Reviews of Weber Style 32908 Professional-Grade Barbecue Beeper Digital

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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.

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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.

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It works great but only when you wrap the sensor wire with heavy duty aluminum foil/ I made sure it was wrapped with 4 layers. This stops the direct head that it will get. If you do not do this, it will eventually fail.

I have used this for cooking slow and you have to turn it back on after 8 hours as it turns off to save batteries. The range on the unit is very good and will go through brick walls and cement floors.

I highly recommend this if you take the easy precaution of wrapping the wire in aluminum foil from the probe and any area that will be inside the heat area.

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I bought two of these units. The instructions require you to reset the receiving unit in order to get it to synch with the sending unit. However, it does not seem to work. After many attempts and much frustration, I got it to work.

The unit seems very accurate, and its great to have it remote. However, I have already ruined one of the two probes, as I inserted it into the meat immediately, while I was still searing. My grill temp must have been over the 480 degree limit, as the probe has now been damaged and does not work at all.

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Weber should be ashamed to have their name on this. No timer, the temperatures are already programmed (rare, med rare, well done), you can't adjust them. After the first hour it lost the signal and I could get it back, turned it on and off, nothing. Spend a few extra dollars and get the Redi-Check, it has a timer, you can set the temperature, and the remote sensor has a temperature read out. I own 2 Weber grills, and I only buy Weber accessories, but this one is junk!