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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Greetings and welcome from North Carolina. -
Welcome from the California Delta.Comment
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Welcome from MarylandComment
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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!Comment
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Welcome from Southeast IllinoisComment
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Welcome from Colorado ...Comment
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Greetings from South AfricaComment
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Welcome from Virginia Beach.Comment
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Welcome to The Pit Derek.Comment
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Welcome to the Pit! That Meater is a cool idea. Now if only they can make it smaller.Comment
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