Thermoworks Smoke x4 User manual

Getting Started:

Turn Smoke X4 and Smoke X4 Receiver on and within 30 seconds they will be connected (‘con’ will be displayed on Smoke X4 Receiver until it connects). Smoke X4 Receiver will update

information every 30 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 6,562-feet (1.24-miles) line-of-sight with no

obstructions, less if transmitting between walls or obstacles (patent pending).

To set an alarm simply press “CH” to select the desired channel and then press “SET” to ﬁrst turn the alarm function on or off. ALARM ON or OFF will begin to ﬂash, use the arrows to

change from on or off on the selected channel. Press “SET” again to accept the change and move to adjusting the HIGH ALARM. With the HIGH ALARM digits ﬂashing use the up and down

arrows to adjust the desired temperature. Press “SET” again to accept the HIGH ALARM changes and move on to LOW ALARM. With the LOW ALARM digits ﬂashing use the up and down

arrows to adjust the desired temperature. Press “SET” again to accept all changes and return to normal mode. Smoke X4 Receiver will show the updated alarm settings within 30 seconds of

adjustment on the base unit. Alarms that are sounding can be muted with any button press either on the base or Smoke X4 Receiver.

You’re now ready to use Smoke X4 for the ﬁrst time.

Smoke X4/Smoke X4 Receiver Sync Instructions

Smoke X4 and Smoke X4 Receiver come synced out of the box so you should only need to do this when replacing or adding additional Smoke X4 Receivers.

How to Sync Smoke X4 with Smoke X4 Receiver:

• With Smoke X4 powered on press and hold button for 5 seconds until “Sync” appears on the screen.

• Now that Smoke X4 is in Sync mode, make sure Smoke X4 Receiver is powered on.

• Press and hold the “VOL” button for 5 seconds on Smoke X4 Receiver. The display should read “Sync” for a short amount of time.

• Both Smoke X4 and Smoke X4 Receiver will beep and return to normal functionality signaling a successful pairing.

NOTE: To sync multiple Smoke X4 Receivers to one base, please follow the steps above on one Smoke X4 Receiver at a time. Putting Smoke X4 into Sync mode will not disable or interfere

with previously synced Smoke X4 Receivers.

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 equipment complies with the FCC RF radiation

exposure limits set forth for an uncontrolled environment.

This equipment should be installed and operated with a

minimum distance of 20 centimeters between the radiator

and your body.

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-S4T / IC: 22116-S4T

FCC ID: 2AI67-S4R / IC: 22116-S4R

What’s Included:

Smoke X4 (base), Smoke X4 Receiver (receiver), Batteries (Installed), (3x) Pro-Series®High

Temp Cooking Probe (TX-1001X-OP), Pro-Series®High Temp Air Probe & Grate Clip (TX-

1003X-AP), lanyard, 8 High Temp Silicone Color Probe Rings, and this instruction card.

Tips for Use:

• Your Smoke X4’s body should not be afﬁxed directly to a smoker or grill’s lid or left in

the smoker or oven. The high heat will melt the pastic housing.

• Insert the cooking probe so that the tip rests at the thickest part of the meat or food.

Avoid gristle or bone.

• Pinch Grate Clip, insert probe, and attach clip to the grate. Place air probe 1-2 inches

away from food, avoiding sides of the cooker.

• Grate Clip can be adjusted for different-sized 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 following

precautions.

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

short 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 ovens 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!”. Affordable

replacements are available. See our website for full list of probe options.

Smoke X4™

Operating Instructions

Tips for Use & Care Instructions

P-18-009-02-c

www.thermoworks.com

741 E. Utah Valley Dr.

American Fork, UT 84003

For service or warranty:

1-800-393-6434

1-801-756-7705

t [email protected]

BEEF

PORK

POULTRY

SEAFOOD

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.

USDA Recommended

Fork tender

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

165°F

170 - 180°F

115°F

120°F

125°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

74°C

77 - 82°C

46°C

49°C

52°C

54°C

60°C

Meat Temperatures

Chef & USDA Recommended

For additional temperature recommendations, go to blog.thermoworks.com