I will respectfully disagree - it is not a wet bulb thermometer. It will approximate the temperature reading of a wet bulb thermometer but only when the surface temperature of the item being cooked reaches equilibrium with the ambient temperature - and that is only if it has a temperature sensor that is close enough to the surface to measure the surface temperature. The thermometer is only indirectly measuring the cooling effects of the evaporation by measuring the temperature of the food that it is in contact with. I guess you could argue that it is an indirect wet bulb thermometer. This may seem like semantics but its the engineer in me - it drives my wife crazy.
But as you said, the cook is actually less interested in the wet bulb temperature of the oven than the surface temperature of what is being cooked so in this case the label irrelevant.
Well, actually I was trying to be polite and frame it as a semantic argument - but it is an important distinction, especially for people trying to understand what is being measure and how. As a scientist, I am surprised that you do not seek precision in language as it does matter. I am an engineer by training and spent many years in the field doing test and measurement work so when I see new and/or interesting technology, I like to fully understand the physics and mechanics behind the scenes. Describing a thermometer that is measuring the temperature of food through direct contact as a wet bulb thermometer confused me as that, by definition, is not what a wet bulb thermometer measures. But as an experienced field engineer, I can also appreciate that it is often difficult, impractical, or unnecessary to measure some things directly. In this case it is actually the surface temperature of the meat that is more important than the wet bulb temp at the surface.
Chris, no one actually uses your definition of a wet bulb thermometer in real life. Most donāt measure the wet bulb temperature, since that is obviously inconvenient to do. They derive the wet bulb temp from measuring the dry bulb temp and the relative humidity.
I chatted with Chris on Twitter and it sounds like the typical COVID supply chain issues have been a probelm, but that it will finally be available in March. 30% off preorders start at the end of January:
Nope, havenāt seen pricing yet. Iām sure we are talking $100 or more, so 30% off will help. But we pay $105 for our Thermapens, so what can you do lol. Although I donāt usually buy something without seeing reviews, Chris Young did create the Joule, which is probably the most perfect and reliable kitchen appliance Iāve ever owned, so I have some confidence in this (heās said he learned a lot from creating Joule about how to do it better next time).
Actually, I expect (hope) to get one to beta test soon (not sure if that means it is free or not).
I donāt know which aspect of the advertising youāre referring to, but Iāve been very happy with my Meater as a probe thermometer that doesnāt have a wire getting in the way. I donāt really pay attention to any of the āsmartā aspects.
I got the extender and the distance promised didnāt come close to what was advertised.
My grill is 150 feet away from my home. it worked fine inside the oven inside my home but I bought it for grilling.
Had signed up but I now I donāt think I can see the value in it for what I typically cook. $CAD215 delivered in June with the pre-order discount. Still a bit less than a meater.
I have the meater+ and the probe wireless connection kind of sucks. The wifi brick has to be almost in the dang oven or grill for it to pick up the signal. I will say itās nice to have it connect to wifi so once it does it can essentially show you cook data anywhere your phone has data.
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