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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 07-27-2013, 10:30 AM   #1
Kripplerk
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Cool ET 732 Maverick

Hi there,
Was just wondering if anyone has run into this. I smoked a packers brisket yesterday on my WSM. I used the Maverick ET732 for the first time and found a difference of up to 25 degrees between the temp gauge on the lid of my smoker and the ET732. I am guessing the Maverick was the most accurate but was surprised to see such a variance in temps. My smoker gauge was reading on average 225 and the Maverick was between 250-260.

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Ken
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Unread 07-27-2013, 10:33 AM   #2
ICDEDTURKES
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Mine reads 50 degrees off from the Akorn thermo.. Check both probes in boiling water adjusted to your elevation.. Mine were both within a degree of my boiling water temp..
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Unread 07-27-2013, 10:38 AM   #3
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Dome temperature is going to differ from grate temperature, which is why the most accurate way to tell what temperature it is, is to place the thermometer/probe on or at grate level.
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Unread 07-28-2013, 08:56 AM   #4
Kripplerk
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Thanks....
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Unread 07-28-2013, 09:02 AM   #5
YetiDave
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The probe in the lid of mine is consistently 20F off
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Unread 07-28-2013, 09:37 AM   #6
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Temperatures through your smoker WILL vary. Air currents and everything through it, heat loss through the metal, it all takes its toll. But the temperature you truly care about is the one at the point where you actually cook. If you leave the grill alone for a while, you should see a normal difference between your two thermometers and a lot of people will just adjust their dome thermometer to what their grill grate one reads, so if they choose not to use their digital one, they still sort of know what it is. But you have to let your cooker come to sort of equilibrium before doing this.
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Unread 07-28-2013, 10:15 AM   #7
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My dome temps and grill temps are further off at the beginning of the cook and get closer together later in the cook. But I only worry about grill temp.
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Unread 07-28-2013, 11:40 AM   #8
NS Mike D
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+1 on the posts about the difference in temp in a WSM. The edge will by a lot hotter than the center. I also agree that the differentials narrow as you cook and the heat evens out. I run it dry so the bottom grate is usually hotter than the top rack.

Knowing these differentials, I target for the grate temp. If I am not using the maverick or the gurus, I assume the lid temp is running 25 lower than the grate.
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