I got a Maverick 732 for Christmas. For my first cook with it, I did a leg of lamb. The lamb was on a v-rack over a drip pan cooked on direct heat with a dome temperature of 300. I calibrated the dome thermometer right before the cook, and the dome temperature held steady at 300 throughout the whole cook. The Maverick's meat probe worked correctly throughout the cook. It gradually rose throughout the cook, and when I pulled the lamb, the Maverick's temperature was very close to what my other meat thermometer reported.
But, the Maverick's grill grate probe gave me really screwy results. I had this probe clipped on the grill grate a couple inches away from the drip pan. Based on what I've read on this forum, I expected it to register roughly 25 degrees cooler than the dome temperature. However, the Maverick almost immediately reported a grate temperature of 325. Then, the temperature gradually climbed throughout the duration of the cook. By the end, the Maverick was reporting a grate temperature well over 400. (My dome temperature stayed constant at 300 while the Maverick increased by 100 degrees.) I'm quite certain my egg wasn't really this hot because my top and bottom vents were almost completely closed off. If anything, the temperature was probably under 300, not over 400. It was also weird that the Maverick temperature gradually increased throughout the cook while the dome was constant.
Has anyone else had similar issues with the Maverick? I'm wondering if I have a bad probe or if I'm doing something wrong. Should the grill grate probe be further from the drip pan so that it doesn't pick up the heat slowly building up in the roast? (That would be odd to me since the roast was way, way, way cooler than 400.) Would you recommend that I put the Maverick probe up in the top of the dome instead of on the grate? Any recommendations for how to clip it up high?
The lamb, by the way, rocked. It was a huge hit for Christmas dinner.