Meater Pro thoughts


 

ChrisGariepy

TVWBB Fan
My adult son bought me a Meater Pro for my bday, looks much better than my “wired” old Weber igrill thermometer

Going to try it soon, anyone have one?? Like it?

Thoughts are appreciated
 
I have a meater plus I use for rotisserie cooks. The meater pro is supposed to have better transmission range.

I'm not in love with it, compared to my wired thermoworks devices, but it is nice for spinning food and I'll use it in longer cooks so I can graph the temps.

I had some frustration with the connection being dropped and to handle this I use an android tablet paired with the meater plus block, and that is paired with the meater probe. I can have the tablet plugged in to wall power and set to never sleep, and the table it about 10 feet away from the meater plus block so range is not an issue. The tablet is linked to the meater cloud, and if I want to see data on my phone I'll link my phone to the cloud. That allows me to move well out of range but still see the temps and all on my phone.

I already mentioned I have a Plus, not a Por, but on the plus the ambient temp is slow to report but I've learned to work around it. Also, the meat probe is slow and often reads lower than an instant read so I factor that in as well.

My .02 of advice is learn how yours reads and factor that into your cook.

Good luck !
 
The channel "Smoke trails BBQ" did a comparison about the different bluetooth/wireless thermometer sticks, and also a short discussion about wired alternatives.

In terms of actual cooking application I find the simple wired thermometers with a normal base station convenient. It is the setup I am used to, and works for me. YMMV if you have different cookers. You may have insulation issues if you use a wired thermometer in your kitchen oven for example.

Personally, a thermometer stick would have niche applications. Rotiserie is one, but also sous vide temperature control would be another. I almost bought a stick just for the christmas cook this year, where I may cook an expensive meat sous vide.

In terms of temperature accuracy, the thermometer stick ambient sensor has quirks which you should be aware of. Depending on the brand, you have to put the stick all the way in the meat, where the ambient sensor is just above the surface. During your cook, your meat "sweats" water, and cools the air around the meat and the sensor. So it will read lower than the "true" ambient temperature. Also the ambient sensor has shielding around it, which makes it slower to respond than a wired probe.

I would not call it a drawback, because measuring the true ambient temperature becomes a maddening task. Wired thermometer for example over-estimate the temperature, because the ambient heat also affects the signal in the wire. The ambient temperature of a thermometer stick is still useful, its all in how you interpret its result.
 
I have had the pro for 3 years and it works great !!
I just have to take the battery out of the charger and put them back in the day before a cook.
 
Bought my 3rd during the Black Friday sales. I have not experienced the same issues that others have shared. Use it primarily for reverse sear, and its ability to endure temps over 900 F allows great control over the entire cook. I do not really use it to monitor ambient temp but when I have it seems close enough
 

 

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