I debated about it for a few months.. I also have a ET732 that I love. I use it for all my low and slow on weekends, but found my cheap BGE digital was all over the place when I was trying to reverse sear steaks, chops, or chicken. I tend to grill foods during the week like these, and it has made a big difference in my confidence in what is done. I did some chicken the other day, and got my temp to where I wanted with thermapen, and then reversed seared the meat. Then moved the meat to indirect, and rechecked the temp, and it was still not done. I would have pulled the meat just by eye balling it, and served under cooked chicken..but with the thermapen I could knew it needed more time. It turned out great. I may be doing it wrong, but I usually get my meat to within 10 degrees of done on indirect, and then sear over direct for 2 min, then recheck temp.
