Abstract: A cooking rod has a piercing rod and an end, that together are configured to conduct heat into a central area of a piece of meat. The piercing rod may be formed from aluminum or other highly conductive material and has a sharpened end to enable it to pierce the meat during the insertion process. The end has a body that connects to the piercing rod and a fan connected to the body and configured to extend to capture heat from the environment to be conveyed into the interior of the piece of meat. The fan may optionally include grooves to increase the thermal exchange area, which grooves may also be arranged in a decorative pattern. Optionally, the fan may extend through a layer of foil covering the piece of meat to enable the fan to come into contact with the hot air in the oven to further accelerate cooking of the meat.