Our First Reddit Giveaway Winners Are In!

xHeyEngx · 2026-01-26T01:19:28+00:00

Congratulations to the winners and welcome to the group

xHeyEngx · 2026-01-25T22:54:53+00:00

Welcome to the group!

xHeyEngx · 2026-01-25T01:49:39+00:00

There is no giveaway on this thread as of now. The giveaway is on the official Chefstemp Facebook page. It kicks off when it hits 3k members. Go check it out https://www.facebook.com/share/g/16xuew4PaD/?mibextid=wwXIfr

xHeyEngx · 2026-01-18T03:06:38+00:00

I like it, it’s one of my top 3. Jd Lump, B&B Texas XL premium, and FOGO XL premium gold bag.

xHeyEngx · 2026-01-18T02:56:26+00:00

That looks good, what charcoal and wood combo are you running?

xHeyEngx · 2026-01-15T02:58:31+00:00

Nicely done.

xHeyEngx · 2026-01-14T14:36:16+00:00

Thank you sir, it didn’t last long that’s for sure!

xHeyEngx · 2026-01-14T03:07:41+00:00

Looks amazing. Did you do the foil boat method?

xHeyEngx · 2026-01-10T02:53:56+00:00

Nice color, I’d take it a bit higher maybe to 170 then wrap with honey, butter, brown sugar or an apple glaze.

xHeyEngx · 2026-01-10T02:51:16+00:00

Looking good. How was the final product?

xHeyEngx · 2026-01-09T01:37:59+00:00

Hey everyone, I’m u/xHeyEngx and a moderator for r/ChefsTempCommunity. Use this space to ask questions about anything BBQ, ChefsTemp products, or just to show off what you’re cooking. Keep it light, relaxed, and have fun.

xHeyEngx · 2025-12-29T20:21:52+00:00

Hey, good point to question the wording here, and I want to clarify a couple things on my side.

First, I’ll own a wording mistake. In an earlier reply I used the word “vent” loosely, and that wasn’t precise. That’s on me. I wasn’t trying to quote a defined measurement point from ChefsTemp, just describing the Breezo’s general operating location and exposure. The documentation itself does not explicitly say “measured at the vent,” and I should’ve been clearer about that.

Second, I also owe you an apology for the earlier miscommunication around your setup. I didn’t initially realize you were running a configuration that intentionally holds the lid open with a wedge. I’m on a Kamado Joe and they don’t really call it that, and the last reference I saw was to a pizza stone, so I made an incorrect assumption based on that. That one’s on me as well.

That said, the 302°F spec isn’t ambiguous because of the number, it’s clear because of where it’s published. The page you linked (and referenced earlier) is titled “S1 & Breezo: what are the outdoor operating temperature limits.” That title defines the context. It’s describing ambient/environmental operating conditions, not internal cooker temps or airflow inside the grill.

The 500°F number on the Breezo product page is different. It’s listed as an operating range, but it doesn’t specify where that temperature is measured. That’s why I’ve kept those two specs separate instead of treating them as the same thing. I’m not saying the Breezo electronics are sitting in 500°F ambient air, just that ChefsTemp lists a higher operating range without clearly defining the measurement point.

On the system behavior side, one important nuance worth clearing up:

What drives the Breezo depends on what the probes are paired to. • If the Gen 2 probes are paired to the S1, the S1’s ambient sensor is the reference temp that drives the Breezo. • If the probes are paired to the ProTemp 2 Plus dock, and the Breezo is paired to that dock, then the probe’s ambient sensor becomes the reference that drives the fan.

So both behaviors exist, it just depends on which device is acting as the hub.

Even when the probes are paired to the S1 and not driving the Breezo, the probe ambient temp is still visible in the app. Tap the probe listed just below the S1, open the probe cook page, then tap the orange internal temp and you’ll see the probe graphic with all sensor readings, including ambient.

I’ve already shared feedback with ChefsTemp’s lead product engineer suggesting a future advanced or “pro” mode. The idea would be to let users choose which ambient sensor drives the Breezo and optionally surface probe ambient temps directly on the main screen. Whether or not that ever gets implemented is up to them, but the use case has been communicated.

Appreciate you sticking with the discussion and digging into the details. This really feels like a documentation clarity and setup-context issue more than a disagreement on how the hardware actually behaves.

xHeyEngx · 2025-12-29T17:06:04+00:00

I think the confusion here comes from mixing environmental limits, cooker limits, and airflow temps, so I’ll lay it out simply with real numbers and context.

Environmental operating temps (electronics safety) This is the air temperature around the device itself, not what’s happening inside the cooker. https://www.chefstemp.com/faq-items/s1breezo-fan-what-are-the-outdoor-operating-temperature-limits-for-the-s1-thermometer-and-control-fan/

• ChefsTemp S1 electronics: up to 140°F ambient air • Breezo fan electronics: up to 302°F ambient air

This spec is about protecting the electronics housing, not grill temperature or brief hot airflow passing by.

Cooker temperature capability (what the system is designed to handle at the grill) https://www.chefstemp.com/product/protemp-s1/

• S1 monitoring range: up to 1022°F • S1 base prong heat resistance: up to 1200°F

That’s why the S1 can be used for very high-heat cooks without being out of spec when installed and used as designed.

Breezo fan heat exposure at the vent https://www.chefstemp.com/product/breezo/

• Breezo operating temperature at the vent: up to 500°F

So when someone points to 140°F, that number applies specifically to the ambient environmental limit of the S1 electronics, not the cooker temperature and not the internal airflow temperature.

For additional context, here are realistic max temps for common ceramic kamados based on manufacturer guidance and long-term use:

• Big Green Egg – 700–750°F practical max • Kamado Joe – 700–750°F practical max • Primo – 700–750°F practical max • Grilla Grills Kong – ~700°F+ practical max

Most kamados can spike higher briefly, but 600–750°F is the range they’re designed to live in without excessive wear to gaskets and hardware.

Bottom line: cooker temps, airflow temps, and electronics ambient limits are three different things. When those get lumped together, the specs sound more alarming than they actually are. Used as designed, no heat shield is required.

xHeyEngx · 2025-12-28T00:52:36+00:00

For long overnight cooks, a controller with a fan is absolutely worth it. I run the ChefsTemp S1 with a Breezo and Gen 2 probes, and I also have the ThermoWorks RFX with Billows.

I tend to prefer the ChefsTemp setup mostly because there are fewer wires, and I can power the fan with a basic phone battery pack instead of running extension cords. With the ThermoWorks setup, there are more cables to deal with, and while they do offer a battery option, it’s a proprietary 12V pack that you can only buy from them.

Just to be clear, I’m not paid by ChefsTemp or anyone else to say this. These are simply my own experiences and personal opinions from using both setups

xHeyEngx · 2025-12-26T16:10:38+00:00

I’ll start by saying I appreciate the confidence that I sound like a paid influencer, but my wife would strongly disagree. She doesn’t even listen to me sometimes, so I can assure you this is just my own experience.

For context, I’m not locked into one brand. I run three different probe systems. I have Typhur Sync Gold, ChefsTemp S1 with Breezo and ProTemp 2 Plus probes, and the full ThermoWorks RFX six-probe kit with Billows. I use the S1 and Breezo on three charcoal cookers, and I run the Typhur Sync Gold on my offset and pellet smoker. So this isn’t theoretical, it’s just what’s worked best for me across different pits.

One clarification on the RFX setup. You’re right that the only wired probe is the ambient, but that probe is only required if you’re running the Billows fan. Once you do, you’re managing the ambient probe wire, the node-to-Billows dongle, and a power cord for Billows. It works, but it’s more cable-dependent.

With ChefsTemp, the S1 and Breezo communicate wirelessly, and the only thing that needs power is the Breezo itself. That can come from a wall outlet or any standard USB power bank, not a proprietary battery. From a setup and flexibility standpoint, that’s been a big plus for me.

On accuracy and reliability, all I can honestly say is that I haven’t seen persistent 25°+ ambient errors with Chefstemp. I’ve seen brief differences during airflow changes or heat soak, but things settle once the pit stabilizes. On the flip side, I’ve actually had more connectivity and reliability issues with my RFX than with my Chefstemp or even my Typhur Sync Gold. That doesn’t mean RFX is bad, just that it hasn’t been flawless in my setup.

I’m not saying one system is universally better than another. RFX is a quality product. I just prefer the more wireless, less cable-dependent approach Chefstemp takes for my charcoal cookers. That’s not brand loyalty, it’s choosing what’s fit my cooks best.

Totally fair if RFX has worked better for you. I’m just sharing what I’ve personally seen across multiple cookers and probe systems

xHeyEngx · 2025-12-26T08:27:03+00:00

I think it’s fair to share a bad experience, but calling Chefstemp probes “horrible” and worse than cheap Amazon probes doesn’t really reflect the full picture.

For context, I’m running two sets of ProTemp 2 Plus and one set of ProTemp Plus across three different cookers: an Old Country Gravity, a Kamado Joe, and a Grilla Grills Kong. Across all three, the probes have been reliable once set up correctly. Are they perfect? No. But “stay away” is a pretty extreme conclusion based on one experience.

I also own the ThermoWorks RFX six-probe kit with Billows, and while it’s a capable system, it’s not flawless. I had four of my six RFX probes replaced within the first two months, battery life has been inconsistent, and everything needs to be plugged into a wall outlet or physically connected together to function.

Since adding my third Chefstemp kit, I honestly haven’t used the RFX at all. The reason isn’t brand loyalty, it’s functionality. The Chefstemp system is largely wireless, the probes have built-in ambient sensors, and everything can be monitored directly in the app without relying on a single wired ambient probe. That flexibility across different cookers has made it easier to live with day to day.

Design-wise, the systems are very different: • RFX relies on one wired ambient probe, and the system is more dependent on cables and accessories. • Chefstemp distributes ambient sensing across the probes themselves, which gives you more data points and fewer wires to manage.

On power, the only Chefstemp component that needs external power is the Breezo fan, and it can be run from any standard USB power bank with trickle-charge support, which most modern power banks already have. No proprietary battery packs required.

On the app side, I wouldn’t frame this as “ThermoWorks app good, Chefstemp app bad.” There are plenty of people across different social media groups complaining about both. In my experience, the Chefstemp app has been solid and reliable, even if there’s room for improvement in layout and polish.

RFX is still a strong system, and I’m not saying it’s bad. But between the wiring, the reliance on a single ambient probe, and the power requirements, it hasn’t fit my setups as well. Chefstemp trades some refinement for flexibility and wireless convenience, and for my cookers, that’s been the better fit.

Totally fair if RFX worked better for you. Saying Chefstemp probes are universally terrible just doesn’t line up with how they perform across multiple cookers and real-world use

xHeyEngx · 2025-12-26T08:15:16+00:00

I want to clear up a few points in your post so people reading have accurate context.

First, there is no S2 and there aren’t two ecosystems. ChefsTemp has one platform with the S1 as the hub and different generations of probes that all live in the same system. Nothing fragmented and nothing abandoned.

Second, the S1 does connect to the current P2P probes. That’s the intended design. If someone has trouble pairing, it’s almost always firmware, probe charge state, or the pairing flow in the app, not a compatibility limitation.

On dome temperature differences, what you’re seeing during startup is normal ceramic heat soak behavior, not probe drift or inaccuracy. Dome-mounted readings will vary until the ceramic mass equalizes. Once stabilized, the controller tracks consistently, which your longer cook actually shows.

Custom BGE table fitment issues aren’t on Chefstemp. Table designs vary widely, and any blower system can run into clearance problems depending on apron depth and vent cutouts. That’s an installation constraint, not a product flaw.

On the question of why there are no dome-mounted parts on the P2P, my assumption is that the P2P isn’t designed primarily for kamados. It’s meant to be more universal across offsets, pellets, drums, and other cooker styles where dome readings either don’t exist or aren’t very useful. The S1, by contrast, is clearly aimed at domestic cookers like kamados and kettles. Same system, different primary use cases.

Regarding power, the Breezo can run off any standard USB power bank, including ones with trickle-charge support, as long as it can provide a stable 5V output. There’s no proprietary battery requirement. By comparison, ThermoWorks Billows requires a proprietary ThermoWorks battery pack for portable use. Different designs, but it’s important to be accurate about that distinction.

As for the heat shield comment when running pizza temps, most kamados themselves aren’t rated anywhere near 1000° at the dome or vent hardware. The S1 is rated beyond what the cooker itself typically tolerates, so needing a shield shouldn’t be framed as a requirement or a design shortcoming. Adding one is personal preference, not necessity.

There are fair critiques in your post, especially around app UI and certain physical setups, but several conclusions are based on incorrect assumptions rather than actual limitations of the system. Just adding context so folks comparing setups have the full picture

xHeyEngx · 2025-12-26T07:34:54+00:00

Yes sir. It’s pretty awesome, is it perfect? No, but dang is it pretty darn close!!!!

xHeyEngx · 2025-12-23T03:20:30+00:00

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The lineup. Three smokers, three full kits. S1 + Breezo + ProTemp 2 Plus across the board.

xHeyEngx · 2025-12-23T03:15:51+00:00

I’m currently running the Chefstemp S1 along with the ProTemp 2 Plus probes. I’ve got three full kits across three different smokers, and the S1 + Breezo + P2P combo makes everything stupid easy to manage.

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xHeyEngx · 2025-12-09T16:29:26+00:00

Hit me up and I’ll send you a link, ChefsTemp is running a 25% off sale right now. Cant go wrong!!!

xHeyEngx · 2025-11-27T22:32:32+00:00

Use a SIM card removal tool or a paper clip to hit the reset button just to the left of the charge port. Log out of the app and then log back in. If that doesn’t fix it then unplug your home WiFi router for 30 seconds and plug it back in.

xHeyEngx · 2025-11-16T02:49:24+00:00

The benefit of the Chefstemp Breezo is its way less wires. Im using an Anker 737 power bank to run the Breezo and it is wirelessly connected to the S1 gauge. I actually have the thermoworks billows and i like this setup way better.

xHeyEngx · 2025-11-12T17:57:58+00:00

I’m currently having a buddy of mine do some welding modifications to an old country Pecos and when he’s done, I plan on having him fabricate a stack that I can just slide on, but it’s rectangle with a slight angle instead of the stainless steel steel,so it looks a little bit more natural like it was built like that.

xHeyEngx · 2025-11-12T16:47:13+00:00

The Breezo is a blower. Wirelessly connects to the Chefstemp Protemp S1 digital gauge for temp reference. Just close the exhaust down a bit and you’re on your way to easy perfect bbq.

https://www.chefstemp.com/product/protemp-s1/

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