Hey All,
I have a perplexing question that I know you all can answer for me!!
I'm looking at the KING of meat themometers: Maverick ET 732
&
I'm looking at a Thermoworks thermometer/timer Model TW362B
The Maverick has two probes...one for the food and one for the cooker temperature. The Thermoworks just has the meat probe.
Do I really need to know the smoker(machine) temperature? Does it really help trouble shoot if I'm having a cooking issue? Would the Thermoworks be just fine for me and what smoking I'll do on my Smokin-It Smoker?
Give me tips, pros and cons of each model. Do I need to put high temp gasket material on the end of the probe-where it attaches into the wire on ANY cookiing thermometer I buy...Maverick or Thermoworks.
Thanks from a newbie in Oklahoma!!
Cohiba
I have a perplexing question that I know you all can answer for me!!
I'm looking at the KING of meat themometers: Maverick ET 732
&
I'm looking at a Thermoworks thermometer/timer Model TW362B
The Maverick has two probes...one for the food and one for the cooker temperature. The Thermoworks just has the meat probe.
Do I really need to know the smoker(machine) temperature? Does it really help trouble shoot if I'm having a cooking issue? Would the Thermoworks be just fine for me and what smoking I'll do on my Smokin-It Smoker?
Give me tips, pros and cons of each model. Do I need to put high temp gasket material on the end of the probe-where it attaches into the wire on ANY cookiing thermometer I buy...Maverick or Thermoworks.
Thanks from a newbie in Oklahoma!!
Cohiba