ET-732 works fine.Which maverick should I be looking at?
I have the ET-733....it allows you to set the type of meat, a temp range, and the desired temp. After using it a while, I find that I just set it next to me and watch the meat and grill temp, and not really bother to set all the variables and the alarms. If you don't have one......definitely get one. I find it to be the most valuable accessory I have.
ET-732 works fine.
I think there's a new one too (ET-733), but I don't know anything about it yet.
Bear
The ET-732 has programmable parameters as well. I set the smokers high-low temp range as well as the desired temp of the meat and then set an audible alarm to set whenever any of these is reached.I have the ET-733....it allows you to set the type of meat, a temp range, and the desired temp. After using it a while, I find that I just set it next to me and watch the meat and grill temp, and not really bother to set all the variables and the alarms. If you don't have one......definitely get one. I find it to be the most valuable accessory I have.
ET-732 works fine.
I think there's a new one too (ET-733), but I don't know anything about it yet.
Bear
If I were doing it again, I would probably get the 732 and save $20. I did read somewhere that the probes on the 733 were sturdier tho....
The ET-732 has programmable parameters as well. I set the smokers high-low temp range as well as the desired temp of the meat and then set an audible alarm to set whenever any of these is reached.
FWIW, the ET-732 can be found for cheaper since there's a new version available (733) but I personally didn't feel that any of the new features were worthy of the price tag. For my money I'd find the better deal on the 732 that thousands have used for years with great luck and call it a day.
I understand where you mean. My placement gets it within a few inches of where the meat is and the only way to get it even closer is to have it share the rack as the meat which creates a few more logistical issues as I'm attempting to remove & replace the rack regularly. I think my placement is a great compromise between temp of the smoker nearest the meat and being out of the way as to not create yet another thing to worry about when moving things around. I don't need it to read exactly what the smoker reads but if you are close to that sensor as byproduct of placement it sure makes it easier to know what to set your unit's temp to get get a desired actual temp since they are notoriously off on temperature. If the MES was calibrated from the factory to be as actual as the Maverick this would be a non-issue so I'd say not to worry about it but they aren't. So if you can place your sensor within about the same distance you would while also remaining relatively close to the unit's sensor.... might as well. You're not losing out on anything.
BTW: My concern is never to get my Maverick to read a similar temp as the MES sensor reads.
My concern is to get the temp of the part of the smoker where the biggest portion of meat is.
That is why I move it to wherever the meat is.
Also: I don't set any of the extra things on my ET-732. I just set it near me, and keep an eye on the temps now & then.
Bear
I wouldn't doubt that you are right. I think the probes on the 732 are their only weak point.
If I were doing it again, I would probably get the 732 and save $20. I did read somewhere that the probes on the 733 were sturdier tho....
LOL---This is an "MES Owners" tread. Anybody that gets "driven off " by talking about fine tuning MES is on the wrong thread anyway.I hope we are not driving off would be smokers with all the spending and fine tuning.
Our parents and grand parents turned out some fine cooking and smoked products with wood fires, iffy spring thermometers and homemade smoke ovens.
This new stuff is great but not critical to fine food.
Ted.