Reddit Reddit reviews Maverick ET732 Wireless Grill/Meat/BBQ Thermometer + Meathead Temperature Magnet

We found 12 Reddit comments about Maverick ET732 Wireless Grill/Meat/BBQ Thermometer + Meathead Temperature Magnet. Here are the top ones, ranked by their Reddit score.

Grills & Outdoor Cooking
Outdoor Cooking Tools & Accessories
Patio, Lawn & Garden
Grill Thermometers
Maverick ET732 Wireless Grill/Meat/BBQ Thermometer + Meathead Temperature Magnet
WirelessMeasures both Meat and Grill TemperaturesSleek ColorsBuilt in TimerComes with Meathead's Award-Winning 8.5" x 5.5" Temperature Magnet
Check price on Amazon

12 Reddit comments about Maverick ET732 Wireless Grill/Meat/BBQ Thermometer + Meathead Temperature Magnet:

u/FoodBeerBikesMusic · 5 pointsr/Cooking

They suck.

It’s a plastic plunger with a spring. It’s held in place (down) with wax. That wax is supposed to melt at a certain temperature and pop up the timer. The problem is - first of all- that they’re supposed to pop at 180f. By the time the damned thing pops, it’s already too late....and then figure in “carryover cooking” - the fact that the temperature continues to rise - and you’re looking at dry, tough, tasteless meat.

Best bet is an instant read thermometer. That will tell you when to take the bird out before it’s overdone. Stick it in the thickest part of the breast or thigh. The reason the instant read is nice is because you can watch the reading as you slide it into the meat and go by the lowest reading.

I have a Thermapen, but people have said they also make a model that’s just as good and not as spendy. (But I use mine for cooking, grilling, making beer and maple syrup, so I get my money’s worth).

You could also go with a BBQ thermometer. That will let you monitor the temp continuously - but it’s more of a one trick pony than a regular instant read. I had one of these and it works really well. (I gave it to my son and bought a Smoke because I’m a Thermoworks whore and the UI on the Maverick was annoying).

u/jasontkennedy · 4 pointsr/BBQ

http://www.amazon.com/gp/product/B007UFOUB8/ref=oh_details_o09_s00_i00?ie=UTF8&psc=1

Whilst appearing like a smart ass suggestion, I promise I'm being sincere. This will improve your product. I will never go back to a range top thermometer. Sensors FTW

u/likeaboss_ · 2 pointsr/Cooking

This one (Maverick ET 732) is excellent for monitoring the meat and oven/grill temperature. Follow it up with a nice instant read when you think it's ready to be sure.

Have a look at this site for more thermometer information.

u/BillWeld · 2 pointsr/smoking

This if you want to replace his remote thermometer. Thermapens are awesome too but make sure to get the latest model--it has a backlight.

u/erikivy · 1 pointr/Cooking

I bought one of these:

http://www.amazon.com/gp/product/B007UFOUB8/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

It has a remote receiver with a pretty impressive range and two probes, one designed to go in the meat and one to hang in the oven/cooking vessel. I'm fairly certain it's accurate because I tested it against my Thermapen and the readings matched.

u/ContentWithOurDecay · 1 pointr/smoking

I was looking at this one. So do a test reading on the new set up I'd just place it where the meat would go? And do most people normally do the 2 zone set up?

u/revjeremyduncan · 1 pointr/minimalism

In addition to the great advice from the other comments, I suggest a good digital thermometer. I use this one, and I love it. An extreme minimalist might just "eyeball" their food, but it really takes a good thermometer to get food just right.

If you're cooking on an outdoor grill, I suggest a good grill/oven thermometer, too. The ones built into grills are not very accurate, because you want to monitor the temperature on your cooking surface. This is the one I use, but you can get them cheaper, depending on your needs.

I saw cutting boards suggested, but I wanted to add that you should get a wood (preferably end grain) or bamboo one. The poly and plastic cutting boards that are popular dull your knives.

I also saw a cast iron pan suggested. These are great, and I wanted to add that you should be prepared to season and care for it properly. /r/castiron can help, or just Google how to do it. With that in mind, you should have some kosher salt on hand. You don't wash cast iron with soap, but kosher salt will help when you get food stuck on it. I have a sea salt mill (grinder) for the table, but I mostly use kosher salt in recipes. Speaking of which, I recommend a pepper mill, too, instead of using black pepper from a shaker. You can usually buy these in pairs.

In regards to knives, unless you cut bread, I see no reason for a serrated knife. You can't sharpen them. A properly sharpened chef or pairing knife will cut through any fruit or vegetables (even tomatoes). Same with steak knives. Serrated knives saw through your meat, but a sharp blade will do a much better job.

One last thing; unless you are extremely patient, and want to spend time preparing every meal, there is nothing wrong with owning a microwave. Sure, you can heat or reheat food in the oven, but, let's be real - ain't nobody got time for that.

u/jessesc123 · 1 pointr/smoking

That was the first thing I noticed when looking at it. Saw the charcoal pan and wondered how the hell it was supposed to get airflow. Decided I had an extra one of those pans for veggies and swapped it.

I have been looking for a decent thermo for awhile, thinking of this one: http://www.amazon.com/gp/product/B007UFOUB8/ref=as_li_ss_tl?ie=UTF8&tag=amazingribs--20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B007UFOUB8

u/HollowPoint1911 · 1 pointr/Cooking

I personally use thermometers to measure both types of temperature. When I think about it, I actually use way too many thermometers than the normal person would.

  • Weber-included bi-metal thermometer built into the grill lid
  • Digital probe thermometer which can be left in the meat while it cooks
  • Digital probe thermometer that sits right on the grill grates - this is what I mainly rely on to see grill temp
  • Oven thermometer that sits on the grill grates which I can use to either monitor the temp of the direct heat portion of the grill, or a double-check of the temp on the indirect side to make sure I'm not getting some goofy reading from the digital probe
  • Instant read pen thermometer to take final temp of food

    I really think a person needs 2 thermometers if they want to turn out good and consistent food...one to measure the grill temp and one instant read to check meat doneness.

    The oven thermometer I use looks like this and can be found practically everywhere. I like the thermometers that measure temp down at the cooking surface better than ones that sit on the lid because I've found there is at least a 25 degree difference from cooking surface to lid on my grill.

    This is the pen thermometer I use to check meat temp close to the end of cooking. It might be tricky to find Thermoworks products locally but you can find similar stuff at cooking supply stores.

    Those 2 types of thermometers above would do the job really well without being horribly expensive. If someone was looking at the next small step up in thermometers, this is the digital probe thermometer kit I have. It comes with the 2 digital probes to measure both grill temp and food temp. The Maverick ET732 has been one of the better purchases I've made recently.
u/oscarolar · 1 pointr/smoking

is your probe for ambient reading?, there are two kinds, one is the one you stick in to the meat and the other is the one that you can leave reading the ambient temperature.

Once I tried to read the ambient temperature with a probe for meat and that just happened, the temperature seemed to be super high, check this thermometer with two probes https://www.amazon.com/Maverick-ET732-Wireless-Thermometer-Temperature/dp/B007UFOUB8

u/lexm · 1 pointr/BBQ

It came with the Maverick ET732 thermometer. It is really useful and easy to mount and remove.

u/andrewsmd87 · 1 pointr/Huskers

If you're a beginner, then I recommend you get something like this or like his if you want the propane kind. DO NOT GET ELECTRIC.

After that, it's just all about meat temp, so make sure you get yourself a good portable meat thermometer. I recommend this guy. It'll give you the most bang for your buck.

After that, it's all about temperature, getting that brisket up to the right temp can take anywhere from 8-12 hours, depending on the cut. You can good recipes for rub and methods, but IMO, they'll always come out great, provided you get it to the right temp and slice it properly.

I'm going to let you in on a little secret, smoking meat is something that looks incredibly complicated, but is in fact pretty damn easy. And it's an easy way to impress friends and family.

Other things you'll likely eventually want, but can get away without are some pit gloves a good long knife and a huge cutting board, if you don't have one.