ThermoWorks Smoke Operating Instructions Manual

Getting Started:

Smoke and Smoke Receiver come pre-paired from the factory, so out of the box you’re ready to use Smoke.
Turn both units on and within 15 seconds they will be connected (‘con’ will be displayed on the receiver until it
connects). The receiver will update information every 15 seconds from the base unit while in range.

Wireless transmission can be turned on or off by pressing the wireless button on the rear of the base unit.
Wireless signal can be received 300-feet away with no obstructions, less if transmitting between walls or
obstacles.

To set an alarm simply press “SET” on the desired channel and use the up and down arrows to adjust the High
Alarm temperature. Pressing “SET” again switches to the Low Alarm Settings, adjust as needed. Pressing
“SET” a final time locks in the changes made. Turn alarms off with the “ON/OFF” button, if you don’t want
alarms to sound. Alarms that are sounding can be muted with any button press. The Receiver will show the
updated Alarm settings within 15 seconds of adjustment on the base unit.

You’re now ready to use Smoke for the first time.

This device complies with part 15 of the FCC Rules. Operation is subject to the following two conditions:
(1) this device may not cause harmful interference, and (2) this device must accept any interference received, including interference that
may cause undesired operation.

This device complies with Industry Canada Licence-exempt RSSs. Operation is subject to the following two conditions: (1) this device
may not cause harmful interference, and (2) this device must accept any interference, including interference that may cause undesired
operation of the device.

Le présent appareil est conforme aux CNR d’Industrie Canada applicables aux appareils radio exempts de licence. L’exploitation est
autorisée aux deux conditions suivantes : (1) l’appareil ne doit pas produire de brouillage, et (2) l’utilisateur de l’appareil doit accepter
tout brouillage radioélectrique subi, même si le brouillage est susceptible d’en compromettre le fonctionnement.

Special Notice

Changes or modifications not expressly approved by the party responsible for compliance could void the user’s authority to operate the
equipment.

NOTE: This equipment has been tested and found to comply with the limits for a Class B digital device, pursuant to part 15 of the FCC
Rules. These limits are designed to provide reasonable protection against harmful interference in a residential installation. This equipment
generates, uses and can radiate radio frequency energy and, if not installed and used in accordance with the instructions, may cause
harmful interference to radio communications. However, there is no guarantee that interference will not occur in a particular installation.
If this equipment does cause harmful interference to radio or television reception, which can be determined by turning the equipment off
and on, the user is encouraged to try to correct the interference by one or more of the following measures:

• Reorient or relocate the receiving antenna.

• Increase the separation between the equipment and receiver.

• Connect the equipment into an outlet on a circuit different from that to which the receiver is connected.

• Consult the dealer or an experienced radio/ TV technician for help.

FCC ID: 2AI67-TX1300CH / IC: 22116-TX1300CH

What’s Included:

Smoke (base unit), Smoke Receiver, Batteries (Installed), Pro-Series® High Temp Cooking Probe, Pro-Series®
High Temp Air Probe & Grate Clip, lanyard, and this instruction card.

Tips for Use:

• Inser t the cooking probe so that the tip rests at the thickest part of the meat or food. Avoid gristle or bone.

• Pinch clip, and attach clip to the grate. Place probe 1-2 inches away from food, avoiding sides of the
cooker.

• Grate clip can be adjusted for different size grates by gently bending. We recommend leaving the air probe
in the clip while adjusting.

• Set your desired alarm temperatures. Chef-recommended doneness temperatures are on the reverse of this
card. If cooking meat, set the alarm somewhat lower to allow for carryover heat during resting.

• The cables may be closed in an oven door or under a BBQ hood with the precautions below.

• Smoke’s housing has an ambient temperature range to 122°F. Do not attach Smoke directly to side of
grill/smoker.

Cautions for Pro-Series Probes

• Use hot pads or gloves when removing the probe from meat. It will be hot!

• Do not pull on the cable. Use the molded mini-handle.

• The cables will withstand 700°F (370°C) and the transition/handle 644°F (340°C) for shor t periods.

• Probe tip itself is rated to 572°F (300°C). Do NOT expose probe tip to flames or coals.

• Construction is moisture-resistant but we do not recommend full immersion of the cable.

• Clean probe by wiping with damp cloth and kitchen cleaner.

• Keep the probe cable away from oven elements, flames, coals, grill or oven racks—all of which can reach
temperatures far higher than 700°F (even if an oven is set lower). The probe cable can be damaged at
higher temperatures. The inner insulation will melt and the probe will short (displaying “NO PROBE!” on the
alarm display).

• When using in outdoor BBQ grills or smokers, avoid pinching the cable between hot surfaces such as a
cast metal grill hood without some insulating protection. Use an access hole if available.

• Avoid repeated kinking or twisting of the probe cable which can break wires.

• With care, the probe should last a long time. Eventually, you may need to replace it. If the probe becomes
damaged, the base unit will flash “NO PROBE!” below the temperature display. Affordable replacements
are available. Order models High Temp Cooking Probe #TX-1001X-OP & High Temp Air Probe & Grate Clip
#TX-1003X-AP. Use only ThermoWorks Pro-Series Probes.

Go to www.thermoworks.com/smoke for additional product information and more tips for use.

Smoke™

Operating Instructions

Tips for Use & Care Instructions Optional Pro-Series® Probes

Damage from the above voids probe warranty.

CABLE SHOULD AVOID:

Racks Coals Elements KinksFlames Immersion

Waterproof Needle Probe

Excellent choice for cooking thick, or thin portions. Also, ideal for monitoring the internal temperature of food during Sous
Vide cooking. Needle probe delivers Super-Fast® 2-second response. Fully submersible. Model #TX-1002X-NP

High Temp 12-inch Probe

Great for larger cuts of meat, or deep insertion into soup urns, or hot holding tanks. Durable, fast and accurate.

Model #TX-1005X-12

High Temp Cooking Probe (included with Smoke)

The durable High Temp Cooking Probe is more accurate, delivers faster readings and has a wider
temperature range than other probes sold with “low-cost” houseware temperature alarms. The “L” shape
allows for easy insertion and removal. Model #TX-1001X-OP

High Temp Air Probe & Grate Clip (included with Smoke)

Ideal for monitoring the ambient temperatures in the oven or smoker. With the included grate clip, monitor ambient
temperatures inches away from where your food is actually cooking. Model #TX-1003X-AP

High Temp Straight Penetration Probe, 4.5-inch

The durable High Temp Straight Penetration Probe delivers better accuracy, faster readings and a wider temperature range
than probes sold with “low-cost” houseware temperature alarms. Model #TX-1004X-SP

Pro-Series Probes available at www.thermoworks.com/smoke

Pro-Series Probes work with Smoke™, ChefAlarm® and DOT

®

P-13-025-02-e

www.thermoworks.com
741 E. Utah Valley Dr.
American Fork, UT 84003

For service or warranty:

1-800-393-6434
1-801-756-7705

[e-mail]

Smoke

VOL

SET

SET

ON

OFF

ON

OFF

2

1

Smoke Receiver

PROBE 1

PROBE 2

Smoke

VOL

SET

SET

ON

OFF

ON

OFF

2

1

°C/°F

CAL

ON
OFF

Smoke Receiver

PROBE 1

PROBE 2

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 <PAUSE> BEEP <PAUSE>
Channel 2 alarm: BEEP, BEEP <PAUSE> BEEP, BEEP <PAUSE>
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