While watching TV

Your phone will notify you when your food reaches the perfect temperature when connecting wirelessly to Meatsitter

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Meatsitter for Porterhouse Steak Big GreenEgg

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For the Kitchen

Place the Meatsitter probe in your food and get periodic or temperature-based notifications. Includes best in class premium Cooper-Atkins 50360-K Type K Oven Needle Thermocouple Probe with Stainless Steel Overbraid Cable. A $69 value

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For your BBQ while you entertain your guests

Use another family member mobile phone with the same operating system to extend the wireless range of your Meatsitter. There’s no need to buy an expensive, dedicated gateway.

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Monitor the temperature of the food you cook using Meatsitter TM. Interact with your alarms in real time to adapt to direct or indirect cooking techniques and receive alerts to flip your steak at the perfect time or rotate your poultry ahead of your target temperature.

Meatsitter, app and accesories

Meatsitter app is available for iOS and Android. Follow the Accessories button for recommended Meatsitter add-ons

Cook food at the perfect temperature every time.

Be the first to enjoy Meatsitter which allows you to cook food at the perfect temperature while you relax or do other things. Order Meatsitter now.

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If this is a steak and I’ll look at it and I say well, I’m gonna cook it for nine minutes. I’ll put it in there for six minutes and then turn it for the last three because what happens is that when you put it in a surface which is hot the first things it does it’s gonna stick to it but slowly it will make this crusty layer and you will be able to move it without breaking it. I don’t believe in flip-flopping food. You have to respect what you cook.

Francis Mallmann, Argentine chef

When you cook with fires, when you build a fire, it could be huge, strong, or it could grow very slowly in ashes and little coals and that is the biggest beauty of fire. It goes from zero to 10 in strength and in between zero and 10 you have all these little peaks and different ways of cooking with it and it’s very tender and very fragile.

Francis Mallmann, Argentine chef