I just saw a Maverick ET73 thermometer with the Grizzly Bear Paws on Aazon for $39.99. Anyone have any input on this? The only difference I see between this and the ET732 is the range. This one is only 100 feet vs. 300 feet for the ET732.
What I want to know from Maverick users is whether or not the probes seem to have plastic in them where the wire goes in. I think this has been the downfall of all the wireless thermometers I have bought. That 300' range would be #1.
Adam. I just looked at my probes and where the braided wire enters the probe there is a small hardened plastic dealio (for lack of a better word). Like I mentioned earlier though, I've used these things for going on three years with nothing but good results. One caveat is that I use them for BBQ temps, not grilling temps. For grilling larger cuts of meat you're probably better off with a traditional meat thermometer or, if you want to spend the money, a thermo-pen. The Mavericks are awesome for an accurate reading on how hot the surface area of the grill is and an accurate reading on the internal temp of a cut of meat as you smoke it. BBQ temps and grilling temps are two different animals. With all that being said, I think the 732 is a great way to go if your going to do a fair amount of smoking.
Subbie, them growing pains usually still taste delicious !! Trial and error and eventually it all comes together and gets easy.
My Maverick is on the second set of probes. Water done the first ones in. I bought a 2nd set from someone that makes them specific for these and they are water resistant-Made in USA and appear very well made. http://www.bbqequipmentstore.com/Ma...T-732-ET-733-Resistant-3-FT.htm?categoryId=-1
I did chicken once-spatchcockd it. The meat was real good but yes the skin wasnt the best. If I recall there are things you can do to the skin to make it crisp but I cant remember what that was right now.
Chicken, to me, is best cooked pretty hot indirect. You don't need muck smoke to impart good flavor. I cook chicken parts for about an hour and a half. Whole chickens take longer but I only use the initial wood chunks for smoke. I never add more wood. If you cook it around 350°-400° the skin will crisp up. That's good chicken. Chicken parts are easier than whole chickens.
