70 cuts, and the numbers that decide dinner
Low and slow in the smoker, or hot and fast on the grill. Every cut carries the cook temp, the internal temp to pull at — the number that actually matters and the one most people guess — the rest time, a timing guide in hours per kilo or minutes per side, and the notes worth knowing: the wrap point, the stall, when to reverse sear.
Built for the backyard
Celsius or Fahrenheit, switched any time, with every temperature in the app changing with it — including the pitmaster notes. A live cook timer estimates from your meat's weight. Enter your probe reading to see at a glance whether it is time to pull. And it works with no signal, because backyards do not always have any.
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