You'll never guess again.
Put Grillio in the meat, close the lid and let it watch the temperature for you. Know exactly when it's ready without cutting it open or standing over the fire.
30-day guarantee · Standard delivery 8–11 business days · Express 5–7 business days
Reads in °C
Know exactly what's happening inside the meat.
Keep the lid closed
Stop losing heat every time you check.
Walk away
Let Grillio watch the cook while you enjoy the braai.
The habit everyone has
Stop cutting it open to check.
- The meat looks ready.
- You cut into it to check.
- Maybe it's done. Maybe it isn't.
- And now you've let the heat out and the juices with it.
Grillio gives you the answer without opening the lid. The probe sits in the meat and reads the core temperature the whole way through, so the first cut you make is the one you serve.
The part nobody talks about
You shouldn't have to babysit your braai.
You invited people over. You're supposed to be talking, eating and enjoying yourself.
Instead you're standing next to the fire wondering whether the meat needs another five minutes.
Grillio watches the temperature. You get to watch the people.
Put it in. Close the lid. Walk away.
The best part of the braai isn't standing next to it. Grillio keeps watching the temperature while you get back to the people you invited over.
Three steps
It takes about thirty seconds to set up.
What you get
Two parts. That's the whole thing.
A probe that goes into the meat, and a dock that charges it and keeps it somewhere you'll find it. Tap a marker to see what each part does.
In Celsius, the way you actually cook
What to set it to.
Rare and medium-rare sit below the food-safety minimum. Most people cook steak this way and accept the trade-off, but it is a choice, not a safe minimum. Pull it about 2 °C early — the temperature keeps climbing while it rests.
There is no rare option for chicken. All poultry — whole, pieces or mince — must reach 74 °C. Thighs and legs are more forgiving and are often better a little past the minimum. Probe the thickest part of the breast and the innermost thigh, away from bone.
A leg or shoulder carries a lot of residual heat. Take it off a couple of degrees under and let it rest — carving straight away is how a good leg of lamb ends up dry.
Bigger cuts coast further after they come off the heat. On a large rib or sirloin, expect a few degrees of carry-over while it rests.
Pork does not need to be cooked grey. Whole cuts are safe at 63 °C with a three-minute rest and will still be slightly pink in the middle. Minced pork is a different case and needs 71 °C.
63 °C, or until the flesh is opaque and comes apart easily with a fork. Fish goes from right to dry very quickly, so set the alert and trust it.
Anything minced needs 71 °C, and colour tells you nothing — mince can brown before it is safe. A thick coil of wors is worth probing rather than guessing at.
Food-safety minimums follow published USDA / FoodSafety.gov guidance, converted to Celsius. Doneness ranges below the safety minimum are cooking preferences, not safety figures, and carry some risk. If you are cooking for young children, older adults, pregnant women or anyone with a weakened immune system, cook to the safety minimum.
The clever part is that you don't have to think about it.
The app
Your phone knows before you do.
Keep an eye on the temperature without lifting the lid. Set the number you want, put your phone in your pocket, and get on with the afternoon.
Do the sum
Meat is expensive. Guessing isn't free.
Ruin two expensive cuts and Grillio doesn't look expensive anymore. Get them right for the next five years and it looks like the cheapest thing on the table.
Meat prices are illustrative examples and vary by butchery, cut and season.
Why Grillio?
We're not going to pretend we invented the wireless probe. What we can tell you is what you get from us that you don't get from guessing, or from ordering a box from overseas.
| Guessing | Imported alternatives | Grillio | |
|---|---|---|---|
| Know the internal temperature | No | Yes | Yes |
| Lid stays closed | No | Yes | Yes |
| Reads in Celsius | — | Usually °F by default | Celsius by default |
| Support you can phone | — | Overseas email | WhatsApp, South Africa |
| If it breaks | — | Ship it back overseas | We handle it locally |
| Delivery | — | Weeks, plus duties | 8–11 business days, VAT in |
| Price | Free, until it isn't | R2,000+ | R949 |
Comparisons describe our own product, service and pricing. We make no claims about the internal accuracy of other brands' devices.
One product. Three ways to buy it.
Get Grillio.
No risk to you
Try Grillio for 30 days.
Use it. Cook with it. See if it makes your braais easier.
If Grillio isn't right for you, contact us within 30 days and we'll take you through the return process.
Full terms are on our returns page. Your rights under the Consumer Protection Act are not affected.
From people who braai
What they said.
"Absolutely brilliant. Steak came out perfect first try 🇿🇦”
Before you ask
The questions we actually get.
Yes — that's the whole point. The probe sits inside the cooker with nothing running through the lid, so the lid closes flush and the heat stays in.
Signal through a closed metal cooker is always shorter than in open air. Keep your phone in the house or the garden rather than down the road.
Yes. Celsius by default, because that's how you cook.
See the connection details in the app section — we only publish what we've confirmed on the actual unit. If a claim isn't listed there yet, it's because we haven't verified it.
See the app section for the confirmed answer. Ask us on WhatsApp if it isn't listed yet and we'll tell you straight.
Standard delivery is 8–11 business days. Express is 5–7 business days.
Yes, nationwide. Outlying areas can add a day or two.
You message us on WhatsApp and we sort it out. No shipping a box overseas, no waiting on an email queue in another time zone.
Yes, within the ambient temperature limit listed in the specifications. A normal roasting oven is comfortably inside it.
Wait for the fire to settle into coals. Open flame pushes the ambient temperature well past what the probe is rated for, and flare-ups are the fastest way to damage one.
Cook with it. If it isn't for you, contact us within 30 days of delivery and we'll take you through the return.
WhatsApp is fastest. Email works too. Both are in the footer and on the contact page.
Stop guessing.
Put Grillio in the meat, close the lid and get back to the people you're actually cooking for.
30-day guarantee · Standard delivery 8–11 business days · Express 5–7 business days