Ohio Grillers

Ribeyes on the Egg are on point! Egg temp 250 -300 and use the Meater probes. Internal temp to 112 and pull the convector and probes. Full flame with new wood 2 min each side Let it sit off the grill for 5 mins !

My dog Molly loves the cooks! Rib eyes are in the fire! 110 degrees and off the grill to reach the desired temperature. I rarely cook fast, but it works if you watch the temperature .

Eggs and steak are two classic ingredients that can be used to create a delicious meal. Whether you’re looking for a unique twist on an old favorite or just trying to use up leftover ingredients, combining steak with eggs is the perfect way to get creative in the kitchen. Here’s how you can turn your leftover steak into an amazing egg dish that everyone will love! The key to making great steak and egg dishes is making sure your leftovers are cooked properly. Start by taking out any fat from the steak so it won’t overpower your eggs. Cut it into cubes or strips then fry them in oil until they’re lightly browned and cooked through. For extra flavor, try adding some fresh herbs or garlic before cooking the pieces of steak.

The meater meat probe has become an essential tool in many kitchen arsenals. It comes with a thermometer and Bluetooth capabilities that make it a breeze to monitor cooking temperatures from anywhere. With its sleek design and waterproof construction, this device is perfect for any home chef or professional who wants to take their grilling or smoking game up another level. This device is truly the pinnacle of advanced technology when it comes to monitoring temperatures while you cook. The built-in thermometer features an accuracy rating of +/- 1°F, so you can rest assured that your food will come out perfectly cooked every time. It also allows you to track your progress remotely via an app on your phone, giving you the freedom to tackle other tasks while keeping a close eye on how things are progressing in the kitchen .

Nothing beats the taste of tender ribs cooked in a green egg. The 3 2 1 method of cooking is the key to achieving succulent, juicy ribs that will satisfy even your pickiest eaters. This method of smoking involves three distinct terms: three hours smoke, two hours wrapped and one hour naked. To begin, place your ribs on the smoker for a period of three hours at 225 degrees Fahrenheit with wood chunks like hickory apple cherry or mesquite added for flavor.I use apple. After the initial smoke time has elapsed, wrap them in tin foil with a little apple juice or your favorite barbecue sauce and continue cooking for two more hours or until an internal temperature of 175 degrees Fahrenheit is reached.I never worry about internal temp on the 3 2 1 method. It's been cooked long enough! 6 hours is long enough. The most delicious meals involve the perfect flavor combination. And this cook has found a unique way to create a taste sensation with just a few simple ingredients. This cook uses...

Grilling in the winter can be an enjoyable and delicious experience. With the right planning and precautions, you can safely enjoy grilled food even when the weather is cold. Don’t let the chilly temperatures stop you from getting out there and firing up the grill! A well-planned outdoor grilling session with friends or family can make a great addition to your winter activities list.

Found a new setup. I use the fire board to hold the temp low, around 250. Then I use the meater to watch the steak temp. At 118 and pull out the convector from the egg. Then I put on more wood to get a flame going, place in the grate and put the steaks on the flame for 1.5 mins a side. No probes of course. We don't want to smoke the probes. just do it by time and it's perfect.

At first I hated this controller, I originally wanted it for the water resistance and the 1600 degree probes. The cooks were good but the screen kept going black and you couldn't read it. As you mite think this would make you crazy during a 18 hour cook and the screen dies. I have to hand it to Fire Board they replaced the first unit out for a new one and WOW what a difference. The #1 thing I love most is that the blower only comes on is small busts at low speeds and keeps the temp within a half a degree. They were smart enough to put a damper in the blower so that when its not on the air doesn't rush in causing a temp over run. This thing is battery powered if you don't need full blower power ( almost never do ). Water resistant so they say. I don't trust it I put a ziplock bag over it in the rain. Probes that go to 1600 degrees!!!! Even I can't kill them.