FAQ

WIRELESS THERMOMETER BASICS

How is it different than other wireless thermometers?

The Predictive Thermometer has 8 sensors. Other wireless thermometers only have one or two. Those “extra” sensors let us figure out the effective size of the food, how evenly it’s cooking, and how things are changing. That means we can quickly and accurately calculate how long the food should cook and how long it should rest to be perfectly done.

Wait, you leave it in the food the whole time?

Yes! That’s the biggest advantage of using ANY wireless thermometer. You can see the internal temp at any time while cooking, without sticking your head or hands or anything else in the oven (or grill or wherever).

This is also known as a “probe” or “leave-in” thermometer.

Because of the “extra” sensors, the Predictive Thermometer does a lot more than just that. It finds the real lowest temp (TrueCore™), even if you poked past the center. It tells you the real cooking temp at the surface – that shows how much heat is actually getting into the food, so you can adjust your coals (or otherwise tweak the temp).

It’s all about getting more consistently delicious results, no matter what you cook.

Why should I care about the surface temperature?

Surface temperature is the secret to consistent, precision cooking. That's because the temperature at the surface of your food is the temperature the rest of the food feels. It's nowhere near as hot as the surrounding oven, and that's because your food sweats. As it does, the evaporating juices cool the surface to a lower cooking temperature.

How much? It's hard to say, and that's why we measure at the surface. (By the way, we’re the only one who can.)

By measuring surface temp, you can adjust your oven or smoker to the control the true cooking temperature, bringing a precision to your cooking that was previously only possible with sous vide.

We love surface temperature cooking so much that Chris made a video about it before we even started building the Predictive Thermometer. (Thankfully, we managed to get rid of all those wires.)

Don't I only need to know the temp at the center?

Until now, that was the only thing you could measure. For perfect results, you want to measure that and more. The Predictive Thermometer measures the center (core) temp, the surface temp, ambient temp, and everywhere in between.

What’s more, our extra sensors (8 total!) allow us to find the center, even if you miss it. This often happens with compact food like a filet mignon or with irregular food like a whole chicken.

All wireless thermometers have a minimum insertion depth (ours is 2in/50mm). If our tip sensor ends up past the center, the lowest reading from the other internal sensors reveals the true core temp.

In that situation, any other thermometer would misread the temperature, making you think the food is overdone when the center is still underdone. Tragedy!

With our True Core technology, near misses are not misses. In fact, we recommend you push the tip a bit further than the visual center. We'll find and instantly report the lowest temperature so you can be totally confident it comes out just right.

Why do I need an ambient sensor? Isn’t that just the oven temp?

Nope. In fact, it’s not uncommon for the oven temp to be off by 100ºF or even 200ºF!

New Predictive Thermometer users are often appalled by this. We’ve gotten emails saying “this can’t be right!” But it is.

As it heats up, water inside your food evaporates into steam (212ºF). The steam tends to linger near the food, mixing with the hot oven air, and creating an invisible fog which - while still quite hot - is significantly cooler than the rest of the oven.

This is not actually bad news (it helps your food cook more evenly) but it is surprising to most people.

Because the Predictive Thermometer measures the ambient temp near your food, it captures the effect of this boundary layer.

If you want to see + hear more about this, Chris made a YouTube video that explains it really well. It also shows how convection (airflow) affects ambient temp. (Skip to 5:26 if you’re in a hurry to get back here.)

[Warning: video may make you hungry.]

Anything else?

•Our thermometer is a lot thinner (a 36% smaller cross-sectional area than any other wireless thermometer). Easier stabbin’. Smaller holes.

•Wireless is designed to simply work, without the fussy “pairing” process you get with most smart products.

•With the Combustion Display you don’t have to depend on your phone or rely on your internet provider. (Though we also have a very nice mobile app).

•Unlike other wireless thermometers, it can give you an instant read. (Time-to-read is less than 4 seconds–about the same as the dedicated instant-read thermometers most professional kitchens use.)

•Quickest read time. Many times faster than other wireless thermometers. (By the time you see their reading, it's more than 30 seconds later!)

•Automatically finds the lowest internal temperature, giving you an instant and accurate core temp even if the tip misses the mark. No other thermometer can do that.

•Highest temperature rating (up to 575 °F / 300 °C) available.

•Unlike other instant read thermometers, it has 8 sensors, so you get the full temperature from edge-to-edge.

CAN IT BE USED IN A ___?

Can it be used in an oven?

Of course.

Can it be used on a stovetop?

Obviously.

What about induction?

No problem.

Can it be used on a charcoal grill? A gas grill?

Yes and yes.

Can it be used in a smoker?

Yes, brisketeers, a million times yes.

Can it be used for pulled pork? Brisket? Etc?

Yes! The recommended temp limit for the lower 4 (tip) sensors is 212ºF (100ºC) but it can tolerate internal temps very safely up to that limit (and slightly beyond).

More about that below.

Can it be used in sous vide?

That's the plan, but we can't recommend it quite yet. Need more data. Full explanation below.

Can it be used in a rotisserie?

You bet your bird it can.

Can it go in the dishwasher?

Yes. The thermometer is highly water-resistant, rated IP67 (that's up to 1 meter). We recommend hand-washing though, it just works better.

What about an air-fryer?

Yes, indeed. That’s basically a convection oven and since you asked: those are also good.

Can it be used for bread?

Yes! Bakers have reported fantastic results. It can also be used to check proofing temps or even profile your proof. Way to go, bakers!

Can it be used in a dutch oven?

It depends. It won’t harm the probe, but with the lid closed, you probably won’t get a signal out.

(Could you check-in by leaving the probe inside the roast or bread or whatever—and occasionally taking the lid off? Sure.)

Can it be used in a deep fryer?

That's the plan. We're not 100% done testing that yet, so hold off for now.

Can it be used in a microwave?

No way! Unless you like explosions. That’s going to void the warranty on everything and everyone around.

Can it be used in a trivection oven?

Apparently not. The meshy screen that keeps microwaves from escaping also keeps Bluetooth signals from escaping. Also: microwaves! See above.

Can it be used in a pressure cooker?

Sadly no. The pressure raises the boiling point of water to 248 °F / 120 °C, which means the water inside the food can’t keep the electronics in the tip cool enough. See below.

Can it be used in a “broaster”?

No. Sorry, broasterphiles.

Can it be used in a nuclear reactor?

Pictures or it didn’t happen.

SPECS AND TECH

IP68 Waterproof Rating

It's official! The Predictive Thermometer now meets the IP68 standard.

6 = total protection against solid ingress (the highest rating)

8 = total protection against water ingress (up to and including complete submersion below one meter and for more than 30 minutes)

(March 2023)

Combustion Display Specs: Shows Core, Surface, Ambient Temps plus target temp and "ready-in" prediction

What if I want the internal temp near boiling? Pulled pork?!? Brisket?!?

Works great! No worries!

For slow-cooking, it’s not uncommon to hold meat at temperatures just below boiling – often around 205ºF. The Predictive Thermometer is designed for that and we’ve tested it extensively (we also love pulled pork!).

Allow me to explain:

•The electronics in the tip can tolerate temps a bit above the boiling point of water

•212ºF (100ºC) is a very easy-to-remember “safety line” to remember for most cooks (it’s not the hard limit, but it is a good rule-of-thumb)

Be sure the minimum insertion line is inside the food (i.e. not visible).

What is the max operating temperature?

575 °F (300 °C) above the minimum insertion line, including the ceramic handle.

212 °F / 100 °C at the tip (the pointy bit) to the minimum insertion line.

Always insert your thermometer at least 50 mm (1.97”) into your food. Don’t worry, it’s clearly marked.

Followup question: what’s up with that?

The water content of the food protects the tip of the predictive probe. It won’t go above boiling if there are any water molecules left. Science! Your pork butt protects the probe and the probe protects the pork butt. That’s why we put the more delicate electronics and battery in the tip.

What about the handle?

IT’S NOT PLASTIC. Sorry about the yelling. Despite the friendly color, it’s actually solid ceramic and nearly indestructible. It can handle flare-ups, falls, and the sanitizing cycle in your dishwasher. We poached it in liquid nitrogen, and it didn’t even flinch.

[Note from engineering: please don't do that anymore.]

Is it totally waterproof?

Rated IP68, the Predictive Thermometer is waterproof up to and including "complete submersion below one meter and for more than 30 minutes."

The seal that keeps the water out also keeps out the cooking oil, drippings, marinade, and so on.

The Predictive Thermometer can go through the dishwasher (although hand-washing generally works better). You can spray it down in the sink, no problem, or run it under the tap.

NOTE: DO NOT “QUENCH” A HOT THERMOMETER

Wait for the thermometer to cool down before soaking or cleaning. If the handle is very hot, the shock of cold water can crack the ceramic.

(Side note: don’t touch the handle with bare hands or other body parts until it’s had time to cool off. It burns!)

The limits of the waterproofing really only show up under pressure. That’s why we don’t recommend using it (for instance) in pressure cookers.

That’s also why sous vide is tricky - the negative pressure created by vacuum sealing could (potentially) distort the seal. We’re testing to be sure it doesn’t.

Do I need the display?

Some people don’t want to use their phones in the kitchen. If you’re cooking something messy, your phone is going to get sticky or saucy or both.

The display keeps it simple — it’s water-resistant and easy-to-clean. It’s big, bright, backlit, and easily readable. The screen won’t shatter when you drop it.

It goes weeks between charges.

It can also be used as a simple timer, which is handy. And there’s less chance of getting distracted by a video of a baby sloth playing with a xylophone.

Lastly, using the Display with the app greatly extends the functional range - up to 330ft (100m) in an ideal setup. The less ideal the setup, the more you'll appreciate that extra signal strength.

What’s the advantage of using the phone app?

A) There will be lots of extras in the app, including pretty charts that track the temperature of your food anywhere along the thermometer (coming soon). We interpolate between the 8 sensors with, yup, math, so we can show you how evenly (or not) your food is cooking. It’s like x-ray vision to see inside your food as it roasts.

B) You can manage even more thermometers at once. You'll even be able to give them nicknames (coming soon).

C) It’s not one or the other, you can use it and still use the display. In fact, the display automatically relays the signal so that you can roam further from the kitchen.

D) The display timer cannot show you videos of adorable baby sloths.

What’s a good nickname for a thermometer?

“Mr. Pointy” is always a classic. ASOIAF fans might prefer “Needle.”

You could go descriptive like “Meat Only.”

You could name one “Jimmy Witherspoon.” Whatever suits you.

Can I use it as an instant-read thermometer? Can I use the display like a basic kitchen timer?

Yes to both. A smart product doesn’t always need to show off. And there’s countless reasons to time things, even when nothing’s in the oven. You could be timing your proofing. You could be timing a dessert chilling. You could be timing your nap. We’re not here to judge.

How does it predict when my food will be perfect?

There’s a lot of math involved and the computers do it for you.

Our predictive engine runs the numbers, compares readings all along the thermometer and uses our predictive algorithm to tell you exactly when your food will reach the perfect temperature. That’s the big number that shows up on the display (or app).

Prime rib, baked swordfish, different foods, of different sizes, different density, different temperature targets, with smaller or larger windows of done-ness — it doesn’t matter, you never have to guess.

That’s kind of the whole point.

How does the wireless stuff work?

Most smart devices are kind of stupid. Sometimes they connect. Sometimes they don't. Often they disconnect. We’ve made it simple. Our stuff skips the "Bluetooth pairing" process and broadcasts temperature data in the open.

So things just connect quickly and work consistently. Fair warning, your nosy neighbor might discover when your pork chops are going to be ready, and come looking for extras.

Unfortunately for them, there’s no such thing as extra pork chops.

What’s the wireless range?

It depends. In a wide-open space, the Bluetooth signals will travel 300 feet (90m) or more, but when the thermometer is locked inside a smoker, or if you live in a solid concrete building, the signals don’t go as far. In practice, we can usually get 60-feet away (20m) and still keep an eye on how things are going.

The Combustion Display was designed to help out by listening to nearby thermometers and then repeating their signal at the maximum power legally allowed by the FCC (or your local regulatory agency).

Just to be safe, the thermometer logs all the data. If you wander out of range all of the data is forwarded along as soon as you wander back.

More about wireless signals below.

How long does the battery last?

Battery life:

With a full charge, the Predictive Thermometer works for 24 hrs in cooking mode, or 5.7 hrs in instant-read mode.

A thermometer out of its charger is in instant-read mode by default.

It changes to cooking mode when you set a target (cooking to) temp.

The Predictive Thermometer can remain in standby-by mode for 14 days on a full charge.

The thermometer goes into standby mode when it's in the charger (sleeve) and the charger is not connected to a USB-C power source.

Recharge time:

The thermometer recharges in about 10-20 minutes.

The display battery charges in 80 minutes and is good for over a month per charge.

Is the battery safe at high temperatures?

Yes. The Predictive Thermometer uses an LTO (Lithium Titanate Oxide) battery, which is very stable. Much safer than the Lithium batteries you’re used to (Lithium Ion or Lithium Polymer). The LTO survives up to 105 °C (221 °F) and will just break if you get it much hotter. Since it’s tucked away inside the thermometer, the water content of the food keeps it safely below the boiling point (100 °C/212 °F).

What if I need multiple thermometers?

The Combustion Display (aka "Timer") can manage up to 4 thermometers simultaneously.

What kind of sensors are used in the thermometer?

That’s not a frequently-asked question. Anyway, each thermometer has 8 precision high-temperature thermistors and IC temperature sensors. Sensors in the tip (inside your food) measure temperature to within 0.2 °C. Sensors in the handle end (built to withstand higher heat) measure to within 1 °C.

What’s up with sous vide?

For the moment (and this could change rapidly) we don't recommend using the thermometer in sous vide.

Don't fret! We think it's going to be fine, we're just not 100% sure at the moment, so we're doing some extra-strenuous testing.

So far the improved main seal is holding up perfectly during vacuum sealing and cooking under controlled conditions (not the case with pre-production models). Now we need to confirm it works in real cooking conditions. However, because of the time-consuming nature of sous vide, real cooking testing is real slow.

We’re hoping to give the full thumbs-up sometime this Spring (2023).

ALL ABOUT WIRELESS

What's MeatNet? How does range-boosting work?

Very well, thank you. Our goal was to make the technical side of this “magical” and invisible to the cook.

You don’t need to understand it to use it!

MeatNet™ is an ad-hoc mesh network.

That means it’s a network that forms itself and doesn’t require any intervention - you don’t have to have an access point… or router.

Every part of Combustion's MeatNet cooperates but they do not depend on each other to work.

Combustion devices (and the app) communicate directly with one another (peer-to-peer).

Importantly, breaking a connection does not interrupt an ongoing cook or reset anything. This can be a huge problem for other wireless cooking products!

With MeatNet, if your phone (for instance) has to reboot mid-cook, no problem. Everything will pick up–live and in real time–when you get back.

More?

All data originates inside the Predictive Thermometer
The thermometer broadcasts this openly over Bluetooth
Some products (e.g. Combustion Display) include a “repeater” function
A repeater rebroadcasts the exact information it got from the Predictive Thermometer
Apps within range of any MeatNet device display the data

Ok, so?

So, a repeater (like the Combustion Display) lets you work around radio obstructions.

A lot of cooking is done in a metal enclosure. That greatly reduces radio range. By putting a repeater nearby but outside of the enclosure, you get a fresh, full-strength signal that can be read from much farther away, even through other obstructions (like walls).

All wireless products (including ours) list unobstructed range. But for practical cooking, you’re almost always going to be dealing with some obstructions.

What data does the Predictive Thermometer receive?

Instructions!
If a cook enters instructions (e.g. target temp) on the app or Display, the network passes those back to the thermometer (each Predictive Thermometer has a unique ID)
The thermometer then adjusts its setting and sends updated cooking data (including the new target) back out to be passed along
As they receive the new data, all MeatNet devices (and apps) will update to match. Synchronized!

Can you use a second repeater to extend the network even farther?

Not yet, but we’re actively working on it. In the near future, if you happen to have 2 Combustion Displays (or more) they could be used in sequence to extend the signal.

(Or perhaps if you had another MeatNet enabled device… one that has not been announced yet...)

In theory you’ll be able to use up to 16 repeater-nodes daisy-chained together – for over a kilometer of effective range.

Why Bluetooth? How’s that work?

Bluetooth (aka BLE) is a low-power radio signal around the 2.45GHz band. It’s a very power-efficient way to transmit small data packets over a short distance.

This bandwidth is the area legally allowed for consumer products, so there’s a lot of competition for radio waves. It overlaps with what most WiFi uses.

Curiously, it also overlaps with the radio frequency of microwave ovens (at a much lower power; a 700 watt oven is 35,000 times more powerful than Bluetooth 5).

The main advantage of using Bluetooth is that it requires so little power. Perfect for us because the battery inside the thermometer is necessarily tiny. If we put a WiFi transmitter inside a thermometer, our battery would only last minutes instead of hours.

Because it’s a tiny radio transmitter, it’s going to have some of the same issues that other transmitters and receivers have (physics!). Certain types of material are not radio-friendly (see below).

Unless you live in a straw hut on a tropical island, there will probably be places in your home that have bad reception. Just like you get “dead spots” on your mobile phone, or places in your house where WiFi struggles.

Using the Combustion Display and App together significantly boosts the functional range/signal strength. See the spec chart (above) for exact details.

What makes our wireless setup different? Is it reliable?

The most common complaints we’ve seen about competing wireless thermometers are signal reception problems and initial setup problems.

It’s super-aggravating to disconnect in the middle of a cook. Tie that to creating an account or configuring a WiFi set-up and suddenly you’re dealing with sign-ins and passwords and electronic handshakes every time you lose signal.

No thanks.

We’re not immune to signal loss or disconnects (we are still bound by physics, after all), but we’ve done everything possible to minimize the annoyance it can cause.

First, we’re transmitting at a much higher power because we use the latest Bluetooth 5 chip for our radio. We also optimized the antenna design on both the Predictive Thermometer and Display to get the best performance for the minimum power—our design is very close to the theoretical limit of efficiency.

Most importantly, our software is designed to work around interrupted signals and occasional disconnects. When the signal is lost, your Combustion Display (or app) automatically catches up on all the data as soon as it’s back in range. So momentary signal-loss is automagically not-a-problem.

With the Predictive Thermometer, there’s no sign-ins or passwords or accounts. You don’t ever have to login to use it – that means you don’t have to log back in - EVER.

What things are bad for Bluetooth signals?

Effective Bluetooth range is quite dependent on the environment. The ideal set up is to have a clear line of sight (LOS) between the antennas.

Here’s some of the things that commonly block or hinder signals:

Metal enclosures block radio transmissions, including Bluetooth. The thicker the metal the worse this will be. For smokers and grills, the vent holes tend to be where the signal escapes; if you close things up tight, any signal will struggle to escape.

Foil! Wrapping the thermometer inside of a foil shield will keep the signal inside. So if you’re protecting a turkey, be sure that the handle of the thermometer is outside of the foil.

Water, in general, muffles Bluetooth signals. Being submerged in sous vide will greatly reduce the Predictive Thermometer’s effective range, especially if the water is in a metal pot. For best results, sous vide in a plastic container. (Note: we are currently recommending against using the Predictive Thermometer for sous vide, but that’s likely to change soon.)

Human beings. On a related note, people are (as one of our engineers put it) “big bags of water.” Standing between the thermometer and the display can partly block the signal, especially if you eclipse the view between the antennas.

Concrete or masonry walls or other obstructions between the thermometer and the receiving device—display or app—will limit the range a lot. Radio waves kind of jiggle through obstacles and brick doesn’t jiggle.

Trivection oven glass has a mesh screen just like a microwave – because it includes a microwave (that’s the part that makes it “tri”). The mesh that keeps microwaves inside the oven also keeps Bluetooth signals in – they’re almost the same exact frequency.

Reminder: never use your thermometer in a microwave! Metal and microwaves don’t mix. Particularly when that metal is our antenna, which is optimized to absorb energy at that particular wavelength - the results will be pyrotechnic and will definitely void your warranty.

What can I do to get a better Bluetooth signal?

Line of sight (LOS) is always important. The fewer obstacles between the Predictive Thermometer and the Display (or mobile device), the better. The same is true for when the Combustion Display is acting as a repeater: try to get the clearest possible LOS between the display and your mobile device.

Kickstand position for the display is best. By keeping the display vertical, you maximize the functional length of the internal antenna. Especially when sitting on a stainless-steel counter (those can partially block the signal).

Thermometer handle facing out: you can improve signal strength by keeping the thermometer on the side of the food closest to the oven door when practical. That way the signal doesn’t need to travel through the food (another bag of water).

Escape hatch: in situations where direct LOS is not possible - like an enclosed smoker - the signal can get out through openings such as large-ish vent holes. A rule of thumb is, if light can get out (or in), the signal can too. (The exception being mesh screens on microwaves or trivection ovens - those are impervious). With the vents on your grill closed tight, the signal is just going to bounce around inside.

Keep clear from metal: keep the handle of the thermometer to be as far away from metal as practical. The handle touching metal will reduce the signal. Ideally, try to keep the handle clear of any metal surface by an inch or two. Same goes for foil.

Don’t stand between the antennas. It usually won’t make a difference but if you already have a compromised signal, keep your body out of the line of sight. Humans are mostly big bags of water, and water absorbs the energy from radio waves.

You call this science?

The engineers who built the Predictive Thermometer understand this stuff much better than I do. These answers are intended to be a kind of practical guide for non-engineers. There’s a lot more complexity than we can get into. Broad strokes, people.

ORDERS AND SHIPPING

If I order today, how long will it take to get it?

Within 2-3 weeks, usually.

Sometimes sooner. A bit longer for international orders.

Because there’s a lot of demand for the product, and because we’re a small company, we don’t always have inventory on hand.

In checkout, you’ll see a month assigned to your order (look for it in the cart or in your order confirmation email). Your order will ship out to you during the month listed.

Inventory shipments arrive at our warehouse every two weeks (or so). After that, US orders are typically delivered within 2-4 days.

International delivery times vary greatly, depending on location.

Where’s my order? When will it ship?

It depends on when exactly you ordered.

Orders ship within 2-3 weeks (with very rare exceptions).

When your order leaves our warehouse, you will get a “shipping notification” by email. That email includes tracking information.

US orders are typically delivered within 2-3 days of leaving our warehouse. International delivery times vary.

We’d love to be more precise with our expected shipping dates and we will be soon. There’s a lot of international logistics (and related potential complications), but the main thing is we’re a small business and don’t keep a huge inventory on hand.

When we sell more than anticipated that can leave us momentarily out-of-stock. The 2-3 week estimate assumes we are temporarily back-ordered and will catch up with the next inventory shipment.

If you haven’t got a shipping notification yet, that’s almost certainly what happened. Don't panic.

For questions about missing or overdue orders (or to get that elusive tracking number) write us at → orders@combustion.inc. Please include your order number in the email.

NOTE: If you didn’t get a shipping notification (and it’s been more than 3 weeks) it may be because you used a different email address when ordering. You should have gotten an “order confirmation” email when you checked out, with your order number. Shipping notification will have gone to that same email.

How much does shipping cost?

It depends. We expect somewhere between $10 and $25, depending on your home country.

Since we’re doing the everything-included-at-check-out no-surprises thing, you’ll know before you buy.

TLDR: it’s calculated at the time of checkout.

Will it ship to my country?

Currently, we are shipping to the following countries:

United States

US territories (Puerto Rico, Guam, and the US Virgin Islands)

Australia

Canada

EU and EEA Member countries

New Zealand

Switzerland

United Kingdom

For shipping outside of the USA, our international shipping partner Passport will be on-hand to answer any international tracking or tax questions.

If we aren’t shipping to your country yet, let us know by taking this quick survey.

What about Iceland?

We are shipping to Iceland DDU (delivery duty unpaid). Icelanders probably already know this, but that means you might have to pay additional taxes on arrival instead of paying them all in advance.

Does that mean you pay more duties than other EEA members? Probably not but it’s possible. Þetta Reddast!

What about duties and taxes?

No surprises! Nearly all (looking at you Iceland) Combustion Inc. products are shipped Delivered Duties Paid (DDP). That means everything-taxes, duties, and import fees-are calculated and pre-paid at check-out.

Orders@combustion.inc will get it sorted out if everything doesn’t go exactly to plan.

What is your return policy?

Returns will be accepted within 30 days of shipment for a full refund of the purchase price. Shipping costs and duties will not be refunded. Usual disclaimers apply (return it in the shape it came in, no funny business, and so on).

The full legal policy is here, but our general rule is: if you’re unhappy with it, we’ll take it back. No hard feelings.

What are the terms of the warranty?

No worries. You’re covered for 24 months (two years) against any hardware defects or malfunctions.

Full warranty page for you barrister-types.

OPEN SOURCE + DEVELOPER TOOLS

Will it work with smart appliances?

Yes! That’s the next step. We’ve made it as easy as possible for any appliance maker to use the data broadcasted by the Predictive Thermometer.

We chose open standards and open-source libraries for exactly that reason. Smart products are much smarter when they work together.

There's tons of info about that (and how to get started) on our developers page.

You don’t have to be an official Combustion partner to use the data from our thermometer–it’s right out in the open for anyone who needs it. There's no software licensing or fees. No purchase agreement needed. If our cooking gear helps your cooking gear work better for our (mutual) customers, that’s good for everyone.

(Psst: Exciting things are in the works with some large appliance makers. We’re not ready to spill the beans just yet. Soon!)

How can we become an official partner and integrate your thermometer into our appliances?

Start here: hello@combustion.inc. Obviously, there’s considerations and logistics that don’t belong in the FAQ, but we’d love to talk.

What about 3rd party apps?

Go nuts! The Predictive Thermometer transmits (“advertises”) all of its juicy thermometric data in the open, using an open standard (Combustion BLE Probe Spec).

We wanted it this way so smart appliances could use the data and other interested folks could make 3rd party apps. Everything a dev needs to get started is on our developer's page.

We love our app(s). But it’s impossible to build an app that’s all things to all people. The marquee feature of our app (and the display) is our proprietary algorithm that tells you exactly when your food will be done. That’s a super-important deduction! But it’s obviously not the only thing that data could be used for.

Maybe you have a different idea about how temps could or should be logged. Or a better way to display them. Probably you’ll come up with uses we haven’t even thought of. We’d love that.

The base app (and libraries) are open source, under the permissive MIT License. Our stuff is free to build on, and what you build remains yours.

What’s the communication protocol?

The Predictive Thermometer sends data using an open standard: Combustion BLE Probe Spec (Bluetooth Low Energy).

Start here: developers page.

ABOUT COMBUSTION INC.

Who are you people?

Combustion Inc is a team of people who love to cook. We spend our time designing, engineering, and manufacturing products that make cooking easier for everyone. We want to help you cook better. To be able to fearlessly master your favorite meals. We want to put juicy pork chops and and decadent beef wellington back on the menu.

It all started with Chris Young. He’s our founder, an author (look up Modernist Cuisine: the Art and Science of Cooking), the co-founder of ChefSteps and the inventor of the Joule sous vide circulator. Before that he was the head development chef at Heston Blumenthal’s renowned Fat Duck restaurant. He’s been combining his love of science, technology, and cooking for nearly 20 years. Now he really wants a smarter thermometer in his kitchen. That’s what we’re building. For Chef Young, and for all of us.

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