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Probe wire question!

Ok hope you don't think this is a stupid question, but I got a very basic electronic meat thermometer with a probe you put in the meat with the wire that runs to the little dock thing.  My question is what good is it as a leave in thermometer if the silicone coated wire can only handle 390 degrees? Any suggestions?

Comments

  • nolaeggheadnolaegghead Posts: 12,251
    It's good under the rated temp.  Most people smoke/roast under 390F.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • cdees_1993cdees_1993 Posts: 135
    I guess that is the primary use of it anyway is for low and slow.

  • nolaeggheadnolaegghead Posts: 12,251
    Yeah.  Use the dome for direct - it'll kill just about any probe.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • TjcoleyTjcoley Posts: 3,209
    edited March 2013
    I haven't used these, and have no relationship with the company, but they seem like they would work better than wrapping in foil, as some do.  I'll probably try them if I melt my Maverick probe.

    __________________________________________
    It's not a science, it's an art. And it's flawed.
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  • Charlie tunaCharlie tuna Posts: 2,191

    Before you buy a food monitor device, read the fine print, and the "Temperature Rating" of the probe will be listed.  This IS the limiting issue of this monitoring system.  You can somewhat protect the probes insulation by wrapping the probe wires in a few layers of foil.  this reflects the heat.  Also, keep the probe wires from DIRECT exposure to the heat from the lump by routing the probe cables over the top of that area diectly above the plate setter's foot!  A probe can cost as much as $26.00 plus shipping --  i found out the hard way!!!  And egg operators know how very easy it is for a probe cable to move a few inches while closing the dome!!!  

  • six_eggsix_egg Posts: 594
    I found out that even with low and slows the probes can get really hot. I posted a picture of a low and slow I was doing and got comments about protecting my probes. Tjcoley told me about the site he posted here in my post.

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  • nolaeggheadnolaegghead Posts: 12,251
    probe wires are often cased in braided stainless, but the insulation is usually silicone or glass cloth.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • ChokeOnSmokeChokeOnSmoke Posts: 1,697

    In my experience, if you use these devices for low & slows only, the probes last forever.  I bought a Maverick ET-73 almost 10 years ago and I'm still using the original probes (I've never foiled the probe wires either).
    Packerland, Wisconsin

  • WiltOnTiltWiltOnTilt Posts: 102
    Uncalibrated dome led me to melt my probe wires, so just make sure your dome is right!
  • SkiddymarkerSkiddymarker Posts: 6,084
    Probes for temps under 400 and indirect only. Protect the cable with foil and mount it over a setter foot or if you use a rig, make sure the probe is well into the grill, over the stone, no direct exposure. 
    For direct cooks use the dome thermo. Life will be good. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • nolaeggheadnolaegghead Posts: 12,251
    good advice, skiddymeistah
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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