Posted 10 April 2012 - 10:28 PM
Posted 11 April 2012 - 10:31 AM
I'd go with a Stoker unit and a Thermopen. The stoker will let you monitor your pit and all your meats at one time and the Thermopen will let you check individual meat temps instantly.
Posted 11 April 2012 - 11:17 AM
For a remote unit, the Maverick ET-73/732's are nice for the price. The new model (732) Has a much better range then the original. Though my recent one, the meat temp is off quite a bit. But I check that with a Thermoworks unit anyways.
I think NuTemp makes one as well, have not tried it yet.
I wish Thermoworks would make a nice unit with a remote like the Maverick unit. I would be willing to pay one to two hundred bucks for a better quiality one. The only other one that measures pit temp that has a remote that I know of is one that Guru makes, but If I remember it is around 600 bucks, which is out of my price range.
Posted 02 May 2012 - 08:54 AM
I got this exact setup and love it. The stoker probes work, but I really like the pen and rely on that more.
Posted 26 June 2012 - 01:55 PM
Just received another Maverick as a present, turned it on, and tested it to see if the signal would interfere with my original 732. No problems. The sets run independent of each other.
Having two Mavericks will get me by for now. Some day - a Stoker.
PS - The Thermapen, although expensive, is excellent.
Posted 09 May 2013 - 04:45 PM
Posted 09 May 2013 - 06:46 PM
Hindsight is always 20/20. But, for a moment, think about all the times you've spent $20 on something that didn't satisfy. The Thermapen will satisfy, and it's a bargain at $100 so you still got a deal anyway. How much do you spend one brisket?
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