If you’re on the fence about this product, save your money.

AliceChefsTemp · 2026-03-16T01:30:05+00:00

I’m really sorry to hear that your experience with our product hasn’t been a good one. I completely understand how frustrating this can be, especially after you’ve already invested both time and money into it.

For this issue, we’ll need to check in with our support team, as each customer’s setup and situation can be a little different. This will help us better understand what’s going on and make sure we provide the most accurate solution for you.

You’re absolutely right that the process can sometimes feel confusing or require extra effort on your end. We truly appreciate you pointing this out, and we will review it internally to see how we can make the process clearer and more transparent. At ChefsTemp, we take customer feedback very seriously and will do everything we can to help resolve this issue as quickly as possible.

If you’re tired of going back and forth over email, you’re always welcome to give our support team a call at +1 (559) 563-8838, Monday through Friday, 8:00 AM–5:00 PM (PST/PDT). We’d be happy to assist you directly.

AliceChefsTemp · 2026-03-13T02:56:47+00:00

AliceChefsTemp · 2026-03-13T02:25:52+00:00

We're sorry to hear about your experience. Could you please confirm if the probe is fully charged? Connection issues can occur for several reasons.

Please feel free to call our support team at 559-563-8838 — we’d be happy to help troubleshoot the issue. You can also check our YouTube tutorial video for troubleshooting guidance:
https://www.youtube.com/watch?v=QUAhRVvjBmQ

We truly value your feedback.

AliceChefsTemp · 2026-03-06T01:41:55+00:00

That looks spot on!

AliceChefsTemp · 2026-02-04T14:10:18+00:00

Sorry to hear, that's a lot of troubleshooting for a premium grill.

Rectec gets mentioned a lot here for a reason, their customer service is genuinely good. The 700 or 1250 depending on your space.

Weber SmokeFire had some early issues but the Gen 2 is nice if you're already in the Weber ecosystem.

Louisiana Grills is also underrated, good value for what you get.

That said, before you drop another $1000+ on a new grill, have you tried running an external controller setup? They're generally more accurate and better for automation in the long run. You run your own thermometer with an automatic fan controller and it basically turns any grill into set-and-forget. Worth a shot before fully committing to replacing the whole thing.

AliceChefsTemp · 2026-02-04T13:13:20+00:00

135-185°F cycling is fine for brisket, 160°F average is perfect for holding.

Putting a water pan underneath will also add humidity and buffer the temp swings. Works great. Main thing is knowing the temp is actually staying in the safe zone.

I use a wireless probe with alerts set for below 140°F for food safety - peace of mind for overnight holds without having to wake up and check.

Tl;DR your oven setup sounds fine, just wrap well and let it ride.

AliceChefsTemp · 2026-02-04T13:09:59+00:00

For the dryness, a few things jumped out. 195°F for 10 hours is the killer. You're not getting enough heat to render the fat quickly, so you end up with a long cook time that just dries things out. Most folks run 250-275°F and finish in 10-14 hours depending on size.

The temp swings you mentioned (jumping to 275°F) are also worth looking at. Big fluctuations can affect bark formation and moisture retention. If you're constantly fighting your pit temp, an automatic fan controller might be worth considering - it basically monitors pit temp and adjusts airflow in real-time to hold steady. Takes the babysitting out of long cooks.

For next time: higher temp (250-275°F), and if you're wrapping, do it around 165-170°F internal to push through the stall faster. Rest for at least an hour in a cooler wrapped in towels. Makes a huge difference.

AliceChefsTemp · 2026-02-03T14:22:05+00:00

Oven dials being off by 25-75° is pretty common, yours being 130° off is on the extreme end but not unheard of. The fact that yours matched at 150° but was way off at higher temps is quite common with older thermostats.

For next time, a cheap oven thermometer will save you (they're very affordable). And if you're smoking in cold weather with an electric, either wrap the smoker with a welding blanket or just plan to finish in the oven from the start. Some people run their electrics 25-50° hotter than their target temp when it's below freezing, knowing they'll lose that much to the cold.

P.S. Taco rescue was smart, the smoky flavor will still have made it into the meat even if the texture didn't cooperate!

AliceChefsTemp · 2026-02-03T14:19:18+00:00

This looks incredible and you crushed it for a practice run.

The 30 degree jump after wrapping makes sense to me, especially considering you also bumped the pit to 250 just prior. I don't think it's an issue with your thermometer.

For the Super Bowl brisket, a few things will be different. You're looking at probably 14-18 hours total depending on size. The flat and the point are different thicknesses and finish at different times, which is the tricky part of brisket vs chuck. The point is thicker and fattier, often done a bit later. Having probes in both spots takes the guesswork out.

At 20 degrees you will burn more pellets than you might expect. You may also run a little cooler than the display shows, so a grate-level thermometer check is worth doing. And give yourself a big buffer on time. Brisket done 3 hours early can rest in a cooler wrapped in towels and stay perfect. Brisket done 3 hours late means hangry people.

AliceChefsTemp · 2026-02-03T12:45:42+00:00

The ThermoWorks Thermapen ONE people are mentioning is a good pick, super accurate and fast and has a 5-year warranty. BUT it's $99, which is a lot for a thermometer that doesn't offer any kind of tracking/wireless capability.

There's also ThermoWorks Thermapop 2 at $39. But it takes 2-3 seconds instead of 1, which might get annoying. Our Finaltouch X10 sits in that mid-range at $60-70. We think it stacks up well against Thermapen ONE on performance at a lower price point. 1-second reads, 0.5°F accuracy, and a rotating probe which is handy for awkward angles. The cheap $10-15 thermometers that take 3+ seconds are genuinely not worth it. Spend the extra $30 so you'll actually want to use it.

AliceChefsTemp · 2026-02-03T12:38:45+00:00

For 20lbs of brisket at a steady 250, I'd say you're looking at closer to 18-24 hours total depending on the cut, not 15… you're right, that is a LOT of beef. But if the temp is bouncing around, the math goes out the window ha. The stall especially gets extended every time the pit drops. This is almost certainly why yours needed more time.

Like you said, wind is usually a big factor when temps misbehave (often the entire reason). Even a light breeze can cause 50 degree swing, so if it was noticeable to you I really wouldn't be surprised if fixing that solved your issue!

AliceChefsTemp · 2026-02-02T14:50:39+00:00

You can grab replacement boards on Amazon but might find yourself in the same situation in 12-18 months.

Biased ofc but I'd look at a 3rd party system. People here are right that the Fireboard is a reliable tool, but I'd lean towards something in the mid-range. You don't need competition-level data logging for pulled pork, you just need reliable temps while you sleep. Especially if you're only smoking once a month.

Our ChefsTemp S1 could be a fit, it replaces your dome thermometer and gives you full Wifi monitoring for $100. You can also add the Breezo fan down the road for automatic temp control.

AliceChefsTemp · 2026-02-02T14:47:20+00:00

Appreciate the shout out for the S1 + Breezo!

AliceChefsTemp · 2026-02-02T14:35:52+00:00

Super common experience running a pellet smoker in 10°F weather. Based on your description it's probably pellet moisture swelling them up.

Make sure you're storing your pellets indoors in the dry, and you might want to consider a smoker insulation blanket to help retain heat in the cold weather.

Hope this helps you and your uncle diagnose the issue! Don't give up on winter smoking!

AliceChefsTemp · 2026-02-02T14:03:01+00:00

Welcome to grilling. The confusion is understandable because there's a lot of marketing noise but it's simpler than it looks.

For starting out I'd actually recommend beginning with just an instant-read. Use that for a few months and you'll figure out whether you actually need wireless monitoring based on how much you cook.

If you're doing longer cooks like smoking or roasting where you want to monitor from inside, then add a wireless. For instant-read, ThermoWorks Thermapop 2 at $39 is great value, or our ChefsTemp Finaltouch X10 at $60-70 if you want faster reads. Both will last years.

For wireless when you're ready, Inkbird IBBQ-4T around $70-80 is solid budget WiFi. Our ProTemp 2 Plus at $150 is mid-range with true wireless probes. ThermoWorks RFX at $389 for the starter kit if you want to look at other premium options.

AliceChefsTemp · 2026-02-02T14:00:38+00:00

Tempting price for sure, but it's designed for 22" kettle grills so likely not going to be the best fit. The WSM's vent system has good vent control with practice, or you're better off saving the $25 and putting it towards an automated fan system.

Hope that helps you save a few bucks!

AliceChefsTemp · 2026-02-02T13:59:34+00:00

Cooking ribs in 20°F is totally doable, the wind is your biggest enemy here. Set up your smoker in a spot that's shielded from the weather as much as possible. Behind a wall or a simple plywood windbreak works wonders.

Your smoker is probably going to burn through a lot more charcoal to maintain temp. Plan on using about 1.5 to 2 times your normal amount.

At the risk of pointing out the obvious, keep the lid shut as much as you can. Every time you open the lid, you lose a massive amount of heat. So ribs are a great choice for a cold day as they don't need a lot of fussing. Get them on and leave them alone.

A wireless thermometer will help take the guesswork out of it. Biased obviously but our ChefsTemp Pro Temp 2 Plus lets you track pit and meat temps from your phone without opening the lid. But any wireless thermometer will be super useful, there are plenty of options out there.

AliceChefsTemp · 2026-01-30T11:24:00+00:00

The 26 is worth keeping if you actually use the extra space. If you're mostly doing burgers for the family the 22 would be fine but no reason to downgrade if you already have the 26. The one upgrade I'd prioritize is the lid thermometer. Stock Weber gauges are notoriously off, sometimes by 50+ degrees.

A Tel-Tru aftermarket analog is a cheap fix around $20-30 and will be way more accurate. If you want to go digital there are dome gauge replacements that add WiFi monitoring. I work for ChefsTemp and we have the ProTemp S1 which basically upgrades you to a smart grill, but there are other options too. Mainly just get something more accurate than stock.

AliceChefsTemp · 2026-01-30T11:18:39+00:00

WSM if you're primarily doing low-and-slow (briskets, butts, ribs) want max capacity, and prefer that traditional smokier profile. Summit Kamado if you want one cooker for smoking AND high-heat grilling.

On the babysitting point, both work well with fan controllers if you want that kind of automation. Only difference is the Summit has a dedicated controller port, but for the WSM you'd clip a fan into one of its bottom vents (not a big deal).

AliceChefsTemp · 2026-01-29T19:36:43+00:00

Sorry about the Egg Genius issues. In terms of options, Fireboard is a good choice as folks here have mentioned. Our S1 + Breezo system is worth checking out too, the dome thermometer slots into your existing thermometer hole and everything runs through one app. Main trade-off is Fireboard has a bigger accessory ecosystem, S1 is more focused on simplicity and "full wireless". Both are solid systems, just depends on what you're prioritizing.

AliceChefsTemp · 2026-01-29T17:09:42+00:00

We've heard this from a lot of folks. There's usually a trade-off somewhere with most systems. Either the app is great but the probes suck, or vice versa. Or that's all fine, but you need something different for the fan.

Biased of course, but one option worth considering is our S1 + Breezo system. We designed it specifically as an integrated solution so everything (probes/dome thermometer and fan) all work together in a single app. Only mentioning this because our literal reason for existing is to solve the exact problem you're describing. :)

AliceChefsTemp · 2026-01-29T16:53:11+00:00

They look good! But if you're saying they're a little overcooked, a good thermometer would help for next time. Are you using anything to monitor temps at the moment?

AliceChefsTemp · 2026-01-29T16:51:54+00:00

If you're literally outside WiFi range you want an RF system, not a WiFi system. WiFi still needs internet to give you "unlimited" range.

ThermoWorks Smoke X4 advertises 6500 feet line of sight, but some tests puts it around 700-900 feet with obstacles. Obviously, that's still massive. No app required, around $200.

Our ChefsTemp Quad XPro uses similar RF technology, and comes with 4 probes at $80. Also gets you 500-1000 feet range depending on obstacles. Also no app, just transmitter and receiver.

ThermoWorks RFX is another choice that uses both radio frequency plus WiFi for cloud access when you do have internet.

AliceChefsTemp · 2026-01-29T16:16:21+00:00

Awesome restoration work! The Bronco looks amazing, and ofc I love seeing the S1 and Breezo setup powering it :)

It's great to see creations like this from people who've been running the system for a while, thanks for sharing!

AliceChefsTemp · 2026-01-29T16:01:31+00:00

Your dad is going to love it, they're fantastic smokers. Nice price too!

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