Maverick ET-732 and Foiled Meat

rtboswell · 06-28-2013, 10:29 AM

My Maverick ET-732 seems to work well and give me a consistent temp reading until I foil my meat and then it goes crazy. Registers anywhere from low-200's up to mid-300's. This has happened every time I've used it (4-5 times now) on my Weber Smokey Mountain 18.5. I move the temp probe as far as possible from the foiled meat and this seems to help, but not completely. I have two bi-dials that I pop in the cooker when it starts acting up and they give me a temp reading that is more consistent with where the cooker should be, 225-240 and are both within a few degrees of one another.

Is this simply a case of the foil causing the overall heat of the air temp to increase and the calibrated thermometer working correctly? Or it is the foil causing the thermometer not to work for some reason? Thanks for any help.

oldbill · 06-28-2013, 11:04 AM

Is there more steam produced by the foiled meat? Those probes DO NOT like moisture, particularly at the cable/probe connection. Other than that maybe a weird electrical charge is being produced by the presence of the foil?

06-28-2013, 10:29 AM	#1
rtboswell Full Fledged Farker Join Date: 06-17-13 Location: Acworth, GA	Maverick ET-732 and Foiled Meat My Maverick ET-732 seems to work well and give me a consistent temp reading until I foil my meat and then it goes crazy. Registers anywhere from low-200's up to mid-300's. This has happened every time I've used it (4-5 times now) on my Weber Smokey Mountain 18.5. I move the temp probe as far as possible from the foiled meat and this seems to help, but not completely. I have two bi-dials that I pop in the cooker when it starts acting up and they give me a temp reading that is more consistent with where the cooker should be, 225-240 and are both within a few degrees of one another. Is this simply a case of the foil causing the overall heat of the air temp to increase and the calibrated thermometer working correctly? Or it is the foil causing the thermometer not to work for some reason? Thanks for any help.

06-28-2013, 11:04 AM	#2
oldbill is Blowin Smoke! Join Date: 05-30-13 Location: Kyle, TX	Is there more steam produced by the foiled meat? Those probes DO NOT like moisture, particularly at the cable/probe connection. Other than that maybe a weird electrical charge is being produced by the presence of the foil? __________________ [FONT=Lucida Sans Unicode]Never Trust A Skinny Cook!!![/FONT] Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle :grin: