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Oldtimer
10-31-2003, 10:26 AM
Anyone tried to by the 701 lately ? Seems our contact has moved on ?
BBQchef33
10-31-2003, 12:35 PM
Nope.. Not true.. I just checked and got him on the phone. Dave is still there. 1-715-421-0445
Oldtimer
10-31-2003, 12:50 PM
I was using this info to give to a guy here at work so I didn't check myself. His Texas draw may have threw them. Imagine that.

Thanks
Phil

7:10PM Worked like a champ. $38 guys this is a steal I would jump on it.
Mark
11-01-2003, 07:39 AM
Here are 2 links to buy the NU701 online

http://www.wirelessalarm.com/cgi-local/SoftCart.exe/online-store/scstore/p-NU701.html?L+scstore+sylm0533ffd61ed6+1069363143

http://www.barbecue-store.com/meatthermometers.htm
BBQchef33
11-01-2003, 09:33 AM
HOLD THE HORSES.. !!! That link had it for 69.00!! Ouch!!!

I negotiated a discount for our members by buying direct from Nu-temp. !!! We get it for around 38 bucks. ACTIVE MEMBERS can contact me at Banderabros@optonline.net for details on how to get it.
Oldtimer
11-01-2003, 09:51 AM
HOLD THE HORSES.. !!! That link had it for 69.00!! Ouch!!!

I negotiated a discount for our members by buying direct from Nu-temp. !!! We get it for around 38 bucks. When you call, ask for Dave, tell them you are from this group and use my name(the secret password. :twisted: ) He will look you up, if your in the member list, you get our discount.

I kind of thought Mark had a extra $30 to piss away. :roll:
Mark
11-01-2003, 10:31 AM
HOLD THE HORSES.. !!! That link had it for 69.00!! Ouch!!!

I negotiated a discount for our members by buying direct from Nu-temp. !!! We get it for around 38 bucks. When you call, ask for Dave, tell them you are from this group and use my name(the secret password. :twisted: ) He will look you up, if your in the member list, you get our discount.

I kind of thought Mark had a extra $30 to piss away. :roll:Nope. Thanks Phil.
willkat98
11-01-2003, 02:14 PM
Attention all Brethren.

I have just learned, froma very valid source, that Nu Temp has been purchased by Weber.

For all I knbow, this is old news to you.

But what I believe will happen is that the wholesale deals Phil worked out will vanish after the first of the year. That is when Weber will be able to integrate Nu Temp into their marketing and branding program.

So Phil, is this true, and should we order a ****load of therms and replacement transmitters and probes now?
BBQchef33
11-01-2003, 02:44 PM
I will call Dave and confirm this, but he didnt mention this when I spoke to him yesterday. I told him that a memebr was told he wanst there anymore. He found that amusing considering there are only 4 people in the office. If its so, then yup......should buy a ****load from them at our pricing.
rusold
11-02-2003, 03:43 PM
Where do you put the box at the end of the wire so that it doesn't burn up?
willkat98
11-02-2003, 03:57 PM
I got a 2x10 piece of scrap I lay on top of the bandit.

You can use a paver or other brick, then string it down the chimney.

Or , I run it right through the corner of the door, awat from the vent. Pyrex has a magnet back, that I attach to the leg, on an angle that con be seen from the kitchen.
BBQchef33
11-02-2003, 04:08 PM
i run the probe down the chimney and have the transmitter on top of a brick next to the chimney.
chathorne
11-12-2003, 08:04 AM
does the NU Temp come with (3) probes or do you have to buy extras ?
ricky
11-12-2003, 08:36 AM
Phil,
do you have a special price from them for x-tra transmitters w/ probes??
BBQchef33
11-12-2003, 11:20 AM
yup.. call dave. i think its like 20 bucks.
in2que
11-12-2003, 12:24 PM
Anyone use the Maverick ET73? I have one and it does meat temp and smoker temp. Around $49

http://www.chefsresource.com/et73.html
threesticks
11-12-2003, 02:28 PM
Mark-
From the attached URL, "you can check the meat and smoking chamber"
Are there two probes??

Threesticks
parrothead
11-12-2003, 02:59 PM
One probe with 2 sensors. One goes in the meat the other sensor is at the opposite end of the probe. I have one like that and use it usually.
in2que
11-12-2003, 09:23 PM
Mine has 2 probes. One is pointed to go into the meat. One is dull I drop down into the chamber. There are 2 temps on the display; one for the chamber temp and one for the meat probe. I have a thermometer in the door that I compare with. Both pretty close.

The one thing I learned is you have to rotate the shelves to avoid the hot spots that cause the jerky factor. I pull out the shelf and turn it 180* as well as turn the meat over. Works out well for me.