Review on 🔥 MeatStick X Set: Ultimate 260ft Wireless Meat Thermometer for BBQ, Smoker, and More! by Jim Velasco

I bought this MeatStick set as an early Christmas present for myself. My first impression when opening, the supplied case is good. It looks like there will be some empty slots if you buy more MeatSticks. Including 2 thermometers. One has an all black end and the other is black with 2 red rings around it so you can tell them apart (see pictures). When I had to charge it I was surprised to see that AA batteries were required to charge the thermometer. with the USB cable connector. I used a few AA batteries for this. At first this setup annoyed me, but then I realized that when cooking, you have to have a meat stick in the charger, press a button, and then remove it from the charger to initialize it to cook. So if you're outside preparing for a long smoke break and plugging in the thermometer, plugging the charger into an outlet, and then taking out the thermometer, it's really inconvenient compared to a fully portable charger. Setting up the connection to the Wi-Fi bridge was very easy - I just had to select the Wi-Fi network I wanted to join and it was nice that the app actually asked for it. I use a separate network for my smart devices (just for that extra layer of separation). Other smart devices I've set up in the past just use whatever Wi-Fi network your phone is connected to without asking. I haven't had any range problems anywhere in my house since using a Wi-Fi bridge. I cooked the ribeye steak 2 times to make sure both sticks worked. I'm not sure how accurate the ambient temp sensor is, but the internal temp is definitely accurate as it matches what my thermal pen told me. I usually use my cast iron for steaks, but this time I decided to deep fry in a carbon steel Matfer pan. As I have a toddler who runs and touches everything he can, this cordless thermometer was great as I didn't have to open the oven to check the consistency of the steak and my little fella didn't have any cords to pull on could. . With the internal temperature at 125 degrees, I removed the steaks from the oven and placed them on the stove to brown and baste. All in all very easy to use. So far there are no problems. Next time I'll try something with longer cooking time since the back roast takes less than an hour.