Just wondering what everyone is using to monitor different cuts on their smoker? I just purchased a Maverick ET-73 and am going to try it out this weekend. I wanted to do an overnight smoke tonight but I want to do a brisket and a pork butt. But back to the question, what do you guys use for monitoring say 3 different meats? I was thinking about buying a ET-7 too for another wireless monitor. In combination with the ET-73, I would have 3 probes for meat and 1 for the smoker. Anyone else have any other ideas? I'd like to have all wireless so I can read my temps from inside and have temp alarms so it can wake me up if something is done or gone wrong.
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2/26/10 at 1:06pm