INKBIRD Wi-Fi Bluetooth Smoker Temperature Controller ISC-027BW $149.40 Delivered @ INKBIRD

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INKBIRD Wi-Fi Bluetooth Smoker Temperature Controller ISC-027BW $149.40 Delivered @ INKBIRD
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Avarus999 on 09/01/2025 - 11:14 au.inkbird.com (531 clicks)

About this item:

  • Grill Lid Smart Detector: What makes it a better choice than ever is its intelligent detection of the status of the grill lid. The fan will automatically stop blowing when the grill lid is detected to be open and blow again when the grill lid is closed, which is smarter, more efficient, and more power-saving.

  • One-To-Many Connection: It features Bluetooth 5.0 function and supports 2.4GHz Wi-Fi networking, through which we can control and monitor the grill from our smartphone. One smartphone can simultaneously control multiple controllers, and several people can monitor the same controller.

  • Automatic Temperature Control: Its built-in high-efficient fan can automatically adjust fan speed according to the grill's ambient temperature to keep it at our desired value. We can also set a high-and-low temperature alarm for grill temperature to ensure safe grilling. Note: If the oven probe is not inserted into the controller, the fan will not work.

  • No Tube, No Hassle: It connects directly to the grill/smoker without a redundant tube, making the complex simple. Its ductless heat-resistant grill connector can sustain temperatures up to 200 Celsius. The included universal grill adaptor makes it suitable for most grills and smokers, such as Big Green Egg, Kamado Joe, Primo, Vision Grill, and Akorn Kamado.

  • 5V USB Power Input: Thanks to its USB-powered design, we can use it anywhere, even if there is no power outlet nearby the grill/smoker. It adopts a 5V USB power input, so any mobile power supply with a USB interface can supply power for it.

  • Accurate Measurement and Alarm: Its four food-grade stainless steel probes all feature high measurement accuracy of ±0.5℃/±0.9℉ and support temperature calibration. Each probe supports a short-time measurement range from 0℃ to 300℃(32℉～572℉) and a continuous monitoring range from 0℃ to 250℃(32℉～482℉). We can set temperature alarms and timers to avoid overcooking and undercooking.

I have a Char-Griller Akorn Jr and struggle to get the temperatures to stay consistent, so found this after a bit of Googling. I wasn't going to pay the normal price of $249 in case it doesn't work but happy to gamble it at the sale price. Hopefully it fits my BBQ vent size.

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Comments

  • athk on 09/01/2025 - 11:30
    -5

    Eh, I love my two InkBird products, but I feel like if you can’t dial down the temps in a BGE or Kamado you probably shouldn’t own one..

    It’s so simple to maintain constant temps for 12+ hours. If you’re going to rely on this then please get the basics down first.

    I would only use this for peace of mind. Which to me isn’t worth 150 AUD

    • hairykewell on 09/01/2025 - 11:32

      Totally agree, I've cooked a brisket overnight and temp went from 280F to 270F over 10hrs. These fans and electric kamados are gimics and take the fun out of using charcoal.

    • PCHammond on 09/01/2025 - 11:41
      +3

      I can't fully agree.

      I've had a Smartfire for many years now and love it. I can change temps and monitor internal meat temps while not even being at home. I've done 18hr cooks and never had to go and check on the kamado or worry about dome thermometer calibration.

      I also find it useful to get the kamado up to temp quickly and not overshoot my target temp.

      I'd get an Inkbird if my Smartfire was playing up or needed new probes (which may be in a couple of years).

    • Mums Poop Sock on 09/01/2025 - 12:03
      +1

      Disagree. Not everyone has the time to learn to fully be in tune with their smoker. This is a great stopgap.

      Also one I'd the biggest drawbacks of leaving your smoker going unattended is dramatic temperature fluctuations and the stress you feel thinking about it. This alleviates the stress.

      I moved from wood smokers to pellet/gravity simply because I would stress too much about getting temps consistent, especially left overnight.

      • Avarus999 on 09/01/2025 - 12:13
        +2

        I don't have the time to be running outside to move a vent a millimetre just to find out it was too little or too much. Plus the cuts of meat are getting too expensive to risk messing up.

        I did the same thing and have been using a pellet smoker for the last few years as it's plug and play. But it just doesn't give anywhere near as much smokey flavour, even with a second pellet tube inside to increase smoke.

        I guess there are different ways of enjoying it as a hobby, I enjoy eating the food more than the BBQ maintenance side

        • Mums Poop Sock on 09/01/2025 - 12:34
          +1

          Same here, it never gives the beautiful black bark and deep smoke, but a great trade-off for the stress I'd have whole using a manual smoker. 80% the result for 5% the effort. Even my wife uses it.

        • PCHammond on 09/01/2025 - 13:11
          +2

          I went from a gas smoker ~20yrs ago, to a pellet smoker, back to a gas smoker then to a kamado. I found that the pellet smoker could never give enough smoke taste, and the pellets would often turn into a solid mass of sawdust if not used in a couple of weeks. And I also found that the pellet hopper would often not last overnight due to insufficient capacity.

          I find a kamado with a controller is a good balance of convenience and flavour. I do chuck a handful of pellets in at the beginning of a cook though. I find this adds to the smokiness and it's cheap and I have plenty left over from my pellet smoker.

          • Illtemperedseabass on 09/01/2025 - 15:06

            @PCHammond: Have you tried putting pellets in the ash drawer throughout the cook? Apparently that works well to add a bit more smokiness without needing to pull the kamado apart later in the cook

            • PCHammond on 09/01/2025 - 16:49

              @Illtemperedseabass: I did and it did nothing. I've also tried using a pellet tube and didn't do much. A handful of pellets on top of the charcoal just before I whack the meat on works well. The meat can't absorb smoke beyond the first ~30mins anyway.

              I used to obsess with tons of smoke, to the point where I used a smoke generator for the whole cook. In the end there's not much of a difference at all between that and handful of pellets on top of the charcoal. If I really want to make sure there's extra smoke, I'll add 1 chunk of mesquite.

        • athk on 09/01/2025 - 13:28

          Loads of different sentiment as expected, I've never had to run outside and move the vent, I find my Kamado Joe classic 2 very stable once dialled in.

          There is a load of factors though, air leaks, outside temp, wind etc.

        • br3ttles on 09/01/2025 - 15:04

          I bought a gravity fed smoker (Masterbuilt) which I find strikes a good balance between the ease of use and the quality of the smoke. I don't find I need to use flavour woods, it gives great smoke flavour just using good charcoal.

      • athk on 09/01/2025 - 13:29

        I guess my main comment was, I wouldn't jump straight into this if you can't get the basics down first. If you struggle to hold a temp for under an hour, there's either something wrong or you're obsessing over the vent and daisy wheel / top vent.

        I don't think this takes long to learn, just a bit of patience

        • PCHammond on 09/01/2025 - 16:53
          +1

          I'd say it doesn't really matter. You still need to know the basics even with one of these. It just means you can jump into eating some excellent food without having to go through a learning curve first. Or worrying about temps while you sleep or go out.

          You will still need to know the basics to do direct cooks or higher temp cooks.

    • dan199 on 09/01/2025 - 13:31
      +2

      Disagree, in that OP says they have an Akorn Junior. I also have the Junior and can confirm it's difficult to get temps consistent and stable in such a small unit.

      Thanks OP, might give this a shot too. The extra piece of mind when there's potentially a few $100's worth of meat in there makes sense to me.

      • NinjaChicken on 09/01/2025 - 14:17
        +1

        100% - the Akron Jr is a great grill, but difficult to get consistent lower smoking temperatures, and I suspect those commenting above have never cooked on one.

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