Rotisserie Pork Butt

speed51133

where did you get the wireless probes?
https://meater.com/?gclid=CjwKCAjwpuXpBRAAEiwAyRRPgaCGy0yNjk2Jddhql_XDqV6QxGszrlRVUUtT8uI7ZOgRHwzhEC_2JxoCrZkQAvD_BwE

Just found it, too bad it wont work with my fireboard. I thought it was simply a wireless probe with a transmitter/receiver that can work with any meter/controller. 

Moleman

Meater block is on sale today, MB50 for the $50.00 discount code. No affiliation, just a user and got an email earlier today. 

speed51133

is there a wireless probe and a receiver that you can plug into any standard device that receives 2.5mm audio plug probes??

BTW, MEATER probes will break if exposed to over 212 degrees for more than 15 min...
https://www.wired.com/review/meater-wireless-meat-thermometer/

DFW

@speed51133 - I was using 2 of the probes from the Meater Block for the pork butt and the average temp was between 250° and 290° for over 10 hours - that was according to each probe's ambient temp sensor, the dome was easily rolling at 300° or a bit higher.  No issue with either probe.  

I'll keep an eye on them though and report back if I notice any issues or product failure.  A system like you described would be pretty cool though!

Hub

I absolutely love cooking with my rotisserie, but have never cooked a pork butt that way.  Just curious, what was the end difference cooking the pork butt rotisserie style versus the standard, indirect low and slow style?

eggnewtoy

Looks great.  beautiful spin.