Combustion Inc. Review and Feedback

[MtView]

I initially posted this under the review, but I'm also posting here in case it's helpful to someone who is thinking of buying or to the Combustion, Inc. team.

I've had a chance to use the extended range boosters and displays. The hardware itself is solid, but the app and the display are missing basic, basic features that just should be there by now.

For example, the display can support four probes, but you can't easily see any of them other than the single probe on the screen unless you click through all 3 temps for each probe to get to the next probe. That makes the display useless for more than one probe other than as a repeater. There is no way to see a dashboard view.

There is no dashboard view in the app either (iPhone). You need to do a little scrolling to get to different probes.

Because this is open source, I don't know if Combustion, Inc. is hoping a third party will come in with an app, but right now it's like having a beautiful new car with no gas. I didn't realize how much I depend on these apps whether it's Fireboard, Thermoworks, Meater or Tappecue. I want to be able to look back on previous cooks if only to see how long something was on the smoker the last time I made it.

The repeater system is confusing. I have two probes with booster chargers. One booster charger can repeat multiple probes so I only need one of the boosters out at the grill with me for multiple probes. Each probe has to be synced to a booster so I can't just bring the probe out to the grill with a booster without syncing it to that booster. When you put it back in its own charger it syncs back to the original booster because of proximity. Which probe ends up synced to which booster only the thermometer gods know.

Only the thermometer gods know which probe is in which piece of food too. Picture two probes in two chicken breasts with nothing to differentiate them. I try to remember which one I put where, but sometimes I get distracted....

Did it work? Yes, but I can't say I enjoyed using it and I'm considering taking Combustion up on the 30 day return. I'm just not reaching for it when I cook. I'm confident that one day this will be the gold standard wireless thermometer and the hardware may arguably be there already, but today I feel it's still very early days for the system.

[Huskee]

MtView, this topic here, if you haven't seen it already, has some great info from ChefChrisYoung about its development and future. https://pitmaster.amazingribs.com/fo...st-impressions

[Alan Brice]

I started with thermoworks gear. The Smoke was not enough. The Signals had issues, usually at 2am. I got a Meater+ for the Roti and then SnS had a deal on the 500 and I bit. Perfectly happy, when in doubt I can always whip out the trusty ol' Thermapen. Really not too many surprises any more. Keep a detailed Log! Cannot say that enough. You will be able to see what works and what brought questions to yer cook. Familiarity breeds confidence. Smoke on n keep cool. Nice Avatar!

[GolfGeezer]

I also have some issues with my CI, although the App has not been that troublesome for me, probably because I only have 1 probe. My primary issue is with the Bluetooth-only approach which leads to other problems for me. I have many devices that use WiFi, and much prefer that type of connectivity. Fireboard, Anova, MAK smoker, DirecTV, Apple TV, computers, smartphones, iPads, Thermoworks Signals - all these provide WiFI and thus eliminate the limitations of BT. Sure WiFi has some tech challenges as well, but this tech has matured quite a bit and the benefits outweigh those challenges.

For my CI, even with the Booster, I find I have to position the Display to get the connection to the App to be stable, and that is only downstairs. That leads to moves to reconnect, data downloads and such. Not earthshattering, but annoying. I find I need to remember to charge the probe and display before every use as the probe in particular cannot be charged while in use.

I am spoiled by Fireboard's great cloud-based graphing, data capture and the ability to label everything, annotate and add pics to cook sessions, set alarms using both text alerts as well as email ones, etc. So, the App limitations you point out and functionality compared to other products makes the CI a Beta product to me, not my Go To.

I do like the 8 sensors and the visibility to the temp variances in what I am cooking. I do like the wireless probe so no cable management.

I am sure, over time, Chris and team will expand and enhance their offerings, improving CI's functionality and capabilities. Just not quite Prime Time IMHO.

[Alan Brice]

And when it is/they do, I will invest in one. Been following from the start. For now I am good to go.

[Donw]

I have three probes and it is hard to keep track of what piece of meat corresponds to what probe. Labeling in the app doesn’t really help when cooking three look alike pieces of meat.
I ended up using a magic marker to label the probes but that is only a temporary solution as the marks aren’t permanent and wash off.
I bought additional displays to see if I could just sync one probe to one display to make things easier to follow. Nope.
I wish they sold the probes in different colors because that would make things so much easier.
I’m back to primarily using my Fireboard unless using a rotisserie.

[GolfGeezer]

Donw Thermoworks sells some colored o-rings that fit on their probes that do what you want. I'm pretty sure they will fit the CI probes.

https://www.thermoworks.com/high-temp-probe-rings/

[Donw]

Thanks GolfGeezer I did try these on other probes I have but after a few cooks they turn black and become indistinguishable from each other.

[RonB]

I. Hate. Wires. They just bug me and are always in the way, so I bit on the CI equipment. It worked well the first few cooks, but had very limited range while using a Kettle, and even then would disconnect. I bought the booster, but have seen no difference when using it, and yes I did the updates. I have to charge the probes before using every time just to make sure they make it through a short cook. And recently, the original probe seems to be getting iffy on staying connected - even with the display next to the Kettle.

I do realize I should contact Combustion, but I just don't have the energy to deal with it right now. I hope that changes...

[chefchrisyoung]

Definitely feel free to email [email protected], we try to make is painless.

But a couple quick suggestions:

(1) set the booster and CPT (thermometer) next to each other while they’re charged for at least one minute to make sure they have associated and the booster repeats the thermometer.

(2) I’ve heard a few reports of folks having issues with range when the booster is sitting on metal. Metal right next to an antenna definitely reduces the range.

[WayneT]

Thanks for taking the time to post up your experiences. I’m following closely.

Did someone tell me that the CI probes played well with sous vide? I’d love to have a good wireless probe for my sv cooks but most aren’t waterproof, only water resistant. Anyone heard of a wireless SV probe for the FireBoard 2?

[Donw]

WayneT Apparently it depends on when the CI probe was made.
”Sous vide?! Yes! Any new Predictive Thermometer is 100% ready for sous vide and covered under our 2-year warranty if anything should go wrong.

It wasn’t easy to get here.

Early in 2023, we quietly changed the hardware design of the Predictive Thermometer to include a super-strong vacuum-resistant overmolded internal seal.

We made that change because of sous vide; the original seal just wasn’t resolute enough to stand up to the negative pressure created by vacuum-sealers.

We also redesigned our production line so that every single thermometer is submerged and vacuum-seal tested, so we know for certain every unit is ready.

So now we can say with great confidence that sous vide is A-OK.”

[STEbbq]

Interesting. I don’t have a vacuum sealer but I do SV often. I suppose this means I can still use my OG Combustion thermometer. That is good!

[WayneT]

Well, it’s rated at IP68 particle and water proof so I think I will give one a try - for 30 days anyway.

[WayneT]

Just ordered the CI Predictive Thermometer and Display. I see some rigorous testing in my future.

[STEbbq]

chefchrisyoung

[ssennott]

I have a Fireboard, Meater + , Combustion with Booster, Display and a Thermo Pen thermometer.

The Combustion is what I go to when I only need one thermometer, I have not lost the signal when using my Kettle or Weber gasser.the signal goes aprox 15 yards to the house and another 10 yards inside the house and is very stable I did have to return one thermometer as it stopped charging the people at Combustion couldn’t have been better they sent a new thermometer without question and sent a postage paid label to send the other one back. I like the eight sensors and it also measures the surface temperature with one thermometer. I have considered getting a second
Combustion but will wait and see if they come up with a way to separate the thermometers from one another.

I use the Fireboard when I have to use more than one thermometer although I feel that the Combustion is more versatile . The connectivity is very good an it is easy tell the probes apart although I wind using one channel for the surface temperature of the grill.

I periodically check both the Combustion and Fireboard for accuracy with an ice bath they both are very accurate.

[RonB]

I'm only getting 15 - 20 ft and still find the connection randomly dropping - with or without the booster. And sometimes placing the display next to the Kettle will not reconnect. Turning the display off/on sometimes helps.

[ssennott]

Have you tried contacting Combustion? They may have some suggestions.

[RonB]

I will eventually, but I just don't feel like messin' with it now.

[MtView]

I have a Fireboard, Meater + , Combustion with Booster, Display and a Thermo Pen thermometer.

The Combustion is what I go to when I only need one thermometer,

I think this is a useful way to look at it right now and possibly in a smoker or oven that is already giving me the ambient temperature so I don't need to run a wired probe. I don't know how to cook with surface temp and my recipes and results (good, not so good and hockey puck) are all built around an ambient pit temp not influenced (as much) by evaporating moisture.

[chefchrisyoung]

Sorry for the lack of response, have been pretty heads down for a bit and hadn’t logged in for awhile.

There are a bunch of issues in this thread, and I’ll try to provide sone general responses.

First, the app is getting more updates and will continue to get them. Including one that I think will help keep probes straight by letting you label each probe with a photo. Unfortunately a dashboard view isn’t currently in the works. Very few customers have more than two probes, so it’s just not a high priority feature for our small team.

Second, cloud connectivity through the apps is coming. I’d hoped it would be ready by end of September, but stabilizing the Bluetooth mesh networking firmware absorbed more of our time this summer than expected. And we are looking on app features that make it easier to figure out what’s associated with what. We know this is still a pain point.

Third, and finally, sous vide. We’re working on a firmware tweak that will keep the probe from shutting down in a sous vide bag when meat juices cause an electrical connection between the sensor tube and the charge contact (this is what a charger does to shut the probe off). Once this is ready, we’ll be starting a beta testing program for sous vide. One caution: if your prior has been exposed to high grilling temps, we don’t recommend you use it for sous vide. High temps can damage the internal seals and there’s no way to know because they can’t be inspected. BTW, this is true for both old and newer production runs.

[RonB]

Hi and thanks. In your comment above, (#6.1), you stated that setting the booster on a metal table might interfere with the signal. That generated 2 questions in my feeble mind:
1- How far off the table does the booster need to be? Maybe 6" or possibly 6'...
2 - How close does the booster need to be to the thermometer inside a Kettle to connect?

[chefchrisyoung]

Ron, getting the booster even a few inches off a metal surface will help a lot, but further is always better. Metal blocks and reflects any radio signal in unpredictable ways, often causing dead spots for reception.

[RonB]

Thanks, and question 2?

[WayneT]

I got my CI thermometer with display/extender recently to use for mostly SV but it’s maiden voyage was on a pork shoulder on my SNS with temps between 200 and 278, Fahrenheit. Immediately after the SNS use, I used it to finish the shoulder in a cast iron DO at 300F. I’m assuming these temp levels will not harm the seals and I can still use it in the SV.

It does not work well in a covered CI DO in an oven. I had to put the display on the floor right at the oven door for it to connect. It still would not connect to the iOS app.

[Dan Deter]

Cast iron is going to block almost any electronic signal whether its bluetooth, wifi, cell, cb radio, whatever.

[chefchrisyoung]

Not sure what a cast iron DO is, but yes, if it’s fully enclosed in thick metal any radio signal is going to struggle to go far. Metal is a Faraday cage that blocks radio signals. The stated temps should be fine for the seal, I haven’t seen problems until things start spending time above 450F.

[RonB]

CI DO = cast iron dutch oven

chefchrisyoung

[gboss]

I have found that I can get a much better estimate as to how much a piece of meat is going to carry over by looking at core vs surface temp vs ambient temp and the approximate size of the meat. The Combustion probe has been my go-to since it arrived.


I have been using it mainly for hot and fast cooking, with the "just keep flipping" method. I have found that the timer on the base station is excellent for this; I use it like a pace clock in swimming to time my flips. It would be nice to have a small temp status on the screen when in timer mode, however.

I've been very satisfied with the system, overall. The information and insight it provides about the cook can be very valuable in understanding what is going on in your cooker and meat.

[WayneT]

Dang, that’s nerdy Greg! Right up my alley. Did you create a spreadsheet for all the experiments to make that determination with a good degree of precision? How many data points? Did you do regression analysis or correlation? What was the R-squared value? 😉🤣

[chefchrisyoung]

Yes this is what I do too, but sadly it’s not a clean correlation. We’ve actually got carry over predictions and even stall predictions working pretty well with our research models. It’s a bunch of work to get these running efficiently on the probe and handling edge-cases, but these predictions are coming. We’ve just had to build a fully physics-informed machine learning algorithm to do it.

[gboss]

chefchrisyoung re: "fully physics-informed machine learning algorithm" thank you for not calling it "AI"

[WayneT]

I thought I would cross post this here to give Chef Chris something to work toward.

---

The future of AI driven predictive cooking thermometers.

---

Me: PT, start a cook.

PT: What are you cooking?

Me: A steak.

PT: What kind of steak?

Me: A ribeye?

PT: Is it bone-in?

Me: Yes. It’s a tomahawk ribeye.

PT: Indigenous peoples warning! This could be a controversial cook.

Me: What?

PT: Using a term from indigenous peoples could be considered insensitive unless you are one of the tribe.

Me: Fine, I’ll take my chances.

PT: Would you like the phone number of a good attorney?

Me: No! I just want to cook a freakin’ steak!

PT: There is no entry for a freakin’ steak. Shall I create one and upload it to the cloud?

Me: No! Continue with the cook.

PT: Continuing. How thick is the steak?

Me: About 2 inches.

PT: Using the metric system is more precise. Shall I do the conversion?

Me: Good grief! Sure, do the effing conversion.

PT: There is no entry for effing conversion. Converting to metric instead. Your steak is exactly 5.072983746289 cm thick. What temperature would you like your steak?

Me: Medium rare.

PT: Ambiguous term warning. Please tell me the final internal temperature in degrees Fahrenheit, Celsius or Kelvin.

Me: Sheesh!

PT: Are you wanting to start a new sheesh kabob cook?

Me: No!!! Continue the steak cook at 129 degrees Fahrenheit!

PT: Continuing. Will you sear your steak after cooking?

Me: Yes.

PT: At what temperature will you sear it?

Me: I don’t know, maybe 500 degrees…Fahrenheit!

PT: Will others besides yourself eat this steak?

Me: Yes, I have a hot date tonight!

PT: How hot is your date and will it be close to the steak?

Me: That’s none of your business!

PT: I’m just being thorough so your steak won’t overcook.

Me: For god’s sake, just skip this step!!!

PT: Step omitted. Inconclusive results warning.

Me: It’s OK, I’ll take my chances.

PT: Shall I compute the probability of your steak coming out perfectly?

Me: What? Seriously? I mean,what could go wrong?

PT: Eating undercooked proteins could have serious health effects on some people.

Me: Good lord, you are anal!!! Just cook the steak as I asked…

PT: There is a 0.067384993882 chance someone will go to the emergency room. Would you like the name of a good attorney?

[chefchrisyoung]

careful what you wish for, this might actually happen. ChatGPT is starting to get pretty good at providing reasonable cooking recommendations.