LarryR
TVWBB Diamond Member
Greetings, I think I'm posting this in the right Forum, my other thought was New WSM Owners.
Anyhow, my new Maverick ET-73 just arrived today and I was curious what is the best method to position these probes. Before I go on I do want to mention that I had an "el cheapo" Taylor digital with probe and a Maverick single probe wireless unit that I used on my first three smokes. I returned these units for this unit single unit. With the former units I ran the Taylor through the door for meat temp. and positioned the Maverick through one of the top vents for lid temp.
With the former configuration I had to balance the probe in the vent just perfectly so it wouldn't touch the meat and wouldn't touch the lid, but balance somewhere in-between. Not tough, but I would like an easier setup. Running the Taylor through the door let in a bit more "O" than I would have liked making temp. control a bit tough. I suppose I could run the wire for the meat probe under the lid, but that too will let in unwanted "O."
Any suggestions from you WSM Pros?
Thanks in advance the advice is always appreciated.
Update: I just read the manual that came the ET-73 and evidently it comes with a grill bracket that holds the chamber probe on the grill measuring temp. at the grill vs. lid. Should I be measuring temp here vs. the lid?
Anyhow, my new Maverick ET-73 just arrived today and I was curious what is the best method to position these probes. Before I go on I do want to mention that I had an "el cheapo" Taylor digital with probe and a Maverick single probe wireless unit that I used on my first three smokes. I returned these units for this unit single unit. With the former units I ran the Taylor through the door for meat temp. and positioned the Maverick through one of the top vents for lid temp.
With the former configuration I had to balance the probe in the vent just perfectly so it wouldn't touch the meat and wouldn't touch the lid, but balance somewhere in-between. Not tough, but I would like an easier setup. Running the Taylor through the door let in a bit more "O" than I would have liked making temp. control a bit tough. I suppose I could run the wire for the meat probe under the lid, but that too will let in unwanted "O."
Any suggestions from you WSM Pros?
Thanks in advance the advice is always appreciated.
Update: I just read the manual that came the ET-73 and evidently it comes with a grill bracket that holds the chamber probe on the grill measuring temp. at the grill vs. lid. Should I be measuring temp here vs. the lid?