The offset cooking process is very, very well explained in intimate detail here, including the all-important resting/holding process. I hope Jeremy had a chance for a nap during this long cook! Also, I'm a huge fan of Thermoworks tools and the company itself. Been using Themoworks devices for at least ten years. I'd say Thermoworks is one of the best run companies in the country in all areas whether we're talking about hardware or customer service. Thank-you Jeremy and thank-you Thermoworks!
Thank you Jeremy & TW! Love my Thermapen One that I got with Mr. Yoder's discount code a few months ago 😉 and now I'm considering the RFX... Great vid full of golden knowledge.. thanks Jeremy 👌
Not sure I'm sold on the RFX. I guess if he had attached probes to each of the 4 briskets it would have had more meaning. The Thermoworks products that I have work just fine.
That was my thought. Here was a chance to show how multiple probes work, what the app shows, and the opportunity was missed. It didn't have to be a super detailed version ( which I hope it is in the works), but just a quick glance....here are the temps when we upped the fire, here is the air probe reading through the RFX Gateway, etc., but knowing Jeremy's videos, he will probably have a scientific dissertation out soon.
Looking forward to learning more about this product. I currently run 2 ThermoWorks ambient air probes (on a 2 channel Smoke) and up to 4 meat probes (on a Smoke X) and that is a lot of wires to deal with 😁, this would simplify a lot of things. I also see this has an IP69K waterproof rating, which is very nice. Already told the family I know what I want for Christmas.
The ambient probe is not required to use RFX MEAT - RFX will be a whole ecosystem of products that use RFX Wireless Technology to communicate to RFX gateways.
I'm excited about the RFX! The only thing I wish was that the ambient probe was also wireless. The separate ambient probe was an innovative solution, but the reason I want a wireless probe is to... not have any wires! If I am going to the trouble of running an ambient wire, I might as well just use a wired meat probe as well. I understand the ambient probe is not required, but then I would have NO ambient sensor at all.
I ordered the 4 probe RFX starter kit to do a proof of concept with it. I own everything ThermoWorks has offered from Data Logger to Signals, ThermoPen gen 1 to present version, and rings to temp sticks. If this works out, I am hoping to be able to get a discount on a group of 6 more of the Meat Probes. I do at least one 10 brisket cook (2 cases from Restaurant Depot) - week and have been running a signals with 4 probes + 2 more probes from my smoker. I have wires running everywhere and still have to thermo-pen (notice I am making it a verb) the last 4 briskets. I really enjoyed watching the detail of a "Jeremy Yoder" brisket trim and cook. I have been smoking meats for about 50 years and still love to learn new stuff from the "Young Turks" who know what they are doing. I also am now looking at finding the cambro shown in the video. Any guidence? v/r r
I’m very disappointed in ambient temp of the competitors because they are 50-100 degrees off. If I were to estimate it; I’d say the problem is because the ambient sensor is in the evaporative area where the moisture coming off the meat is cooling the air around it. I like how Thermoworks has their probe wired and attached to the module.
Thank you! We wanted to make sure that you get an ACCURATE ambient temperature and if that means the electronics are wired, thats what we will make for you!
I absolutely love my ThermoWorks Smoke X4, but, all the wires are annoying. This looks great except, I would like to see a wireless grate level probe included before I make the switch.
I feel the same way. Spoke with a representative and was told that they don't currently have a solution for a wireless ambient probe because there's nothing to shield the electronics from the heat. The current wireless probe basically uses the meat itself as a heat barrier for the electronics, that's why it has a minimum insertion depth requirement. Bummer
RFX MEAT and RFX GATEWAY are only the first of many products to come in the RFX lineup. We chose not to include an ambient sensor in the end of the probe because there is no way to get an accurate reading from a sensor connected by a metal sheath to the cool meat. Within the next several months, we will have many new RFX products including one that will connect a Pro-Series probe to the RFX network.
@@thermapen Yes, please tell them we need a separate probe just for the air temperature at grate level, like the X4 smoke has, just without the wires. I'm sure you can figure it out. Build it and we will come!
I get not having the ambient probe on the end of the wireless meat temperature probe because the proximity to the meat, among other variables, gives inaccurate readings. But why not make a dedicated, wireless, ambient temperature probe? If the internal probes can be very accurate when measuring meat temps, why couldn’t a wireless ambient probe that is not near the meat be accurate? I’m still gonna pre-order but I’m just curious haha. Would have been nice to go full wireless.
A separate wireless probe could be very accurate. The limiting factor preventing this right now is the battery and other electronic components. With RFX MEAT inserted into your food, these critical components are protected from the extreme temperatures in your cooker. As a standalone ambient sensor, we wouldn't have a way to do this. However, RFX MEAT and RFX GATEWAY are just the first of many products to come in the RFX lineup. Within the next 6-12 months we will have several new products with specific use cases. Stay tuned for more info!
Did you smoke the tallow you put on the brisket at the 9 hour mark from the briskets you trimmed, how long were they on the smoker and did you cover the tallow
Yes, we rendered the trimmings in a foil pan on the smoker. The fat was on the smoker uncovered until about an hour before we wrapped. We pulled it out to let it cool off a bit, making it easier to handle.
Is it possible to use one wireless probe for your protein and another wireless probe for your ambient? instead of using using the wired probe for amdient.
@Anteater23 is correct. Using an RFX MEAT probe at temperatures above 212 risks damaging the battery and other internal components. However, RFX MEAT and RFX GATEWAY are the first of many products to come in the RFX line. Keep an eye out for new products to come!
8:47 im confused, if only internal temps are shown, then what's the purpose of the 1000 degF sensor if not for the ambient temperature? Don't get me wrong, I do like there's a wired air probe for accuracy... but on certain smaller meats I can place my Meater such that the external sensor sticks out further away from meat's convective and conductive influence. Even in the meats where the external sensor must be close to the meat, I do like that the Meater gives me a relative external temp measurement (albeit inaccurate), it's still a useful temp measurement as a dip in the temp trend tells me to tend to the fire. All without needing to mess with wires. Could you clarify what you mean by only internal meat temperature is coming from the probe? If I want an ambient temp, must I use the wired air probe?
Don't quote me but watching other vids I think the RFX Base station (that connects to the 50+ probes per station according to specs via the lower frequency signal) has a wired ambient temperature probe port, it is battery operated (not sure if it charges or uses replaceable batteries, haven't looked that up) and is also magnetic so can stick to it. So if you want an ambient air temperature you place that base station nearby (or magnetically attached) and run a wired ambient probe. As someone who owned a meater block, two meater 2 plus probes, and a fireboard 2 I'm a bit torn. In some ways I think this is better because I certainly trust my fireboard 2 wired ambient probe better and the fireboard is battery operated and wireless so wiring it isn't difficult, you can place it where you want, more accurate etc, also you can place it to monitor the ambient temps before you put your meat in, which I really find useful when running an offset and doing the fire up and pre-heat. In fact on my offset I offset I often run an ambient probe via my fireboard 2 AND then do meater probes anyways. This should work like that which I'd say maybe edges out the per probe ambient sensor IMHO. Of course the downside is say vs a meater each probe has the ambient probes on it, no wire fussing at all and collectively they can be useful. One major plus for this RFX is the cost of each probe, not on sale or in a bundle they are $90 each, these go up to 1000 degree heat tolerance like the meater 2 plus (which at that level can damage a standard meater probe) probes which are $130 not on sale (and not wifi) and compared to $100 per the standard meater probes... again all non sale non bundle prices. I think the probe is cheaper compared to the meater 2 plus because of not putting those ambient probes in. Also again they list one base station (which itself is like $70 or something, pretty affordable actually) can support up to 50+ probes, so if you want to scale to a higher quantity of probes the cheaper cost certainly could be a benefit too. Considering how much I've dumped on wireless probes not sure if I'm going to pony up more for the RFX but I find it interesting. I have one of my meater block probes where the ambient sensor part has detached from the base, I'm barely out of warranty so don't think they'll do anything though we'll see. I really dislike how I can't really grill with them since they exceed the safe temps, then my two meater plus 2 probes are nice since I can grill with them as well as smoke though one keeps losing connection so I need to test more and see if it's a faulty probe, that should be within warranty. I've heard some bad things about Meater warranty and support but we'll see. I will say Thermoworks obviously has a great rep, have had 2 themopops forever (and an earlier smoke I think it's called which was nice before I got my fireboard 2 and meaters) though recently I got a Thermopen One which I was excited to finally got, was faulty and within a day they had a new one shipped out to me (paying for my return shipping too), so at least that support is pretty top tier IMHO. Fireboard just announced some wireless probes too, though not quite out. I really really had/have high hopes for them since I absolutely LOVE my fireboard 2. I think they do the best software and overall experience... though couldn't pass up getting meaters for wireless convenience. One stupid simple thing I love about their Pulse wireless probes (which are dual band, low frequency wireless and bluetooth) is you can get them color coded! Such a simple thing but would make life so much easier since it's so easy to loose track on what probe is in what meat when you rotate things. It also connects to the Fireboard 2 with a cheap little antenna. A **massive** downside though is they are like the standard Meater probes and top out at about 572 degrees and can be damaged above that, which is honestly probably a deal breaker for me now since I don't see the point in getting any new probes I can't use both for smoking AND grilling. I really wish Meater and Thermoworks would make these or allow you to add to these with some sort of external obvious visual element (the numbers on the meater block probes are something but aren't great and the meater 2 plus standalone ones have nothing) that you can correlate to the software to keep track of what probe is what. A genius idea by Fireboard but can't believe they didn't plan for 1000 degree temp support. A massive miss.
It’s good to 1000f when inserted in the meat and ‘protected’ or insulated by it-that’s the end that has the sensors and isn’t as robust. The transmitter end that is exposed is more temp stable and capable of taking the heat.
I guess there’s NO external sensor on the wireless probe. Did a bit more research this morning and I was misled by their ad saying “external rating up to 1000 degF” but they are just talking about the casing portion of the probe that sticks out of the meat 🤦🏻♂ SO... I've answered my own questions: Q: what's the purpose of the 1000 degF sensor if not for the ambient temperature? A: there is NO 1000 degF sensor silly. Q: If I want an ambient temp, must I use the wired air probe? A: Yep, we are back to wires! Hard to say this because i am a Thermoworks fan but, i am thinking of canceling my preorder :( I'm just done with wires. I'll still wait for Version 2 of this tho.
@@pawx_fpvI ‘m guessing there won’t be a v.2 for a while, they will support this for a while. I’m also guessing that they are now working on a wireless ambient probe for people who hate wires, and I think it will be released as a stand alone probe.
@@JoeyDoingThings I’ll take a wireless ambient probe. I can only speak for myself when I say “I’m done with wires” BUT I might not be the only one? Any of you out there on the same boat? A wireless ambient probe would be fantastic.
For a typical backyard bbq: What kind of seasoned salt? Lowry's? I typically do granulated garlic as well. I've read it's good for the bark. I've been using Kinder's "The Blend" mix of salt/pepper/garlic (from Costco). I do the same on my steaks. Any thoughts on that?
Agreed. Nice rundown of brisket technique from a master. But very little product info. What does he think of it? Is it indeed accurate? We still don’t know!
Rest assured that you are getting a ThermoWorks quality product in your order. We will continue to expand the RFX line of products, all current and future products will be cross compatible.
I always wondered why people waste rub on the fat cap. it doesn't penetrate. nobody eats the fat cap. my grandpa always said dont waste good salt on the fat cap lol
Seems strange to have MSB do this pitch. He has said many times that he really doesn't use leave-in meat probes. Anyone that sees this and knows who he is, probably knows that. Honestly, I don't use them much either. However, I do use ambient probes quite a bit. If I were to use a meat probe then I will just use a wired one if my ambient probes have to be wired too. What's one or two more wires when your already running one or more anyway. When I heard Thermoworks was separating the ambient from the meat probe, I was excited because I thought finally you had figured it out. Now I'm just disappointed. Really feels like you cut corners and now rushing it to market.
He explained that in the video-he’s tried them and none met his standards so he doesn’t advocate or advertise them. He has been a ThermoWorks devotee for years and uses their probe handhelds constantly.
@balrog006 Watch his videos, not one sales pitch. He's on record many times sayng he doesn't use them, he cooks to feel, they're not necessary, instant read is all he needs, yada, yada, yada. This isn't a knock on Jeremy. I'd take their money too. But once the checks run out, he'll cook exclusively probeless once again.
@@toddpower4674 Imo, with an offset, monitoring ambient temperatures is far more important than internal meat temperatures. And if I have to use one wire, then it doesn't make much of a difference if the meat probe is also wired.
I never said he did sales pitches. And I have watched a great many of his other videos, and he consistently uses a handheld ThermoWorks temp probe-and frequently names it and says how much he likes it and uses it for final temps. Yes-he cooks by feel and look, but still consistently takes temp with his ThermoWorks gear-and has it listed for sale on his website.
