There is so much nonsense about camera meters doing this or that, or being fooled.

I call it nonsense because it is impossible for a meter to do anything on its own. It can't be "fooled". However, a photographer can misuse the metering system because he/she doesn't fully understand exactly how it works or how to interpret the readings - thus fooled. After all, it's just a measurement tool, like a meat thermometer measures the temperature of meat. If one is not familiar with how it works, one might make the mistake of putting the probe too close to the bone, or almost clear through to the other side - which could result in an overdone or underdone prime roast rib. Or, to add another layer of complexity, how you cook the meat can impact what your result will be - a low cooking temp and long cooking time will result in a evenly cooked meat from face to face. High temp cooking will result in great "bark" (the caramelized crust on flame-cooked or high temp cooked meat), and sometimes a blue center, where the meat has a gradient from well done to rare to well done. In the hands of a skilled cook, these things are not problems, and the thermometer doesn't lie. But in the hands of someone less experienced success is a goal that is not always achieved.