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Polder Question

WazooWazoo Posts: 150
edited 8:45AM in EggHead Forum
I bought this Polder as a replacement for a good-ol-boy that finally gave out. It advertised as a dual-probe model, so I figured I could get some good use by either exercising it as: 1) A pit/food dual probe sensor, or 2) have a backup, replacement probe using it in the single-mode sensor. When it came (Model THM-360) from Amazon, I was surprised to find that the probe cables are not shielded cable, as I have found on every other cooking thermometer, but covered in a flexible, rubberized plastic coating. The instructions are vague -- says you can use it for the oven, but not to use it on a grill. Any thoughts or experiences with this particular item? Piece-o-crap for BGE use?

101_0122.jpg

Comments

  • HossHoss Posts: 14,600
    I would send it back and buy a Maverick ET-73.
  • WazooWazoo Posts: 150
    I have an old Maverick "Remote Check" wireless thermometer that goes way back, but still works. Maybe it's time to upgrade that one, but I still like an old-fashioned, line-in thermometer for spot/continuous-monitoring the cook w/o having to open the lid and use my thermapen. Will consider this...
  • Somewhere there should be a maximum temp. rating on the probes??? And thats what determine how long it's gonna last !
  • WazooWazoo Posts: 150
    The "box" -- hate these BS plastic-molded packages that you have to mangle to open -- says that it can measure up to 392 degees F internal temp of meat, so I guess I can assume (dangerous word, per the first three letters) that it can "take" 392 degrees around it...
  • The standard probe on the et-73 is 410F and the high heat is 570F and that is what I have for both meat and pit. Tim

    If you can stick that thing back where it came from (up their butt) ha ha :evil:
  • Carolina QCarolina Q Posts: 12,097
    So call Polder and ask. 800-431-2133 or info@polder.com

    Their web site says it's "high-heat silicon", not rubberized plastic.

    http://www.polder.com/thm-360.html

    Btw, the Maverick ET-73 manual says "Do not use the stainless steel probe sensor
    above 410°F . Doing so will deteriorate the wire."

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • Carolina QCarolina Q Posts: 12,097
    That's interesting about the hi temp probe, Tim. As I read the manual, the monitor will read HHH if you go above 410°. No matter what probe you have. :)

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • Michael, After a couple low temp cooks I managed to kill the original and replacement standard probe(s) pit and meat. When I called them again for a replacement probe for the replacement probe that was used one time on a low temp cook I was informed they had the high heat probes. So, for the difference in price I took a pair of the high heat probes and haven't had a problem sense. Draw you own conclusions and I don't doubt the device may only be able to read up to 410F. I think some of the standard probes are junk. :unsure: :angry: Tim

    To top it off I have found a fiberglass lined shield with a tough rubber outer shield for the welding industry that I use 7 inches of during a low temp cook when I use my spider and stone and AR instead of the Plate setter. So far no ill effects either way.

    000_2090.jpg

    I don't close the dome on the shield I place that just inside the egg up against the base and dome when it closes.

    000_2079.jpg

    I have never tried to abuse the cook to see if the probe would hold up using the shield in direct heat or high heat. I don't have a bunch of $12 dollars on me to replace the high heat probes.

    Look at this site on the shield

    http://www.pineappleracing.com/pyrosleeveheatshieldtubing.aspx
  • WazooWazoo Posts: 150
    Thanks! Guess the proof is in the pit... Will give it a shot on my next cook.
  • Carolina QCarolina Q Posts: 12,097
    That's what I figured. Originals are apparently junk. Mine still works, but I've only used it 2-3 times.

    As for your prophylactic, it looks like a foot long hot dog fell off the grid. :lol:

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • :laugh:
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