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Well, I gave it another shot last night. I'm pretty sure the 732 was working MOST of the time, but there's definitely a problem with the probe. At one point it jumped from 227 down to 217, then immediately went back up and started climbing to 280, while the dome temp barely moved and showed...
I never noticed any problems with range or getting the "lll"/"hhh", so I'm guessing It was probe related and not battery... It sounds like Maverick will send me a replacement probe for free which is great customer service, but I hear a lot about people paying for replacement probes as well. How...
Thanks, but no I mentioned in the original post that I had not submerged them or gotten them wet at that point (although I did put the probe tip under cold water after i saw the error just to test it, so I don't know if that will contribute to future errors... I thought that it was ok to get...
Ok, thanks. Batteries are brand new (this was my second use, first one being a dry run with no meat just to get some practice adjusting temperature with vents/water level). They were the batteries that came with it though, I don't know how good the quality is on those.
Thanks, I'll try swapping probes and see if I notice anything tonight. One thing I forgot to mention- after turning it off for a few hours it seemed to be reading normally again, as it did before the cook. I'm just worried that next time I cook will be the same as last time- the probme...
I used the Maverick ET-732 for a cook last weekend, and it seemed like all was going well. Had my WSM at 225 pretty much the whole time, but my spareribs were not passing any of the usual 'doneness' tests even after 7.5 hours, and internal temp was just over 150.
After I finally took them off...
do they firm up? I think i read conflicting info. I read before that they just get more tender and eventually the meat barely holds onto the bone, but you want to take them off before that while they still have a little firmness. But they were saying that toughness indicates they are...
Quick question if anyone sees this soon-
I've had the ribs on for about 6.5 hours now. One of them I did 3-2-1 as I said, but both of them don't seem totally done. They bend- almost 90 degrees, but not close to tearing. And i tried separating two bones, also twisting one bone. neither...
dward-
Yeah it was empty during the test run. But yeah, that's why I mentioned that I knew it would be cooler with the meat on there, I just didn't know how much of a temp difference to expect, so I thought if my log numbers seemed unreasonable someone would mention it. Thanks for all the...
Haha, don't worry about the tread hijacking, I got some great advice for today. Ribs are all prepped and ready, starting the smoker now.
I was running it without water yesterday mainly to see the difference in temp, I wasn't planning to do that during the cook. But I'm glad I did because...
I know I don't really need to season the WSM, but I decided to do a dry run anyway just to get some idea of how the vents and water pan. I'm planning to do some spareribs with a friend tomorrow, I have a few questions about that as well. I tried to do my homework (been reading a lot of sites...
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