Meatsitter is wireless bluetooth thermometer that can remotely monitor the temperature of your preferred cooking device and the food you’re cooking at the same time. It has USDA safe internal temperatures for a variety of different foods preloaded into the app so all you have to do is select the food you’re cooking, insert an industry-standard type K mini thermocouple food probe (purchased separately) into it, and you’ll receive an alert when the internal temperature of your food has reached the USDA safe internal temperature, ensuring that your food is cooked to perfection every time. Meatsitter is also very versatile because to power the device, you can use 2 AA batteries or a mini USB cord and your phone’s power adapter. Unlike most other cooking thermometers on the market, Meatsitter lets you use industry-standard type K mini thermocouple connectors that allow you to use various lengths of probes to secure your Meatsitter away from the heat of your preferred cooking device. Maybe your countertop is far away from your oven and you need a 6-foot long cable. With a probe attached to the device outside of the cooking device, the bluetooth transmission range is not affected. Using probe allow to reach deeper in the meat like if you have to reach the thicker part of a Turkey. With Meatsitter, you can also monitor your food and grill temperatures from as far away as your WIFI range using two phones -- one phone connected to Meatsitter over bluetooth and your home’s wifi, and a second phone running the Meatsitter app connected over wifi directly to the phone that’s connected to Meatsitter.We will post some Video tutorial on how to use WIFI Direct as well as end to end cooking instuction for a medium rare steak.
Meatsitter fully assists your cooking experience by allowing you to set automatic alarms for both the internal temperature of the food you’re cooking and the temperature of your preferred cooking device. In normal mode, all you have to do is set one or two alarms using your phone. One for your food, with two temperature alarms if you are planning to use reverse searing techniques or let’s say if you want to use the first alarm to turn your food, and another optional pit alarm for your cooking device to make sure that the device’s temperature stays in range for the type of food you want to cook. For instance, if you want to smoke meat or turkey for a long time, using the pit alarm will allow you to get a notification when the temperature is out of the smoking range. If the internal temperature is lower or higher than the range associated with the temperature profile, you will receive a notification. For instance, if you want to smoke, you want to make sure the temperature stays above 150 degrees Farenheit and below 350 degrees Farenheit. If you want to grill, you want to make sure the temperature stays above 440 degrees Farenheit and below 550 degrees Farenheit. Depending on what you’re doing, all you have to do is select smoke, grill, or BBQ on the app and connect to Meatsitter over bluetooth. When the pit alarm reaches the minimum range, you’ll be alerted through your phone that you are ready to place your food on or in your cooking device or that you need to add more charcoal or wood to bring the temperature up. When you place your food on or in your cooking device, you can use one or two alarms based on your cooking preference. For instance, the low alarm can be used for a steak to reach an internal temperature of 90 degrees Farenheit on one side then you can flip your steak and get notification after adjusting a new low alarm to 110 degrees Farenheit. From there, you can remove your steak and set it aside and then raise the temperature of your cooking device to 550 degree Farenheit and sear your steak one minute per side to get a perfect medium rare steak. For a chicken or turkey, you should use only one alarm, the high alarm (the target temperature) and use a periodic timer with an interval of 15 minutes so that you can check your food to perform some tasks every 15 minutes such as basting, adding more charcoal, or wood chips to add a smoky flavor. A periodic timer will repeat once it completes a full cycle. Meatsitter also allows you to set an elapsed timer to follow a recipe. as well as. You can also use a periodic timer to remind yourself that you have to baste while you do something else like entertaining your friends or watching TV.
Meatsitter works well with a variety of foods and cooking devices -- Big Green Egg, Komodo, or any other ceramic BBQ, a Weber, a gas or electric BBQ, or an oven, as long as you can close the oven door safely with the probe inside. Meatsitter also works well in a dutch oven on the stove, such as a Le Creuset dutch oven, or in an electric slow cooker.
Meatsitter measures temperatures at the tip of the thermocouple probe. Penetrate your food with the probe tip where you want to measure -- usually the center of the thickest part of your food. When placing the probe in a thin slice of meat, fish, or chicken, be careful not to penetrate the food completely because you may end up touching the grill of your BBQ or oven which will result in a much higher temperature reading than the actual internal temperature of the food. Also try to avoid touching bones with the tip of the probe as it will also result in an incorrect reading of the internal food temperature. When using a stove, an induction cooking plate can be problematic because they burst heat towards the pan which might cause an unwanted jump in the temperature measured at the probe’s tip. A gas stove will work better.
The Meatsitter app allows you to monitor temperature using either on one or two thermocouple probes. The first probe is always associated with the food temperature gauge while the second probe is used for to the pit or oven temperature gauge. For smoking, the pit probe works well using an alligator clip such as the k-type sensor probe alligator clip that you can attach to the grill of your smoker, and the following probe is recommended for the pit probe: Perfect-Prime TL0500 for K-Type Probe Sensor and Meter in Temperature Range from up to 500 degrees Celsius
For food probes, it is recommended that you use the Cooper-Atkins 50360-K Type K Oven Needle Thermocouple Probe with Stainless Steel Over-braid Cable, -40 to 500 degrees Fahrenheit Temperature Range
Meatsitter is 3.2 inches wide, 1.25 inches high, 5.5 inches deep or 81 mm wide 32 mm high 141 mm deep and weighs about 70 grams. – small enough to fit into your pocket It is compact enough to fit in a large pocket or in a kitchen drawer and practical enough to be mounted to your BBQ or smoker.
Disconnect Meatsitter from your phone and push the power on/off switch for about 3 seconds on the Meatsitter device for a complete shutdown.
The wireless range has been tested using an iPhone 6/6+, 7/7+ and X and a Samsung Galaxy S6, S7 and S8 as well as a Samsung Galaxy tablet. The Meatsitter utilizes a Bluetooth 4.0 (Bluetooth Low Energy) Profile to communicate between the mobile app and the Meatsitter. With a BLE connection, the pairing process where you entered a passcode is not needed anymore. The mobile app should automatically scan and find Meatsitter devices via BLE. If you run into issues with discovering devices, in the worst case, you can force close the app, turn your Bluetooth on/off (e.g. airplane mode) and then try to connect again. Bluetooth has a range of about 30 yards without any walls (open sky), but to add to that, you can connect the phone attached to Meatsitter to your home’s wifi and then use a secondary phone or tablet also connected to your home’s wifi and running the Meatsitter app to connect to the first phone, allowing you to reach much farther distance. If you add a wifi wireless range extender, you can connect to a secondary wifi allowing you to reach even more distance. So you can leave a phone connected to Meatsitter near your food and cooking device that’s connected to your home’s wifi and another phone inside your house and keep a phone in your pocket while watching TV in the living room. The phone in your pocket will alert you.
Due to a design limitation set by Apple , you can’t go away from the Meatsitter app for more than 3 minutes before the application will be terminated by the operating system. But this is enough time to check text message, answer a phone call or check your social media feed and check other push notification received on your phone. Just remember to go back to Meatsitter app and also disable screen timeout or auto-lock
Due to a design limitation set by Apple, when the device goes to autolock it is the same than putting the app in the background and due to some design limitation set by apple the app will eventually goes to sleep after 3 minutes. So the bluetooth connection will drop when the device goes to screen lock. For iOS, make sure you set auto lock option to NEVER under Settings - Display & Brightness -> Auto-Lock
Please note that the firt time you connect to Meatsitter in the connect screen, the name will appear truncated as Meat in the list instead of Meatsitter 01. Does the LED on the top of the Meatsitter device is showing a blue color ? If not check that the Meatsitter device is turned on and that you have either fully charged 2 AA battery or that the Meatsitter is plugged to a wall outlet using the mini USB connector. You can as well push the power button for 4 seconds to force Meatsitter to shutdown. Once you press the power button again, the device boot immedietaly and is ready in less than 3 seconds. When ready it shows a solid green LED immediately after you can hear a 1 second beeping sound.
Does Bluetooth is on on your Phone ? If not enable Bluetooth.
Sometimes bluetooth scan might be out of sync because you went to the Bluetooth screen inside Meatsitter app before the Meatsitter started broadcasting its presence. Exit the bluetooth screen or exit the app and go Back to the connect screen.
If after multiple attempt to access and scan for devices inside the Bluetooth screen it stills does not work then exit Meatsitter app, go to Air Plane Mode or turn Bluetooth off and back on on your device and go back to Meatsitter Bluetooth connect screen.
Regardless of brand, your device must have hardware Bluetooth Low Energy support. This is sometimes listed as : Bluetooth 4.0 (Bluetooth Low Energy), Bluetooth Smart or EDR BLE. iOS iOs 10 and later are supported. IOS devices with BLE support include iPhone 4S and later. For Android, Android devices with hardware BLE support and Android 6.0 or later are supported. This includes most Android Phone released later than october-2015, but you should check the specifications for your device. If you notice that the connection with the Meatsitter device is dropping even if your phone is very close to Meatsitter it is more likely that your Bluetooth stack has some bug. We recommend a device running Android 6.0 or later for best results.
Consuming raw or undercooked meats, poultry, seafood, shellfish may increase your risk of food borne illness. In general, be sure to fully thaw meats before cooking. Do not disassemble the Meatsitter device and place the computer board or the battery on a wet or hot surface. If you decide to use a wall outlet to power your device, make sure to use a 3.3 V or 5 V power adapter. Make sure that your AA battery are fully charged before slow cooking for a long time. Turn off your Meatsitter device when not in use. Ultimately, using Meatsitter’s high quality thermocouple probe will increase the quality of your cooking and reduce wear and tear on the thermocouple cable.
Note: Never leave the probe in your cooking device after your food is cooked.
When you remove the probe from what you’re cooking, remember that the cable will be very hot since it was inside your cooking device at a high temperature so be sure to use heat-resistant gloves or potholders to remove it.
Be sure to clean your probe after it has been exposed to uncooked or undercooked food using a wet towel and a soapy solution of dish soap and water.
Wipe your probe regularly, but don’t place it under tap water, submerge it in water, or put in the dishwasher.
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We do not accept phone or email orders, but we know that special circumstances may arise. If you have any questions, or need a quote for a higher volume of parts than is priced,
please send us an email. Otherwise, please feel free to order online any time. Customer Service can be reached at firstname.lastname@example.org. We will respond within 2 to 3 business day of email receipt
u can only order one Meatsitter per online transaction. If you want to purchase more than one Meatsitter, you need to place separate orders.
Orders shipped to California will include sales tax on the merchandise portion of the order respective of the shipping zip code<
In the box is your Meatsitter device, rugged silicon cover, one mini USB cable, 2AA battery may or may not be present based on the country the package will be shipped to. One very high quality food probe is optional at checkout
Meatsitter is available starting at $99 without any probes and range up to $159 with one probe. Please note that we do not design or manufacture probes. We can bundle one Cooper-Atkins 50360-K Type K Oven Needle Thermocouple probe made in the USA with a stainless steel overbraid cable, -40 to +500 degree F temperature range -- a $69 value. Click the Accessories button for recommended Meatsitter add-ons . The probe you want depends on how you want to use Meatsitter -- we are here to help. Send us a message with your questions using the chat control on the right-hand side of this page or the contact form or email us at email@example.com
Actimus LLC DBA Meatsitter collects full payment at the time of your order.
At time we may add a discount for a limited period
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Meatsitter is designed and built to the highest quality, durability and innovation. Actimus LLC DBA Meatsitter offers a 30 days limited warranty that covers defects in materials, workmanship and labor for Meatsitter. Meatsitter’s warranty period is thirty days from the date of delivery.
The following is not covered by this warranty:
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Meatsitter started shipping in second half of 2018. You can be one of the first to enjoy Meatsitter by ordering today. In case of backorder, make sure to opt in for back in stock email notification
Actimus LLC DBA Meatsitter generally ships within 1-2 business days of order clearing except during pre-order period or anytime we have a back-order.
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We ship every business day USPS is open. Actimus LLC office will be closed the following days in the US:
- New Years Day
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- Columbus Day.
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We currently do not offer gift certificates..
Meatsitter is easy to setup. Follow the mini user manual startup guide here. Once you take it out of the box, just place two AA battery or plug it in using a mini usb cable connected to a 5V power adapter, download and install Meatsitter app from the Apple store link or Google Play store link. Attach at least one termocouple probe to the connector as indicated by the drawing in the mini user manual unpacking section. Once connected to your Meatsitter device, you can pinch the tip of the probe between your thumb and index finger to notice change in temperature on your Phone. You’ll be monitoring your food in minutes!
Meatsitter may be able to monitor your food temperature placed in a dutch oven on a stove or a pan assuming the heat of the stove is constant. Induction stove might be more difficult to work with because of burst of heat coming in the pan as opposed to constant temperature. Use only certified thermocouple oven needle probe such as the Atkins model we recommend. Please check your oven door to make sure you can close it tight with the probe’s cable going out. If you see any smoke coming out through your oven door, stop using Meatsitter with your oven immediately.
Lighting a gas grill is simple. First, turn the gas on at the source (the liquid propane tank or the natural gas knob), then light the burners according to the manufacturer’s instructions. One important thing to remember: Be sure to preheat the grill. This will ensure that any residue burns off the grate and will help you get a nice sear on your food. To preheat, close the lid and turn all the burners to high. Once the grill reaches an internal temperature of 500 degrees, use a long-handled brass-bristle cleaning brush with a flat scraper to remove cooked-on grime, then reduce the temperature according to your recipe. (For the various basic burner configurations, see Indirect Versus Direct Grilling, at right.) When you’re finished cooking, simply shut off the burners and turn the gas off at the source.
The best way to light charcoal is with a chimney starter. This tool holds the charcoal, making it easy to light and eliminating the need for lighter fluid (which can give food an acrid flavor). Look for a large-capacity model made with heavy-duty, unpainted, untreated steel. The handles should be sturdy as well as heat-resistant. To use a chimney starter, first remove the cooking (top) grate from the grill. Place a fire starter or piece of crumpled newspaper in the center of the charcoal (bottom) grate, then place the chimney starter over the fire starter and fill the chimney starter to the top with charcoal. Insert a long kitchen match or fireplace lighter through a hole on the bottom of the chimney starter and light the fire starter. Let the charcoal burn until it’s covered with white-gray ash, which should take 25 to 30 minutes.
Once you’ve lit your grill, it’s time to decide how to configure the coals or burners—different setups will create warmer and cooler areas on the grill, which will cook the food differently. Which method you should use depends on what you’re cooking. To understand the different ways to cook things, all you need to do is take your indoor knowledge outdoors—just as you’d cook different foods different ways indoors, there are two basic ways you can use your grill. To set up a gas grill for indirect grilling, turn the outside two burners to the medium or medium-low position and turn the inside burner (or burners, if there are more than one) off. An easy way to remember this configuration is MOM: medium, off, medium. To set up a charcoal grill for indirect grilling, place a foil drip pan in the middle of the charcoal grate and pour equal amounts of charcoal on either side. The food will be placed over the drip pan. So, how do you know which method to use? Here’s the basic rule: If it takes less than 20 minutes to cook, use direct heat; if it takes more than 20 minutes to cook, use indirect heat. For instance, pieces of chicken on the bone take 35 to 45 minutes, depending on their size, so they’re best cooked using indirect heat, whereas boneless chicken breasts only take about 15 minutes, so they’re best on direct heat.
Once you’ve mastered direct and indirect grilling, you can try combining them for a more nuanced approach. The combo method works well for chops, steaks, and small roasts that take longer than 20 minutes to cook but for which you want a nice, seared exterior—a char-grilled beef tenderloin, for example. This technique is widely practiced in restaurants all over the world, and for good reason: You get those gorgeous, appetizing grill marks and you don’t overcook the meat. Simply set up the grill for indirect grilling, but first sear the meat—making crosshatch marks if desired— directly over the coals or turned-on burner. Then move it over the drip pan or turned-off burner to finish cooking, and close the grill.
The Meatsitter way is achieved by using our very intuitive graphical user interface for the primary gauge which includes a temperature scale with two alarm points for low and high/target temperature. The target temperature is set using USDA Preset Temperature setting for 12 types of meat/fish/poultry and their various doneness levels recommended by USDA. All of the preset temps but most importantly the low preset can be set and modified multiple time to assist your cooking strategy. Use an updated low preset to flip your food for instance. This can be done by the user touching the screen and setting a low temperature alarm point and a high temperature alarm point on the scale. Touch feedback is used to set the primary and/or secondary temperature alarm and a semi-circle overlay on top of the gauge allows the user to drag a cursor to interact on each temperature alarm in real-time even after they have been set. Finally the user interface also include a count-up timer that can be pause or resume from a simple touch and a periodic countdown timer to perform repeteative task such as basting or sear each side of a steak after you slow cooked it using our recommended Ceramic Heat Deflector. Now this is the Meatsitter way!
Once the food is on the grill, regardless of your cooking method, I feel that it’s best to keep the grill closed. This helps air circulate around the food and results in more even cooking. If you’re using a gas grill, you control the heat by turning the burners up or down to bring the thermometer to the desired temperature. If you’re using a charcoal grill, you "turn" the fire up or down by controlling the air flow—oxygen feeds the fire, so restricting it by partially closing the vents will make the coals burn less and the temperature cooler. However, restricting the airflow too much will put out the fire. Be sure that the bottom air vents always remain open and clear of charcoal. Start with the top vents completely open as well, and close them halfway if you want to cool things down. If your grill has a thermometer or a Meatsitter :), use it to determine when the temperature is dropping. In the absence of a thermometer, shake the charcoal to remove the burned-out ash. If the briquettes or pieces are half their original size or less, it’s time to add more. You can add cold charcoal to the already-lit charcoal in the grill, but it will take a while before the added charcoal lights and becomes covered with a white-gray ash, adding time to the cooking process. A better option is to fill a chimney starter with charcoal and light it about 20 minutes before you need it (place the chimney starter in an extra charcoal grill if you have one, or set it in a heavy-duty foil pan on a concrete—never wooden—patio). Once the charcoal in the starter is covered with white- gray ash, add it to the grill
If you’ve mastered basic grilling, you might want to try smoking, in which small chips of wood that slowly smolder during the cooking process add another layer of flavor. Smoking is generally used for foods that cook a long time over indirect heat, such as barbecued ribs or brisket. Your recipe will give specific details on cooking times and temperatures, but here’s the basic technique: To smoke food, you’ll need wood chips in addition to whatever fuel you’re using for your fire. (See next FAQ entry for information on different types of wood chips.) First, soak the chips in water for at least 30 minutes. This ensures that they will smoke rather than ignite when added to the grill. Next, if you’re using a charcoal grill, light it and set it up for indirect grilling (two piles of gray-ash charcoal on either side of a drip pan). When the charcoal is ready for cooking, scatter a handful of soaked chips over each pile. Proceed as usual, placing the food over the drip pan (and not over the smoke) and closing the lid. Close the top and bottom vents three quarters of the way to keep as much smoke in as possible and cook for the time indicated in the recipe. Try to keep the lid shut as much as possible so all that smoke stays inside and flavors the food. To smoke on a gas grill, the wood chips must be added before the grill is preheated in order for there to be enough heat to make them smoke. Put several handfuls of soaked chips in the grill’s smoker box or, if it doesn’t have a smoker box, in a small aluminum drip pan. (The more wood chips you add, the more pronounced the smoke flavor will be.) Remove the cooking grate and place the box or drip pan on the far left corner of the grill, on top of the flavorizer bars or ceramic briquettes. Replace the cooking grate, turn all the burners on high, and preheat the grill. When the grill is preheated and the chips are smoking, set up the burners for indirect heat (in the MOM configuration). Place the food on the grill (over the turned-off burner), close the lid, and try not to peek during the first 30 to 60 minutes of cooking so you get as much smoke flavor as possible. One important thing to remember: Regardless of what equipment you use, never place the food directly over the smoke, or you’ll get an acrid flavor
Airing food with the right wood smoke is part of the art of smoking. It’s actually quite simple when you consider that the regions that are famous for smoked foods generally use what is readily available to them. For example, in North Carolina, hickory trees are everywhere, and the slow-smoked pork that North Carolina is famous for uses hickory wood. Likewise, in the Hill Country of central Texas, they use post oak, which doesn’t grow anywhere else and imparts a woodsy sweetness that makes the smoked beef from this region a sought-after delicacy. In the Pacific Northwest, Native Americans used alder and cedar to smoke whole salmon, and there is no better wood-and-fish combination. In general, wood from fruit trees imparts a sweeter, more delicate smoke, while woods such as hickory and regular oak are a bit stronger and more acrid. If you find a wood that you’ve never used before or never heard of, find out where it grows indigenously and what they cook in that region. Chances are, if you match the popular food from that region with the wood, it will make a perfect pairing.
Meatsitter was designed to provide a cooking time of up to 20 full days of monitoring equivalent to 480 hours. With one hour per day this would be full year of usage. This is an estimate measured with the phone connected to the device one foot away. Remember to power off Meatsitter after each use for long lasting battery life. Meatsitter app will also let you know when the AA battery are getting low.
Meatsitter input are 2AA battery or mini usb connector. You could use your iPhone wall adapter and most android device power suply as long as they are rated between 3.3 and 5V with a mini USB to type A connector. Although you can leave your AA battery in the Meatsitter device when you use it with the mini USB to type A connector you should probably put the battery aside and unplug the power adapter when not in use.
Use a clean wet cotton towel or paper towel. You can use a soapy water based solution using dish soap once you are entirely done monitoring all your food. Do not put the probe in the dish washer
We love to hear from BBQ lovers! Please send us a note at firstname.lastname@example.org. We are here to help. Send us an offline message using the chat control or use the contact form We will try our best to answer your questions within 24 hours. We also appreciate the recommendations or feature request for enhancement you may have. Sometimes we are available for live chat as well.