MEATER Reliance

DonJ

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I was cooking a New York Strip and set the internal temperature at 130*. I set the Treager on 490* before putting the steak on the grill. I flipped and twisted the steaks to get the crosshatch marks on the steaks. The odd thing about the MEATER was that it showed ‘ambient’ temperature under 300* when it was registering over 500* on the grill temp. The second thing I didn’t understand was that at 120* internal, the MEATER App said to stop the cooking of the steak. Does the MEATER App take into account the continuation of cooking in the rest state...is that why it cuts off the cook cycle 10* early? Just trying to slowly figure out all the tech in grilling a steak. Thanks.
 

Slimpicker

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Take a look at what GrillMeister does when he uses Meater on steaks...


it is advised not to have your Meater up in the 500° area... I know it's technically 575 or so but I own 2 Meaters and would never have them in a grill over 400, I've got FireBoard for that.
 

GrillMeister

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I was cooking a New York Strip and set the internal temperature at 130*. I set the Treager on 490* before putting the steak on the grill. I flipped and twisted the steaks to get the crosshatch marks on the steaks. The odd thing about the MEATER was that it showed ‘ambient’ temperature under 300* when it was registering over 500* on the grill temp. The second thing I didn’t understand was that at 120* internal, the MEATER App said to stop the cooking of the steak. Does the MEATER App take into account the continuation of cooking in the rest state...is that why it cuts off the cook cycle 10* early? Just trying to slowly figure out all the tech in grilling a steak. Thanks.

The MEATER does take into account the RESTING PERIOD where the steak continues to cook while on a plate after you take it off the grill. I don't pay attention to the Ambient temp as it's never the same at the Traeger since it is not in the same location at the Traeger temp probe and it's right next to a chunk of cold meet.

You should check out Reverse Seared Steaks with the Traeger though. The best steak evah! It works best on really thick steaks.
 

RemE

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Just made a thick ribeye tonight, 185F super smoke with Fireboard probe set to 115F. Took about 80min, pulled meat, grill up to 450F and reverse seared on the GrillGrate.

It was perfectly tender, no pictures cause I was hungry!
 

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