Maverick 73 question

Mark0525

If I'm doing 2 butts this weekend can I replace the one probe and use 2 food probes instead? Hope that makes sense

Mark

h20egg

I have no idea, but I'd think if they're similar in size and symetrically placed, they're pretty forgiving and one food probe should do. That's from reading a lot on the forum, I've only done one and it turned out great!

Mark0525

I actually have an extra food probe that I thought I would use in place of if the other.

Grandpas Grub

 
The probes don't know what they are reading. You only need to make sure the heat range is available on the tx unit. No problem with putting both probes in meat.

However, if the pieces of meat are somewhat the same you only need to measure one or the other until it is close to pull time.

GG

Mark0525

Yes they are real close to the same size. So most likely I will use only the one. Should i take the BGE thermometer out and put the other probe in there instead?

Grandpas Grub

 
I ended up getting a alligator clip and put it on the end of my meat probe, a bit problematic trying to use it as a food probe though.

It will work putting the pit probe in the Dome hole or clipping on the bottom of the dome thermometer. If you clip it on the BGE thermometer make sure it isn't clipped to the end of the probe, that is where the thermometer reads the heat.

I mostly read at food cook level.

Kent

Grandpas Grub

 
If you feel the need, you could use the pit probe to read the dome or pit and when you get close to done put the BGE thermometer back in the hole and use the maverick pit probe as your second meat probe. Again just adjust your alarms.

Kent

h20egg

Don't know why a ~40 post newbie would offer an opinion to a 900+ :woohoo: but I'm getting a lot more love for my "oven" reading temp probe than the BGE dome probe. The BGE thermo I have just doesn't seem to track well, I've calibrated, but when I use the 73 on the grill or my other two probe digital with a oven sensor on the hilt of the food probe, the digital reads seem more responsive and I have more confidence in them. But, from reading and my limited experience I'm not sure 10-20 degrees makes a lot of difference...in the dome. In the food absolutely.

boston_stoker

He's almost as new as you, he just posts a lot.

Mark0525

Here we go again :woohoo: I'm very active on here because I love learning about cooking. I'm cooking at 4 days a week which I feel justifies the posting. To be honest I don't even look at the numbers. Too bad there isn't a way to reset it. Is there? Thanks for the help on this one. I think I will try just going off my meat internal temp to keep an eye on the butts. Once I get it maintained I should be fine

Mark0525

Oh and by the way I happen to have a job that I can be on here pretty much as much as I want to. Yes it's nice

Boilermaker Ben

You could use two meat probes, but you'd need to make sure they have the same connection. My polder probe does not work with my maverick meter.

I take the dome thermometer out and replace it with the maverick dome probe.

Misippi Egger

Mark, I've done as many as 6 butts on my large using the Maverick. I put the meat probe into the smallest butt. I used a BBQ Guru to control the overnight Egg temp and put the Guru meat probe into the largest butt. During the night, I replace the BGE dome thermometer with the Maverick pit probe so I can use the alarm feature during the night. The next morning I put the dome temp back in place.

On long cooks, I don't leave the Maverick turned on continuously, but turn it on and off when I want to check the temp, until it gets closer to being done. That way I save on the batteries - still on the original batteries after 4 years!

As each small butt gets done, I move the probe to the next smallest one until they are all done.