MEATER+ wireless WiFi thermometer

The 100% cable-free probe that changed the game. No cables to burn, no plugs to soak — the probe goes inside the meat, the base picks up the signal and forwards it to your phone over WiFi. Premium across the board.

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Essentials to get started

• 

  Kamado Joe Classic III 18"

  MEATER+ pairs especially well with the Classic III: the SloRoller keeps a stable chamber and the predictive algorithm is more accurate.

  €1,899

• 

  Big Green Egg Large

  On a BGE Large one probe is enough — the chamber is small and zone temperature stays close. MEATER+ is the minimalist choice.

  €1,349

FAQ

• Does the wireless probe survive inside the meat for the whole smoke?+

  Yes. The internal end handles up to 100°C in meat (way past any cut), the chamber-exposed end up to 275°C. What kills MEATER probes is the dishwasher and leaving them in the sun. In a 110-120°C kamado it does not flinch.

• Is the predictive cook-time algorithm accurate?+

  For regular cuts (tenderloin, loin, breast) yes: final estimate usually falls within 10 minutes. For stalling cuts (brisket, pork shoulder) the algorithm goes wild and you should ignore it past hour 4. The useful part of the app is not prediction, it is the target-temperature alarm. That part is flawless.

• Does the WiFi base have to stay indoors or can it stay outside?+

  Indoors is better. The base is not rain-rated and the OLED screen does not love full sun. Keep it in the kitchen by a window with the kamado 10 m outside and the probe → base Bluetooth range is plenty. The base → phone WiFi side goes through your home router.

• Is it enough for a whole brisket with two pieces?+

  Strictly no — MEATER+ ships with a single probe. To watch point and flat separately you need MEATER Block (4 probes) or an Inkbird IBT-4XS. MEATER+ is perfect for one big piece or several pieces cooked to the same doneness (several tenderloins at once, for example).