I purchased an ET-73 several years ago (when it was the only available model for monitoring both food and bbq temps). My 73 transmitter appears to have failed (new probes still result in the LLL reading). I have a choice of obtaining a new 73 transmitter (for about $15) or switching to a 732. When the 73 transmitter was functioning, I was able to make the system work satisfactorily, even though more complicated than my 732. I know that Meathead, et al., now rank the 73 as decidedly inferior, but my question is whether that judgment is based on any findings besides the fact that it's more complicated to use than the 732 and has to be re-set every time one uses it.
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Maverick ET73 any good at all?
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Boydog, I have a Maverick 733 which is Very Similar to the 732! I can only speak of the ET - 733 but others have Spoke Highly of the ET - 732 on this Site! They are Very Accurate as checked in a boiling water test! I am not a Computer Programmer and I haven't read the Book Cover to Cover so I find it a bit Intiminating to Change Settings but I am not the Sharpest Knife in The Drawer! My only basic complaints are 1: Probes are Not Water Proof! and 2: Maverick doesn't offer a Spool or other Probe Storage Device! This can be a Real Pain in the A-- with the 6' Probes! Hope this Helps You!
Eat Well and Prosper! From Fargo ND, Dan
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Founding Member
- Jul 2014
- 1910
- Leesburg, VA. (Northern, VA)
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We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
Boydog , I have the the 733 also. I have cursed their probes, but otherwise solid. 1 probe had a short life, ordered 1 replacements which were out of box failures. Next two have held up....so far.
Waiting to receive my "Meater" we'll see. They are about 6 mos late shipping, but it is a kickstarter project.
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Founding Member
- Jul 2014
- 5543
- Maple Valley, WA
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
I have the 732 and really love it. Simple and easy to use. I don't bother with programming the temp ranges at all, that just got annoying. Only downside is the probes. I've been through several. Finally got a set of 6' probes that have not failed on me in a year of cooking now. If the transmitter or what not fails, I guess I will get something new. But until then, the 732 is a great set up.
Just trying to figure out, now, what to do when I'm cooking several big chunks of meat on the WSM. I may need another 732 or something
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