Is the Meater any good?

It is a game changer for me, I really like it.  I leave an iPad next to my egg while its cooking.  I don't have the block.  I have them paired to my two iPhones and two iPads, so they roam to the closest device.  I was able to pick up three of the individual probes before the block came out (not the extended range ones).  I have learned that cleaning them properly is extra work.  Steel wool does the best job of cleaning every last bit of gunk off of them so that they get good contact for the recharge.  They cant go under water, although my wife was helping me on the last cook and didn't know that.  She cleaned it in water, but it still seems to be working.  My favorite feature is the lack of wires, it is awesome.  I put the probe in the meat, and don't have to worry about wires anywhere.  History pic of my last cook using it.  I used the Smobot to control the temp, and it was flawless.  You can see the two times I opened the cooker, and my push to get the food done in time by increasing the temp a few times while cooking.

Nothing but praise from me. I too have one of the originals and use an old iPhone near the BGE as the base station. When connected to the Meater Cloud you can follow the cook on your phone from anywhere you have an internet connection. 

I had two, just purchased the block when on sale last week. Great for the Joetissierie. Have had a few family members purchase singles as well after seeing it in action. Be careful upon removing from the protein. Sometimes it wants to separate between the silver and black sections. Other than that it works great. 

speed51133 said:

the meater was reviewed and the rep indicated you cant expose the probes to temps over 212F....no joke

https://www.wired.com/review/meater-wireless-meat-thermometer/

[QUOTE]

While my ThermoWorks probe can withstand temperatures from -58 to 572 degrees Fahrenheit, the Meater is much more fragile.

I double-checked with a company rep, asking if the internal probe might break if exposed to temperatures over 212 degrees for more than 10 minutes.

"Correct," came the response.

Yikes. That's horribly restricting over the life of a thermometer. At some point, you're going to mess up, and 212 degrees is an awfully low bar.

[/quote]

Thats an internal max, the ambient max is 572.  If you have anything cooked to over 212, its probably pretty dry.

I have used my Meater+ twice: once on a pork butt and once on a ribeye (cooked @ ~400°) and like it very much. I have not had much success with the accuracy of the estimated cook time...it is all over the place; however internal and ambient temp seem good. I really enjoy not having the wires!