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Looking at getting a double wireless probe for the Vision . . . anyone have any experience with one they like or has anyone done any research? Whats the best bang for the buck?

The cheaper ones are crap IMO. I have not found the solution.

S

I've had a Maverick for 6+ years, replaced the probes once (they are pricey). However, I am happy with it.

The Maverick ET-732 has been the gold standard in the industry for a while now but there are others. Particularly worthy of note and my first choice is from Thermoworks, they have amazing service reputation and just started taking pre-orders for a new dual probe unit "Smoke".

Maverick:
http://www.maverickhousewares.com/digit ... eter-sets/" onclick="window.open(this.href);return false;

Thermoworks Smoke:
http://www.thermoworks.com/Smoke" onclick="window.open(this.href);return false;

Thermocouple wire burn-out can be a problem, older ones especially were only rated to ~ 300F so it's important to get one with the 700F + rated probe wire which you'll only see with the pricier units like these. The problem lies in the area where the wire is exposed to direct infrared heat from the coals, usually around the edges of the cooker where direct heat comes up around whatever sort of heat deflection setup you may use for indirect cooking. So to be clear, these are pretty much exclusively used for low and slow or real barbecue cookery. Jamming a probe into a steak you want to sear @ 500F or 600F will lead to failure It will probably be exposed to ~1000F - 1500F direct or possibly even higher, who knows.

Personally, I'd probably bite the bullet and buy the iQue 120 for pit control as well as temp readings. I have the iQue 110 now and it's been awesome. Just makes more sense to have 1 device doing it all, I think.
https://pitmasteriq.com/collections/aut ... ucts/iq120" onclick="window.open(this.href);return false;

http://product.weber.com/igrill/igrill2/

i picked one of these up this summer, I swapped out one of the probes for a pit temp probe. works fairly the blue tooth is nice for longer cooks and if you use any type of remote access software you can check it from anywhere.