Maverick ET-733 thread

[rabbithutch]

Follow Up:
I sent this email to [email protected] . . . a couple of days ago:
Just a note to give some feedback on your product.

I have owned an ET-732 for some time and have and even older ET-73. These both served me well and I had no difficulty from either (except sometimes misplacing them ).

I recently purchased the ET-733 from Amazon.com. My experience with it thus far has been a bit frustrating. First, I found setting the device problematic. I followed the instructions that came with the user sheet for using 2 probes; probe 1 for the FOOD and probe 2 for the Barbecue. [Before describing my experience, let me state that using the term "barbecue" to mean the cooking chamber (grill/oven/smoker, etc.) is confusing because it also means a food product. I strongly suggest that you use a less ambiguous term on future products.] I found the interval between choosing an action button and pressing the SET button to be too brief. The device would move to another mode, apparently, before I could complete the sequence. I also found it difficult to choose the type of food once in the food mode. The default is beef but I was cooking pork. The instructions are not clear (FYI: My IQ as measured by standard Stanford-Binet places my intellectual ability in the top 5% of the population).

After FINALLY stumbling around and getting the FOOD mode selected and the PORK defaults displayed, I found that I could not get to the temperature settings to change them . . . neither for the cooking chamber nor for the FOOD. I never succeeded in getting to those temps to change them.

One of the things i especially like about the ET-733 probes is that they have no bend in them. I use probes in a Weber kettle grill and in a small smoker and in the MasterBuilt Electronic Smoker (MES) and in the indoor kitchen oven. I have created ports for inserting the probes into the cooking chamber so that the wires are not crimped by the hard edges of the kettle and kettle-like lids/sides. The MES and kitchen oven have pliable seals. Placing the probes of the ET-732 into the grill and non-MES smoker is made more difficult because of the bend.


A Suggestion:
Is it possible that you could create an interface that presents the user with a series of choices? For example, after turning the device on and sync'ing it, ask the user if he is setting probe 1 or probe 2. Next ask if the chosen probe would be for FOOD or GRILL TMP. If the choice is FOOD, start by presenting BEEF for a yes/no choice. If the response is 'no' then go to the next FOOD in turn and continue until a yes response is given. After the FOOD type is confirmed, you might ask about TASTE and present choices for yes/no response. Finally, you might start with the default temp for the chosen FOOD asking if it is OK or to be CHANGED. If change is chosen tell the user to press the HI key to raise the temp and LO to lower it. Similarly, you can script prompts for setting upper and lower cooking chamber temps in BBQ mode and follow with the prompt for raising or lowering the LO setting then the HI setting. Your display is certainly large enough to accommodate a better interactive query/response method. At the end, of course, you should present all settings and ask the user to confirm or change, etc. If confirmed allow the device to function. In reading web site forums, I've seen frequent complaints about difficulty of setting up the device, FWIW.


Now for questions:
1) Are probes shipped with ET-733 both universal, that is usable for either food or for cooking chamber temps interchangeably?

2) Why do you place such short wires on your probes? The length is problematically short around the grill, outdoor smoker and in the kitchen oven. I realize that you have universal probes with 6' wires for sale for $20 or more, but fail to understand why you didn't make 5 or 6 foot cables for all products. I don't like to be asked to pay for extra product because of your design decisions but would have paid a bit more for longer cables to start with.

3) I understand - 'though I don't remember reading in the instruction sheet - that the probes and cable are not supposed to be placed in water. Is this the case? If so, why? If I cannot place the probes in an ice water bath and in a boiling water bath, I have no way to calibrate them against other known thermometers that I use. Please confirm or deny that the probes, at least, if not the cables, can be placed in water for testing and for cleaning.

I hope the feedback is helpful and useful in new product designs, and I look forward to receiving answers to my questions.[/QUOTE]

Today I got this response:

On 4/14/2015 10:58 AM, Help wrote:
> Good afternoon,
>
> Thank you very much for your feedback, and I will definitely pass on all of your comments and suggestions to our product specialist.
>
> Thank you,

I replied asking that the questions be answered as well.

 

[rabbithutch]

LOL-----Now take that 33, and double it----That's me--A 66 year old Bear.

I don't even have a cell phone any more:
My Son gives a phone to everyone who works for him, including me.
Then when he didn't have any more work I could do, he told me to keep the phone anyway.
Then a year later he took it away from me----Saying, "Dad, you only put 7 minutes on it in a year----I'm giving it to a new guy".


Bear

You guys are youngsters. I'm in the middle of my 8th decade.

 

[daricksta]

Follow Up:
I sent this email to [email protected] . . . a couple of days ago:
Just a note to give some feedback on your product.

I have owned an ET-732 for some time and have and even older ET-73. These both served me well and I had no difficulty from either (except sometimes misplacing them ).

I recently purchased the ET-733 from Amazon.com. My experience with it thus far has been a bit frustrating. First, I found setting the device problematic. I followed the instructions that came with the user sheet for using 2 probes; probe 1 for the FOOD and probe 2 for the Barbecue. [Before describing my experience, let me state that using the term "barbecue" to mean the cooking chamber (grill/oven/smoker, etc.) is confusing because it also means a food product. I strongly suggest that you use a less ambiguous term on future products.] I found the interval between choosing an action button and pressing the SET button to be too brief. The device would move to another mode, apparently, before I could complete the sequence. I also found it difficult to choose the type of food once in the food mode. The default is beef but I was cooking pork. The instructions are not clear (FYI: My IQ as measured by standard Stanford-Binet places my intellectual ability in the top 5% of the population).

After FINALLY stumbling around and getting the FOOD mode selected and the PORK defaults displayed, I found that I could not get to the temperature settings to change them . . . neither for the cooking chamber nor for the FOOD. I never succeeded in getting to those temps to change them.

One of the things i especially like about the ET-733 probes is that they have no bend in them. I use probes in a Weber kettle grill and in a small smoker and in the MasterBuilt Electronic Smoker (MES) and in the indoor kitchen oven. I have created ports for inserting the probes into the cooking chamber so that the wires are not crimped by the hard edges of the kettle and kettle-like lids/sides. The MES and kitchen oven have pliable seals. Placing the probes of the ET-732 into the grill and non-MES smoker is made more difficult because of the bend.


A Suggestion:
Is it possible that you could create an interface that presents the user with a series of choices? For example, after turning the device on and sync'ing it, ask the user if he is setting probe 1 or probe 2. Next ask if the chosen probe would be for FOOD or GRILL TMP. If the choice is FOOD, start by presenting BEEF for a yes/no choice. If the response is 'no' then go to the next FOOD in turn and continue until a yes response is given. After the FOOD type is confirmed, you might ask about TASTE and present choices for yes/no response. Finally, you might start with the default temp for the chosen FOOD asking if it is OK or to be CHANGED. If change is chosen tell the user to press the HI key to raise the temp and LO to lower it. Similarly, you can script prompts for setting upper and lower cooking chamber temps in BBQ mode and follow with the prompt for raising or lowering the LO setting then the HI setting. Your display is certainly large enough to accommodate a better interactive query/response method. At the end, of course, you should present all settings and ask the user to confirm or change, etc. If confirmed allow the device to function. In reading web site forums, I've seen frequent complaints about difficulty of setting up the device, FWIW.


Now for questions:
1) Are probes shipped with ET-733 both universal, that is usable for either food or for cooking chamber temps interchangeably?

2) Why do you place such short wires on your probes? The length is problematically short around the grill, outdoor smoker and in the kitchen oven. I realize that you have universal probes with 6' wires for sale for $20 or more, but fail to understand why you didn't make 5 or 6 foot cables for all products. I don't like to be asked to pay for extra product because of your design decisions but would have paid a bit more for longer cables to start with.

3) I understand - 'though I don't remember reading in the instruction sheet - that the probes and cable are not supposed to be placed in water. Is this the case? If so, why? If I cannot place the probes in an ice water bath and in a boiling water bath, I have no way to calibrate them against other known thermometers that I use. Please confirm or deny that the probes, at least, if not the cables, can be placed in water for testing and for cleaning.

I hope the feedback is helpful and useful in new product designs, and I look forward to receiving answers to my questions.

Today I got this response:
I replied asking that the questions be answered as well.[/quote]
Small correction, Rabbit. The probes CAN be placed in water but only the lower probe part. What you're being told is to not immerse the entire probe including the wires in water.

As for the short wires, they're just fine for my MES 30 which is a smallish smoker. The wires are plenty long to reach where I need to place the probes on any rack. You can buy Maverick probes with 6 foot wires separately. Todd Johnson sells them. But I'm sure the ET models come with 3 ft. wires because they can then sell those 6 foot wires separately and make more money.

Yes, the probes are interchangeable. They don't care which side they're plugged into. But the owners manual tells you this.

 

[Bearcarver]

You guys are youngsters. I'm in the middle of my 8th decade.

That's Awesome!!!

Congrats on being out there with the rest of us Kids!!!

Bear

 

[daricksta]

You guys are youngsters. I'm in the middle of my 8th decade.

I thought I'd read you were in your 80s but I passed over this post. I would've worded my reply differently.

One of the things I like best about Bear is that he's 3 years older than me. Compared with you two I'm a young punk spring chicken of 63.

 

[rabbithutch]

Sorry guys. I'm not in my mid 80s but mid 70s. I've lived 7 complete decades and half of another.

 

[Bearcarver]

Sorry guys. I'm not in my mid 80s but mid 70s. I've lived 7 complete decades and half of another.

That's what I figured by your reply----75, give or take a year.--Mid 8th decade.

I'm hoping to get there, but I wouldn't make any bets!

Bear

 

[daricksta]

If some of my relatives are any indication I could make it into my 90s. We're going to have to see if it's worth living that long, though.

 

[damnthatsgood]

Follow these steps.  Note:  It will NOT work, if the units aren't synced.  You need to be displaying current probe temps in the right hand column of the receiver.  If you see three dashes in each column, sync the units.

1. Hold the "set" button until it beeps.

2. If you press the down or up buttons at this point, you'll notice you are changing back and forth between probes.  Once you select the probe that is for FOOD, you have two options:

---if you press the "meat" button, it cycles between meats.

---if you press the "taste" button, it cycles between tastes. (rare, medium, etc)

3. After you've selected your meat, press set again.  Now, you can use the up and down arrows to change the temp.

Holding "set" opens the menu.

Press it once after that, to access meats, and done ness.  (this step can be skipped.  Who cares if you're cooking pork, and the thermometer says well done elk?)

Press it again to access manual temp setting.

IN A NUTSHELL------

1. Sync the units!

2. Hold set until it beeps.

3. After it beeps, press the set button TWICE IN A ROW.

4. Use up and down arrows to change temps.

That's all there is to it.  Basically, you end up hitting the 'set' key three times, and then you use the up and down arrows to change temp.  Hope this helps.  If not, let me know and I'll go into it further.

EDIT:  When you're done, you do NOT have to press "set" again to exit the menus.  It will exit on it's own after a few seconds, and save your settings.  If you practice this for a couple minutes, I'll guaran-goddang-tee you, you can change your temps in less than five seconds.  The interface is seems stupid, and not very intuitive at first, but it gets easier.

Hold set till it beeps.

Hit set two more times in a row.

Use up and down keys to change temp.

That's it.

 

[dr k]

Follow these steps.  Note:  It will NOT work, if the units aren't synced.  You need to be displaying current probe temps in the right hand column of the receiver.  If you see three dashes in each column, sync the units.

1. Hold the "set" button until it beeps.
2. If you press the down or up buttons at this point, you'll notice you are changing back and forth between probes.  Once you select the probe that is for FOOD, you have two options:
---if you press the "meat" button, it cycles between meats.
---if you press the "taste" button, it cycles between tastes. (rare, medium, etc)

3. After you've selected your meat, press set again.  Now, you can use the up and down arrows to change the temp.


Holding "set" opens the menu.
Press it once after that, to access meats, and done ness.  (this step can be skipped.  Who cares if you're cooking pork, and the thermometer says well done elk?)
Press it again to access manual temp setting.


IN A NUTSHELL------

1. Sync the units!
2. Hold set until it beeps.
3. After it beeps, press the set button TWICE IN A ROW.
4. Use up and down arrows to change temps.

That's all there is to it.  Basically, you end up hitting the 'set' key three times, and then you use the up and down arrows to change temp.  Hope this helps.  If not, let me know and I'll go into it further.

EDIT:  When you're done, you do NOT have to press "set" again to exit the menus.  It will exit on it's own after a few seconds, and save your settings.  If you practice this for a couple minutes, I'll guaran-goddang-tee you, you can change your temps in less than five seconds.  The interface is seems stupid, and not very intuitive at first, but it gets easier.

Hold set till it beeps.
Hit set two more times in a row.
Use up and down keys to change temp.
That's it.

You do the Maverick hokey and you turn yourselves around. That's what it's all about. Lol

 

[mummel]

Does the Maverick 733 alarm beep once when the meat is ready, or your smoker temp is out of range, or does it keep beeping until you disable the alarm?

 

[mummel]

 
Used my 733 for the first time in my big pit this weekend,  did a couple of runs in the little electric before, but the big one is where this thing really shines, IMO.

Note: this is my first wireless thermometer

Was freaking awesome to be able to go about my day around the house with the receiver in my pocket and easily know that the pit temp was starting to fall a bit or climbing too high and go make corrections.

Brisket came out very good from being able to watch the temp the whole time so easily, just did a double check with the manual dial probe when she hit the stall and I wrapped it up.

I honestly cant believe I have been doing it so long with only the door mounted thermos for monitoring pit temps and my little hand probes for checking meat.  I love this thing

How do you know when the stall hits?  With a chart its easy, but what if you arent looking at your thermometer every 10 minutes?  Do you go by timing, or do you check the temps?

 

[timberjet]

 
How do you know when the stall hits?  With a chart its easy, but what if you arent looking at your thermometer every 10 minutes?  Do you go by timing, or do you check the temps?

You should pay attention when your smoker is on. Especially if it is electric. You cook by temp. not time.

 

[mummel]

 
You should pay attention when your smoker is on. Especially if it is electric. You cook by temp. not time.

According the Bearcarver's pork butt recipe, he does it at 165F.  So it would be easy to set an alarm and know when your meat hits that temp.  So knowing when to foil is simple right (i.e. I thought you would need to check the meat temp and if it doesnt move for like an hour or so, then you know you've hit the stall).  But if pork butt always stalls at 165F, its a no brainer.  Thanks. 

 

[dr k]

 
You should pay attention when your smoker is on. Especially if it is electric. You cook by temp. not time.

 

[bigred77]

How do you know when the stall hits?  With a chart its easy, but what if you arent looking at your thermometer every 10 minutes?  Do you go by timing, or do you check the temps?

I just always keep the reciever with me the whole time i am cooking and check it every few minutes. When it levels off (temp stops rising) at around 160 to 170, i know its stalling

 

[Bearcarver]

 
According the Bearcarver's pork butt recipe, he does it at 165F.  So it would be easy to set an alarm and know when your meat hits that temp.  So knowing when to foil is simple right (i.e. I thought you would need to check the meat temp and if it doesnt move for like an hour or so, then you know you've hit the stall).  But if pork butt always stalls at 165F, its a no brainer.  Thanks. 

It doesn't always stall at 165°. That's just when I foil. It had plenty of smoke by then, so I foil it. I've had stalls anywhere between 150° and 175°. They're all different.

Bear

 

[mummel]

 
It doesn't always stall at 165°. That's just when I foil. It had plenty of smoke by then, so I foil it. I've had stalls anywhere between 150° and 175°. They're all different.

Bear

So I assume you use the rate of change to determine if you've stalled?  Or is it just a good rule of thumb to foil at 165?

 

[Bearcarver]

 
So I assume you use the rate of change to determine if you've stalled?  Or is it just a good rule of thumb to foil at 165?

It's just the point that I foil at.

I never really care when it stalls or even if it stalls at all. I only notice it because I never sleep when smoking.

It just always works good like that. Ends up with good smoke flavor & moist & tender, when I foil at about 165° and pull at about 205°.

Bear

 

[daricksta]

 
Does the Maverick 733 alarm beep once when the meat is ready, or your smoker temp is out of range, or does it keep beeping until you disable the alarm?

Oh, it keeps beeping and beeping and beeping and beeping and beeping and beeping and beeping, etc., until you press the Alarm button to silence it. In order to disable it you have to press the button when the alarm isn't beeping to switch off alarm mode.