Best Meat Thermometer Australia 2021

The Best Meat Thermometer Australia stand out in the summer. After all, hitting the Barbie with meat while enjoying a can is a perennial summer ritual. The best meat thermometer could save you from bad foods and could even save your life. And even if you don’t eat meat, the best kitchen thermometer can perform the first of these two functions.

Enter the Smart Thermometer — wired or Bluetooth equipped meat temperature Australia monitoring devices that you can pair with your smart phone or tablet and make sure the food you’re cooking is grilled, broiled or baked to perfection.

Yes, smart thermometers aren’t just for barbies, you can also use them when cooking in your kitchen. Hell, you can even use them to make cold foods, like ice cream. It’s all about temperature control.

All smart thermometers use probes: long, needle-shaped devices that can be used to measure temperature both inside and outside, no matter what you are cooking. Most smart thermometers come equipped with two probes, allowing you to monitor two separate foods (useful if you are grilling a steak for yourself and a partner), or measure both the core temperature of the food and the room temperature.

Each probe is connected to the thermometer via a dedicated port, and the more expensive models come with up to four or even six ports, although you will usually have to pay more for the probes.

One of the best things about smart thermometers is that they take some of the guesswork out of cooking. Download the right app for your smartphone or tablet and you can choose from presets that include food type, temperature and cooking time, and whether you want your food rare, medium or well-done, with alarms that alert you when the food has risen in temperature or the cooking time has finished. Most applications also allow you to choose from these settings manually, and some even include recipes for inspiration.

Anything else? Many smart thermometers include grill or pan clips to ensure that the probes stay in the right position when you’re cooking, and some include magnets that allow you to securely attach them to the outside of your oven, stove or barbecue.

Others also include separate screens, which allow you to control your food without having your phone or tablet on top, handy if you’ve left it inside, it’s wet, or if your phone or tablet has simply run out of juice .

That’s it. Now let’s take a look at your smart thermometer options…

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The Weber iGrill 2 is our number one choice for the best leave-in meat thermometer.

It comes with two meat probes, but can take up to four at a time. The LED display is easy to read and the unit is easy to use.

It also has Bluetooth connectivity so you can download the application for your smart device and the thermometer will alert you when your meat is at the perfect temperature. There are also a variety of settings you can choose from; this is the easiest way to cook a perfect steak or baked pot roast.

Overall, this is a solid device that is easy to use and will suit both professional and amateur chefs.


  • Easy to use
  • Accurate
  • Bluetooth connectivity


  • Expensive

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This INkbird thermometer is very cost effective. It works as well as the more expensive thermometers and is quite accurate. It comes with two meat probes but has the ability to take six at a time.

The LED display can show the temperature in Celsius or Fahrenheit, which can be useful if you are cooking a foreign recipe. It also has Bluetooth connectivity so you can monitor your cooking on your phone.

The magnet on the back of the unit could be a little stronger, you may need to reinforce it if you plan to stick the thermometer on the side of a barbecue, but other than that it is a great thermometer and is highly recommended.


  • Easy to use
  • Bluetooth connectivity
  • Great value


  • Back magnet is a little weak

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This Meater meat thermometer is a completely wireless probe with Bluetooth and wi-fi connectivity. There is no display; its intelligent device allows you to control the temperature of the meat.

This is as easy as it gets; simply insert the probe into your meat and you’ll be alerted when it’s ready. The probe simultaneously monitors the internal temperature and the ambient temperature, so it is very accurate in determining if the meat is ready.

The price is high, but this is one of the best meat thermometers available.


  • Dual temperature reading
  • Wireless
  • Wi-Fi connectivity


  • Expensive

This is an excellent and economical Wiltshire meat thermometer. It has an analog dial that is easy to read and there are no sophisticated functions that can be broken. It is simple, solid and will last a long time.

The readings are accurate and the body is made of stainless steel, so it is easy to clean and maintain.

If you haven’t used a meat thermometer before, or simply want something simple and reliable, then this is the one to choose.


  • Easy to use
  • Easy to read
  • Inexpensive


  • No extra features

The Thermoworks Thermopop is an instant reading meat thermometer that can be read from multiple directions. Simply press the side button and the display will rotate 90 degrees each time. For some, this will not be a particularly useful feature, but the thermometer works very well and is very accurate.

It has a fine tip so you can easily slide it over a piece of meat to check the temperature without damaging your perfect steak.

It has a pen-like case and is easy to carry and use. This is a very convenient digital thermometer that you can use to quickly check many pieces of meat.


  • Simple to use
  • Fast reading
  • Thin tip


  • Rotating display is a bit of a gimmick

Instant-Read Thermometers
These types of meat thermometers are used to check the temperature range of meat after it leaves the grill or oven. The thermometer probe is inserted into the meat and checked to see if the temperature is correct, if not, the thermometer is removed and the meat is placed back on the heat.

These types are useful for checking many different pieces of meat, for example, if you are cooking steaks for a party.

Unrinsed Thermometers
These types of meat thermometers are inserted into the meat while it is raw and are left in place throughout the cooking time. This will give you the most accurate reading, but you can only use it on one piece of meat at a time.

These are best for baked goods or large items such as turkey.

Analogous Thing
Analog is tried and true. There is very little that can be broken in an analog thermometer, so they tend to last a long time. The analog dial is usually a dial, with an arrow pointing to the current temperature.

A digital meat thermometer is easier to read with little ambiguity. Non-rinse digital thermometers usually have a long cable with a probe. The probe remains in the meat while the wire passes through the side of the oven door to the display unit outside the oven. Modern digital thermometers are often cordless, eliminating the hassle of dealing with the wire, which can be a big advantage when dealing with hot cooking surfaces.

Can you leave a meat thermometer on the meat in the oven?

There are two types of meat thermometers. The first is the type that can be left in the oven all the time the meat is being cooked. The second type is used to read the temperature of the meat after it is taken out of the oven.

Many unrinsed thermometers are all metal with a dial. Digital units will usually be placed outside the oven and a wire with a probe will be placed on the meat while it is cooking.

How do you read a meat thermometer?

For an oven-type meat thermometer, it is best to insert it into the thickest part of the meat and make sure it does not touch the pan, fat or bone. When your meat has been cooked for the proper time, check the thermometer. If the temperature reading shows the meat is ready, push it a little further into the meat and watch for temperature changes. If not, the meat is ready.
For digital instant read food thermometers, remove the meat from the oven or grill and press the probe into the meat. It is best to wait about twenty seconds for an accurate reading.

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