I thought I would update this thread with my opinion since I get such great opinions from everyone here. Give yourself a hand!
I did a couple of pork butts over the weekend and when I first set up the thermometer the temps were +20 degrees from the temp gauge on my WSM. I am not sure why, but as the cook progressed they went to with +5.
I am not sure why. I took the butts off at 195 expecting to be able to pull them but they weren't cooked that much. I ordered a Thermapen since they are on sale and will hopefully get a better baseline.
The ET-732 was simple to set up and I never lost a connection. Hopefully there was some type of break in period and I will get more consistent temps going forward. For the first time that I can remember my legs are not hurting after a cook from going in and out all the time to check on my cook.
Thanks everyone for all the advice. I am glad I paid the extra money for the ET-732.
Old user name was JP7794
Jim - KCBS CBJ
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18.5" WSM (1983 model) | 18.5" WSM (2010 model) | Packer Green Thermapen
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