XR - 50 Remote BBQ and Smoker Thermometer

  • XR-50 Remote BBQ and Smoker Thermometer
  • XR-50 Remote BBQ and Smoker Thermometer receiver
  • Probes for the XR - 50 Remote BBQ and Smoker Thermometer
  • XR-50 Remote BBQ and Smoker Thermometer in use
Availability: Ships Same Business Day
Shipping Weight:
1.25 LBS
Ship Dims:
9.00 x 1.75 x 9.50 (in)


XR - 50 Remote BBQ and Smoker Thermometer


The XR-50 allows you to easily monitor your food on the grill or in the smoker from up to 500 feet away with its portable receiver. It comes with 4 probes that are rated up to 716°F and all the probes can be used for either ambient or internal food temperature. You can program both high and low temperature alarms for all 4 probes.


  • Remote Thermometer for BBQ and Smokers - Four probes included
  • Use any probe for either BBQ or food temperatures; and user can set HIGH and LOW alarms for each probe
  • LCD with backlight shows ALL information for each probe
  • All controls on transmitter; receiver has simple alarm on/off
  • Faster connection and reduced connection drops
  • Simpler user programming
  • Better data packet transmission


  • Probes are rated 716°F (380°C) and water-resistant; 4 included
  • 160 Meter (over 500`) Range, F° or C° selectable readings

Meatgistics - Walton's Learning Center

Learn about Safe Cooking temperatures in the Walton's Learning Center. Plus, join in on the Walton's Community and ask questions about any related to meat.

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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