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The Combustion App tells you when your food is safe to eat, applying the food-safety standards of the US government (USDA/FDA). TLDR: with the CPT, you can cook safely without overcooking your food. The SafeCook feature is very easy to use and the Pr
What temperature you cook to depends not only on the protein you're cooking but the style of cooking and your preferred results. It's a matter of taste. Listing preferred cooking temps would require a huge page of its own (or maybe a whole site), but
We don't recommend resting for most things, but there are some times when it's very useful. If you plan to rest your food, set the target temp lower to compensate and leave the thermometer in. That way you'll know exactly when to slice and quickly co
BakingFryingGrillingPoachingReverse SearingRoastingRotisserieSlow CookingSmokingSous Vide
Both 1st and 2nd generation Predictive Thermometers can be used for sous vide cooking, but there are important differences to understand for safe and effective use. While both generations can be used for sous vide cooking, the 2nd-generation Predicti
Great news for smokers + other slow-cooking fanatics! With this update, the CPT can now make “ready in” predictions for cooks over 6 hrs in duration. It’s complex to explain (lots of math) but the onboard physics engine now detects low + slow cooking
The best way is to slice your meat immediately so that it cools faster. But that’s not always an option. We’re working on a two-part prediction to manage carryover cooking. The challenge is putting a second prediction on top of the first (time to coo
That’s a personal question. Depends on how you like it!. We’re big fans of medium-rare for most things (yes, even chicken and pork). But those temp targets can be significantly lower than the USDA simplified guidelines. USDA simplified standards are
Don't use your CPT for this:. *You can deep fry with it as long as the lower sensors are protected - if you want to temp your oil, use food to protect the sensors - for instance, a potato.
Your Predictive Thermometer is tougher than it looks – it can handle some serious heat!. While it's pretty flame-resistant, it's always good to be a bit careful when things get super spicy (we're talking over 600°F). We've used ours on some scorching
Many of you love using your Combustion Predictive Thermometer (CPT) for smaller cuts, but you're wondering about those big, show-stopping pieces of meat. One user perfectly summed up what many of you are thinking and posted it on our Reddit forum:. "
Sure, your CPT has been faithfully monitoring your roasts and steaks, but it's been secretly dreaming of sugar and spice. Let's unleash its full potential and say goodbye to the guesswork of skewer tests and bread tapping!. Ready to show your CPT the