Maverick Et-732 Remote Bbq Smoker Thermometer
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- Monitor internal temperature of meat from 300 feet away; wireless receiver with lcd beeps and flashes when meat temperature goes above your programmed temperature
- Monitor barbecue temperature; receiver beeps and flashes if temperature falls above or below your programmed range
- Receiver displays barbecue temperature up to 572 farenheit
- Count up and Count down timer
- Lcd of receiver has back light for use at night
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The Maverick ET-732 Remote Smoker Thermometer for high heat monitors internal temperature of meat from 300 feet away!! The wireless receiver with LCD beeps and flashes when meat temperature goes above your programmed temperature. Now feel confident while monitoring barbecue temperature. The receiver beeps and flashes if temperature falls above or below your programmed range. The thermometer has a count-up and count-down timer while the LCD of receiver has back light for use at night. The receiver displays barbecue temperatures up to 572 degrees Fahrenheit and features a convenient belt clip and built in stand. The transmitter has a removable wire stand that also becomes a hanger. The food probe wire can be inserted 6” into meat; both probe wires are heat resistant to 716 degree Fahrenheit.This unit can be used in oven or smoker too! The lost like alert warns you if your transmitter is out of range or has lost the radio frequency signal. Your meat, barbecue, and timer settings are stored even if the unit is turned off.
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This became even more of an issue the first time I tried to make pulled pork. I did some research online and found that pulled pork becomes tender and "pullable" because it's cooked to a higher temperature and longer than what it would take to just have your pork "done." Instead of getting the pork butt to 160deg, you need to get it up to 195-200deg, and with a smoker that only got an internal temp of about 225deg, that's a long slow process. To do it right, I found that I needed an thermometer that I could leave in the meat and in the smoker for the entire duration of the smoke.
I followed my usually process...seasoning 11lbs of pork shoulder and letting the dry rub marinate overnight, soaking my wood chunks overnight, getting up at 4:30am to start the lump charcoal with my Weber charcoal starter, and boiling water for my water pan. The only "new" step was spending a few minutes reading the instructions on my new Maverick thermometer, installing the batteries (that come with the unit), installing the probe in the grill and shoving the second probe in the meat. I had the whole thing put together in my Masterbuilt vertical $59.00 smoker and I was smoking by 5:30am on the 4th of July and I went back to bed.
The meat got up to about 160deg within 8 hours...and then didn't budge above that temperature for about another 2 hours! I learned that at 160deg, the meat connective tissues start breaking down and that takes energy (and makes the meat tender!). Finally at about 10 hours into the smoke, the temperature started to slowly rise again. I helped it along a little by increasing the airflow to my smoker a little and getting the temp up to 250. (I also found out the the thermometer that came with my smoker is accurate between 32deg and 212 degrees and then is completely inaccurate above 212 degrees). I couldn't have regulated the temperature that carefully without the Maverick thermometer.
Finally, 11 1/2 hours after I started the smoke, the meat hit the magic 198deg mark. I pulled it off and let it rest for about an hour and then started pulling pork. It was awesome, and we had a great 4 of July supper with pulled pork sandwiches, homemade refrigerator pickles, corn casserole, cole slaw and Jello cake.
The smoker stayed closed all day doing its job, being opened only once to add more liquid to the water pan. The best part was, the smoker sat out in the sun all day, and I spend the day in the shade monitoring the temperature on the remote!
Nearly immediately one of the probes stopped reading temperatures correctly and was reading at 3x the actual temperature. Shortly after the second probe went and when I had time I messaged Maverick to see what's up. They replied to be careful on the probe wires that they weren't crushed in the lid and shipped me out two replacement probes. I was pretty happy with that response.
Then I get the replacement and tried to very carefully unwind it from the package - and right off the bat it kinked just trying to unwind it! It didn't register properly and then the other probe also was reading too high. I messaged Maverick again and they suggested putting the probe in 300 degree oven for 10 minutes to dry it out. I'm not sure why they suggested that as it's purpose is to be stuck in meat while it's cooking - but apparently it's prone to moisture when used as intended. I dried it out and it started reading okay again for one probe.
I messaged Maverick back and they said warranty covers 2 probes and I was free to buy a replacement one.
Dealt with that BS for about 20 cooks on my Ugly Drum Smoker, then it started reading crazy. Today, it's reading 70° less than my Thermapen is reading (inserted into same hole I feed the probe through). It was reading 48° today (DUDE, IT's 85 out!). Then it jumped to something else. This isn't the first time it had crazy temp swings/readings.
Never washed it, so don't go there with me getting it wet. Always treated kindly.
I'm done with Maverick for awhile until I get proof-positive that they have upgraded their probes.
BTW, a big source on the web for BBQ info recommends this product, but then goes on with umpteen caveats. Sorry, you kinda lost a lot of my respect by still recommending this POS.
And no, I am in NO WAY going to throw good money after bad, and buy a replacement probe from Maverick. You'd have to be stoopit to do that. My bbq buddies bought new probes to fix his. TWICE. Nope, not me.
When it did work properly, which was only a few times, the Maverick ET732 was wonderful, especially those overnight brisket cooks. But the product is held back by it's crappy pit probe.
One other criticism I have is: the transmitter battery door uses screws to secure it. REALLY? Like eyeglass sized screws! WHY in the world would they choose this, when the receiving unit just clicks into place, securely. UGH.
All in all, nice little device in theory, but plagued by JUNK probes. Fix it Maverick, you might sell a ton more. But by now, those of us in the BBQ world know what junk this thing comes with.