RFX™ by ThermoWorks: Unboxing, Setup & First Cook Test

[@JimJimmington-e8i]

Thank you for this video. Really. I have been on the fence between the RFX and the Typhur Gold and while the Thermoworks is more expensive overall... it's a Thermoworks and they build solid stuff. You have helped me get closer to a decision.

[@theglassishalffull3115]

Glad to see Thermoworks come out with a wireless.

[@TheSpyNZ]

Thanks. Are you happy with the RFX?

[@davidpearson8043]

I am so close to buying one but my main complaint is that if I fall asleep the app isn’t loud enough to wake me up 😬 (using their traditional wired probes)

[@ChetoDaTruth]

I just dont like you still have to connect the air probe to the gateway. That means i would still have to bring my gatway near my smoker and still mess with a wired probe to check my pit temp.

[@JimJimmington-e8i]

It's an ambient temperature probe. You place it and forget it. It's a better solution since products such as MEATER (which I have currently) suffer in the ambient temperatures department. Knowing your ambient temperatures in a smoker should be something you desire.

[@ChetoDaTruth]

@JimJimmington-e8i i understand that, but if you have to deal with the wired ambient temp probe. What's the big deal about a wired meat probe. Especially if you still have to bring out the gateway. A wired probe gets placed in the meat and forgotten too. I can only see the wireless probe useful on a rotisserie. Maybe one day they will come out with both wireless meat and ambient probe.

[@JimJimmington-e8i]

@@ChetoDaTruth I have a MEATER 2+ (which sucks) and the ambient temperatures are always so way off. The ambient probe here is an advantage in some ways as it is less in the probe itself to go wrong (like with MEATER) and it's good to have accurate ambient temperatures. Is it for everyone? No, likely not. I won't mind it because I can keep better track of actual ambient versus very inaccurate ambient. I am not trying to convince you to get one. I do not even own one. But between this, MEATER and Typhur, this will have a lot better longevity and accuracy. Thanks for the chat. Your points are valid and I appreciate your reply.

[@rolsinski1]

Why would you trim the picanha cap, Flavor: The fat cap renders while cooking, adding rich flavor to the meat. , Juiciness: The fat cap keeps the meat juicy while cooking.

[@BackyardWarrior]

@@rolsinski1 just a personal preference.

[@JimJimmington-e8i]

It beats trying to render down a thick, thick cap. Even Guga will sometimes trim a thicker cap.