maverick

Hi according to heatermeter wiki the standard probe is a 10K NTC thermistor and is highly commended to use ET-72/73 but also ET 732/733 are acceptable I have sourced on Amazon some Maverik compatible thermistor with ET-732/733 (below the link ) and works fine with that thermometer but if I...

As much as I like the Mav 733, I don't find the setup particularly intuitive and the instruction booklet could be clearer. I wrote out this guide for others who may struggle with setting it up. SETTING UP MAVERICK ET-733 (DUAL PROBE REMOTE THERMOMETER) Hint 1: Use an indelible marker and...

We had some family in town for my sons second birthday so my wife and I decided a brisket would be a perfect dinner choice. We got a heat wave (45 degrees) so I had no problem with my WSM holding a nice temp all day. My son and I must of had the same wake up call of 5:30 because we were both up...

When I started using the Maverick et-732 a little over a year ago, somewhere I saw the suggestion that it would be a good idea to wrap the wires in foil to keep them clean (see below). I've been noticing lately from various photos that I think I'm the only one doing this. I like the idea of...

I just bought a Maverick ET733, and connected the two probes. The receiver is working (both registering the same ambient temp). My question is about the alert. If I press the ((*)) button at the lower left one time, that symbol ((*)) appears in both probe windows on the right hand side...

Morning All, I'm curious how much chicken folks have been able to fit on a 14" WSM at once and how you have it cut up and arranged. Also curious for those that are using a maverick thermometer for pit temp, seems like it takes up a lot of space on the grate in order to make sure the tip of...

I have a 18" WSM and so far I have cooked a pork butt and 3 racks of ribs. Everything has come out delicious. I'm planning on smoking a brisket this weekend and I want to make sure I get it right. When I cooked the pork butt, the Maverick probe at the top grate level was 25 degrees or so away...

Reading through a lot of the posts here, it seems that most use the Maverick 732 or 733. Has anyone used the Weber 6741? I am a Weber guy, through and through, so I am leaning towards this new thermometer since it is the same price as a Maverick. Just curious if anyone has had success or failure...

Hi, On my UDS pit temp affects also food probe temps. I'm not sure if it's only a problem with somewhat thin cuts of meat like brisket flats and salmon. I don't think it happens too much with pork butts or other thicker cuts. I'll post a graph when I'll get home, but it's very clear looking at...

If you love your Maverick ET-732, the new Maverick ET-733 will be available late October. http://www.bbq-brethren.com/forum/showthread.php?t=171240 http://bbqequipmentstore.com/images/ET-733Black-1.jpg Amazon affiliate link: http://www.amazon.com/exec/obidos/ASIN/B00FOCR4UI/thevirtualweberb