Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Polder Question
Comments
-
I would send it back and buy a Maverick ET-73.
-
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 !
-
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: -
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!
MichaelCentral Connecticut -
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!
MichaelCentral 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: 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.
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.
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 -
Thanks! Guess the proof is in the pit... Will give it a shot on my next cook.
-
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.I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
:laugh:
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum