Analysis by Valery Grin · · updated October 3, 2026
U-Taste ET-TB01-42-BK: Tritan basting pipette, 30.7 cm
Draws up the tray juices and bastes with them: turkey, suckling pig or pork knuckle on the kamado
From€20
Reference price on Amazon (June 2026) · subject to change
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- Weight
- 0.15 kg
- Material
- BPA-free Tritan (tube) and silicone (bulb); the listing table says only "plastic"
- Temperature range
- ≤ 109°C
Quick answer
Yes, if you roast poultry or big joints and want to baste with their own juices: it has 4.7 out of 5 from 2,303 ratings on Amazon. But it is plastic (Tritan, 109 °C), so it never stays in the kamado or on the grate, and lifting the lid to baste costs temperature.
A one-piece pipette: Tritan tube, silicone bulb, 30.7 cm and 150 g. It bastes from outside with the tray juices; it does not inject. Its limit is the plastic, 109 °C: never leave it inside the kamado.
The U-Taste ET-TB01-42-BK is a one-piece basting pipette: BPA-free Tritan tube, silicone bulb and a small built-in stand so it does not roll off the worktop. The listing gives 30.7 × 5.5 × 5.5 cm and 150 g, and the tube carries engraved ml and oz markings. It is dishwasher safe and comes with a 22 cm cleaning brush. The title advertises 1.5 oz, about 45 ml per fill. The details table says only "plastic"; Tritan and silicone come from the seller's own text.
What it is for: it draws up the juices and fat that drip into the tray and puts them back over the joint. Per the listing it also removes fat from the tray. The curved tip, again per the listing, reaches awkward spots, even underneath the bird. It is not an injector syringe: the Rösle 50 ml syringe puts marinade inside the meat; this one bastes the outside.
On a kamado it fits indirect cooks, with the tray under the joint. It is the technique behind the smoked Christmas turkey, the roast suckling pig or the beer-braised pork knuckle, where there are juices and fat to reuse. It is not fitted to the kamado: it goes in for a moment with the lid open and comes out again. So it suits a 33 cm MiniMax, a 46 cm Large or a 61 cm XL equally; what changes is the tray that fits underneath. A glove is worth having: at 30.7 cm long, it does not keep your hand far from the hot rim.
The catch with basting: lifting the lid costs you heat. Every opening lets heat out and the chamber takes time to recover, more so in winter. Baste rarely, with the pipette already in hand. And if you want crisp skin, juice on the crust works against you: baste the meat, not the skin.
The limit is in the title: 109 °C. That is what the Tritan body withstands; the silicone bulb is rated to 315 °C, but the weakest part rules. It does not stay inside the kamado or rest on the grate. The listing also does not say what happens with fat above 109 °C, so do not pipette anything that is smoking.
Listing downsides: 1.5 oz is small for a large bird and means several fills. U-Taste is a marketplace brand; the listing publishes neither country nor manufacturer, and its text reads as machine-translated ("squid bulb"). The rating, 4.7 from 2,303 reviews, is Amazon's, not a hands-on test.
Verdict: a simple, well-rated utensil for basting with the tray juices, always kept out of the heat.
A simple, well-rated tool for basting with tray juices, with the 109 °C limit kept firmly in mind. Marketplace brand, not tested hands-on: the score comes from the listing.
Editorial rating from spec sheet, measurements and kamado fit · not a hands-on test
Pros
- BPA-free Tritan tube and a 315 °C silicone bulb, per the listing
- Curved tip and built-in stand: it does not roll off the worktop
- Dishwasher safe, with a 22 cm cleaning brush included
- Marked in ml and oz: you can see how much juice you have drawn up
Cons
- Only 1.5 oz (about 45 ml): a large bird needs several fills
- Tritan withstands 109 °C: not inside the kamado, not on the grate
- Marketplace brand: the listing publishes neither country nor maker
Who it's for
For anyone roasting turkey, suckling pig or pork knuckle indirect who wants to draw up the tray juices and baste the joint with them.
Not for
To put marinade inside the meat you need a syringe with a needle. And if you would rather not lift the lid mid-cook, basting is not for you.
Specifications
- Weight
- 0.15 kg
- Material
- BPA-free Tritan (tube) and silicone (bulb); the listing table says only "plastic"
- Temperature range
- ≤ 109°C
- Includes
- Basting pipette with built-in stand, 22 cm cleaning brush
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Goes well with
Weber 6415 — small aluminium drip pans, 22 × 15 cm, pack of 10
Without a tray there are no juices to draw up. Weber's aluminium drip pans, 22 × 15 cm and ten to a box, sit under the joint on the deflector and collect the fat the pipette then draws up. By size they fit even a 33 cm kamado, and two go side by side in a 46 cm one; measure your deflector first.
€5
ThermoPro TP17H: 4-probe wired thermometer, -10 to 300 °C
Basting is the only thing that forces you to lift the lid; you should not have to open it to check temperature as well. A multi-probe corded thermometer, such as the ThermoPro TP17H, gives you the joint's internal temperature from outside and leaves the pipette for when it is really time to baste.
€36
Weber 17896 – Premium Leather Gloves for Embers and Hot Grates
Basting means putting your hand near the hot rim with a 30.7 cm pipette, and taking out the tray takes more than a cloth. Premium leather gloves, like the Weber 17896, protect hand and wrist and let you work with the lid open without rushing.
€45
FAQ
Can I leave the pipette inside the kamado or on the grate?
No. The 109 °C in the title is the limit of the Tritan body; the silicone bulb withstands 315 °C per the listing, but the tube is the weak link. On an indirect cook the kamado chamber usually sits above that figure, and the ceramic and the grate run hotter still. Use it with the lid open for as short a time as possible, wearing a glove, and always keep it outside: on a plate or resting on its own stand. Do not rest it on the edge of the hot tray either.
Basting pipette or injector syringe? What is the difference?
They do opposite jobs. The pipette draws up the juices and fat that drip into the tray and bastes the surface; a syringe, like the Rösle 50 ml, has a needle and puts marinade inside the meat. On a whole turkey they can complement each other, but one does not replace the other: without a needle the pipette cannot inject, and without a wide tube the syringe cannot draw juice from a tray.
Does lifting the kamado lid to baste cool the cook?
Yes. Raising the lid lets hot air out and cold air in, and the chamber takes time to return to temperature. Baste rarely, have the pipette and glove ready before you open, and do not peer in with the lid up. In winter, or with large birds, it is worth basting less.
How do I clean it?
The listing says it is dishwasher safe and still works well afterwards. If you prefer to wash by hand, it comes with a long 22 cm brush with a soft tip that reaches the bottom of the tube without scratching it. Being one piece, it has no joints where fat can build up. Even so, draw up hot soapy water straight after use: cold suckling pig fat sticks.