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By: Bill McGrath
The GrillEye Max is a cloud-connected eight-channel food thermometer that works in conjunction with a smart phone app to allow remote monitoring of your cooking session from anywhere an internet connection is available.
The unit is barrel-shaped, about 5″ (12.5cm) wide by 2.5″ (6.5cm) in diameter. The probes plug into the left side and the on/off switch and charging port are on the right. The outer housing has a flat with a magnet. The inner portion rotates to adjust the viewing angle. It has a self-contained battery that should power the unit for 48 hours, according to the manufacturer.
After downloading the Apple/Android free app, setup is performed using Bluetooth to send configuration data to the unit. After the unit is set, all communication takes place via Wi-Fi using your 2.4GHz router as the intermediary. This permits monitoring your cooking session from anywhere an internet connection is available. The app walks you through the setup procedure and only has to be done once, unless you change routers.
You can select the meat type and doneness level in the app, or choose temps of your choice. The display adjusts to the number of probes in use, but the instantaneous temperature, the food/doneness descriptor, and the target temperature are displayed for each probe. While running, the app collects data on the cooking parameters which are then saved with a name of your choice. This facilitates re-using your favorite settings.
The unit comes with two probes, each of which has a grill clip. Temperature accuracy was very good. Construction seems solid. The display is easy to read and has a low-brightness power saving mode.
Warranty of the main unit is one year, limited, with a number of exclusions like the internal battery. Probes have a different warranty that I could not find on the company’s website. It isn’t clear who provides customer service as the website states that G&C Ltd. doesn’t sell to the public directly, and service requests must be processed by the seller. ???
Overall, this is an easy-to-use unit with straightforward software. I’m a little uneasy about the warranty. It’s on the pricey side for units of this type. Nothing that really excites me, but no strong negatives, either.
Manufacturer:
Published On: 6/22/2021 Last Modified: 10/18/2023
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When you make rubs at home we recommend you add salt first then the herbs and spices because salt penetrates deep and the other stuff remains on the surface. So thick cuts need more salt. We put salt in these bottled rubs because all commercial rubs have salt and consumers expect it. You can still use these as a dry brine, just sprinkle the rub on well in advance to give the salt time to penetrate. For very thick cuts of meat, we recommend adding a bit more salt. Salt appears first in the ingredients list because the law says the order is by weight, not volume, and salt is a heavy rock.
Sprinkle on one tablespoon per pound of meat two hours or more before cooking if you can. Called “dry brining,” the salt gets wet, ionizes, becomes a brine, and slowly penetrates deep, enhancing flavor and juiciness while building a nice crusty “bark” on the surface. Sprinkle some on at the table too!
Are they hot? No! You can always add hot pepper flakes or Chipotle powder (my fave) in advance or at the table. But we left them mild so you can serve them to kids and Aunt Matilda
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