I love my Maverick ET73, but...

bubbaq 2Member

Because of the 90 degree bend in the connector (where it plugs into the unit), you have to feed the probe down into the smoke hole, THEN plug the probe into the meat.

That's not so bad until you have to do it in reverse: the meat is done and you have to pull the probe out of the meat to get the meat out of the smoker. Now you have a nice hole in your meat and juices leaking all over the platter. This is especially a problem when trying to cook beef (like eye-of-round) to medium-rare.

Does anyone make a remote thermometer, similar to the maverick, but with a straight connector?

9/21/088:17 AM

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Former Member

Right off hand I don't know.

But, I have a suggestion when cooking large cuts of beef. Put the probe in on the top of roast. Start off center and angle it so that the majority of the probe is inserted(so as to fit in the smoker) and the tip is dead center.

That's the way I do mine. Also, opening the door to let the heat out and starting the resting process in the smoker is a good way to minimize loss of juices when the probe is removed. Getting your timing right is key here since there will be a little heat left in the smoker. But, when done right the pressure behind the juices should be lowered to where you will see minimal loss.

9/21/089:26 AM

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bubbaq 2Member

Great idea, I'll have to try that!

Thanks,
Bubba

9/21/0811:06 AM

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tomMember

If you go around comp cooks,you'll see several wires ,with the doors closed on them ,on every cooker.

No one is concerned about threading them thru any openings.

Large hunks of meat aren't like water ballons,so like crony says"ignore the minimal fluid loss",and move ahead.

Just my $0.02

9/21/081:27 PM

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