I'm a newby to the group. I use a Big Green Egg for my BBQ, and have significantly improved my (pretty good already) skills with Meathead's awesome book. Anyway, I recently picked up a pretty cool thermometer. It's called a "Meater +" available on Amazon. It's simply a wireless single thermostat that you push into the meat, which measures the meat's internal temp and also the grill's ambient temp with the same probe. The real-time temps are then transmitted to your I-phone to actively monitor the meat's temp. I've done simple chicken breasts (which I didn't dry out at all) up to beef (brontasaurus) ribs (which we had to pull a bit before 203 degrees due to the time ticking by and everyone squeaking about being hungry and how it was already so late - but that stress is half the fun anyway). Also did a tomahawk beef steak that was amazing (following Meathead's reverse-sear process). Just outstanding results. Anyway, I've had a really great experience with this thermometer so far. It seems like if you go heavy on the smoke, you also need to scrape the end of the probe clean to make sure you don't lose the signal.
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Meater + thermometer
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Founding Member
- Jul 2014
- 3484
- Maple Valley, WA
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Grill = Hasty-Bake Gourmet Dual Finish
Smoke = Weber Smokey Mountain 22.5"
Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
Thermometer = Maverick ET732
Thermometer = ThermoWorks Chef Alarm
Thermapen Mk IV = Light blue
Thermapen Classic = Grey
PID Controller = Fireboard Drive + Auber 20 CFM Fan
Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Eric Cowperthwaite aka ecowper
Welcome aboard and welcome to the group of folks that love what Meathead has done for BBQ! Glad to hear you like the Meater. Looking forward to pics and stories of your cooking!
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Club Member
- Sep 2015
- 6365
- Colorado
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> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative)
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
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Meat-Up in Memphis 2021
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Click here for details. (https://amazingribs.com/memphis)
Click here for details. (https://amazingribs.com/memphis)
See more
See less
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