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Maverick 733 first look & calibration

post #1 of 13
Thread Starter 

Yay!  My Maverick 733 arrived.  I did the boiling water test.  Please see the pics.  It looks like both probes are running 2F hot.  I also tested my Palermo again, and its also running 1.8F hot.

 

Is this a big deal ???

 

 

 

 

post #2 of 13

Are you using distilled water? High mineral content will raise the boiling point of water. But 2F degrees, I wouldn't even worry about it.

post #3 of 13
Quote:
Originally Posted by mummel View Post

Yay!  My Maverick 733 arrived.  I did the boiling water test.  Please see the pics.  It looks like both probes are running 2F hot.  I also tested my Palermo again, and its also running 1.8F hot.

Is this a big deal ???









Are you at sea level in Massachusetts? There's some kind of storm on the east coast. Maybe you have low pressure from it. You can Google boiling water calculator and enter your elevation and barometric pressure. 2*F isnt anything to worry about. Do the ice water test to see if your at 32*F.
-Kurt
post #4 of 13

In answer to your question----No 2° is not a big deal.

 

If it worries you, cook your meat one or two degrees higher in temp on your Therms.

 

Bear

post #5 of 13
Thread Starter 
Quote:
Originally Posted by bregent View Post
 

Are you using distilled water? High mineral content will raise the boiling point of water. But 2F degrees, I wouldn't even worry about it.

 

I did not used distilled water.  How much will it raise the boiling point?

post #6 of 13
Quote:
Originally Posted by mummel View Post

Quote:
Originally Posted by bregent View Post

 
Are you using distilled water? High mineral content will raise the boiling point of water. But 2F degrees, I wouldn't even worry about it.

I did not used distilled water.  How much will it raise the boiling point?



https://van.physics.illinois.edu/qa/listing.php?id=1457
post #7 of 13

I wouldn't worry about 2 degrees. With the carry over increase you should always end up at or over your target temp anyways.

post #8 of 13
If you look at my Mother of All cook Links the the calculator for altitude adjustment is in the food safety section.
post #9 of 13
Thread Starter 
Quote:
Originally Posted by bmaddox View Post
 

I wouldn't worry about 2 degrees. With the carry over increase you should always end up at or over your target temp anyways.

 

Im at sea level.  The only thing I can think of is the mineral content in the water, because all the probes measure basically 2F over. 

post #10 of 13

I don't worry about 2° +/- either. 

post #11 of 13
My chamber probe is right on but the food probe reads 2F high. I just mentally up my target IT by 2F.

I checked with the Mav folks way back when and their tolerances were + or - 4F.
post #12 of 13

<Chuckles>

 

I think you guys are wanting or expecting too much out of a 75.00 device. Plus or minus 5 degees is plenty good, heck as long as you know what the deivation is, and it is consistant you can easily compensate. I know you want that sucker to be perfect.

post #13 of 13
Thread Starter 

FYI I tested the probes again this weekend.  Both are still reading 214F at boiling point.  At least they are consistent. 

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