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"
Okay, now that I've got the WSM 22.5 I anticipate some cooks where I'll have big hunks of meat on top and bottom grates. I'll need a probe on each grate and a probe in the meat on each grate.
I currently use (and love) a Maverick ET732. Question is, should I just get another? Or is there a good 4 probe digital out there?
ecowper - I have the iGrill2. It has room for four probes. One would be on the main cooking grate and give you average pit temp. Then you'd have 3 left over for cooks on your various levels. The iGrill2 works quite well for me and I find it much more intuitive to use than the Maverick. After getting the iGrill2, i gave my Maverick away and I've never looked back.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
ecowper I can't speak for the iGrill2 even though I have two of them. The only ones that I used is the Maverick and had have no problems with them so my answer to your question will be get another Maverick.
Do you know if there is any problem with two Maverick transmitters, two receivers and two sets of probes getting confused with each other when using all of them during the same cook?
ecowper ... I have the Maverick ET-735. It's Bluetooth so I track the 4 probes on my iPhone or iPad. I love it but no one seems to like it here in the Pit.😡
I was in and out on the meater like three times, eventually settling for out. They were very dodgy about SV use, and I don't like backing things from people who are evasive.
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"
The Tappecue is wifi and links through the Internet so you can go shopping and know how your temps are doing. For Sunday cooks I'll get the cooker dialed in then run errands for an hour or two. Works really well!
I have had the iGrill2 for a few months now and so far like it. A couple times I thought I may have had some reported issues but it was just the traeger doing its sweeping temperature swings it does. The bluetooth has been great. I definitely get the distance advertised throughout my whole house. I have only had one time it did not reconnect but that was easy fix and you get all data. I only say this because it does get bashed a lot of forums and i don't have those issues. I guess will see in future.
The drawback to Bluetooth is that I am often out front and my cookers are out back.
Agreed. Bluetooth can be janky for a lot of folks. That's why I mentioned the Tappecue. It uses WiFi rather than Bluetooth which for most folks provide better access to the info.
Can't check temps from the office when using Bluetooth thermos.
short term, you can try the iGrill2 and see if it works in front of the house. Buy it someplace you can return easily (like Amazon). Or go for tappecue (which costs more but has wifi).
In a few years I am sure there will be more wifi options but pretty limited right now
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"
I am disappointed that there seems to only be one good WiFi thermometer out there, regardless of the number of probes. At this point, I am tempted to just get another Maverick ET-732.
I was just considering the same issue. Didn't want a Bluetooth device. Best option appeared to be a tappecue. But I couldn't justify the price difference compared to a second Mav 732. So I bought the 2nd Mav that came with an extra 6ft probe,
I think once you start looking at the Tappecue it would make more sense to me to go ahead and spend a bit more and get a pit controller like the Flame Boss 200. You don't have to use the blower fan if you don't actually need or want to but if you decide later on that you do want to use a pit controller for those long or overnight cooks you've already got the capability.
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