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  1. wkearney99

    What probes are compatible with a Maverick 732?

    I'm going to give it a try with one of their ChefAlarm probes.  I'll report back whether it works or not.  Thermoworks confirmed that the ChefAlarm units use thermistors, not the same thermocouples they use in their higher-end ($$$) products.   Meanwhile I've ordered a pair of their 12"...
  2. wkearney99

    What probes are compatible with a Maverick 732?

    I've got a Maverick ET-732 I use with my Egg, love it. I'd like to make use of it for deep frying but would need a long, oil-proof probe for it.   Thermoworks makes their ChefAlarm units, that look like they use the same kind of plug...
  3. wkearney99

    MES tripping GFCI

    Doesn't much look like anyone's making that complaint. Any time any company makes something they have to balance between what the customers are willing to pay and how much the pieces and process cost them to deliver it.  There's not many times where a company deliberately short-changes a...
  4. wkearney99

    Slicing Brisket on a Chef's Choice 632?

    Well, considering I'm slicing it for the dinner we're about to eat... freezing it isn't exactly ideal... No, it's not 'hot off the smoker', probably around 135F after sitting in a cooler to rest for an hour or so.
  5. wkearney99

    Slicing Brisket on a Chef's Choice 632?

    I've done two beef briskets on my BGE (5.5 and 7lbs).  I picked up a Chef's Choice 632 slicer from Costco.  It came with both the smooth and the serrated blade.  I'm using the smooth one. I'm having some trouble slicing briskets.  The very bottom edge of the brisket doesn't seem to be...
  6. wkearney99

    Greetings from Maryland

    In the past I've done Thanksgiving turkeys in an outdoor deep fryer.  I've typically done 3 birds that day, and then usually another two the day after.  The peanut oil's not cheap but it's good for doing about 5 birds before there are any flavor issues.  But now that I've got the BGE I'm...
  7. wkearney99

    Smoked Chilean Sea Bass

    Yeah, well, when you have a kid that, like clockwork, nods off to sleep at 8:30, and you started the grill at 7:15, you tend to not have time to futz around taking pictures.
  8. wkearney99

    Pork Shoulder Fail

    I should add, I double-check all my temps with a separate Thermopen (the fold-out stick kind) when the meat gets close to the desired temp.  This way I'm double-checking that the Maverick's readings are still as expected.  I find the Maverick's air temp tends to run around 5F cooler than the...
  9. wkearney99

    Pork Shoulder Fail

    The stall killed me the first time around.  I naively thought after TEN HOURS the thing would be done...  Sat there for well over an hour and a half not moving from 160F.  Read up on the foil for next time and when it hit 160F I wrapped it and brought the egg temp up a bit.  Rose through the...
  10. wkearney99

    Greetings from Maryland

    I've an XL Big Green Egg, along with an ancient Weber gas grill.   I've had the BGE for about 2 months now and have had excellent results with it.  I've used it as both a smoker and as a direct-heat grill.  With great results every time, thus far. The winners keep coming.  Two pork shoulders...
  11. wkearney99

    Smoked Chilean Sea Bass

    Just did some chilean sea bass on an XL Big Green Egg.  Two steaks, about an inch thick and a good 12" long.   I added a bit of light brown sugar to the rub (paprika, onion powder, salt, pepper) to give the crust a bit of sweetness and color.  I let it rest in the rub for around 40 minutes.  I...
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