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ET-73 Help Please!

Fornia
Fornia Posts: 451
edited November -0001 in EggHead Forum
After purchasing two 'cheapo' digital remote thermometers....I bought the ET-73 Digi Thermometer today at Fred's Music & BBQ. I guess it's not the very best one, but better than what I've had.

Question is....I have the dome probe down through the Daisy Wheel...and the reading is 207...whereas the Egg dome thermometer reads 250.

Actually calibrated the Egg dome thermometer before the cook tonight...so I feel the Egg therm is 'on'.

My 1st brisket attempt is in a holding pattern for this issue. :(

Thanks!
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Comments

  • thebtls
    thebtls Posts: 2,300
    I think it works best if you stick it in the meat...just sayin' go with the dome reading and trust the 73 to tell you when the meat is done. Mine works just fine for this.
    Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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  • WessB
    WessB Posts: 6,937
    If you are sure of your dome thermometer..clip the ET73 pit probe to your dome probe and place the meat probe in your meat and get on with your cook..or you can also clip the "pit" probe to the grilling surface..which is more realistic but doesn't necesarliy follow recipes here on the forum..
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  • Phrettbender
    Phrettbender Posts: 78
    If the ET-73 probe is at grate level you will get a different temp than the dome temp. The issue is whether or not these two temps have a difference that remains constant. If the grate temp is 15 degrees off, and is always 15 degrees off, then you know how to plan. Put them all in the pot of boiling water and see how they compare realizing that feet above sea level will regulate what that temp is cuz it may not be 212. I've found that the digital probes are usually much more accurate and sensitive than the analog ones. In my pellet grill and stick burner I always go by the digital and only use the dome/lid therms as a rough guideline.
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  • WessB
    WessB Posts: 6,937
    Holy Guacamole Batman...grid temp is grid temp..dont make a flyin Tweeve what youre cookin on.if a forum recipe says grid temp...then use that ...if it doesn't then one has to assume it means dome temp
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  • Fornia
    Fornia Posts: 451
    No worries....In the end...I'm cooking to a Temp, rather than off the temp anyway. They're both in the brisket now...and relatively cosistent.

    I do appreciate the help.

    Wess, I like the idea on using the pit probe in the Egg hole.

    Just out of curiosity, what is the best remote digital therm? I'm at the point where I'd rather pay for precision...I'm holding off on a Thermopen til Xmas. :)
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  • Little Chef
    Little Chef Posts: 4,725
    Fornia...I am sure you will get more input....but from me, honestly? Remote thermos are pretty useless until you get to the DIgi Q, etc.....Have burned through too many remotes to count. I use a Pyrex probe thermo from
    WalMart, Target, K-Mart, etc....less than $15. Have burnt a few probes...but that has been few and far between. For the money, just get a probe thermo.... no fancy needed. (yet) Understand, this is not a MONITOR....just a probe thermo...but have worked great for us for years!! And the fried probes...well...operator error only. :blush:
    The Thermopen is awesome....but it is not a monitoring device. It is a quick read... (and yes, they rock....but not for low cooks....)
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  • WessB
    WessB Posts: 6,937
    Of all the polders and mavericks I have gone thorugh I can honestly say the "Nu-Temp 701" I had, was the best of them all...that thing was on 24/7 for probably 5 years before the remote finally died..I replaced it with a Guru...
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