The MeatStick

Wireless meat thermometer made for real cooks. No wires. No guesswork. No overcooked steaks. Just perfect meat, every time.

07/02/2026

This 4th of July, don’t just wing it.
Unless you’re literally grilling wings. :poultry_leg::fire:

Our Independence Day Special offer is here:

🥩25% off sitewide
🔥V Forge 2-Stick Bundle $179.99 → $124.99
📦Free shipping on orders $99+
⏳Ends July 7

Don’t wait until your next overcooked steak to upgrade.
Tap the link in our bio to shop.

06/26/2026

Don't rush it.

06/25/2026

You're 6 hours into your smoke. Internal temp hits 160°F… and just stops. For hours. This is the stall, and it's completely normal.

Here's what's happening: as the brisket heats up, moisture starts evaporating from the surface; cooling the meat at almost the exact rate your smoker is heating it. The stall can last 2–6 hours and there's nothing wrong with your cook.

Your options:
→ Wait it out. Low and slow wins.
→ The Texas Crutch. Wrap in butcher paper or foil to push through faster. Foil = softer bark, butcher paper = better bark retention.
→ Monitor, don't guess. Know exactly when you've pushed through the stall and when you're approaching pull temp (203°F).

That last part is where The MeatStick comes in. Real-time temp data so you're never flying blind; stall or no stall.

Drop a 🔥 if you've rage-quit a brisket cook before learning this.

06/24/2026

Your next steak deserves Prime treatment 🥩🔥

For a limited time:

✅ $60 off MeatStick V Prime
✅ 25% off everything else
✅ Free shipping on all orders

Less guessing. Better grilling. Bigger savings.
Tap the link in our bio to shop.

06/23/2026

Pork belly is food-safe at 160°F. That's not why you're cooking it to 203°F.

Brisket-style pork belly is collagen science, not just temperature compliance. Below 195°F, the connective tissue is still tough. Above 200°F, it converts to gelatin; that's when the probe slides in with zero resistance and the whole slab pulls apart like a brisket. Two different temp targets mean two different outcomes.

The two checkpoints that matter on this cook:
→ 165°F: into the foil boat (lock in moisture, push through the stall)
→ 203°F: pull, double-wrap, cooler rest 1–2 hrs

tracked every degree of it on the MeatStick V Prime; 250°F on a Kamado Joe Pellet Joe, apple cider vinegar spritz every hour. This is exactly the kind of long cook The MeatStick was built for.

What temp do you pull pork belly at? ⬇️

06/17/2026

Dry, gray ground beef is not the meat's fault.

The fix takes 30 seconds: add a quarter teaspoon of baking soda per pound of raw meat, toss to coat, rest 15 minutes, then cook as normal. It keeps burgers, meatballs, and taco meat juicy and better browned, and it is completely undetectable.

Follow The MeatStick for more simple cooking science. What will you try it on first?

05/21/2026

The MeatStick V Series just added two new players to the cookout.

Built on the award-winning MeatStick V Prime, Forge and Core are made for cooks who want more flexibility, more room to grow, and fewer “wait, is that done yet?” moments.

Forge brings pit monitoring for long cooks. Core makes it easy to add more Sticks as your menu gets ambitious.

Start simple. Build bigger. Cook your way.

Check them out here https://themeatstick.com/

04/30/2026

Real cooking doesn't happen in perfect kitchens🔥
We brought MeatStick V to an RV rally with 2,000+ owners.
Live demos, real setups, no constant checking. See it in action!

Huge thanks to

04/29/2026

NY strip off the grill with a fresh side to balance it out🔥🥩

Address

Los Angeles, CA

Website

https://linktr.ee/TheMeatStickThermometer

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