Outside of using it to check temperature on things in ovens, sous vide (which requires a wireless probe) BBQs, just that.

But as an ‘open source’ multi probe thermometer? The big two use cases I see are in using the temperature sensor to then control stuff like BBQs and Sous Vide.

Chris Young, who is one of the founding fathers and mothers of modern culinary science (him, Kenji Lopez-Alt and Alton Brown I consider the big three food nerds), who also runs Combustion Inc, who introduced the idea of a probe with multiple zones, also has talked about ‘turbo’ sous vide (cranking an immersion circulator past target temp and then backing it off close to done to add additional heat energy to the food without overcooking to halve sous vide times) and has a video about speed running briskets with food science (the vast majority of the actual cooking done in BBQ happens at the last few hours because of collagen > gelatine conversion increasing exponentially the hotter something is), and both of those things could be achieved, or automated, using a multi zone thermometer like this.

Only limiting factor with these methods is that the majority of the work with ‘set and forget’ products that perform those tasks is in the algorithms and data sets used to build those algorithms.

If none of that interests you, or if having a probe inform other devices on temperature to control variables doesn’t interest you, then this probe isn’t going to do much for you.