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Thread: Throw away all of your thermometers - Meet the Meatrix

  1. #1
    TVWBB All-Star Russell Y's Avatar
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    Throw away all of your thermometers - Meet the Meatrix

    Found a advertisement in one of my subscribed emails for the Meatrix.

    I don't really know much about it, but it is new.

    Here is a link -https://squareup.com/store/imagitronix-inc/

    and here is another one - https://imagitronix.com/index.html


    https://photos.google.com/share/AF1Q...hOV2pIVnYxclh3

    Found an Amazon link - https://www.amazon.com/exec/obidos/A...MLZXQV/tvwb-20

    Russell
    Last edited by Russell Y; 12-05-2018 at 10:37 AM. Reason: Found an amazon link
    Russell
    If you're not on somebody's *hit list, you're not doing anything worthwhile

  2. #2
    TVWBB Platinum Member Dustin Dorsey's Avatar
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    That seems a little over the top.
    22.5 WSM, 22.5 OTS, Smokey Joe, Genesis 1000, Slow N Sear 2.0, Smokenator 1000, Old Country Pecos, Thermapen, Smoke, Maverick ET-732, Igrill 2

  3. #3
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    The Amazon page claims chicken breasts "twice as juicy". I couldn't help wondering exactly how one would measure that.

    One thing that does seem potentially interesting is that food safety is more about time spent at or above a certain temperature to ensure pathogens have been reduced to a safe level. The typical "done" temps, like 165F in the breast for turkey, are fail safe temps that ensure safety. For instance, five seconds at 165F ensures safety, but so does 15 minutes at 150F, or 30 minutes at 140F, and so on. (Don't go by those times and temps, I'm just pulling them out of the air for illustration.) So a device that records cumulative temp and time could theoretically allow you to safely pull meat off the heat at considerably lower temps than normal, retaining much more moisture than with conventional methods of checking for done. I still find "twice as juicy" unlikely, but I do know that since I've adapted this basic approach I've never had a dried out turkey.

  4. #4
    TVWBB Honor Circle Timothy F. Lewis's Avatar
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    Kind of makes you go “Hmmm!”
    Distinguebant Sed, Ignoret In Particulari!
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  5. #5
    TVWBB Hall of Fame LMichaels's Avatar
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    OK I'll do it.......................HMMMMM

  6. #6
    TVWBB Honor Circle Timothy F. Lewis's Avatar
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    Thanks Larry!
    Distinguebant Sed, Ignoret In Particulari!
    "If brains was lard, that boy couldn't grease too big a skillet!" J. D. Clampett

  7. #7
    TVWBB Guru Bob Bass's Avatar
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    While meeting USDA standards, the muscles of locomotion that are cooked in pro BBQ competitions, other than chicken, are cooked well past doneness to tenderness. Looks like you're using thermistors as the sensing device. What is you're products stated accuracy, repeatability, and is it or can it be traceable to NIST ?
    Last edited by Bob Bass; 07-19-2019 at 11:10 PM.
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