Maverick probe placement...

mytmouz · 12-06-2011, 01:02 AM

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...

pwa · 12-06-2011, 01:33 AM

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

pwa

crb478 · 12-06-2011, 06:36 AM

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.

mytmouz · 12-06-2011, 12:30 PM

Thanks for the replies...

Pappy · 12-06-2011, 02:18 PM

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.

mytmouz · 12-06-2011, 05:37 PM

Thanks for the pic!

hominamad · 07-23-2013, 02:57 PM

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.

Bludawg · 07-23-2013, 03:21 PM

I have one in a drawer some place.

ICDEDTURKES · 07-23-2013, 03:37 PM

Quote:

Originally Posted by hominamad

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..

12-06-2011, 01:02 AM	#1
mytmouz is One Chatty Farker Join Date: 10-09-11 Location: Pelahatchie MS	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... __________________ I LUV to smoke 'em... Trailer mounted reverse flow stick burner. Rehomed Weber Kettle #1 Black. Rehomed Weber Kettle #2 Copper Weber Kettle #3, Dads old cooker. Rehomed Brinkman electric. Rehomed Weber Smokey Joe. Rehomed Small Sunbeam tailgater. Rehomed Brinkman vertical smoker. Rehomed Little Chief electric smoker. Rehomed And 2 UDS go to set ups... Rehomed

12-06-2011, 12:30 PM	#4
mytmouz is One Chatty Farker Join Date: 10-09-11 Location: Pelahatchie MS	Thanks for the replies... __________________ I LUV to smoke 'em... Trailer mounted reverse flow stick burner. Rehomed Weber Kettle #1 Black. Rehomed Weber Kettle #2 Copper Weber Kettle #3, Dads old cooker. Rehomed Brinkman electric. Rehomed Weber Smokey Joe. Rehomed Small Sunbeam tailgater. Rehomed Brinkman vertical smoker. Rehomed Little Chief electric smoker. Rehomed And 2 UDS go to set ups... Rehomed

12-06-2011, 02:18 PM	#5
Pappy is Blowin Smoke! Join Date: 05-09-11 Location: Granite City, Illinois (Near St. Louis "GO CARDS")	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. __________________ 22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732 Last edited by Pappy; 12-06-2011 at 02:35 PM..

12-06-2011, 05:37 PM	#6
mytmouz is One Chatty Farker Join Date: 10-09-11 Location: Pelahatchie MS	Thanks for the pic! __________________ I LUV to smoke 'em... Trailer mounted reverse flow stick burner. Rehomed Weber Kettle #1 Black. Rehomed Weber Kettle #2 Copper Weber Kettle #3, Dads old cooker. Rehomed Brinkman electric. Rehomed Weber Smokey Joe. Rehomed Small Sunbeam tailgater. Rehomed Brinkman vertical smoker. Rehomed Little Chief electric smoker. Rehomed And 2 UDS go to set ups... Rehomed

07-23-2013, 03:21 PM	#8
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	I have one in a drawer some place. __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

12-06-2011, 01:33 AM	#2
pwa is One Chatty Farker Join Date: 10-11-11 Location: North Pole, Alaska	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 pwa

12-06-2011, 06:36 AM	#3
crb478 Full Fledged Farker Join Date: 01-13-10 Location: Charlotte, NC	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.

07-23-2013, 02:57 PM	#7
hominamad On the road to being a farker Join Date: 07-12-10 Location: New York	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.