Adoric Digital Meat Thermometer- 5 stars from a Chef!

I  do not usually write reviews of products online, but I gave this digital meat thermometer by Adoric to my husband (aka Chef Dan) for the holidays, and he loved it- and I gave it 5 Stars!
Chef Dan BBQs, grills, and smokes a lot of meat on our covered grill/smoker and Big Green Egg, and he had been wanting one of these for a Long time! But as most thermometers like this are around $200, we kept putting of getting one... until I found this- at $25 this was a great deal! 
A guy who hates to read directions, LOL, he found it very easy to set up and use; the numbers are large and easily readable, and as they are LCD and “glow”, he can use it outside in the dark- he grills a lot at night- which he did! :-) The 2 probes make it really easy to use successfully, as you can get the temperature of different parts of the meat- such as a chicken breast and leg- at the same time.
The leads on the probes are long and slim enough that he was able to pass them through the holes on the cover of our smoker/grill, and so he didn't have to close the lid on the leads, which might have damaged them. Monitoring the meat temperature with the use of the probes like that you don't have to open the grill, either- you can keep the grill closed and use the thermometer, and you don't lose heat (or smoke if you are using it as a smoker) by opening the grill!
When you turn on the thermometer, you set it for what you are cooking (i.e. pork, chicken, fish, lamb, ham, turkey, veal, beef), and it tells you the temperature it's supposed to be when it's done, which is Very helpful! As it has turned out, it's truly accurate, and the meats he's made have turned out perfect! 
Check out the photos below showing how he used thisthermometer to make his smoked Beer-Can Chicken!

Here is the link to amazon where you can get your own:  
Adoric Wireless Remote Digital Meat Thermometer with Dual Probe for Cooking Smoker Kitchen Oven grilling and BBQ

"Beer-Can Chicken" with the probes, ready to smoke!

As you can see in the photo, the chicken, sitting on its Beer Can, has the two probes inserted in different parts of the chicken:

The smoker, closed and smoking!

Then Chef Dan put the bird in the smoker, pulled the probes through the vent in the smoker, and covered it- he never had to open the smoker to check the temperature and lose heat and smoke!






And here is the fully smoked Beer-Can Chicken- perfectly cooked all the way through, thanks to this great thermometer!

The fully smoked Beer-Can Chicken!