Infrared and Probe Thermometer

  • Infrared/Probe Thermometer (left side)
  • Infrared/Probe Thermometer in use
  • Back of the Infrared Thermometer
  • Front of the Infrared Thermometer
  • Infrared/Probe Thermometer (right side)
  • Close up of the probe port on the Infrared/Probe Thermometer
  • Detachable Probe that comes with the Infrared/Probe Thermometer
Availability: Ships Same Business Day
Shipping Weight:
0.50 LBS
Ship Dims:
4.25 x 2.38 x 7.50 (in)


Infrared and Probe Thermometer


Want to be able to tell how hot the grill surface is and the internal temp of your meat? This Infrared Thermometer also comes with a detachable probe so you can read both surface and internal temps with a single tool!


  • 2-in-1 Design
  • Scan and Hold IR Function
  • Plug-in Probe w/ 40" cord
  • Large, Backlit Display
  • Adjustable Temperature Alert


  • -58°F to 662°F (-50°C to 350°C) - IR
  • -4°F to 572°F (-20°C to 300°C) - Probe
  • Probe Length - 7 in (18 cm)
  • 2 x AA (included)

Walton’s Meat Recipes

Find Walton’s Meat Recipes for snack sticks, summer sausage, jerky, hams, bacon, and many more delicious meat snacks in the Walton's Learning Center at Meatgistics: Walton's Online Community

What is Instant Lethality?

Instant Lethality is the temperature at which all bacteria and microorganisms that we worry about in meat processing will instantly be killed. For beef and pork sausage this is 160°F and for poultry it is 165°F. This applies to whole muscle for beef and pork, you can cook whole muscle cuts of those proteins to far lower temperatures because very little if any, bacteria lives on the inside of the muscle, only on the outside of the product. This means that cooking the internal temperature to 130° means that the outside of the meat has almost certainly been cooked past the point of instant lethality.

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