Maverick 733

Discussion in 'Meat Thermometers' started by fertpro, Dec 11, 2014.

  1. fertpro

    fertpro Newbie

    I just got the maverick 733 for my birthday today. I'm going to smoke a pork loin tomorrow night for dinner and am excited to use it! I just have 1 question about it. I understand how to use the 2 probes to measure 1 meat and the temperature of the smoker, maybe I am understanding the wording on packaging wrong. It says monitor 1 meat and 1 BBQ OR 2 meats and 2 BBQ. How would you monitor 2 meats and 2 BBQ with only 2 probes?
  2. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    thinking they mean one way or the other... 2 meats.. OR 2 BBQ's
  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Yeah , to do that you'll need one more of each of your probes...i.e.- two meat probes  - or - two Smoker probes...

    OR , you could order another entire set of Mav.733 [​IMG]
  4. welshrarebit

    welshrarebit Master of the Pit

    The 733 comes with two hybrid probes. So, they can be both meat, both smoker temps, or whatever... You can do the first half of your smoke using both as smoker temps and then about half way thru the smoke insert one in the meat
  5. fertpro

    fertpro Newbie

    Are these usually pretty accurate? I didn't see any way to calibrate it in the directions? I'm cooking a pork loin and after 1hoir and 45 minutes it's already hit 129 degrees. That just seems really fast for a pork loin
  6. wolfman1955

    wolfman1955 Master of the Pit

    How hot are your smoking and how big is the loin? Did you test your mav in boiling water? Just the tips of the probes never totaly submerse your probes.
  7. fertpro

    fertpro Newbie

    Looking at the display it shows 230 degrees. According to the thermometer on the front of my smoker 250. About 5lb loin
  8. fertpro

    fertpro Newbie

    And no I didn't test in boilin water since it said to not submerge.
  9. wolfman1955

    wolfman1955 Master of the Pit

    To test your probes you just insert the tip into boiling water. It should read about 212 deg. depending on the altitude where you are at.
    129 deg. for a 5# loin after 1 hour and 45 min. is not to much out of line for a 230 deg. cook chamber.
    Is your BBQ probe on the rack near the meat?
    Last edited: Dec 12, 2014
  10. fertpro

    fertpro Newbie

    Yes. It's right in front of the meat. I guess I've never watched the temperature actually rise while cooking before since I've never had a maverick before so I had no idea how fast it would get to that temp. I'll test them tonight when I'm all done.
  11. wolfman1955

    wolfman1955 Master of the Pit

    When cooking at 220 or 230 deg. the IT of the meat will rise fairly quickly at first and then the closer the IT gets to the cook chamber temp. the more it seems slow down.
    Keep Smokin!!!
  12. geerock

    geerock Master of the Pit SMF Premier Member

    Don't know what type of smoker you use but the factory dial therms on most are usually not very accurate. The Mav tends to be very close. Do the boil / ice water test and you'll know.
  13. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    Loins and Tender Loins do go very quick... this is why they work good for after work smokes.... what IT did you take it to ??
  14. fertpro

    fertpro Newbie

    I replaced the factory dial thermometer when I was putting it together. It was pretty close. I took it to 147 internal. I think it was a little dry but had excellent flavor. I've done better work in the past. Lol!i still need to do the boil test.
  15. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    Next time only go to 130-135 for the loin. Allow to rest for 15-30min before slicing. You will have a lot more moisture.

    After you donthe boil test you will have a better temp guide.

    But on the serious side.........


    We like to drool over other peoples cooks.......
  16. fertpro

    fertpro Newbie

    No time for pics! It was gone to fast! My one probe was right at 212 and the other was at 210 in boiling water. I let it rest for half an hour then sliced it.
  17. A small (< 5lb) pork loin is lean and will come to temp quite quickly. Your pit temps and protein size are about right for a 1.5-2.0hr cook time.
  18. daricksta

    daricksta Master of the Pit OTBS Member

    For mine, the meat probe goes into the meat and the BBQ is for the inside smoker temp. You can see the probe ports are numbers and correspond to the screen numbers. The probes themselves are interchangeable. For me, I take the one with the most discolored cord and use it for the BBQ. The meat probe isn't used as much because when I cook ribs I don't plug it in.

    Like others have said it's of paramount importance to calibrate the probes so that you know for sure they're accurate. An accurate probe is the difference between great Q and a disaster--either over or undercooked.

    Oh yeah, I take the Barbecue (as it says on the display) probe and use the provided metal clip to attach it just about the rack. Have had zero problems with inaccurate smoker temp readings.
    Last edited: Dec 15, 2014
  19. daricksta

    daricksta Master of the Pit OTBS Member

    You don' want to submerge the part where the cords are crimped to the probe but that still gives you plenty of probe to stick under water. I also do the ice water test where you mix ice and water and let it settle together and then submerge both probes there to see if they're also accurate with freezing temps. Yeah, you'll never use it that way but it's good to check the accuracy at both ends of the temp range. I trust my ET-733 temp display while I only use the MES 30 control panel display as an inaccurate reference.
  20. bearcarver

    bearcarver Smoking Guru OTBS Member

    I just ordered another ET-732, because I haven't seen what makes a 733 worth more than a 732.

    I ordered a colored one, so I can tell it apart from my 4 year old white one.

    Also having both being 732s, the probes will all be interchangeable.


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