You’ve seen it during those commercial breaks or heard the casual mentions between political segments. Sean Hannity, a man known more for his fiery rhetoric than his flambé, has developed a bit of a reputation as an amateur pitmaster. But let’s be real. Nobody wants a dry ribeye, and apparently, neither does he. The "Sean Hannity meat thermometer" isn't just one single gadget he’s selling in a late-night infomercial; it’s actually a window into how the Fox News host handles his backyard BBQ—and it's sparked a lot of curiosity about which tools actually live up to the hype.
The Search for the Sean Hannity Meat Thermometer
Whenever Hannity talks about grilling, people start Googling. It’s a funny phenomenon. We want to know what the guys on TV are actually using when the cameras aren't rolling. While he hasn't officially slapped his face on a "Hannity Pro-Series 5000," he has frequently featured and praised high-end, tech-forward grilling tools on his programs and through Fox News lifestyle segments.
Specifically, the buzz often centers around the MEATER Plus and similar wireless probes. Why? Because they fit the brand. They’re high-tech, they remove the guesswork, and they let you walk away from the grill to, say, prepare a monologue.
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The MEATER Plus is basically the gold standard of what people are looking for when they search for this. It’s a completely wire-free smart meat thermometer that connects to your phone via Bluetooth. If you've ever struggled with wires getting tangled in the grill lid or melting because they touched a hot grate, you get the appeal.
Why This Specific Tech Matters for Your Steak
Look, grilling is supposedly "primitive," but getting a medium-rare finish on a thick-cut Filet Mignon is actually a game of thermodynamics. If you’re off by five minutes, you’ve got a hockey puck.
Here is the breakdown of why these wireless thermometers—the ones often linked to the Hannity lifestyle—actually work:
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- Dual Sensors: Most cheap thermometers only tell you the internal temp of the meat. High-end ones like the MEATER or the iGrill (another Fox-featured favorite) measure the ambient temperature inside the grill too.
- The "Resting" Calculation: This is the big one. Heat doesn't stop moving just because you took the steak off the fire. Good smart thermometers use algorithms to predict when you should pull the meat so that it hits the target temp after resting.
- Freedom: You aren't hovering. You can be in the kitchen making a salad or in the living room. Your phone screams at you when the meat is done.
Honestly, it’s about confidence. Most people overcook meat because they are terrified of serving it raw. A reliable digital thermometer—whether it's an instant-read like the Thermoworks Thermapen or a leave-in wireless probe—removes that anxiety.
What Most People Get Wrong About Grilling Temps
We've all seen the "thumb test" where you poke your hand to see how firm the meat is. Forget it. Unless you’ve cooked ten thousand steaks, your thumb is lying to you.
Sean Hannity has hosted various chefs on Fox who emphasize one main point: 145°F is the "safe" zone for many meats, but for a perfect steak, you’re looking at pulling it around 130-135°F. The internal temperature will continue to rise about 5 degrees while it sits on the cutting board. If you wait until the thermometer says 145°F while it's still on the grates, you’re eating medium-well. That’s a tragedy in the grilling world.
Is the Hype Worth the Price Tag?
You can buy a $10 analog thermometer at the grocery store. It’ll probably work for a month. But if you’re investing in $40-a-pound wagyu or even a decent choice ribeye from the local butcher, spending $70 to $100 on a Sean Hannity meat thermometer style device is basically insurance.
There’s also the "cool factor." There is something undeniably satisfying about checking a graph on your smartphone that shows the steady climb of your brisket’s internal temperature. It turns cooking into a science project.
Actionable Tips for Your Next BBQ
If you want to grill like a pro—or at least like someone who owns a high-end thermometer—follow these steps:
- Calibrate Your Gear: Even expensive thermometers can drift. Stick the probe in a glass of crushed ice and water. It should read exactly 32°F. If it doesn't, many digital models allow you to "offset" or recalibrate.
- Aim for the Coldest Spot: When inserting a probe, don't just jab it in. You want the tip of the sensor in the absolute center of the thickest part of the meat, away from bone and fat. Fat conducts heat differently and will give you a false reading.
- The "Carryover" Rule: Always pull your meat 5 degrees before your target.
- Clean the Probe: Sounds obvious, but carbon buildup on a wireless probe can mess with the sensors. Scrub it down with the rough side of a sponge after every use.
Whether you're a fan of the show or just looking for a better way to cook dinner, the tech behind the "Hannity-approved" grilling style is legitimately solid. It’s about taking the "maybe" out of the equation.
Next Steps for Your Grill Setup:
Start by auditing your current tools. If you’re still using a dial-face analog thermometer, it’s time to upgrade to a digital instant-read model for quick checks. For long smokes or thick roasts, look into a Bluetooth-enabled leave-in probe like the MEATER Plus or the Weber iGrill to monitor your progress without opening the lid and losing heat.