gregbooras
Moderator
elkins20 said:
The six foot probes look different.
Greg
Alternative to ET-733?
- Thread starter va_rider
- Start date
The six foot probes look different.
Greg
elkins20
New member
Hey Greg this is the one that I purchased at the K.C.BBQ store, if you notice the very end has a black piece of plastic where the wire goes into the probe. I still sealed it with gasket maker. I went a 1/4 inch from where the wire enters the probe both ways. So I have about 1/2 inch seal on it. But, it did look different than the original probes.
Elliottbte
New member
I think I like the shape of the waterproof PR-022 probe. It's curved towards the end of the probe where the wire enters, giving a bit of a "handle" to help place/remove the probe. I think it would put less stress on the probe/wire connection on top of whatever waterproofing is done. I don't need 6' of wire length but better long than short I guess. Decisions, decisions .....
gregbooras
Moderator
I found the 6' probe at yardandpool for $20.00 with free shipping. I will wait until I receive my probe from Amazon, but may send it back and get the 6' probe
http://www.yardandpool.com/maverick-et-733-et-732-et-735-waterproof-hybrid-probe-6
Greg
http://www.yardandpool.com/maverick-et-733-et-732-et-735-waterproof-hybrid-probe-6
Greg
DivotMaker
New member
Not a bad looking probe, Greg!
Elliottbte
New member
elkins20 said:
Wow, I got the exact opposite answer when I called them 3 months ago. and I just looked at the internet and found this ...
For my application (Smoker), I contacted permatex and this was there response... The response included a phone number, and I feel that if anyone has questions for themselves the best option is to directly contact them with your specific application.
Many Thanks for your interest in Permatex products
Permatex has a High Temp. RED RTV Silicone Gasket Maker and is safe to
use around food products .It is certified
NSF/ANSI STANDARD 51 Food Equipment Materials ...( indirectly around
food )Temp. max. is 600 F continuous and 650 F intermittently ... The
Ultra Copper is not NSF
If you have further questions feel free to call Tech. Service at
toll-free @ 877.376-2839)
I think the key is NSF/ANSI 51 Food Equipment Materials (Indirectly around food). In other words, don't injest the permatex directly. So the exact application will make the determination. For me, it's safe on the probe where I use it. It's a personal call though.
DivotMaker
New member
Time for an "intervention!" You all are making way too much out of the "food grade" issue for a tiny dab of silicone at the probe end, where it meets the wire. This should never be in contact with the meat, so what's the worry? And, it's such a minimal amount, it probably wouldn't kill you if it did accidentally touch the meat. Just use any high-temp silicone, and get onto smoking something! We face bigger hazards eating at any fast food joint, or regular restaurant, every time we eat there!
Also, like I've been saying since I bought the SI#2, I think the in box thermostat is also garbage. I've said several times that I suspected this, and it's always just answered in differences of meats.
It ticks me off that I'm going to have to buy more stuff to make the smoker function properly. I don't trust it.
It ticks me off that I'm going to have to buy more stuff to make the smoker function properly. I don't trust it.
Attachments
Have you tried smoking without using a remote and just trusting the SI? 4 /12 to 5 hours with no peeking for ribs should be fine. The analog controls do fluctuate throughout a smoke and checking the box temperature with a digital probe can be quite maddening.
gregbooras
Moderator
Aaron,
Yes the control is not accurate and you have temp swings, but the smokers work just fine and results are amazing. I have done enough smokes, that I have a pretty good idea how long it will take, but I also use a maverick on bigger pieces of meat. For ribs, corn, mushrooms, I cook by time.
One of the things I did when I received my smoker was to run a base test. It did not really change the way I smoke, but I wanted to be able to tell if the element was going out in the future.....
Greg
Yes the control is not accurate and you have temp swings, but the smokers work just fine and results are amazing. I have done enough smokes, that I have a pretty good idea how long it will take, but I also use a maverick on bigger pieces of meat. For ribs, corn, mushrooms, I cook by time.
One of the things I did when I received my smoker was to run a base test. It did not really change the way I smoke, but I wanted to be able to tell if the element was going out in the future.....
Greg
Aaron - My brother was going through what you were experiencing using the remote and worrying like a mother hen. I told him to use the remote for large cuts, like a butt, and put it away for small items like ribs. Life got better and smoking became a no stress enjoyment.
You have probably already done this but check them against boiling water - 212 degrees. Then just compensate for the difference. As for something different, these are reportedly very accurate: http://thermoworks.com/products/handheld/therma_q.html
This company makes many different types, and all are pricey. We use the standard thermapen in our home during conventional cooking and it is fast and accurate.
This company makes many different types, and all are pricey. We use the standard thermapen in our home during conventional cooking and it is fast and accurate.
