Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

MEATER/Probe Question

jwc6160
jwc6160 Posts: 218
in EggHead Forum
I’ve only used the MEATER one other time so I’m trying to figure it out. I did a whole chicken tonight and it automatically set the temp to 165 which is great. This is my first chicken and I got an alert at 135 that said to remove from heat and it started a 20 min rest timer. I ignored and kept it on closer to 165 before I pulled. Is this normal? There is no way it would have gotten to 165 had I pulled it at 135. Just trying to figure this thing out. Thanks
· Share on FacebookShare on Twitter

Comments

  • loco_engr
    loco_engr Posts: 5,818
    I'm interested in the responses to your post as I have a meater also 
    aka marysvilleksegghead
    Lrg 2008
    mini 2009

    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
    · Share on FacebookShare on Twitter
  • U_tarded
    U_tarded Posts: 2,083
    Never used one but carry over cooking is a real thing, the hotter you cook the more carry over.  The larger the protein equals more carry over.  I imagine the meater runs an algorithm based on protein type (chicken) temp rise, cooking temp, and other factors and gives you a pull time for optimal results. 
    · Share on FacebookShare on Twitter
  • jwc6160
    jwc6160 Posts: 218
    U_tarded said:
    Never used one but carry over cooking is a real thing, the hotter you cook the more carry over.  The larger the protein equals more carry over.  I imagine the meater runs an algorithm based on protein type (chicken) temp rise, cooking temp, and other factors and gives you a pull time for optimal results. 
    Yeah, this just got me to thinking. I’ve always pulled chicken right at 165. While I think 135 is way too soon, maybe I should be pulling a bit sooner. 
    · Share on FacebookShare on Twitter
  • Botch
    Botch Posts: 17,367
    edited February 2022
    What was your pit temperature?  Carryover is definitely a thing, but 30˚for a cheekun seems a bit much.  

    “All you need in this life is ignorance and confidence, and then success is sure.”

                  - Mark Twain 

    Ogden, UT, USA


    · Share on FacebookShare on Twitter
  • caliking
    caliking Posts: 19,780
    Don't trust the presets or algorithms with cooking gadgets. They're usually off. 

    Did you have the probe in the breast or thigh? 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
    · Share on FacebookShare on Twitter
  • jwc6160
    jwc6160 Posts: 218
    caliking said:
    Don't trust the presets or algorithms with cooking gadgets. They're usually off. 

    Did you have the probe in the breast or thigh? 
     Breast
    · Share on FacebookShare on Twitter
  • jwc6160
    jwc6160 Posts: 218
    caliking said:
    Don't trust the presets or algorithms with cooking gadgets. They're usually off. 

    Did you have the probe in the breast or thigh? 
    I think this was the problem. I let it get pretty hot as I was doing something else. It got up to around 450. 
    · Share on FacebookShare on Twitter
  • caliking
    caliking Posts: 19,780
    jwc6160 said:
    caliking said:
    Don't trust the presets or algorithms with cooking gadgets. They're usually off. 

    Did you have the probe in the breast or thigh? 
     Breast
    Try pulling it off when the Meater reads 150F. Carry-over should take it to 155ish. See how you like it. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
    · Share on FacebookShare on Twitter
  • Slkegger
    Slkegger Posts: 40
    Try pulling it at the temp you think is right, leave the meater in and track temp. Maybe on a big piece of meat there is carry over but on anything 5lbs or less I have never seen more than a 1degree increase. I have even wrapped meat in foil at end of cook leaving the tip of meater out and tracked it. Now having used it more I think maybe for me it stopped tracking at set temp witch is where I pull it. 
    · Share on FacebookShare on Twitter
  • 4TheGrillOfIt
    4TheGrillOfIt Posts: 741
    I believe you were getting the alert because you have an alarm threshold active.  The alert wasn’t telling you the meat was done.  It was starting to alert you based on a setting.
    XL BGE, Large BGE, Small BGE, Weber Summit NG                                                                                               
    Memphis  
    · Share on FacebookShare on Twitter
  • danhoo
    danhoo Posts: 720
    I use a meater when doing rotisserie on my gas grill. I put it in the thigh and shut off the heat at 160.

    I don't use the Meaters predicted time, I only got it so I could have a wireless probe on the roti. 
    current: | Large BGE |  Genesis 1000 | Genesis E330 | 22 inch Kettle | Weber Summit Kamado
    sold:| PitBoss pro 820 |  WSM 22 | 
    · Share on FacebookShare on Twitter

Categories