I have never seen one but thats not saying much. As far as that therometer if you can get them for cheap do it and test it before you go into the meat with it. First start with boiling water and it should be at 212* and then go to ice water and it shouldd go to 32 or so depending on the water. Because if you are going to spend 60.00 for it I would just buy a Maverick everybody here uses that one. PS not me yet.
Personally, I'd go with one that has a proven track record. And, I still would check calibration as 212° is fine at sea level, but varies with altitude. A therm in ice water will usially read 33°-34°, for it to read 32° it would have to be in frozen water, not iced water.