I use the Maverick E-732. It has two probes, one for the smoker temp and one for the meat temp. I left the stock gauge in and don't pay any attention to it. The Maverick has a remote that you can carry around with you.I was wondering what kind of aftermarket temp gauge yall were putting in the front to replace the stock piece? also if theres any modifications I would have to do to put a aftermarket gauge in?
Do you cover the original chip pan or vents at all when using this? I prefer chunks of wood vs chips. During seasoning, the chunks burned fast (understanding that the XL heat was cranked to 400+). During my first smoke, I covered the chip pan with foil, putting rolled foil "cigars" over the chip pan vents to block, and the chunks really didn't get a lot of smoke going at all.I have this smoker also and use the original chip pan with a stainless steel pet watering bowl in it and it works just fine. I have used the wok also without elevating it and it also works well.
IMHO..Toss the original pan, seems a pain to keep foiling it. Just pop the wok over the burner hole and put a skillet on it. Works fine for me and no headaches to worry about. I use chunks and get good smoke.Do you cover the original chip pan or vents at all when using this? I prefer chunks of wood vs chips. During seasoning, the chunks burned fast (understanding that the XL heat was cranked to 400+). During my first smoke, I covered the chip pan with foil, putting rolled foil "cigars" over the chip pan vents to block, and the chunks really didn't get a lot of smoke going at all.
Also, for those using the Maverick thermometers...are you just routing the probe wires out the door frame (it doesn't seem to pinch)?
IMHO..Toss the original pan, seems a pain to keep foiling it. Just pop the wok over the burner hole and put a skillet on it. Works fine for me and no headaches to worry about. I use chunks and get good smoke.
I route my maverick wires out the door frame. Of course, I see some run them out the back and some take off the handle of one side and run through those holes, and some drill holes specifically for them.
So I put a bead of high heat silicone around the door frame (had to get from Amazon because it was considered a seasonal item at HD/Lowes and other local hardware stores). Like that it's black and figured withstanding to 500 degrees is fine.the stock chip pan and water pan are worthless and a big waste of time. do yourself a favor and follow the path others have tread. there are three, at least, successful mods in this thread. i use a rectangular skillet vs the round but i'm sure they all work great
as for the wires, i plan on doing a typical mod i saw in the WSM mod threads next weekend
http://www.smokingmeatforums.com/t/94076/wsm-mods
Sorry but your ??'s are unclear, If you are saying to set the Transmitter on top of the MB, the answer is yes, Mine hangs on the fence in the back. away from the heat and smoke..when running the wires through the back, is it ok to sit the deal the wires plug into on top of the smoker or will the heat mess it up?