makes the job easy as pie!!!! You need this for all roast.

Description

Polder Wired Meat Thermometer & Timer 

This is the most important add on for the Caja China. With the thermometer there will be no more guessing, you will know exatcly when your meat is done, you will just add 7 - 8 lbs. of charcoal every hour until you reach the desired temperature in the meat and you are done. Can't get any more simple than this.

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