Smoke Receiver
PROBE 1
PROBE 2
Press to set alarms. The High
Alarm will flash. Use the Up
and Down arrows to set the
temperature. Press “Set” again
to store the temp and the Low
Alarm will flash. Set a temp then
press “Set” again to store and
exit the setting mode. Alarm
temps can be changed during
use by repeating these steps.
BEEF
PORK
POULTRY
SEAFOOD
Turns backlight on for 20 seconds. Light shuts
off to preserve battery. Press again when needed.
Turns alarm function on or off
for that channel. Use “Off” if you
don’t want alarms to sound.
Make sure “On” is displayed next to each channel if you want to use the
alarm function.
Channel 1 alarm: BEEP <PA
USE> BEEP <PAUSE>
Channel 2 alarm: BEEP
, BEEP <P
AUSE> BEEP
, BEEP <P
AUSE>
Alarm will remain on until muted.
Continuous display of maximum and minimum temperatures. Reset by
turning unit on and off again. This feature can remind you of your start
temp, the peak temp during resting, or a high temp that was reached
when you were away.
Indicates transmission is on, flashes
when transmission is received.
Time to change batteries.
The receiver display updates
every 15 seconds with
live temperatures from
both channels. It will also
show the current Low/High
temperature settings, and if
the alarm is on or off.
Press to turn on receiver,
mute alarm, and to enable
backlight for 20 seconds.
Press and hold for 3 seconds
to turn Smoke Receiver off.
When ‘NO PROBE!’ flashes,
probe is not connected or
has failed. Make sure plug
is fully inserted.
Time to change batteries. Indicates transmission is on.
Both Low and High alarm
settings are always visible. Use
the “Set” buttons to change
settings. When alarm temp is
triggered “LOW ALARM” or
“HIGH ALARM” will flash even if
sound is muted or silenced. ANY
KEY SILENCES ALARM.
Bleu
Rare
Medium Rare
Medium
Medium Well
Well
Ground Beef
Beef Brisket - BBQ
Medium
USDA - Done
Well Done
Pre-Cooked Ham
Sausage
Pork Ribs - BBQ
Pork Shoulder - BBQ
Whole or Ground
Legs and Thigh
Ahi Tuna
Shrimp
Salmon
Halibut
Scallops
Lobster
*PULL MEAT • LET IT REST – Remember to remove meat from the heat prior to reaching your ideal internal temperature. During the rest,
the internal temperature may rise anywhere from a few to several degrees depending on cooking temperature and the size and thickness
of the meat.
Relatively unchanged, warm
Bright purple, warm
Bright red, warm
Pink, juicy
Rich pink, slightly juicy
Brown, chewy
USDA Recommended
Fork tender
Some pink, juicy
Cream colored, firm
Cream colored, touch
Carmelized glaze, juicy
Warm, juicy
Fall off the bone
Fork tender
USDA & Chef Recommended
Safe at 165°F, but more tender at higher temp
“Sashimi” grade
Pink, slightly constricted
Flaky and tender
Opaque, moist
Milky white, firm
Opaque, not constricted
LAMB • VENISONSERVE TEMPERATURES*
VEAL • FRESH HAM
CHICKEN • TURKEY • DUCK • PHEASANT • QUAIL • GOOSE
110°F
120 - 130°F
130 - 135°F
135 - 145°F
145 - 155°F
155°F - up
160°F
190 - 205°F
137°F
145°F
150°F - up
120°F
160°F
190 - 205°F
190 - 205°F
165°F
170 - 180°F
115°F
120°F
125°F
130°F
130°F
140°F
43°C
49 - 54°C
54 - 57°C
57 - 63°C
63 - 68°C
68°C - up
71°C
88 - 96°C
58°C
63°C
66°C - up
49°C
71°C
88 - 96°C
88 - 96°C
74°C
77 - 82°C
46°C
49°C
52°C
54°C
54°C
60°C
Press to turn Smoke on.
Press and hold for 3 seconds to
turn Smoke off.
Changes display between
Celsius and Fahrenheit.
Calibration. New from the factory your Smoke will read within ±1.8°F even
after changing probes so you should never really need to use the CAL
feature. However, you can fine-tune the calibration for accuracy better than
±1°F with an individual probe. Go to www.thermoworks.com/smoke for full
calibration instructions.
Press to turn on or off the
transmission to receiver. This
allows you to use Smoke
as a standalone 2 probe
alarm thermometer while
conserving battery life.
From the factory your Smoke and receiver will come
paired and ready for use. You should only need to
access the sync mode to add multiple receivers.
For instructions on using the sync mode visit www.
thermoworks.com/smoke.
Changes alarm volume
setting or sets mute.
Meat Temperatures
Chef & USDA Recommended
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