XR - 30 Remote BBQ Thermometer Set - Walton's

$ 27.50

By A Mystery Man Writer
Sept 22, 2024
4.7(736)

XR - 30 Remote BBQ Thermometer Set - Walton's

Product Description

The XR-30 allows you to monitor the temperature of your bbq and your food from up to 500 feet away. The probes are inserted into the BBQ and the heat resistant probes run back to the base..
XR - 30 Remote BBQ Thermometer Set Maverick The XR-30 allows you to monitor the temperature of your bbq and your food from up to 500 feet away. The probes are inserted into the BBQ and the heat-resistant probes run back to the base, then you can use the remote receiver to sit in the comfort of your own home and monitor the temperature in real time. Features: Includes 1 food probe and 1 ambient temp probe Monitor internal temperature of meat from 500 feet away Wireless receiver with LCD beeps and flashes when meat temperature goes above your programmed temperature Count up and count down timer LCD of receiver has back light for use at night Receiver has belt clip and built-in stand Food probe wire can be inserted 6 into meat Specifications: Receiver displays barbecue temperature up to 572°F Both probe wires are heat-resistant to 716°F 160 Meter (over 500`) Range, F° or C° selectable readings XR - 50 Remote BBQ & Smoker Thermometer also available Meatgistics - Walton's Learning Center Learn about Safe Cooking temperatures in the Walton's Learning Center. Plus, join in on the Walton's Community and ask questions about any related to meat. Walton’s Meat Recipes Find Walton’s Meat Recipes for snack sticks, summer sausage, jerky, hams, bacon, and many more delicious meat snacks in the Walton's Learning Center at Meatgistics: Walton's Online Community What is Instant Lethality? Instant Lethality is the temperature at which all bacteria and microorganisms that we worry about in meat processing will instantly be killed. For beef and pork sausage this is 160°F and for poultry it is 165°F. This applies to whole muscle for beef and pork, you can cook whole muscle cuts of those proteins to far lower temperatures because very little if any, bacteria lives on the inside of the muscle, only on the outside of the product. This means that cooking the internal temperature to 130° means that the outside of the meat has almost certainly been cooked past the point of instant lethality.