Reddit reviews Maverick ET-733 Long Range Wireless Dual Probe BBQ Smoker Meat Thermometer Set

If he doesn't already have a good thermometer, there are two types he should own.

Maverick ET-733 Long Range Wireless Dual Probe BBQ Smoker Meat Thermometer Set

Alpha Grillers Instant Read Meat Thermometer.

I searched for all the mods before I used my wsm but I haven't really seen a need for any of them. Totally stock it holds great temps and smokes like a dream.

My main recommendation for gift ideas is a good wireless thermometer (link).

http://amazingribs.com/

The site's owner Meathead has been building this site for years. It's now a wiki of barbecue.

Personally, I have a WSM 18.5, which is a charcoal smoker. You can also use this as a charcoal grill. I also use a Maverick thermometer, which has a wireless monitor and dual probes, so one for the smoke chamber and one for the meat. If either of those temps varies outside the range you set, the monitor in your pocket alerts you.

I also have a Big Chief electric that is perfect for salmon, and also vegetables, nuts, cheese and pretty much everything that isn't meat, all things that smoke best at 200F and below. The Big Chief won't hold temp above 200F, so it's useless for meats. The charcoal smoker won't easily hold temp under 200F, so I like having both.

I'll probably get a propane smoker next year, maybe the Smoke Hollow 44. It looks like I'd have fun using it.

I've had the Maverick ET-733 for a little bit now. I like it pretty well.

http://www.amazon.com/gp/product/B00FOCR4UI/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1

Decent thermometer.

I own this one it's cheap, and accurate. It could report a temp faster but it's not so slow that I overcook things. There are better thermometers out there, and you'll want to get a dual probe with a remote fancy thing like this later (especially useful for smoking)

BBQ gloves are a good idea as well.

Good tongs I have some that are similar to this, and I really like them. Other people like a springier tong with a little more give to the ends. (I had them, I hated them.) For these probably go to a store, and try some out. Just pick up random shit on the shelves at Bed Bath and Beyond with tongs until you find the ones you like.

The analog lid thermometers are unreliable anyway, I never look at mine. Your best bet is a probe thermometer that you can use to monitor the temperature; a dual probe that monitors both cooker and meat temp is even better.

This one is highly recommended by Meathead and I've been using mine for over 4 years now.

I know you've already been recommended the Maverick thermometer for monitoring cooks, but that's not accurate enough or quick enough for thin meats and not quick enough to use to check multiple items. Also it's low heat rating means it's not for grilling, only for BBQ. Is is really great for low and slow though, it's my favorite accessory I've ever gotten. The ET-733 is their newest one, it's $69.99.

BUT! You also need a reliable, instant read thermometer. This is what you'll use for grilling those steaks and hamburgers and smoking chickens and such. There's lots available, but I really like the thermopop. It's made by the company that makes the ever popular thermopen, just much cheaper. It's almost as quick of a temp read.

I've asked for a Roku Streaming Stick and a book so far.

If he likes BBQ, a thermometer is a MUST if he doesn't have one (you usually want both an internal and instant-read). Also, no man would every turn down a bitchin chef's knife.

Can confirm - I smoked a pork shoulder in Chicago about a month ago - it was super windy and way below 32F outside. Grill maintained a constant 250F inside but I used a ton more wood than normal.

A meat thermometer + ambient temperature thermometer like this will be your best friend for this.

The alarm is loud enough to wake a deep sleeper from slumber (I slept through most of the smoke and only woke to add fuel)

Same here. The iGrill Mini was the first thermometer I bought when I started smoking. The thing is a piece of shit. Range is maybe 10 feet and it disconnects all the time. I bought this Maverick one and it's amazing. I can set up my smoke and go back to bed. The range is awesome.

http://www.amazon.com/Maverick-Range-Wireless-Smoker-Thermometer/dp/B00FOCR4UI

I've used Maverick's wireless probs for a long time. Never had a problem with them. http://www.amazon.com/Maverick-Range-Wireless-Smoker-Thermometer/dp/B00FOCR4UI/ref=sr_1_14?ie=UTF8&qid=1462129868&sr=8-14&keywords=bbq+thermometer

Honestly, I was really hoping this was a joke post. Years back we went to my sister-in-law's family for Thanksgiving and saw her "I'm the patriarch of this household" dad pull the turkey out and give that pop out thing a few flicks before shoving it back in the oven. I knew right then that it was going to be a disappointing meal.

I'm kind of amazed that anyone would be getting into smoking without some kind of legit thermometer set up. Looks like the entry level Maverick remote thermometer has gotten fancier since I got mine - the one I have has been totally solid for the last several years. Highly recommended, I wouldn't ever try smoking something without it.

I go with the duel prob [Maverick] (https://www.amazon.com/gp/product/B00FOCR4UI/ref=oh_aui_detailpage_o09_s01?ie=UTF8&psc=1) It is really a game changer... it comes with a clip for the kettle kept so it isn't resting on metal rack or anything, can also set both probs to beep to a receiver inside the house so you can lay on the couch while the smoke does it work. Pricey yes. but well worth it.

Maverick makes a few models that are nice with multiple probes. Here is an example

http://www.amazon.com/Maverick-ET-733-Wireless-Smoker-Thermometer/dp/B00FOCR4UI/ref=sr_1_2?ie=UTF8&qid=1420033165&sr=8-2&keywords=bbq+thermometer

if you want to get creative, or need more than 2 probes. Get a micro-processor like Raspberry pi and make your own.

http://www.raspberrypi.org/forums/viewtopic.php?f=37&t=18142

>Why does fluctuating between 200-250 ruin a brisket

Brisket is kind of a finicky slab of meat. Fluctuations in temperature will often make it tougher, or probably better worded as not allowing it to become tender. I have never attempted to cook a brisket in an oven. Seems like a silly way to prepare a $50 piece of meat.

> how did you measure that it was going up and down in your oven

I use a maverick double thermometer probe. Specifically this one. I've tested both my frigidaire oven as well as my In-laws $5000 viking range. Both seem to cycle between 200-250 when set at 225. The thermostat on the range would kick on at 200 and raise the temp to 250, then shut off.

As the other commenter said, Amazingribs.com is incredible. Huge amounts of great info there. Research methods and recipes and see how they translate to your cooking setup.

My advice to add would be to cook a pork butt next. Pork butts are incredibly forgiving and hard to completely screw up. Chances are you will end up with some great food even if you don't have great success with managing your temperatures.

Also, GET A THERMOMETER. Everything is guess work if you don't have a good thermometer to monitor your pit and your food. I have one of these and it is great. I think a good thermometer is the key to making some great food, no matter what your setup.

Good luck and enjoy!

For controlling the heat on my kettle I have had better results keeping the top exhaust vent all the way open and adjusting the lower intake vents as needed. Get a good thermometer for your smoker. Spending a few bucks on a quality thermometer will save you from ruining expensive meat. I think these are a little overpriced, and programming them is like programming a VCR from the 80s, but they work well. This type of thermometer is all you really need, just make sure you put it closer to grate level as opposed to the top of the lid because you want to control the heat where the food is. Good luck finding an analog pit thermometer in °C.

Here is what I recommend as a 1st probe purchase. I would buy an extra probe or 2 for replacements. The probes go bad eventually but that's all probes.

http://www.amazon.com/Maverick-Range-Wireless-Smoker-Thermometer/dp/B00FOCR4UI/ref=sr_1_8?ie=UTF8&qid=1463799996&sr=8-8&keywords=maverick+probe

Get the maverick, it works well. The only thing I don't like is the way you set the alarms, you can only go up, so if you miss the temp setting, you have to go all the way around to get back to it.

Apparently there is a new 733 model also.

I have a 18.5" WSM and when I first got it, for about the first hour I was checking it constantly (every 5-10min or so) trying to get the vents dialed in. After a few runs with it I got to where I only needed to check the vents 2 or 3 times in the first hour and that was probably just me worrying about it too much more than anything. After I get the vents set I usually check it about once every hour and again, that's just me worrying too much, and also because on days where I cook I usually don't have much else going on around the house so I might as well spend some time hanging out by the smoker. It's also worth mentioning I didn't have a wireless digital thermometer (https://www.amazon.com/Maverick-Wireless-Thermometer-Display-Features/dp/B00FOCR4UI) until last week; to this point I had just been using those cheap $15 Taylor digital thermometers from Wal-Mart. Those Wal-Mart thermometers were accurate and did their job but I still had to get up and go check on the temperature(s) myself. I haven't done a cook on the WSM since I got my Maverick, but it will drastically reduce the amount of times I have to go out to the patio to do a systems check.

The longest cook I ever did on my WSM was a little over 13 hours and I had to refuel around the 8 or 9 hour mark, but that was also on a cold day (non insulated smokers like WSM's will burn more charcoal on colder days).

There is a link to an AWESOME thermometer in the post about modding the char griller I linked to above. It is pricey though. this is a much more affordable option that I have used as well. It's not as hardcore or robust as thermo works kits. But at a third of the price of their featureless semi pro kit, along with the good performance I've seen during cooks, it's hard to beat.

I would highly recommend this wireless thermometer if you find yourself with an extra 60 bucks.

https://www.amazon.com/gp/product/B00FOCR4UI/ref=s9_hps_bw_g86_i1

I didn't think it was required, but now that I use it, I can't imagine going without. A lot of the inherent guesswork is removed, and it has made a huge difference for me.

You made a great choice on base equipment; the best part about the Weber master touch: it can do both grilling and BBQ. For grilling, I like to use lump charcoal lit in a chimney starter using wax starter cubes. Gets nice and hot for searing steaks, burgers, etc.

Since you posted in r/BBQ, my assumption is that you are looking beyond basic r/grilling. Check out the snake method using kingsford briquettes. It's how a lot of people started doing BBQ. I have a couple of different smokers and I still go back to this method for certain cooks. Keep your top vents open and adjust the temp by opening/closing the bottom vents. The analog thermometer is not the best on the weber, but it will do for now. Eventually you will want to get one of these dual probe thermocouples. There are all sorts of resources in the internets, but amazing ribs is a perfect place to start. He busts a bunch of the myths and wives tales of shit you don't need to waste your time doing (soaking wood, spraying with apple cider, etc) and will put you on the right track. Lots of good recipes and techniques that will get you started.

Welcome to the hobby, and post here and r/grilling with specific questions you might have!

You'll go between people loving them to hating them but my Maverick 733 has netted me great results on briskets and pork butts etc for over a year now.

Nice cause you can watch your temps from the couch.

A dual probe wireless thermometer. Maverick is a trusted brand that a lot of pros swear by: e.g. https://www.amazon.com/Maverick-Range-Wireless-Smoker-Thermometer/dp/B00FOCR4UI . Works in the house better than the Bluetooth ones.

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Electric charcoal starter or MAPP torch. Combined with the replacement grate below to get charcoal started quicker.... if your inpatient like me.

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Bear paws for pulled pork. These work awesomely.

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Rib rack

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beer can chicken

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Welding gloves for picking up hot grate, plate setter, charcoal, etc.

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However my favorite BGE accessories are:

Replacement charcoal grate, which doesn't clog and allows egg to get up to temp quicker by allowing improved airflow- can get up to 500 degrees in 10 mins with the aid of a hairdryer. Temp control is much more consistent during longer cooks.
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And
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Auber temp controller. It is basically set and forget solution for smoking. Even has AI that learns the characteristics of your grill in order to keep temps stable. Keeps my temp within 1 degree for over 24 hours on my large BGE. There are other temp controllers out there, but I found this one to be most affordable. You don't need wifi to monitor the temp with this because it's that consistent and reliable. I only use my maverick to monitor meat temp now.

Hi, I went through the same thing. I also ended up buying the 22. I dont regret it. Although I will be honest, I kept my old reliable Montgomery Ward grill for small smokes. Mostly when I do something fore myself. I did buy these mods. I like the lid hinge and the gasket im sure doesn't hurt. Also that front cover lid mod in the link above looks pretty neat. One thing I do recommend is a good thermometer. I ended up with the Maverick ET-733. This is the site I use for tips. I dont know if the mods are necessary but I am fairly new to smoking and thought they would help a new smoker.

I have this one and love it.

http://www.amazon.com/Maverick-ET-733-Wireless-Smoker-Thermometer/dp/B00FOCR4UI

Marketed for grills/smokers but good for any situation.

if you do any smoking on the grill I have something like this. https://www.amazon.com/Maverick-Wireless-Thermometer-Display-Features/dp/B00FOCR4UI I can't imagine smoking w/o it. But I also use a weber kettle so it's a little tougher to keep a constant temp.

I used to buy my friends who were getting into grilling and BBQ the Maverick because I got one as a gift and it is the dog's balls for low and slow cooking. Then I got a Thermapen, and now THAT's my go-to gift for cooks and grillers. I've probably bought a half-dozen of them.

No, those are not grill thermometers at all. Those are surface thermometers. You'll know absolutely nothing about the internal temperature of either the grill air or the meat with those.

You want something like this https://www.amazon.com/Maverick-Range-Wireless-Smoker-Thermometer/dp/B00FOCR4UI/ref=sr_1_2?ie=UTF8&qid=1473386073&sr=8-2&keywords=maverick+thermometer That's basically the standard for dual grill thermometers, but there are cheaper ones similar to it. One sits just above the grates (some people use a potato or onion to elevate it) and one gets probed right into the center of the meat.

+1 on the ET-733 - I've owned a bunch of remote probe thermometers, and this one has the best accuracy and wireless range I've seen yet.

end of last year they released an updated product. ET-733 works a treat.

Check here for some ideas:
http://amazingribs.com/tips_and_technique/offset_smokers.html

What I find helpful on overnight cooks is a remote thermometer.
I use the Maverick ET-733

It has two probes, so you can watch the food and grate temp, and alarms that go off if you get above or below your target temp. Plus, it's wireless and lets you park it next to your bed, rather than having to walk outside every hour to check.

But, if you are starting your cook tonight, you may not be able to get one in time.

So, your biggest concern should probably be fire. Fire needs two things: fuel and air. It's usually not practical to remove burning fuel, so your temperature-management options are limited to:

• add fuel (increase temp)
  
• add air (increase temp)
  
• restrict air (decrease temp)
  
  Of course, as your fuel burns up, that will lower the temp too.
  
  Wood is not a great choice for a first-time, long cook. So it's either charcoal - either briquettes or lump. Briquettes produce a lot more ash than lump, so there is more risk of smothering the fire. But, they burn more consistently then lump. If you use briquettes, you really need to think about ash management.
  
  Take a look at the video on the weber smokey mountain page:
  http://www.virtualweberbullet.com/tour.html
  Start at 3:15 to see how they manage the charcoal. There's a charcoal grate on the bottom - it holds the charcoal up off the ground and gets air under it. Then there's a charcoal ring that hold the charcoal together, and has a bunch of holes in it to allow air in from the sides.
  
  Then, there are multiple vents on the body which let air from the outside into the chamber.
  
  Basically, everything is designed to control and manage airflow around the fire, and to let ash fall away from the fire and not smother it.
  
  I have a Big Green Egg, and it has a similar setup - plate with holes under the charcoal to allow air, ring with air holes around, and a vent on the outside to control incoming air.
  
  Your COS is likely to be leaky as all heck, which will make fire management tricky.
  
  Look for ways to seal up air cracks. Also, looking at your baffle - it looks like it goes all the way down to bottom. Is there room for hot air to flow into the cooking chamber? From the pics, it looks like hot air from the firebox can only come up the side of your baffle.
  
  You might need to remove the middle water pan, and prop the baffle up off the bottom with bricks or something so that air can flow under the baffle and into the cooking chamber.
  
  Good luck!

Judging from some of your responses I think you need to regulate the temeratures a bit better, both the cooking environment and the meat temp.

Try out THIS unit or something similar. You can set one probe to monitor the temperature inside your smoker and the other to monitor the internal meat temperature. You will get much better results knowing these two bits of information.

What kind of thermometer did you buy?
The only dial thermometer that is somewhat accurate is a tel-tru.
http://www.teltru.com/

Other than that, you really dont want to waste your money or time with any of the hood mounted thermometers.
I would take it back and get yourself a good digital thermometer. I use a Maverick ET-733, but they make less expensive ones.
http://www.amazon.com/Maverick-ET-733-Wireless-Smoker-Thermometer/dp/B00FOCR4UI/ref=sr_1_1?ie=UTF8&qid=1407617771&sr=8-1&keywords=maverick+thermometer
The good thing about them is, you can monitor the temperature of your pit, as well as, monitor the temperature of the meat that you are cooking.

A good thermometer is probably the best investment you can make if you are serious about BBQ.

Maverick ET-733 Long Range Wireless Dual Probe BBQ Smoker Meat Thermometer Set
https://www.amazon.com/dp/B00FOCR4UI/ref=cm_sw_r_other_apa_i_TnApDbVPXPN7P

You really shouldn't use time as a guide. I have had similar sized pork shoulders that have had over a 3 hour variance in time it took to get to temp. Get yourself a good thermometer and let that guide your smokes. This is the thermometer I use and would reccomend Maverick

I own and use the Maverick ET-733 (https://www.amazon.com/Maverick-Wireless-Thermometer-Display-Features/dp/B00FOCR4UI).

The initial learning curve is a bit steep, but it's outstanding at its job monitoring my meat/ambient Temps. Furthermore, should you ever want or need replacement probes, they're sold us separately on Amazon and are inexpensive.

Just read the manual (twice) before use.