Sign up for our newsletter to receive news about Wyze Temp® products and industry news.
[gravityform id=”2″ title=”false” tabindex=100]
Click on the different category headings to find out more. You can also change some of your preferences. Note that blocking some types of cookies may impact your experience on our websites and the services we are able to offer.
These cookies are strictly necessary to provide you with services available through our website and to use some of its features.
We provide you with a list of stored cookies on your computer in our domain so you can check what we stored. Due to security reasons we are not able to show or modify cookies from other domains. You can check these in your browser security settings.
These cookies collect information that is used either in aggregate form to help us understand how our website is being used or how effective our marketing campaigns are, or to help us customize our website and application for you in order to enhance your experience.
If you do not want that we track your visit to our site you can disable tracking in your browser here:
We also use different external services like Google Webfonts, Google Maps, and external Video providers. Since these providers may collect personal data like your IP address we allow you to block them here. Please be aware that this might heavily reduce the functionality and appearance of our site. Changes will take effect once you reload the page.
Google Webfont Settings:
Google Map Settings:
Google reCaptcha Settings:
Vimeo and Youtube video embeds:
The following cookies are also needed - You can choose if you want to allow them:
7 Reasons Why Rotisserie Chicken is Hard to Get Right
1. Industrial farms raise their birds fast…very fast. A one-day processing delay results in overweight birds. Achieving consistent weights in high volume chicken production is a challenging endeavor.
2. Birds must be chilled rapidly during processing. If cold water is used water can be frozen inside the bird thereby changing the cooking time required to get the bird to the desired temperature.
3. Trucks that transport birds are not evenly chilled resulting in inconsistent starting temperatures. With many birds in an oven, some will be at the desired temp while others will be under temperature.
4. Current age-old methods of measuring the internal temperature involve opening the oven and manually inserting a temperature probe into the bird at the specific depth followed by manually recording the data. If the probe is not inserted properly, at the proper depth, unreliable temperatures will be recorded, missing the true temperature deeper in the bird.
5. Human nature comes into play when there is a long line of customers waiting for birds, putting a lot of pressure on the operators to take the birds out early. With a little probe fiddling, as explained in the previous point, safety specifications can be circumvented.
6. Opening the rotisserie oven door allows heat to escape. It takes 15 minutes for the oven to come back up to temp generating additional cook time and prolonging customer wait.
7. Handwriting product temperatures and manually archiving data are tedious tasks, made worse by the inevitability of human error.
Luckily Wyze Temp® REVOLUTION has solved these problems. The Wyze Temp system automates temperature monitoring with 3-element wireless temperature probes, reporting meat temperatures at 3 different depths. Automatic record keeping and data archiving is done in the cloud. Never again will your birds be undercooked and unsafe, or overcooked and dry!
One Event Powers on Wyze Temp
Our partner, One Event Technology, recently published an article on data analytics, etc, in a Culver’s store. They had a lot of success with Wyze Temp.
The 3 Most Widely Used Grill Types
The home grill and barbecue market is one of the hottest in the world, with total sales raking in 1.47 billion dollars in 2016 alone. Outdoor grilling has been a favorite American pastime since the early 1950s, but of course grilling as a way of cooking food goes way back. Today the three most widely used grill types are the Kamado/Egg style, gas, and regular charcoal grills.
The Kamado style grill is modeled after an ancient Japanese earthenware cooking urn. The most popular of which is the Big Green Egg. These grills are superb smokers and roasters. Because they are so well insulated with layers of ceramic, they are great at holding steady temperatures. Prices for the most common 18” size start at about $850.00 and climb well into the thousands from there. Here’s a handy article on top Kamado grills so you can see for yourself. Some of them look like works of art to me.
Gas grills are the top pick among the three most widely used grill types. As of last year, they still outsold charcoal grills. Devotees of these grills say they love them because they are quick, easy, and convenient. A turn of a knob, the flick of a switch, and BOOM you’re cookin’. Prices for gas grills run the gamut and most owners will tell you they’re well worth it.
Last, but not least of the top favorites, is the good ole charcoal grill. C’mon you know the classic that pops into mind is always the Weber Kettle. Heck, I had a bright yellow one for years. That thing was a tank and lasted until I moved and gave it to the new, young and gleeful, tenants. Fans say there’s a good deal to love about charcoal grills. They’re often affordable, no propane tanks to deal with, and because they require a little more work you are more invested in the cooking process. The rewards of a more distinctive flavor with that crispy outside makes it well worth the while. One staunch fan told me that he also uses his charcoal grill as a ‘poor mans’ smoker.
Still having issues picking a grill? Check out this article for an in depth guide.
Remember, no matter what style grill sparks your fancy, it is crucial to monitor the temperature of your meats before pulling ‘em off the grill to consume.
5 Takeaways From CES 2018
A CES Newbie Shares 5 Takeaways From the 2018 Las Vegas Show
This year the Consumer Electronics Show took place in Las Vegas from January 9th – 12th. Our own Dave Pulvermacher had the opportunity to attend the show for the first time and so I suggested we interview him about his time there. Here we go, let’s bust the myth of ‘what happens in Vegas stays in Vegas’!
After having been to numerous types of shows at a variety of venues over the years, Dave thought he would know the routine. Yes, as expected, the “whirlwind of booths, advertisements, products, and flashing lights” were in abundance. He says he got that and much more. “Anyone who has been to Las Vegas knows that the hotel just “next door” is probably a 15-minute walk.” The CES show is spread out over the Las Vegas strip area. A little tip: Make sure you are wearing comfortable walking shoes. Thanks to Dave for taking the time out of his busy schedule to answer these questions.
Fantastic. Thank you again Dave for answering my questions and sharing your experience and insights. Now that you’ve attended the big show and much anticipated event of the year, tell us any closing thoughts or comments that you have. I wish I had another day. I walked 20,000 steps in one day (7hrs of show), and that included 1.5 hours getting from one end to the other. I do hope to go next year. I am still a tech nerd at heart and, while the tech revolutions weren’t jumping out at me, the show is still very impressive.
Well there you have it. Be sure to stay tuned-in for more exciting news here and through our social channels and thank you for stopping by today.
WINTER BBQ & GRILLING
Wait a minute! Don’t put that grill away just yet. Come to think of it, why cover it up and tuck it away at all? It’s cold and there’s snow on the ground, you say. Bah! Minor details.
I recall being out on a crisp winter night, breathing in the chill, and catching the distinctively delightful aroma of a working barbecue grill. Ah… heaven. I was suddenly overcome by the desire to follow my nose and hunt down the location of this tantalizing olfactory assault. Something about the scent of food being cooked outside must ignite a primal flame which is magnified on frosty winter nights, especially here in Wisconsin. Let’s face it, we Earthlings can all trace our roots back to people who cooked outside year-round.
So, for those who agree that nothing tastes as good as outdoor barbecued or grilled food, here are some helpful tips and resources to help you.
Check out Steven Raichlen’s Barbecue! Bible for more great tips and advice. Also, our friends at Weber have a bevy of knowledge to share.
We are looking forward to I Am BBQ 2018 event in March, one of our absolute favorites. We hope to see you too. Now get out there and grill!