The Product

Wireless Grill Thermometer

While the true grill master may go by “touch”, internal temperature is really the only way to know for sure that you food is properly cooked (especially for larger cuts of meat). Sticking a thermometer into your food will give you a foolproof way of knowing when it is “done,” however if you are impatient and keep checking all the time, your grill will lose heat. Enter the wireless thermometer. One or two probes are inserted into the meat and a wire from each is strung out through the side of the grill to a small transmitter. The wire is designed to withstand the heat of the grill, but make sure not to get the transponder too close. The transponder then sends the actual internal temperature(s) to a second device that you can carry around with you.

Maverick Remote Check
Maverick Remote Check
  • Allows you to check the temperature without your grill losing heat
  • You can carry the device around with you and not waste time standing at the grill
  • If the majority of your cooking is with thin pieces of meat, a wireless thermometer may not be necessary

I have to say that I was a little skeptical about how well this would work when I received the Remote Check for father’s day last year. However, I was amazed at how easy it was to use and how useful it was. I have much better confidence now in cooking larger pieces of meat and with “indirect grilling” where you cook the food at a lower temperature for a longer period of time. Once I have the Remote Check set up and set the desired temperature, I don’t even go near the grill until I hit the target temperature. On several occasions, it has also saved me from overcooking my meal because my “gut instinct” was way off. This is the ultimate gift for anyone that enjoys grilling. You won’t be disappointed.

Devil's Advocate:

If the majority of your grilling is done with thin pieces of meat at high heat (i.e. burgers, dogs, boneless chicken breasts), then you don’t really need a thermometer, yet alone a wireless one as it would take more time to set-up than it's worth. Most direct cooking is only 5-10 minutes per side and it's easier to get a sense for when the meat is cooked. A thermometer is really better for something that will be on the grill for a half an hour or more and/or that is more than 1.5 inches thick i.e. a roast, half chicken, etc.

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