Meater - wireless meat thermometer

[nodle]

Just ran across this neat device. I have never heard about it. From the video I have watched it works well but you have to buy the Meater plus version. Amazon sells it. I might pick one up next summer.

 

https://meater.com/

 

[jmanz]

It will come in handy for the two times per summer when you grill hotdogs.

[nodle]

It will come in handy for the two times per summer when you grill hotdogs.

[ndboarder]

There are many devices around like this. That one looks neat for being fairly self contained. A lot of grills these days have this kind of stuff built in. I know the Green Mountain Grills for pellet had Wifi and multiple thermometers to track temps years ago. Recent Traegers have finally implemented it, as well as recent Weber gas grills, etc.

 

I have a Loki thermometer, which was one of the first WiFi options. Many Bluetooth existed at the time, but when this released as Kickstarter, I and a few colleagues jumped on the chance for one that didn't require being in Bluetooth range to check on temps. https://www.lokiproducts.com/

 

I don't even know if they still make the Loki, their shop site seems down and I wouldn't buy it today over other more popular options (first to market is rarely best, but...) These days lots of options out there for this kind of functionality.

[Junglist0682]

I have the Meater, but not the Meater plus

 

It's a hit or mess. It connects when it wants and you also have to have the box/charging station near the Smoker or grill so it may be within Range

[nodle]

I have the Meater, but not the Meater plus

 

It's a hit or mess. It connects when it wants and you also have to have the box/charging station near the Smoker or grill so it may be within Range

That was basically what I read on the reviews on the first model. people complained it had bad connection problems. They said V.2, or the plus model fixed all the problems from the pervious version.

[Junglist0682]

I have been eyeing the Thermoworks Signal recently more due to my experience with the Meater, but maybe I should try the Meater Plus

 

I would just hate to get upset if I were to have a repeat. Lol

[nodle]

I have been eyeing the Thermoworks Signal recently

That one is not wireless and just uses probes, doesn't it?

[Junglist0682]

They have a Recent one that is a 4 probe which offers WiFi and Bluetooth and an Application

[nodle]

When Summer hits, I will be picking one of these up. I keep seeing everyone using them everywhere.

[nodle]

I am getting ready to order one of these with summer coming. I was just watching some more about it. I like how not only does it tell you when you when you pull off the meat, but it even does the 'resting' portion of the meat when it continues to cook to give you perfect results.

MEATER® | Wireless Smart Meat Thermometer | For BBQ & Kitchen Cooking

[nodle]

Well, I placed my order this morning for a Meater +. I Will post my review after a few cooks.

[nodle]

I didn’t know Traeger bought Meater.

https://www.engadget.com/traeger-grills-wireless-meat-thermometer-meater-acquisition-183944452.html?guccounter=1

[nodle]

@jmanz @ndboarder have either of you ever down a tri-tip or something similar? I really want to try something new to cook instead of steaks all the time. Something that could be served at dinner, that is a large chunk of meat that tastes different than steak.

[jmanz]

I haven't done a tri-tip but a friend of mine does them quite often and says they are really good.

[ndboarder]

I also have not done a tri-tip yet, but people seem to love them.   

[nodle]

What is the meat that those burnt tips come from? I had those once and they were amazing!

[jmanz]

16 minutes ago, nodle said:

What is the meat that those burnt tips come from? I had those once and they were amazing!

Burnt ends are made from brisket.

[nodle]

I was looking at briskets at the store the other dy. Sometimes they are expensive, but dam they had some good prices on them and the meat looked excellent.

[jmanz]

You can also do burnt ends from pork belly but I'm guessing you had the brisket version.

To do brisket right, it is a little bit of a process. I haven't tried that either but it is on the list. Would hate to mess it up for the price one pays haha.

[nodle]

13 minutes ago, jmanz said:

You can also do burnt ends from pork belly

I am thinking it might had been this, because there was a good layer of fat on the edge of each one.

[nodle]

Well, I must say I am impressed. No more having to monitor my meat. I can just go in the house or go do something else. I had no problems with the Bluetooth range either, everything worked flawless. The magnets on the back are a nice touch and it just attaches to your Treager hopper. My first tri tip came out perfect. The app tells you how long you have to reach the internal temperature, and it tells you how long it has to rest and when it's ready. For anyone, with any type of grill, this is a must have. 

[ndboarder]

Generally if you get burnt ends, they are brisket.  From the Flat as it tends to dry out more than the point.  Brisket is actually a decent deal from a per pound pricing compared to some better cuts of meat.  It's just always large.  I recommend always doing a full and not just the flat that some places will sell.   I prefer to pick mine up at Costco, as they generally have Prime grade for lower pricing than the local shops sell choice.  Some people can do them fairly quick, but I've always done low and slow, like 15+ hour cooks shooting for a done temp of 205.  Usually I try to salt it 24-48 hours before cook, throw it on late the night before, wrap it up in the morning, then unwrap toward the finish to restore crust.  They've always come out real well.  I took my general process from this guy: Authentic Texas Style Smoked Brisket Recipe And Techniques (amazingribs.com)

[nodle]

2 minutes ago, ndboarder said:

I've always done low and slow, like 15+ hour cooks shooting for a done temp of 205.

This is what mean and @jmanz were talking about the other day. I want to do one, they seem easy enough, but it's the time frame. Normally I am not around enough for me to feel comfortable letting mine run that long. I just did another Tri tip the other evening and to me it's the poor man's brisket. 😂

[ndboarder]

2 hours ago, nodle said:

This is what mean and @jmanz were talking about the other day. I want to do one, they seem easy enough, but it's the time frame. Normally I am not around enough for me to feel comfortable letting mine run that long. I just did another Tri tip the other evening and to me it's the poor man's brisket. 😂

A rich man's brisket you mean?  Tritip is far more expensive per pound than brisket, or you live in backwards land.  At one point during the peak of supply chain concerns and beef pricing, brisket was expensive, but so was everything else.  

There's plenty of people that do relatively quick cooks and still get brisket in a decent shape. I don't mess with success, but ultimately if you do low for a while to get your desired smoke application, you could cook at a moderately high temp after.  The real magic is more in getting it to an internal temp of 205 and having time to let it sit after for everything to be in good shape.

So, that reminds me that in my previous post about making it, I forgot that after hitting 205, the other piece I typically follow is to wrap it in foil, then in a towel and then toss it in a cooler for at least 2 hours (4+ ideally I think). I think this is covered in the link I previously shared, the science behind it a bit and that it isn't simply "resting" the meat (which the guy says resting is BS when talking steaks or such).  Anyway - for me Brisket is nearly a day long process since if I'm putting it on the grill late one night, the goal is to have it done around noon or early afternoon the next day, so that it can then sit wrapped up in a cooler until time for evening meal.  If I were serving it at lunch time, I'd start cooking around lunch time to hopefully be tossing it in a cooler in the early AM hours