Shadowdog500
is One Chatty Farker
- Joined
- Jun 18, 2012
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I put the original meater in the right breast and the new Meater 2 Plus in the left breast. We used my wife’s home made chicken rub. I really like it on thighs and wings using the vortex. Normally I like to keep my rotis poultry simple with salt, pepper, and butter on the bird, and beer and water in the pan.
I put it on my Weber performer with a Rotis starting with 13 jealous devil max briquetts in each basket and kept the vents wide open during the entire cook.
About 30 minutes in the dome showed about 360°.
The meater plus showed 361° and the meater 2 plus showed 384°. You can distinguish the two probes by the decimal in the meater 2 internal temperature. Note the different temps and the different time remaining.
Both of the probes showed a bump in ambient temp at around 10 minutes but the meater plus seemed to smooth the bump into a curve while the meater 2 plus didn’t.
Note that the bump in the ambient temp on the meater 2 is around 184°f. Near the end of the cook that part of the curve will be smoothed to eliminate the bump and will show the max temp at this time at around 130°. This shows me that the past info on the plot may not be what actually happened.
About 55 minutes into the cook each probe had totally different ambient temps and internal temps, but the estimated times to finish are converging.
From the ambient temp drops I decided it was time to add 5 briquettes to each side.
Near the end of the cook the temps and the estimate until done began to converge.
Note that the that the Meater 2 curve is smoothed at the 10 minute mark and is lowered to about 130°
The meater plus indicated that the chicken was ready to remove from the heat two minutes before the meater 2 plus. I kept it on the rotisserie until both showed read to remove from the heat.
Here it is coming off! The popper said it was done too! LOL!
Both finished resting at the same exact time.
Here are the post cook curves that show the peak internal temperature for each. Note the meater internal temp is at the target temp and the meater 2 is below the target temp. Also note that both curves are smoothed and the curves almost identical. The meater 2 now peaks at 160°f on the second half of the cook even though the ambient showed much hotter earlier in the cook.
The chicken was cooked perfectly!
I thought it was interesting that the temps were different at first and then converged near the end. I haven’t chased ambient temps in a few years so I’m not overly concerned about the temps being different as long as the food comes out good. I’m going to do the same thing with two probes for the turkey this Thursday.
I’m also planning on doing a separate test to see how close the two probes are in the same exact environment. The new probe came with an official looking calibration chart. I hope it is accurate as they claim,
I put it on my Weber performer with a Rotis starting with 13 jealous devil max briquetts in each basket and kept the vents wide open during the entire cook.
About 30 minutes in the dome showed about 360°.
The meater plus showed 361° and the meater 2 plus showed 384°. You can distinguish the two probes by the decimal in the meater 2 internal temperature. Note the different temps and the different time remaining.
Both of the probes showed a bump in ambient temp at around 10 minutes but the meater plus seemed to smooth the bump into a curve while the meater 2 plus didn’t.
Note that the bump in the ambient temp on the meater 2 is around 184°f. Near the end of the cook that part of the curve will be smoothed to eliminate the bump and will show the max temp at this time at around 130°. This shows me that the past info on the plot may not be what actually happened.
About 55 minutes into the cook each probe had totally different ambient temps and internal temps, but the estimated times to finish are converging.
From the ambient temp drops I decided it was time to add 5 briquettes to each side.
Near the end of the cook the temps and the estimate until done began to converge.
Note that the that the Meater 2 curve is smoothed at the 10 minute mark and is lowered to about 130°
The meater plus indicated that the chicken was ready to remove from the heat two minutes before the meater 2 plus. I kept it on the rotisserie until both showed read to remove from the heat.
Here it is coming off! The popper said it was done too! LOL!
Both finished resting at the same exact time.
Here are the post cook curves that show the peak internal temperature for each. Note the meater internal temp is at the target temp and the meater 2 is below the target temp. Also note that both curves are smoothed and the curves almost identical. The meater 2 now peaks at 160°f on the second half of the cook even though the ambient showed much hotter earlier in the cook.
The chicken was cooked perfectly!
I thought it was interesting that the temps were different at first and then converged near the end. I haven’t chased ambient temps in a few years so I’m not overly concerned about the temps being different as long as the food comes out good. I’m going to do the same thing with two probes for the turkey this Thursday.
I’m also planning on doing a separate test to see how close the two probes are in the same exact environment. The new probe came with an official looking calibration chart. I hope it is accurate as they claim,
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