How do you monitor different cuts?

Discussion in 'Meat Thermometers' started by xsists, Feb 26, 2010.

  1. xsists

    xsists Smoke Blower

    Just wondering what everyone is using to monitor different cuts on their smoker? I just purchased a Maverick ET-73 and am going to try it out this weekend. I wanted to do an overnight smoke tonight but I want to do a brisket and a pork butt. But back to the question, what do you guys use for monitoring say 3 different meats? I was thinking about buying a ET-7 too for another wireless monitor. In combination with the ET-73, I would have 3 probes for meat and 1 for the smoker. Anyone else have any other ideas? I'd like to have all wireless so I can read my temps from inside and have temp alarms so it can wake me up if something is done or gone wrong.
     
  2. acemakr

    acemakr Smoking Fanatic

  3. xsists

    xsists Smoke Blower

    That is a good idea..

    I am more or less looking to monitor 3 pieces of meat at a time though, no switching probes. I would like to have alarms for each so I can do over night smokes without having to switch probes and what not.
     
  4. acemakr

    acemakr Smoking Fanatic

    Short of buying multiple set-ups, I can't help you with that one. I will keep my eye here in case anyone knows how to do that.
     
  5. xsists

    xsists Smoke Blower

    I'm not against buying another setup. Just wondering what other people are doing. Was thinking about an ET-7 since it has 2 meat probes and coupled with my ET-73 which has 1 meat probe and 1 smoker probe. With this dual monitor setup I effectively can monitor 3 cuts and the smoker temp. Just wondering if anyone else has a simpler way of doing things.
     
  6. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    I think that is your best option.
     

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