Meater wireless thermometer

[Kealia]

I got a new Christmas present, that was 2 Meater+ thermometers to use with my smoker.

I've only used it once so far, but am really happy with this first use:
- Easy to set up and use
- Connects via Bluetooth to phone/tablet and to the cloud for greater range and storage of cooking profiles/results

I only used one of the two probes on this Tri-tip, so only data for one is showing. I also took this screen shot before the estimated time left populated - which only took a couple of minutes:



And I didn't insert the probe at the start of the cooking, which is why there are quick jumps in this graph in terms of temp. But overall, I like the data captured and the ability to add custom alerts, etc. - and monitor if I leave the house via phone.


So far, so good. Wanted to share this with others that may be interested in new wireless thermometers.

[BlackDuck]

Very nice...don't you love new toys ?? But I do have one question...do you always cook your tri-tip to 160?

[Kealia]

I do love new toys, yes!

ANd yes, I cook my tri-tip to 160, then pull and rest for 10-15 minutes before slicing thinly across the grain.

What do you cook yours to, assuming you make it? I've heard that tri-tip is heavily a West Coast thing....?

[BlackDuck]

I've always did mine to about 140 for medium rare, then let rest for 10 to 15 and slice thin across the grain like you do. I guess it's just how you like your steak done. I like mine medium rare, 160 would be too done for me.

[Kealia]

Ah, yeah. I like medium-rare on most things myself but the spousal unit doesn't like pink meat so I push most things to medium.

[bpgreen]

The part I'm curious about is where you say you leave the house via phone.

I assume that's an iPhone because my android doesn't have any way to transport me from my house.

[Kealia]

You mean you don't have the "teleport me" app?

[Dawg LB Steve]

Interested to see what a whole brisket or pork butt would look like on the graph as it got to and thru the stall.

[Kealia]

As am I Steve.

I have some ribs I plan on doing this weekend (won't need the thermometer) but I'll likely do some pork butt/shoulder again soon, too.