So far, so good. I smell like smoke. 109 degrees internal.
I'm spritzing the meat with apple juice/apple cider vinegar every hour or so.
I'm spritzing the meat with apple juice/apple cider vinegar every hour or so.
Food / Drink TCG Grillers, smokers and red meat enthusiasts
- Thread starter OffshoreDrilling
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Is this what you have? If so how long have you had it and any complaints? Been eye balling this for months but afraid to pull the trigger.
MEATER Plus
MEATER Plus is 100% wire-free, allowing you to cook with complete freedom and flexibility. With its innovative technology, the Long Range Model is the world's first truly wireless meat thermometer. You can easily monitor your cooking progress using the free app, which is available for both iOS...
Is this what you have? If so how long have you had it and any complaints? Been eye balling this for months but afraid to pull the trigger.
MEATER Plus
MEATER Plus is 100% wire-free, allowing you to cook with complete freedom and flexibility. With its innovative technology, the Long Range Model is the world's first truly wireless meat thermometer. You can easily monitor your cooking progress using the free app, which is available for both iOS...store-us.meater.com
Just like you it's got my interest.
178 degrees and finishing the stall. Meat is starting to pull away from the bone. I used my instant read to check and the Meater Plus was within 1 degree of the instant read. Another couple hours to go. Spritzing the meat adds stall time so it's taking longer than usual. Plus, I'm not Texas Crutching it this time.
I haven’t pulled the trigger because reviews are all over the place.
Mostly good but enough bad to make me 2nd guess it
Yeah, that's what I have. I really like the Meater Plus. So far I have been very happy with it. Seems to be accurate and it's a lot easier to set alarms and operate than most temperature probes. It's estimated times aren't always accurate for high temp cooks but I don't mind that. I think a lot of the reviews may be user error. People not inserting the probe correctly, etc.
I bought it Sept. 10, 2020. Used it half a dozen times since I have had it. I bought it on sale for $88.
I like the relay box that houses the probe. It has batteries and keeps the probe charged automatically. It's magnetic so I stick it on the fridge and always have it handy.
No wires is another big thing. I don't have a rotisserie now but the probe would be great for that.
I put the relay box about 5 feet away from the grill on a table and it sends me a signal to my phone. I get the signal anywhere in my house. Haven't walked around outside to see how far it goes but reviewers got to their neighbor's before they lost the signal.
Programming the Meater Plus is via an easy app. I disliked the complicated programming with my ThermoPro probe set.
Remember to get the Plus, not the regular Meater. A lot of bad reviews are from the first Meater which didn't have much range.
I like the relay box that houses the probe. It has batteries and keeps the probe charged automatically. It's magnetic so I stick it on the fridge and always have it handy.
No wires is another big thing. I don't have a rotisserie now but the probe would be great for that.
I put the relay box about 5 feet away from the grill on a table and it sends me a signal to my phone. I get the signal anywhere in my house. Haven't walked around outside to see how far it goes but reviewers got to their neighbor's before they lost the signal.
Programming the Meater Plus is via an easy app. I disliked the complicated programming with my ThermoPro probe set.
Remember to get the Plus, not the regular Meater. A lot of bad reviews are from the first Meater which didn't have much range.
The side that was towards the back is done. Meater side needs a few more degrees. I flipped the meat around to get that side near the flame. I tried a piece and it is PDG. Pretty damned good. 
You guys know how to do the fork test? I stick my instant read thermometer in to get a reading and feel the resistance. If the probe glides in like a toothpick into room temp butter, the meat is done. If there's a lot of resistance like a toothpick into a medium cooked roast, you need more time.
You guys know how to do the fork test? I stick my instant read thermometer in to get a reading and feel the resistance. If the probe glides in like a toothpick into room temp butter, the meat is done. If there's a lot of resistance like a toothpick into a medium cooked roast, you need more time.
Looks good!
You guys know how to do the fork test? I stick my instant read thermometer in to get a reading and feel the resistance. If the probe glides in like a toothpick into room temp butter, the meat is done. If there's a lot of resistance like a toothpick into a medium cooked roast, you need more time.
Thats pretty much common sense isn’t it?
Seems like they could have been pulled off sooner. Maybe next time I’ll limit the smoke to 2 hours.
I agree. Those look WAY overdone. You should probably dump them and start over.
I'll come over and get those nasty things out of your way...
Final result. I pulled the pork at 196 because of the fork test and put it in a cooler for an hour. Heated up some Blues Hog BBQ sauce and fried up a bun. Lots of flavor all the way through from the injection.
jewel near me during the week, i can probably 4 out of 5 weeks find discounted prime steaks. so i normally swing by quick if i have time and go hunt.
I have the same
Jewel has a lot of great meat deals. I need to shop there more often. I get my meat from Mariano’s or Costco
?? Yup, I have the same thing going on here.
jewel near me during the week, i can probably 4 out of 5 weeks find discounted prime steaks. so i normally swing by quick if i have time and go hunt.
View attachment 78204
Jewel has a lot of great meat deals. I need to shop there more often. I get my meat from Mariano’s or Costco
im totally okay with it, before she just wouldn't want to eat steak really anytime, now she loves filets so we're good.
I don't complain either. I need to see how cost effective it would be to buy a whole tenderloin from Cotco, cut it up, vac seal and freeze.im totally okay with it, before she just wouldn't want to eat steak really anytime, now she loves filets so we're good.
2nd attempt at ribs on the smokefire was much better. Backed off on temp and time and they came out perfect.
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