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Discussion in 'Meat Thermometers' started by fertpro, Dec 11, 2014.
Anyone know the difference between the 732 and the 733 other than the color?
The 733 is a redesign of the 732: larger display screen and some new features, including increased remote monitoring distance. They both come in the same colors. I chose to buy the 733 because of some new features but many people here swear by the 732. It's personal preference.
The hybrid probes are the big difference. A couple of extra programming features also.
Thanks for the replies. I have an older dual ET-7 the display receiver is getting harder to keep linked even for a short distance, time for a replacement. It sounds like the 733 will be the best choice.
I have both the ET-732s and 733s and they both do a great job. To be honest I use the 732s more as the interface is less cluttered however the 733s have the benefit of the dual purpose probes. Either should work well for you but as the prices are getting closer together the 733 would certainly be a good option.
Here's a question for all the Maverick owners. I have the 733 and I'm testing temperature on my smoker, trying to fine what setting burns what temp.
I have both probes on the same rack, one towards the back and one towards the door.
My temp readouts differ anywhere from 7-20 degrees. Example pic:
After reading this thread, I'm going to run the water test later but was wondering if ths is common?
Exactly where inside the smoker did you place the probes? I understand that all MES models (not sure about the latest Bluetooth generation) have a hot spot in the right rear corner. There might be a least one "cold" spot as well. I think it does get hotter in the back than towards the door so depending on the exact placement of the probes, they might accurately be displaying the temp differences. This is why it's recommended you experiment with probe placement (which I haven't) to find out where you'll get the most consistently accurate results.
And yes, do the boiling water test.
7 to 20 degrees different from front to back.
Now try that same test in your kitchen oven & report back to us.
Tmac... It will also help to know what type/brand of smoker you are doing these test in ??
I have had a very like question. I own a WSM (22.5") and the maverick 733. I have done the boiling water test 2-3 times, always end up right in the 211-212 range, with maybe a 1-2 degree difference between both probes. Also I tried a hot cup of liquid (not boiling) just to see how close, was within the same range.
BUT when I place them on my smoker, even when the probes are basically almost exactly right next to each other, I will end up with a 6-10 degree difference. Not spaced far apart, literally 1/8" or closer to each other.
Could be a lot of minor things that could cause them to be 6° to 10° different. That's not enough to worry about.
cool. I was not so much worried as I was curious (which I am about everything by my nature). since they were so close at lower temps I just didn't know if something at higher temps tend to cause the differences. Or maybe I just have circulating air that is that different. who knows.
I'm doing Jeff's Asian Spare Ribs from his book today, I'll test it out again then
I'm a lazy smoker so I typically place the probes of my ET-733 in the same spots, especially the Barbecue probe. I own a MES 30 Gen 1 and I know about hot spots and temp variations but never fully tested them out. This year I plan to move that probe around to different spots since I think I've been shooting myself in the foot when smoking briskets and pork ribs and not taking into account that I should be moving the meat around to make sure it cooks evenly and perhaps more quickly.
My mother in law got me a 733 for Christmas and I used it to smoke a pork butt a day or two later. The 733 worked great and I pulled the butt at 208 IT and it was absolutely perfect... best one I've ever done. So after one use I'm really happy with the 733...hopefully this is the start of a trend.
Also, I have an MES 30" (2nd gen) and I've seen a lot of complaining about the accuracy of the internal thermometer for these... but the ambient probe (which I tested in boiling water and got a reading of 211, which is just about right I think given my elevation) was within 5 degrees F of the smoker's digital readout every time I went out to look at it, so at least my smoker seems to have an accurate internal thermo.
KC, you've proven my point about the MES 30 in general and the MES 30 Gen 2 in particular. The majority of these units work fine and the owners are very happy with them. I've got the Gen 1 and have had great fun and success with it--and no mods.
I really like the 733 but my only quibble is that when I change my programmed settings I have to do with the owners manual open in front of me because I keep forgetting the proper procedure. But that's minor stuff because, like you, I've never over or undercooked anything since I began using it.
Yeah, I've done about a dozen smokes on the MES 30 2nd gen and had no problems at all with it. I realize it has a bad rep around these parts but so far I haven't had any issues.
I hear you on the programming. I got pretty frustrated trying to figure it out till I grabbed the manual and programmed it with manual in-hand.
I contacted Maverick about it and suggested they should make the next generation ET more user friendly in that regard. We'll see what they do.
Thank you, though, for letting me know I'm not the only one sitting around looking at the manual as I change the settings.
I rest my case for why I got a 2nd ET-732 instead of a 733.
It is a great device but I do find myself hoping I press just the right things in the right order. I have been able to switch from BBQ to Food and back and pregrame the temp ranges I want. I guess that is a success.
and thanks for your business!