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The Meater 2 Plus is the latest wireless food thermometer from Apption Labs. It features five separate temperature sensors along the probe’s length to mitigate errors caused by less-than-perfect placement in the food. There is another sensor in the handle of the probe that measures the ambient temperature in the cooker. The probe communicates with the charger/range booster which, in turn, communicates with your phone.
The charger uses one AAA battery to operate and keeps the probe charged while it is in its cradle. Fully charged, the probe is rated to operate for 24 hours. The battery in the charger is rated to last two years. The exact circumstances that produce these numbers aren’t specified. If the probe were to discharge, 15 minutes in the charger would give about 12 hours of operation.
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Closed cookers act as electromagnetic shields, so it’s important to place the charger/booster close by. The boosted signal from the probe is relayed to the smartphone via Bluetooth 5.2. The range between the booster and the phone is claimed to be extended by the use of the Coded Phy Bluetooth protocol. Range claims usually rely on ideal conditions that are almost never present, so testing these claims is a dubious proposition. Under ideal conditions, the manufacturer claims 250′ (76m). Should communication between the probe and the phone be lost, the app will make noise and splash a warning on the phone’s screen.
The delicate electronics inside the probe are limited to 221°F (105°C), so the probe relies on the meat to act as a heat sink. The thermometer MUST be inserted to at least the etched ring on the probe, about 2.5″ (6.4cm) from the tip, or damage may result. The handle is rated at 932°F (500°C), the highest I’ve seen on any competing product. The manufacturer claims that the probe will survive flare-ups, a comforting thought. The probe is smaller in diameter than most of its competitors: 0.20″ (5mm). The probe is waterproof and can be cleaned in a dishwasher.
I tested the food end of the probe at three temperatures: 135°, 160°, and 205°F (57°, 71°, and 96°C, respectively). These temps correspond to medium-rare beef, safe poultry temp, and brisket/pork butt. The measured values were 134.7, 159.9, and 205° – excellent results. My test equipment won’t accommodate the size of the probe’s handle, so I tested it at 32° and 212°F (0° and 100°C). The measured values were 25° and 223°F. Each of the six probes is individually calibrated if needed. A calibration sheet is included with the product.
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The app is easy to use. It displays the current food and ambient temperatures as well as the target temperature. The latter can be entered manually or picked from a menu of meat types and their doneness. It will also display the time remaining before the food is done, factoring in resting and carry-over. This feature will be the subject of a future article and won’t be addressed here. My one gripe with the app is the ads that appear in the instructional videos. These are difficult to avoid and very irritating to this reviewer. Please include a switch to turn them off.
The warranty is one year. Contact info is found in the printed material and the app, should you need help.
So, we have a thermometer that is very accurate, has multiple sensors, is thinner than most wireless probes, has higher safe temperatures, is waterproof, is quick to charge, and is easy to set up and use. Aside from the irritating advertisements, there is nothing to complain about. I give it a solid recommendation and a Gold Medal.
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Published On: 11/28/2023 Last Modified: 2/15/2024
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When you make rubs at home we recommend you add salt first then the herbs and spices because salt penetrates deep and the other stuff remains on the surface. So thick cuts need more salt. We put salt in these bottled rubs because all commercial rubs have salt and consumers expect it. You can still use these as a dry brine, just sprinkle the rub on well in advance to give the salt time to penetrate. For very thick cuts of meat, we recommend adding a bit more salt. Salt appears first in the ingredients list because the law says the order is by weight, not volume, and salt is a heavy rock.
Sprinkle on one tablespoon per pound of meat two hours or more before cooking if you can. Called “dry brining,” the salt gets wet, ionizes, becomes a brine, and slowly penetrates deep, enhancing flavor and juiciness while building a nice crusty “bark” on the surface. Sprinkle some on at the table too!
Are they hot? No! You can always add hot pepper flakes or Chipotle powder (my fave) in advance or at the table. But we left them mild so you can serve them to kids and Aunt Matilda
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