Temp of Multiple Meats At Once

[travisb]

How do you guys generally deal with smoking two meats at once and their temps? I know that even doing two of the same cut, ie two shoulders, the temps can be quite a bit different. I assume this is especially true if doing totally different things, like a shoulder and brisket. I was going to buy the Maverick 732 because I saw it had two probes, but then realized only one was a meat probe.

Obviously you could just open the smoker and switch the probe to the other meat to check it or use an instant read thermo, but I'm just curious if anyone has any other ways around this, or if you can possible use the Maverick to do two at once. I'll probably buy it anyway, but this would definitely push me over the edge.

 

[pops6927]

I think you can buy a second probe for meat too, once you have your smoker dialed in.  Or, use a second thermo.  Won't be long and it will be a moot question; you'll be like all the rest of us, thermos running out your ears, lol!  You can always find a reason to buy a new one!

 

[tennsmoker]

Travisb afternoon,

I use the Maverick ET32 on every smoke and BBQ, love it and works for me.  Not to long ago I thought something went haywire with my smoker or the Maverick because I was getting backwards reading, couldn't understand what was going on. 

On the 2nd trip to the smoker I discovered that I had transposed the probes starting from the Maverick, they were reading exactly opposite!  After I realized what had happened I switched them, and all was OK.

So the bottom line is you could use the one ET32 Maverick for two different meats if the temp in the smoker or grill is not important.  Like Pops said you can buy another probe I think $17 or so.

al

 

[boardpuller]

I don't have the 732 but I use multiple thermos several ready check and dual meat probe ones. I try to have a thermo for each hunk o meat.

 

[travisb]

Thanks for all the suggestions! I bought the Maverick and then a cheaper thermo to use for when I'm doing two meats. Should work!

 

[damon555]

Experience will tell you which meats will be done first. I have a couple of thermometers now but before I did I just checked the piece of meat I knew was going to be done the fastest first....

In this pic I knew that the turkey was going to be done first so that's what I watched....then when that was done I simply moved the probe to the next closest to being done....It's really pretty simple.

EDL_3526.jpg

• damon555
• Dec 13, 2012

A turkey, brisket and butt....

 

[travisb]

That works. Nice trifecta by the way

 

[big twig]

Start by smoking single items to get a general idea how long each one takes. Eventually you will know when to put what in and take out so your meal is done at the same general time. It is the same for all types of cooking, stove, oven, or a smoker. Keeping a cooking log can really help you with this.

As for the thermometers a good instant read is great to have and I couldn't say a bad thing about the Mavericks (I have the et732). Like others said, probe the meat that "should" be done first and when you go to take that out to hold, check the other meat with an instant read or use the probe from the competed meat. The Mavericks have 2 probes, one for food, one for the smoker temp. Eventually, like others, you will probably have several of these. I personally use the Maverick et732 and a Thermapen but I also have a classic chef dial style and pocket instant read (don't really use those anymore).

Good luck and Happy Smoking!

 

[sqwib]

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• sqwib
• Dec 13, 2012

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• sqwib
• Dec 13, 2012