Weber Style 32908 Professional-Grade Barbecue Beeper Digital Thermometer

The accurate thermometer allows users to choose between several preset options based on USDA/FDA standards for their selected meat. After choosing the appropriate setting, users insert the probe into the thickest section of desired meat, taking care to pierce cleanly in one sweep to prevent overflowing juices. The probe fares well inside hot barbecues ranging from -4 to 482 degrees F and reads meat temperatures up to 199 degrees F. However, temperature readings may be affected by abnormally long cooking times. As the meat begins to cook, the beeper remote can be clipped onto an apron pocket or belt loop, allowing the chef to tend to other tasks. When the meat reaches its wellness point as designated by internal temperature, the probe sends a digital signal to the beeper, triggering its alarm. The probe and remote communicate at full signal for up to 80 feet, though walls and other blockage will reduce the range potential. The remote also beeps with increasing volume when losing contact with the probe sensor to insure that the user is aware. This thermometer system also can be used in ovens under similar circumstances. This item comes equipped with two AAA batteries and is imported. Weber may offer a warranty for this product. The digital thermometer measures 4-3/4 by 2-1/2 inches with 1-inch thickness and weighs 1 pound upon shipping. --Jessica Reuling

I really works.

1. Just to test things out I wheeled my grill to the far edge of my property then went down to my basement. I still got a full signal about 80 linear feet away through a brick wall and two thick plaster-lathe interior walls.

2. The monitor warns you when your food is within 5 degrees of your desired doneness so you have time to react..

3. It really really cooked my steak medium rare.

4 Minor annoyance: It has handy preprogrammed settings for rare, medium rare, medium etc. for beef, veal and lamb. But it assumes you want hamburger, fish and poultry well done. In case you don't want these foods cooked that well you need to find an appropriate temperature setting from one of the other foods. For example If you need to turn a turkey and want to be warned when it raches 145 degrees you'd need to set the monitor for beef and medium rare, which happens to be 145 degrees. Would have been nice if it had the option to directly set the monitor for a specific temperature.

Still this thing is absolutely great. Just what I always wished I had.


Complete garbage   November 9, 2004
G. Gilmore (Menomonee Falls, WI)
70 out of 83 found this review helpful

At first, I was thrilled. It worked great for one BBQ smoking session, then stopped working, then worked intermittently, then stopped again. Tried new batteries to no avail. I am very disappointed in Weber for putting their name on this piece of junk. Do not buy this under any circumstances.


CSI   June 14, 2006
M. K. Brown
63 out of 63 found this review helpful

All reviews indicating probe failure are consistent with my findings, which is an engineering design flaw in the choice of low-temp material for the wire insulation that eventually carbonizes with high-temp exposure (my opinion). The thermister sensor itself remains functional (assumming it was always inside food; I disassembled one probe to confirm how it failed). The failure will not usually occur immediately, unless exposed to very high temp, such as a grill on sear. As far as I can tell all probes of different manufactures are essentially of the same design (I have several, and they are interchangeable among the units). The main point to take away is that ALL of these will eventually fail after accumulating enough high-temp exposure time. You are essentially cooking the wire insulation until it carbonizes internally and shorts out the sensor. The silly part of this is high-temp wire probes have been around for decades, so this is just plain bad engineering, not rocket science, but so far (based in part on other reviews) I don't know of anyone doing it correctly in the consumer market (you need an industrial probe). The worst environment for these is the grill, which is why I put this review here; you may get only one use.


Great Seasonal Tool   May 8, 2004
21 out of 25 found this review helpful

The remote sensor is the selling point on this one. The utility of having the alarm unit in the house is wonderful, especially for us year round cooks - no more running outside in the snow to check the meat. Luv it. Got 2 - one for the charcoal, one for the gas. Note: when you screw up and let the probe cord overheat, you can buy replacement probes from manufacturers of similar reading digital temp sensors.


When it works it works great, but...   September 12, 2006
U. Albert (Boise, ID)
19 out of 19 found this review helpful

I purchased this product about two years ago and it's great for cooking meats on the grill. No more second guessing whether the chicken is done (or overdone).

But so far I've gone through three sensor wires in that short time period. Each time they failed (reading of 199 immediately after turning it on), I've had to call Weber and request a replacement. I was always accused of closing the lid on the wire, which I never did -- I would always make sure the wire was placed in one of the little notches on the side of our Weber grill. But to their credit, they eventually would agree to send me out a new one.

After the third sensor wire failed just recently, they sternly informed me that "this would be the last time" they would replace it since I've had the product for more than a year. The unit has a one-year warranty, but I guess it doesn't matter that I never got more than a year out of any of the sensors.

If they improved the durability of the sensor wire then they would have a great product on their hands. As it stands now, I'd steer clear of this product.