need help with a maverick wireless dual therm

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

newsmokerky

Meat Mopper
Original poster
Dec 25, 2014
290
78
Bowling Green
Hello.  I am planning to smoke my second butt tomorrow.  Based on several recommendations, I bought a Maverick dual probe therm.  I'm fooling around with it trying to figure it out.  LOL.  The instructions aren't very clear.  Anyone online that has one that can help?
 
Have done lots of "butts". I always shoot for 203 degrees if you want to pull it. That is close to the temp when the collagen breaks down and it pulls great. As far as the thermometer it is easy to set up. Hold the food button until it flashes then set for 203ish and hold mode button to set. Same with bbq button and you can set around 250. The butt is forgiving but I alway keep an eye on the temp
 
I think I've finally figured it out.  The "destructions" are certainly lacking....  I finally went back to step one....  I was messing with it without the probes in and transmitter on.  Even then, figuring out the dang sequence of when to press what buttons was trial and error.  Looking forward to using it tomorrow.  My first butt turned out great....  I'm going to follow the same process, with the new gadget.  230-240, and 203 for IT...  Can't decide if I'm going to foil or not....  I've had people tell me to not foil just so I can experience the delay.....  Don't plan to eat it tomorrow, so I may go without foiling just to see the diff.  
 
If you want to eat at dinner time foil otherwise...

I'm doing a smoked corned beef and it's been at 136, really 136 (!!!), for an hour and a half. If it doesn't strart moving soon I'm gonna foil so dinner won't be at midnight! [emoji]128545[/emoji]
 
Still not straight.  Got the setting for food, but can't get the dang thing to update temp on BBQ mode.  Suggestions?  The instructions say if you hit Set on BBQ mode, then the HI set will flash on the corresponding probe.  When I hit set on BBQ, the temp flashes, not the high or low.  I see no instructions on how to get it to toggle....  I've hit everything but the cat, and she's next.
 
Still not straight.  Got the setting for food, but can't get the dang thing to update temp on BBQ mode.  Suggestions?  The instructions say if you hit Set on BBQ mode, then the HI set will flash on the corresponding probe.  When I hit set on BBQ, the temp flashes, not the high or low.  I see no instructions on how to get it to toggle....  I've hit everything but the cat, and she's next.

I can't do it either, and I've had mine for nine months. I give it to one of my kids and they change settings for me! I don't look as dumb as I am.
 
Wow.  I'm an IT guy.  Been a programmer for nearly 30 years.  Those instructions are horrible.  I looked at several youtube vids, but never saw any that showed going to BBQ temp...  I kept going in and out and trying different things.  I finally got the temps to flash and got them changed.  I do not know how...  LOL.  Second run on the butt tomorrow.  If it goes well, next will be brisket.
 
 
Wow.  I'm an IT guy.  Been a programmer for nearly 30 years.  Those instructions are horrible.  I looked at several youtube vids, but never saw any that showed going to BBQ temp...  I kept going in and out and trying different things.  I finally got the temps to flash and got them changed.  I do not know how...  LOL.  Second run on the butt tomorrow.  If it goes well, next will be brisket.
Which model Maverick are you using ?
 
I always remove the Batteries , but when using I start with the Receiver on first  then I'll touch the Antennas when starting the Transmitter (one with Batteries in screw-in compartment).

Works every time.
icon14.gif
 

All my Therms. are in an Ammo Box for protection. Wires wrapped on cardboard holders and Screwdriver and Batteries in a ziplock within the Box. I've had them 3 yrs. and they are still 'Point-

on' temperature . 
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky