How Blow holds your fire.
Charcoal runs on air. More air, hotter fire. Less air, cooler. Blow does what you have been doing by hand with a vent, all night, without you.
Three parts, one loop.
Wired ambient probe at the grateProbe tip clipped to the cooking grate beside the meat, over indirect heat.Render needs wired ambient probe CAD, or Feronica scene
01 · Reads
The wired ambient probe reads the pit.
Clipped at grate level, beside your food, it reports the real temperature where the cooking happens.
V WiFi HubThe hub with the wired ambient probe and Blow cables plugged in.Render: hub CAD on file
02 · Decides
The hub decides.
It compares that reading to your target and works out how much air the fire needs. The thinking happens on the hub, in your backyard.
03 · Delivers
Blow delivers the air.
A variable-speed fan feeds the coals as much oxygen as the hub calls for. The loop runs until you tell it to stop.
Where the reading comes from
Your food is on the grate. So is our reading.
Many controllers take their reading in the lid, where your dome thermometer sits. The air up there is not the air around your food, and the two numbers rarely match.
Blow works from the wired ambient probe clipped at grate level, over indirect heat. When you set 225°F, that is the temperature Blow holds where the meat is.
So if Blow's number and your lid gauge disagree, that is expected. They are measuring different places.
Dome vs grateCooker cross-section: lid gauge in the dome vs wired ambient probe at the grate beside the food. Label the two reading points.Diagram: design (no temperature figures)
What normal looks like
A fire, not an oven.
- The fan works in bursts near your target. At low-and-slow temperatures it pulses on and off. At higher targets it runs for a spell, then rests. Either way, it is trimming the fire.
- Sometimes the fan stops completely. That means the cooker is at or above target. Blow starts again as soon as the temperature drops.
- The pit moves around your target. Charcoal is alive. Blow keeps pulling it back, so you don't have to.
- Open the lid and the fan speeds up. Close it again and Blow settles back down.
A real cook, start to finishApp graph from one of our test cooks: target line, pit temperature, fan output. Caption with cooker, target, fuel and duration.Data: test cook export once the 225F repeat runs are done
The MeatStick app
Watch it from bed.
Pit temperature, fan and the Stick in your meat, all on one screen in the MeatStick app. Set a target, set an alarm, and your phone tells you when something needs you.
If your WiFi or the internet drops, the cook keeps running. The control loop lives on the hub in your backyard. WiFi is only how you watch and change the target from your phone.
App screen: fire + foodPhone screenshot of a live Blow cook: pit target, live pit temperature, fan output and meat temperature together.App team screenshot
Safety
Built to stop, not to keep blowing.
- It watches itself. If the controller stops responding, a hardware watchdog cuts the motor.
- It notices bad power. Brown-out detection catches a sagging power bank or adapter.
- Lose power or the hub link, and the fan stops. It won't keep feeding the fire on its own.
Power
Plugs into USB.
Blow plugs into a 5 V / 2 A USB charger or power bank with the included USB-C to USB-A cable.
For overnight cooks, a wall charger is the safest bet. Some power banks switch themselves off when the draw gets low, and once Blow is holding temperature its fan runs gently.
Weather
Made for the backyard.
Coated electronics and a sealed motor compartment shrug off splashes and the condensation of a long cook. Mount it ports-down, keep it out of heavy rain, and bring it inside to store.
Inside is a brushless motor on dual ball bearings, the long-life choice for a fan that runs all night next to a fire.