Cooked Salmon on BGE Using Meater Thermometer to Measure Doneness and When to Remove from the Grill

A few weeks ago while browsing social media, I had an display for me about a new meat thermometer called Meater. One of those ads where I saw it a few times, looked interesting, and then started seeing it on YouTube, FaceBook, etc. as I was browsing other sites as it was detected I was interested in the product. I eventually ended up buying Meater as it looked really cool!

 

I have now used Meater twice and love it! I have a meat thermometer that I have had for a few years which I use frequently for cooking larger cooks such as turkey, chicken, etc., but my old thermometer uses wires. Meater is wireless and has an option to connect to a block that extends wirelss to be able to use all over the house and still keep track of a cook.

 

I first used Meater to cook steaks. Straight forward enough but I was excited to use Meater, so I used it with two t-bones we purchased. They turned out great! I likely would have left the meat on past when Meater told me to remove them from heat. The steaks were cooked perfectly and Meater even allows for post cooking time as the meat continues to cook.

 

On Sunday, May 22 I used Meater to cook salmon filets. Prepared them straight forward enough with salt, pepper, and some seasoning we had in the cabinet. Inserted the two Meater probes and got the grill ready for cooking. I did the salmon on wood planks we have had for a few years but never used. Set temp for 400 degrees and let it do its thing. All told, it took about 26 minutes for the full cook and food to be ready to eat. Turned out great!

 

The Meater monitors wirelessly which is nice so I can be anywhere in the house and see the temps, alerts, or status of the cook. The picture to the right shows the salmon on the grill with the Meater monitoring the cook. The Meater works not only on charcoal grills, but also on gas, oven, or even air friers. We have only used it so far on the grill. Very happy with the new purchase and the results have been fantastic in terms of the meat being cooked to perfect.

 

A nice cold bevarage was sipped while the salmon cooked. Having the range of being able to be in another room and know how the meat is cooking is amazing. The Meater monitors not only the internal temperature of the meat but the ambient temp surrouding the meat too which means it can monitor and tell you when to remove the meat from the grill as well as when the meat is ready to eat as it monitors the meat that continues to cook as it is removed from the heat. Again, I have been impressed so far with my use of the Meater.

 

The finished product turned out nicely. Flaky salmon and not overdone at all. Unlike past grilling sessions where I have tried to cook salmon, this turned out done but almost buttery because of the temp of the fish. Both Carrie and I were pleased with the result and I cannot wait to try again with a different cut of meat. I plan to do swordfish at some point and look forward to doing larger items using the Meater to see how those turn out.

 

On Saturday, we ran errands to various places and one stop was in Holton, Kansas where we visited Willcott Brewing Company. If you have a chance, I recommend stopping by Holton, KS to visit Willcott Brewing Company. I had a wheat and IPA while I was there and ended up taking home a growler of their beer which is what I was drinking on Sunday when I did the salmon. Great weekend!

 

Until next time, have a great rest of your weekend and I hope to start posting again about my cooks using Meater and drinking some of my favorite beers.