I can't find my other thread, so I'll go ahead and post here since it's relevant.
I have one of each. The Weber 6741 won't do the same job as a Maverick. It doesn't have the ability to monitor your pit temp and alert if it goes above or below a threshold. It's strictly for telling when your meat is done. Other little nit-pick, the Maverick transmitter that sits out by the pit can be hung off your WSM door or wedged into the gap between the lid and the middle section. The Weber is a flat base--it needs to sit on a table or something right next to the smoker.
The Weber looks like it uses the same sort of probe as the Mavericks, but I didn't test swapping between the two. If that's the case, I would fully expect the Weber to have the same probe problems as the Maverick, i.e. you need to avoid pinching the probe wires if possible and don't get them wet or they'll fail more quickly.
As for the Maverick 732 vs. 733, I consider that a toss up.
The 733 is by far the more flexible device. It uses hybrid probes that can be stuck in the meat or put on a clip to measure pit temps. The transmitter is exactly the same between the two, but the receiver for the 733 is much smarter also. You can adjust either input to be a meat temp or a pit temp, so you can watch two meats, two pits, or a mix of the two. The big downside is the screen. The 733's screen is harder to read than the 732--it has a smaller viewing angle where it's really clearly visible, and when it's kicked back on its stand it's harder to read than the 732. Not impossible and not even really bad, just harder to read.
The 732 is designed to have one pit temp and one meat temp. The receiver is easier to read, both because of a wider viewing angle and also the numbers are just plain bigger because there's less stuff on the screen. It's a little more of a hassle to change your target pit and meat temps on the 732. Instead of having up/down buttons, you have to press and hold a button and it increases the temperature upward. So if for example you're trying to change your pit high temp alarm from 280 to 260, you have to hold down the button while it goes from 280 all the way up to 450 or so, then it starts over at your low temp alarm and counts up from there.
I think for my money, I'd go with a 733, but that's just because I really like the flexibility of using the probes however I want. Also I cook different meats at different temperatures, so it's a little easier to make adjustments on the 733 once you learn how it works. But, I'm not getting rid of my 732 to get another 733 either. The 733 isn't so much better that it's worth spending the money twice if you already have a 732, at least in my opinion. The Weber 6741, I'd skip unless you just *really* like Weber stuff and only need to add a couple meat thermometers.
