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I like you OCD problem as well !....I think I am just going to have to "just roll with it". It drives me nuts not being able to dial it in completely but then again I get some parts of this hobby are NOT an exact science. ( referencing avg. air temps not thermometer software - that does have science

I'm on the fence with the "metal conducts" thing. I work with electricity so I get how metal conducts. If anything, it should be a heat sink. I like the wood block idea from Venture's post earlier but also see that it made no difference. I feel that when up to temp ( 1 hr ? ) the clip on the...

You are correct. This is what I was able to find - it looks like others here have used it with success. Are you thinking that I could keep my stock regulator and use a valve like the one in you link to do what I want?

Masterbuilt Pro Dual fuel 2 door. I am looking at buying a needle valve to dial in/ stabilize my temps. Currently with no mods, I  hit 250-275 and then back it down to 225-250. What I am seeing is I get the temp rising and falling in that window (218-255) with no adjustments by me-- just...

OK. So on my model of smoker - Masterbuilt Pro Dual fuel Gas - where do you recommend for me to try placing the Maverick BBQ probe? I get the walls and door side run higher, but I thought I was a step ahead by putting the Mav in the center.

Thanks for the help here. I sold off my other smokers and ended up with keeping the Masterbuilt gas.

I now know that I probably didn't smoke the beef ribs long enough - newbie mistake. I am going to do a whole chicken this weekend and check the thermometers again. I suspect the Maverick will be the same - if so, I need to let it be and move on.

Turns out maybe not necessary at all. I ran it with ribs on Saturday for 5.5 hrs and didn't see a significant problem. I went through 2 chunks of wood back-to-back, about 2 hrs tota; of smoke.

During the smoke, the probe was dead center between the slabs. see picture, The adjusting I did was "averaging" - just that. I took the 3 temps and averaged them to get an idea where I was at,

I am trying not to adjust to the Mav. Hence the "tail wagging the dog".

Ok all. I ran the smoker with 3 thermometers. 1. Maverick 2. analog round hanging oven ( that I have had for ever and trust) 3. OEM Masterbuilt in the door - somewhat close believe it or not. .....Mav read 235-245 consistantly for the 5 hrs. Inside round oven read 245-250 and the door read...

Thanks Scott. I am still going to run 2 thermometers today. yes, I know its "OCD" -

Beef ribs. I used the Maverick barbeque probe only - just watching the air temp. It showed on the display of the receiver 220-240 depending on the wind that day - generally held closer to the 240 the whole time. Smoked for 3.5-4 hrs, mopping good once an hour along the way.

We are at 840' ASL here in Richfield, MN. I agree with the +/- a couple of  is degrees is acceptable. My concern was the air temp. in the smoker - the Maverick was reading quite a bit higher. But if it's right in boiling water and ice water = it has to be right in the smoke too?

Here is where I am at. I bought a new (used) Masterbuilt Pro Dual fuel (gas/charcoal) and the burner is spot on. I can dial it in within 10 deg. of desired temp. and hold it there. It is very accurate so far. My problem is this : I don't trust my brand new Maverick ET-732 thermometer set. (...

Well, I don't know how the "?" got in there.....sorry.

Good morning Dave. I have used the search box above alot lately for thins model. Thats what lead to the confusion actually. Lots of trial and error in the threads on it, but no real answers to a good standard solution, or if even necessary. But it appears most people here have put one in. On...

I accidentally posted this in another forum. I purchased a used - but in good shape - MB pro dual fuel and want to seal the door. I have read several methods here but nothing definitive. A lot of ideas and " I tried this" are out there - I am looking for what actually worked best in the end...

You are correct Sir. I will move my question over there. Thanks for the help here.

OK you guys. No more jumping around. I sticking with the Masterbuilt gas for now ( the rest of the season anyway). I am going to use it this weekend for some pork ribs or a whole chicken for starters. I am looking at options on the right material to seal the doors with - some say rtv, some say...