The BBQube TempMaster Pro is a WiFi-enabled automatic temperature controller for charcoal grills and smokers. It pairs a variable-speed blower fan with a multi-probe thermometer to hold your pit at a steady target — 225°F for ribs, 250°F for brisket — for hours at a stretch, and it adds phone-app monitoring plus a dedicated sous-vide mode.

Set your target temperature, walk away, and enjoy the day — that's the whole idea behind the TempMaster Pro.

What is the BBQube TempMaster Pro?

Ask any backyard cook what the hardest part of low-and-slow barbecue is and you'll get the same answer: holding a steady temperature. A charcoal fire drifts with the wind, the weather, how much fuel is lit, and every time you lift the lid. The TempMaster Pro automates that job. A control unit reads a pit probe at grate level and drives a variable-speed fan mounted at your grill's intake vent, feeding the fire exactly as much air as it needs — no more, no less. Additional probes track your meat, and built-in WiFi lets you watch the whole cook from your phone.

How does a WiFi BBQ temperature controller actually work?

A charcoal fire needs two things: fuel and oxygen. You supply the fuel; the controller meters the oxygen. When the pit probe reads below your target, the fan spins up and the fire grows. When the pit hits the target, the fan eases off and the fire coasts. It's the same feedback loop you'd run by hand with the bottom vent — except it makes corrections every few seconds instead of every time you wander back outside. Think of it as cruise control for your smoker: you still pick the speed, but the machine holds it there. The result is a flat, steady pit temperature instead of the usual 40-degree rollercoaster.

Which grills does the TempMaster Pro fit?

The controller works with popular close-lid charcoal grills and smokers via grill-specific adapters that mount the fan to the intake vent:

One honest clarification: the TempMaster Pro is a fan-driven controller for charcoal cookers. It is not a pellet-grill controller — pellet grills already run their own auger-and-fan systems.

What can you do from the WiFi app?

The app turns your phone into a remote thermometer for the whole cook. You can watch your pit temperature and each meat probe in real time — from the couch, the hardware store, or your kid's soccer game. On a long cook that means you spot the brisket stall as it happens, catch a temperature dip before it becomes a problem, and run an overnight smoke without setting a 3 a.m. alarm to check the vents. You glance at your phone instead of hovering over a lid thermometer.

What is sous-vide mode on a BBQ controller?

Standard BBQ mode covers the classic smoking range — roughly 225–275°F, where ribs, pork butt, and brisket live. Sous-vide mode shifts the controller's precision down to the low, exact temperatures sous-vide cooking demands — the 130–140°F zone for a perfect edge-to-edge medium-rare, for example. The same fan-driven accuracy that holds 225°F for twelve hours can hold a gentle, precise low temperature for delicate cooks. Then, because you're already on a charcoal grill, you can finish with a ripping-hot sear for the best of both worlds.

What does a typical cook look like?

  1. Load your charcoal — a full basket using the minion method or a charcoal snake for long burns — and light a small starter fire.
  2. Mount the fan adapter at the intake vent and clip the pit probe at grate level, away from direct radiant heat.
  3. Set your target temperature and let the controller bring the pit up smoothly.
  4. Add the meat and insert a food probe into the thickest part, avoiding bone.
  5. Close the lid and walk away. Check your phone, not the fire.

Do you still need fire craft with a controller?

Yes — and good habits make the controller shine. Use dry, quality lump or briquettes. Load enough fuel for the length of the cook so the fan never runs the fire out of charcoal. Keep the top vent at least partially open so smoke and heat can exhaust — the controller manages the intake side. Add a water pan if you like extra moisture and a