As the title says. I’m switching over to using the wired stock probe since the meater+ block only seems to work if I place it on the smoker and where I live, it’s just gonna get wetter and wetter. The stock probe seems to be pretty accurate in the calibration stage so hopefully it’ll hold true when I do an actual cook with it. Bonus pick of a snow day smoked salmon filet(wife did the “seasoning”), some chicken thighs, and giving the smoked eggs a shot
by The_Mortal_Ban
18 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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Wait wait wait… smoked eggs
I think I maybe calibrate mine once a year, and it not even a nice one.
I feel you are over thinking this. Why are you calibrating outside in sub freezing temps?
Get the RFX
The wire one that comes with the traeger is fine. Nothing wrong with it. If your traeger is hooked to wifi and you use the app then its as good as a wireless one.
I have yet to make smoked eggs on the Traeger…but have on my stick burner!!..makes for a whole new Egg salad sandwich!!! Nice!!
For the wired probe, calibrate it to whatever your average temp is, eg 250f. It’ll be most accurate at that temperature. Recalibrate once or twice a year unless you find issues.
I did the meater probes and I hated them. Such cool device and idea but absolute dog shit execution. I use Inkbird products now and I have never had any problems with them.
We’ve all experienced connectivity issues: it’s the most unfortunate part of the technology. I found it eaiest with two devices; and ipad that remains 10 feet away; and my mobile where I can be miles away and still monitor the cook.
Best way to calibrate the built in probe is to use crushed ice and water. Stir the probe in the glass as it reads and calibrates. That way the probe is theoretically touching ice the whole process.
I usually stick the MEATER block in the hopper, seems to stay dry.
Unfortunately, the charging port for your Meater doesn’t support Wi-Fi, only BT. Not a huge deal if you have a 2nd device like an old phone that you can use to connect to BT and Wi-Fi which will act like an actual Block allowing you to monitor via the Internet. But the BT range itself isn’t that great.
That said, take a look at the Thermoworks rfx.
What went wrong with the meater+? I just got one for Christmas. Haven’t been able to use it yet.
Thermoworks and never look back.
I got the [TempSpike Pro](https://buythermopro.com/product/tempspike-pro-tp980-4-probes-wireless-meat-thermometer-wifi/) on their New Years sale @ 40% off and LOVE this thing. Did the ice water and boiling water test and it’s dead on. WiFi and Bluetooth are supported on this model. Highly recommended.
Edit: They are running a Valentines Day sale now as well! 2pk $126 (37% off), 4pk $206 (43% off). Price honored on Amazon with Prime shipping!
I have a Meat Stick V which works pretty well. The base station uses WiFi so you can get the temp updates at a longer range. You still need to keep the base station near the probe, I’m not sure it solves your issue.
The Typhur is another good one to look at. I’ve used it for about a year and I like that it comes with two wireless probes. It’s pretty easy to use and it can withstand high temps (so you can use it over open flame).
Are you smoking eggs?
Just boil the eggs, peel them then smoke them low n slow for a bit. They can get pre smoky.
We do deviled eggs all the time. Smoke the egg, cut remove yolk make filling refill.