Meater+ Thermometer

Agroos:  I use ThermoWorks.  I have both the Smoke, and the Smoke X4.  Professional Thermometers from the Temperature Experts | ThermoWorks

I was looking at the thermoworks smoke as a front runner too. I’m just concerned about the probes . A lot of heat comes out that small vent hole on top of my cookshack smoker where the probe will go down in. Not sure if the probes will go bad because of this? Any  perspective would help. Thank you for your reply!

I have both the SM045 and SM066.  I have used a lot of different thermometers over the years and had to replace a lot of probes.  I have been using the ThermoWorks products for a number of years, and have never had to replace one of their probes.  The nice thing is you can get the probes at a good price from the company.

That's good to know. I've been using maverick 732 for a number of years. I am tired of replacing the meat probes. Thank you for your advice. I think I am going to purchase the Thermoworks Smoke. I have read a lot of good things about this thermometer. Some people hammered their probes though, that's why I asked that question. I will take your advice! Thank you!

Just got a meater this week.  Will let you know how it goes.  Also use thermoworks products and they are good.

Ok. Sounds good. Thank you.

I have used my Meater Block one time on a pork loin.  Worked well.  20 degrees outside so I tried keeping the block indoors close to the window but it kept losing Bluetooth contact so I put it outside by the smoker and it worked fine.  The smoke was only 90 minutes long.  

One thought or comment on the Meater probes: they have to be fully in the meat about 1 and 1/2 inch deep.  So I don’t think they would work well on a thin steak or other thinner piece of meat. Even a chicken breast may have some difficulty.  

Should be perfect for chickens pork butts or brisket though

.  

To the original question: it would work well for summer sausage.  Not so good for snack sticks because of their small diameter.