Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Problems with my Maverick probe

skihornskihorn Posts: 600
edited 11:47AM in EggHead Forum
I always like to use two probes to get a second opinion. My two Webers suddenly started sinking into each other. (They read the same temp regardless of where the probes were.) My Egg dealer very graciously gave me a Maverick probe (no charge) to replace one of the Webers. (Chim-Chimney's in League City rocks!)

I did two 2" steaks tonight. I had the Weber in one (during the dwell) and the Maverick in the other. The Maverick was absolutely worthless! It consistently read 30 degrees above the true reading (as compared against the Thermopen. the Weber, and simply general logic). It was accurtate for reading the air temp. The instructions speak of having it at least two inches into the meat. With a 2" steak that is not possible. I am assuming since the probe was only one inch into the two inch steak that it was reading a way too hot temp. Given that there is nothing that needs to be more precise than a steak temp should I just trash the Maverick as being totally worthless (and not exchange it) or did I somehow get a defective one?

League City, TX


  • 2Fategghead2Fategghead Posts: 9,623
    I hear what you are saying about your maverick but you can put the probe in horizontally into the meat. I generally use my thermopen for the final say. If you consider getting the new ET-732 you can use both probes for the meat. You may even pick up an extra food probe for that reason. What ever system works best for you. ;)
  • HossHoss Posts: 14,600
    You could put the probe into the steak horizontally unless the steaks were less than 4 inches in diameter.I have 4 ET-73's and would not trade them for anything else I've seen.I do,however have a Thermapen that I use for a lot of stuff like steaks,burgers,all small stuff.The ET's are better suited for large piecies of meat on a lo n slo.Just my thoughts. :)
  • skihornskihorn Posts: 600
    2fategg and Hoss: That make sense! I did put the probe in at an angle but I suppose I should have tried doing it completely horizontal. (And geometry was supposedly my strongest subject in high school!)

    Maybe I will give it one more chance!

    League City, TX
  • BeakerBeaker Posts: 293
    Last nights first low n slow I had 2 probes in the same piece of pig and they were 5 degrees off from each other, poked into different parts of the meat.
  • skihornskihorn Posts: 600
    2fategghead: Thanks for the link. Although I usually cook my steaks on my Medium (my only other Egg is a Large) but that might still work. I could then have a third opinion on the temp which would include the thermopen!

    League City, TX
  • BeakerBeaker Posts: 293
    5 degrees difference...


    Feelin cocky after my 1st overnighter...ha! :evil:
  • HossHoss Posts: 14,600
    There ya go.Different places in the meat can be different temps.Calibrate em.Put both probes in boilin water,they should read 212 or thereabouts.If one is way off,you got a bad probe,order a new Hi Temp probe from RediCheck.I ONLY use the Hi Temp probes.They are MUCH better than the flimsey ones that come with the original ET-73. ;)
  • No noticeable problems with my ET-73 since September but now that i have a second opinion (Thermapen) who knows what's going to happen!
Sign In or Register to comment.
Click here for Forum Use Guidelines.