I like that I had the monitor unit right at eye level.  It was stared at 350° and then turned down to 225°.  Once it hit 120°, oven was turned off and the roast hit 137° by the time the oven had cooled. For me a perfect medium rare!

I have the signal and am very satisfied with its performance. The needle probes also work better with thin products.

That's true. They work well on things like chicken parts where you may not be able to get a good contact with the high temperature probe.

I also use them when I make smoke salmon and other fish. Overall, I think the needle probes are much more flexible than the high temperature probes.

The only concern I had was whether they would hold up, and they have done well, through a lot of use. I have used mine at least an average of 2 times a week for a couple of years.

I have six of them, had seven, but one failed.