Residual heat is something a lot of folks forget about or just don't understand if your going to cook something at say 650 all the way when the temperature starts climbing it will climb fast and even when pulled go up around 15 more degrees so if your shooting for 125 I'd pull it at those temperatures at around 105 or 108 or You can Always put it back on for another minute or two,you burn or over cook it your stuck , that's always been my rule of thumb and the way your taught in restaurants.
Good review. The Typhur Sync dual probe wifi is incredible. Tells you not only when to pull it but it calculates a rest period for that pull and has nailed it. Damn impressive, real time no lag either with 6 sensors configured much differently.
I agree. They missed a trick not releasing a block... they'd be flying out the door for Christmas if they priced it the same as the old one and dropped the price of the legacy products. However, I suspect they are selling them in single units initially to maximise profits based upon supply chain constraints on the probes themselves (which appear to be in somewhat limited supply).
I was impressed that it worked consistently through the 3/8" steel of the smoker. There are going to be Faraday Box problems with any heavy metal cooker (or aluminum foil wrap) - but the MEATER 2+ did much better than the original MEATER or MEATER+.
Great video! the new feature, especially for me the thinner profile is really nice! How that little piece of meat came up a full 23 degrees in resting is interesting! Nice cook!
Wouldn't it be better to use garlic powder and pepper after grilling, so they wouldn't burn? I know that it's reverse sear - but why can't we first sear and then put it to smoke it until reaching internal temp? Will it burn in smoke?
2 great questions! I do have a test scheduled of pepper/garlic before the smoke, before the sear, and after the cook - so we'll see once and for all! And for your other question, I did a video years ago comparing the sear before and after the smoke - here it is if you want to check it out! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-mdkmyb7daeI.html
I just think it's a mistake to try and temp during the sear process. As long as you're pulling at the right temp it's pretty simple to get the sear correct without having monitor the temp. In addition, I don't like to rest the meat very long before I sear .... especially a small steak like that. I tried my Meater 2+ Plus for the first time the other night with a NY strip similar in thickness to the one in the video. I set the probe to alarm at 115, pulled it, removed the probe, raised the temps and seared it. Came out perfect. Absolutely med rare.
I appreciate that you admitted your mistake and didn't blame the probe. Way too many reviews blame the equipment. Great thing being it stores the cook and anyone can learn from it.
Thanks. I believe in showing my failures (and redemptions when they happen) - if I learn from them I think it’s the best way for the rest of you to learn too! Thanks for watching.
Thin steaks pull at 100 degrees rest then high sear if u want to stay in the med rare range ! Even thick cuts can overcook when u bring the reverse seared temp to high. But I like this new Meater 2.
I use them! For some cooks (like long brisket or pork butt cooks) I don’t need the features of the 2+ and the Wi-Fi is more important so I use the block and probes. But for steaks, chops, etc having the higher temp capability and multiple internal temperature sensors is worth it so I use the 2+.
I will get a Weber Kettle later this spring. I always over cook steak on my current grill. This can be a game changer for me. Being a natural skeptic I may not have tried it. I think I will now after your video. Thanks man. I might finally cook a decent steak.
Any thoughts on the Ambient Temp sensor? I get VERY low readings no matter what oven I put it in. On an oven set to 250 slow cook prime rib, I have to boost the oven to 285 to get the ambient temp to 250. Likewise, in a smaller electric oven, set to 280, I was pulling readings about 220. I'm not sure the Ambient values are reliable, and Meater's claims of mirco climates seems a dubious explanation. I love this new 2Plus, but I'm just not sure if my ovens are at the right temps inside. Note, the sensor would have been placed directly over the heat elements, sitting on a rack on a metal sheet pan, so it should have been getting more heat focused on the sensor, and yet it still registers significantly lower than the thermo states for the device doing the cooking. I'm not sure who's right or who's wrong, the meater, or the ovens. What did you notice in the smoker?
My son bought me the meter plus couple years ago and I’ve used it. I’ve been very happy with it. My only complaint is the wooden box just isn’t really practical especially in an outdoor grilling environment. Let’s face it barbecuing gets dirty and is in the elements, not the best environment for a wooden box. It’s stylish and kind of elegant, but realistically not the most practical, and after a couple seasons, mine is looking pretty worn out. I upgraded to the Chef IQ, found it at Costco, two probes, they seem a little thinner than the MEATER probes which I have always thought to be a little on the thick side, and their home base seems to be much sturdier and resistant to the elements than the MEATER. The Meater is a nice unit, don’t get me wrong, just not sure how practical it is.
Al, my Meater block just quit today and I looking to replace it. What is your thoughts on Meater 2+? Did you buy a couple more? I would like a new Meater block with these probes, but who knows when they might come out.
That is impressive! Seems to me they have come pretty darn close to a perfect meater! I have never had a steak jump 25 degrees after taking it off the grill! The steak looked amazing, and those other steaks looked freakin fantastic!
My only complaint is... WHY DIDN'T THIS COME OUT SOONER!!.. Lol.. after buying several other temp probes just to hear theres a new toy i gotta have for Christmas. Hehe. Oh well.. gotta do whatcha gotta do.. thanks for th vid.. enjoyed every DEGREE of it. Lol
what is the low limit temperature on the meater? would like to see it in an ice bath to test it's accuracy. Also, would like to have the temperature of the meat validated with something like a Thermoworks probe...
Interesting - I just looked and the specs only have maximum temperatures, probably because it's intended for cooking and you'd never use a cooking thermometer in frozen meat. I will do a Thermapen / ChefsTemp X10 / Meater validation next time I film with one - good idea.
I'm concerned that you didn't let the steak start to lower in temperature before wrapping in foil. I like to see the temp start to dip and then wrap if needed so it doesn't climb too much while wrapped. How high did it get in the foil?
Hi Richard. Interesting observation. I just pulled up the history in the app so I could be specific. It rose wrapped to 125.6F, before falling to about 117. My error was definitely in searing. But I don't hate the idea of letting the temp peak and start to fall before searing.
I guess most of us will have an old phone somewhere. The app supports even Android 8! that is old (august 2017) So the wifi is no issue to me. Thanks for the review, usefull.
Never tried front sear or reverse sear on steaks, I usually just sear all the way (because the steaks I normally get are thin enough) however I'm tempted to try the reverse sear on thicker cuts after seeing you rest the steak before the sear (this would allow me to setup the full cooking area for searing while they rest). Do you rest it after the sear aswell? by the way I still have not done picanha sorry...
Knock out 2 birds with one stone - reverse sear a nice picanha steak! Seriously, I think you'll find there's a lot more flavor when you do it this way. And the 5 minutes it takes from grill to plate to mouth is plenty of rest after the sear if you've rested beforehand. Try it and let me know!
@@BehindTheFoodTV Thanks🍻 I always assumed resting was only done after all cooking stages, so the idea of trying to quickly swap configuration while trying to keep the steaks hot seemed like a pain lol. Keep up the great content
I've never seen a double rest like that. But if it works, I like it! Being able to separate the 2 would make the process not feel rushed coming into the sear.
@@brandonhoffman4712 I agree! Rushing is the main reason why I never bothered much with reverse sear since I only have one grill. However this double rest makes the technique more viable to me and takes out the stress of trying to swap configurations quickly.😁
Hi Ron. Meater has a feature called Meater Connect, where you can leave a phone with the Meater app connected to the device via Bluetooth, and that phone will transmit the cook to the Meater Cloud which is accessible via WiFi. This is very different than the Meater Block, which has WiFi built in. I don't have an extra phone laying around to be the WiFi repeater, so for me there's no WiFi. Make sense?
Thanks for the clarification Al. I have an original meter and an original meter plus and I also have a meter block and I use them all very frequently but I agree with you that if the new meter 2+ does not include Wi-Fi. That’s a serious flaw in my opinion. I did order at their invitation two of the new meter twos but am, like you disappointed if it does in fact, not include Wi-Fi. Thanks for your response. Ron.
I really like how you said its my fault im learning and so are you. im a backyard only cook. i have over and under cooked my way to some really good cooking now over the years. we all learn as we go. great video!!
I like that it uses an AAA battery instead of rechargeable, because the rechargeable batteries eventually wear out and force me to trash a product early. With replaceable AA batteries the Meater 2 plus should last indefinitely, as long as the probe is still good.
It is good that they did not switch to rechargeable as an "upgrade" as some products do in their new versions. It's great that they realized that having the ability to easily replace batteries, and not end up with a dead rechargeable someday, is a strength. @@1stRowBillsFan
@@bobsixtyfouryes but I noticed that the competing products now have USB charging blocks in addition to the probe. I like it that the Meater only has rechargeable inside the probe itself.
I'll be using mine for the first time today....but the people at Meater claim if you don't have a device capable of the 5.2 Bluetooth, you can still use the wifi... which seems to indicate that it is wifi capable... am I missing something? Or are you?
For my money, the Meater just isn’t cost effective. Products like the Fireboard or Thermoworks provide better alternatives that not only measure temps but can even help control your pit temperature. If a probe goes out, it’s a cheap replacement vs replacing a full Meater probe.
True that. I’ve had my thermoworks smoke for 4 years having a catering BBQ business and I haven’t even had to replace the probes yet! Also have a thermapen one that’s spot on but I agree with you. The meater is cool but doesn’t make sense when you can get a 4 probes from a thermoworks for around the same price and go off of radio frequency instead of Bluetooth or WiFi and they just take AA batteries.
Can't rotisserie with a wired probe. A wired probe also is for people with experience cooking. Meater probe does all the guess work and frankly as someone with little to no steak experience it has saved me more money than it cost when it comes to wasting food.
In their website they now say it's safe up to 1,000° and they have videos of it being used in a deep fryer, submerged. I've never deep fried a steak, but I've deep fried a turkey. This probe boldly goes where no probe has gone before.
Howdy from Arkansas again (still working on my Daddys estate). I don't like the Bluetooth/app based thermometers. Takes up to much room in my phone. I have Thermoworks and Bellows but never downloaded the app. Still works great 👍
That's strange - I still have the original one I got on Kickstarter years ago. Did you talk to support? If you need help, you can DM me on IG or FB. -Al
Hi Dan. I use them in the oven all the time - at least 3-4 times/month and have ZERO issues. If you’re having that problem you should contact MEATER support from their website.
I’m really hoping for a Block with WiFi from them soon. You can still get WiFi with Meater Connect but you need a 2nd device to leave witching Bluetooth range. I still think the searing capability is the category killer though so I will find a way to use this one.
Hey PumpingIron - the coupon is working again. FYI MEATER doesn't offer stacking - so the discount won't work on sales items (like the block which is 25% off right now) or on the new M2+, but it does work on everything else on the site. And it does help the channel when you use my link so thanks in advance!
Chef IQ can only handle ambient temperatures of up to 572F, but it does have WiFi. If that’s ok for you I’d look at the MEATER Block unless you really only want 1 probe.
I should learn to listen :-). Seriously - the problem was the 127 not the 110 or 115. I had a good enough sear within a minute of putting it on - I should have pulled it then. Or realistically let the MEATER tell me when to pull it by setting it up correctly.
@@BehindTheFoodTV In my case, my grill is on the other side of the house from my kitchen. THe signal went thru the outside wall, thru a bedroom, across the sitting area and into the kitchen. I have Hardi-board siding, not brick, so maybe that’s the difference. No windows facing the grill, however.
Yikes. Good for you, but I don't like eating carbon. The rest of this comment is directed toward non-professional cooks. Open flame searing is the #1 reason for overcooking. You can monitor a high-end temperature probe all day, but that high direct impingement heat is too much to sustain a med/rare cook. Besides all the flavor comes from the cook up to 110. After 110 a tried-and-true cast iron skillet comes into play. The final cook/sear is much easier to control the target temp of 120-125. Love my Meater 2 Plus. Blue tooth only that provides 300 ft range is great for me. If I feel like I need to be more than 300 ft. from the grill, then maybe I need to wait to start when I can stay close to the grill.
The number one reason for overcooking is leaving food for too long on a heat source, it’s nothing to do with using open flame. If you’re using open flame you can easily stop things being burnt. There’s a variable called distance, which probably every “non-professional cook” who uses open flame is aware of. Hit me up if you need a non patronising explanation.
They fixed it - try now. emv4.me/meater - the discount applies to everything on the site except the 2+ - they don't give discounts for that product to anyone yet unfortunately.
I have an original Meater probe - I pretty much never use it as I can't get more than about 25 feet away from my Komado grill without losing the connection. Once the connection is lost, what is the point of this overpriced piece of technology that falls well short of the promises.
@@donaldharrell6915 have you talked to support? That sounds like you have a bad unit. I use mine with the charger/repeater out near the grill and my phone in the house just fine.
Combustion inc has more sensors, that allow you to measure the surface temp of whatever you are cooking. I am not claiming it is better, but it seems better to me @@BehindTheFoodTV
The Combustion ambient isn't high enough, but the multiple temp sensors (8 total) go farther up the probe and give better center to edge readings. It also has wifi and predictive analysis. I think this is Meater's attempt at competing with Combustion, and they got some things better, like the high ambient temp, but dropped the ball on others. If Combustion had the better ambient probe it would win hands down.
Thanks for testing them Al, let’s hope some sort of block functionality releases in time for the big fella coming down the chimney - that’d be perfect timing Have a funderful Monday everyone
@@BehindTheFoodTV I see James and some others got them as well to review, positive all round bar it being a single probe But funny was another channel reviewing a new InkBird probe, calling it a BBQ Game Changer - it’d melt even in my bbq when doing the sear. I think the original Meater probe would have lasted longer than this new one - eeek Though something I’ve found annoying re the M2+. The USA price is, after conversion to AUD (120USD = ~185AUD) is about 75% the AUD price (250AUD) from effectively the same site :( Though the USA site only sends to USA addresses I’ll hold off for some sort of block before putting cash down, for a little while anyway
@@BehindTheFoodTV mate, at the moment I struggle travelling 2-3 suburbs away (horrible nausea has been getting worse over the last few years) - otherwise I’d have my backside on a seat travelling very quickly in a northeasterly direction for some antics 🤣😂😖
Meater 2 its a total crap! Its Algorithm is not precise at all! I set Target Temp on the Ribeye at 56c and when it reaches 50c it asks me to Remove the Meat from the heat. I immediately remove the meat from the heat and it continues cooking it far further than the 56c Target I had inserted at the beggining. It keeps cooking during the Resting period and at the end when it says Cook Done its already 65 degrees, overcooked and for the bin. I paid 100 Euros for this piece of junk metal with Wifi capabilities. Crooks!
Something’s wrong with this picture. Unless you were cooking the steak at insanely high temps, there’s no way it could continue to cook 9C more when removed from the heat. You either did something wrong or you have a defective product. What did Meater support have to say when you asked them?
You're throwing it away because it hit 65C? I can't say I've never messed up some meat, but I've never messed it up where I couldn't make a taco out of it. Taco stand down the road has options cow tongues and cow small intestines in their tacos and it might but be my first choice, it's still good! Taco can save any cook.
@@BehindTheFoodTV they advertise the probe can be used to cook a steak and is good to 900F. Everyone knows that when you cook a direct grilled steak you have fat dripping flare-ups and of course you then move the steak. The flame on a flare-up exceeds 900F their statement for the probe. One of my 2plus stopped transmitting and it’s less than a year old. The other works fine. When I requested a replacement. They said sorry the probe showed it saw a temp of 1,060F so there is no warranty or replacement. In short, THEY FALSELY ADVERTISED YOU COULD USE 2plus ON STEAKS WHEN IN FACT YOU CANNOT. Now, even though it saw 1060F, they do not know if that was the reason it quit transmitting. They need to replace my probe and quit advertising it works for cooking steaks or any direct grilling method where you have flare-ups like chicken, beef, pork, etc. 😡🤬🤬
Not sure what you're talking about, DMac. Lowe's doesn't sell anything close to what this unit can do. If you're confusing it with an instant read thermometer that's an entirely different animal.
I can tell you that I have been using meater for a couple of years. Nothing but disconnecting problems and with brand new batteries still is never charged. I have been through the tech people at the company but they can't ever fix any problems. Last contact said to send it to them on my coin and they will look at it. I know that I will never buy a meter product again and I did try it today after charging it with a new battery for 2 days. Doesn't work. Just saying. I smoke a lot of meat, my hobby, my weakness. But will look at other companies that offer a unit that plugs in to charge. Replaceable batteries are prehistoric in this day and age. Is there a reason they couldn't just send me a new unit to see if the one I have was a faulty one. No need to give them more money for nothing. Just purchase something else. They don't seem to care. I am not bitter, just want what they promise. I don't expect this post to stay on without being deleted also. We all need the truth.
