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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-06-2011, 01:02 AM   #1
mytmouz
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Default Maverick probe placement...

I just recieved my shiny new Maverick ET-732(Thanks 5-0 bbq!) SO, what are the ways the probe to get the grille temp is utilized. I have seen in threads a skewer through the meat, clipped onto the grill grate, a bolt mounted on the grate so the clip is attached one inch under the meat, etc...

Toss up the reason behind your favorite placement...
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Unread 12-06-2011, 01:33 AM   #2
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I Just use the supplied clip a little offset from center If meat allows on my UDS. Other wise I put it about 1" from side of big cut off meat. But does it really make a big difference whats +- 30 degrees? I just keep smoker in a range and keep notes so I can repeat. So if prob is roughly in same area your golden

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Unread 12-06-2011, 06:36 AM   #3
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I use a short piece of 1" square tubing with some slots cut into the top of it that I attatch the factory clip to since the clip will not fit on my grates. This leaves the probe about 1 1/2 inches off the grate. I have an off set and drilled holes in the back of the tank for the probes to slide through, this keeps them out of the way when opening the main door. There is a shelf on the back to hold the bases.
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Unread 12-06-2011, 12:30 PM   #4
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Thanks for the replies...
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Unread 12-06-2011, 02:18 PM   #5
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I like to use a small block of wood with 2 small holes drilled in it. 1st hole is for the chamber temp probe. The other is for the meat probe when the meat is not on the grate yet. I don't like to set the bare meat probe on the hot metal grate so, I put it in the 2nd hole until the UDS is up to temp and ready for the meat. I have a conduit nut where I can run the probes into the UDS and not under the lid. Never cared for the under the lid method.

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Unread 12-06-2011, 05:37 PM   #6
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Thanks for the pic!
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Unread 07-23-2013, 02:57 PM   #7
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Wanted to resurrect this thread because I had a Maverick temp issue during my brisket cook last weekend. I'm using a 22.5 in kettle..

So... I waited until my temp was stable at 240 before putting the meat on. Got the brisket on, temp came back to 240 shortly and I thought I was sitting pretty. Then I noticed the meat temp was shooting up way too fast. It went from 55 to over 100 in the first 2 hours. I went out and took a look at my dome temp ( I have a Weber Performer).

I know these are not accurate, but my dome temp was reading around 140 deg higher than the grate temp. That combined with the skyrocketing meat temp got me nervous. I ended up cooking at grate temp 190-200 for a few hours and ended up being ok in the end.

The strange thing is, about halfway through the cook, I repositioned the meat around and moved the Maverick grate probe to a different part of the grill. From that point forward the Weber dome therm and the grate temp were about 30 deg apart.

So could this have something to do with where I placed the probe at first? I'm thinking maybe it was cornered in some cold spot or something on the grate? The brisket was very large and I had to position in diagonal across the grate. I had the probe on the opposite side from the heat source. Could this be the problem?

Edited to add: After my cook I put both probes in boiling water and they read 212 exactly.
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Unread 07-23-2013, 03:21 PM   #8
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I have one in a drawer some place.
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Unread 07-23-2013, 03:37 PM   #9
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Quote:
Originally Posted by hominamad View Post
Wanted to resurrect this thread because I had a Maverick temp issue during my brisket cook last weekend. I'm using a 22.5 in kettle..

So... I waited until my temp was stable at 240 before putting the meat on. Got the brisket on, temp came back to 240 shortly and I thought I was sitting pretty. Then I noticed the meat temp was shooting up way too fast. It went from 55 to over 100 in the first 2 hours. I went out and took a look at my dome temp ( I have a Weber Performer).

I know these are not accurate, but my dome temp was reading around 140 deg higher than the grate temp. That combined with the skyrocketing meat temp got me nervous. I ended up cooking at grate temp 190-200 for a few hours and ended up being ok in the end.

The strange thing is, about halfway through the cook, I repositioned the meat around and moved the Maverick grate probe to a different part of the grill. From that point forward the Weber dome therm and the grate temp were about 30 deg apart.

So could this have something to do with where I placed the probe at first? I'm thinking maybe it was cornered in some cold spot or something on the grate? The brisket was very large and I had to position in diagonal across the grate. I had the probe on the opposite side from the heat source. Could this be the problem?

Edited to add: After my cook I put both probes in boiling water and they read 212 exactly.
If using a cooker with a diffuser I always place it over the diffuser.. If you place it too close to a cold piece of meat it will naturally read lower, have done this a few times..
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