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Any high temperature probes?

Every temperature probe I've seen that attach to WIFI temp monitors seem to have a temperature limit of 750 deg F. I tried to do a 1000 deg sear on a prime rib yesterday and burned out both probes that I had.  Is anyone aware of a probe that can withstand 1000+ deg?


Tom

Comments

  • Photo EggPhoto Egg Posts: 7,906
    Agree with @CoMoBGE, I just cant think of a reason to have a probe in the protien for a sear. No matter if you sear before or after the roasting part of the cook, no reason.
    Thank you,
    Darian

    Galveston Texas
  • lousubcaplousubcap Posts: 16,782
    edited December 2017
    Welcome aboard and enjoy the journey.  Above all, have fun.
    Not wanting to "pile on" but if you are doing a high temp sear then you can use a quick response thermo to let you know what is happening. I sear for a visual end-point.   Things happen fast at 1K* so you must be right there when this is going on...  FWIW-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • HeavyGHeavyG Posts: 4,944
    You need a thermometer that uses Type K probes.

    You can get Type K probes that are easily good for a couple thousand degrees F.


    Camped out in the (757/804)
  • blastingblasting Posts: 5,516
    welcome.  @HeavyG nailed it.  I use these K probes - good up to 2200.

    As far as why... I don't want to ruin my other probes when I'm getting a pizza temp etc.

    http://www.thermoworks.com/WD-08467
    Phoenix 
  • stlcharcoalstlcharcoal Posts: 3,078
    The K-probes may be rated for that, but that doesn't mean the wires and the repeated use will hold up in the long run.  Reason being, that probe isn't just getting hit with the ambient heat, it's getting hit with a direct flame, thus infrared heat.  Your dome temp might be sitting at 750F, but down at grate level in the belly of the beast, it's a hell of a lot hotter.  I've used these before--they fail just any other probe--sporadically and without warning.  Then in the case of a type-K, you're looking at $50+ a probe vs. $20.

    There's no reason to be monitoring anything over 500F, it's damn hot and a searing temp.  You're going to be there for a few minutes max.  If you're doing a spatchcock or roasting, you have the plate setter in and you can keep the wires and probes out of the line of a direct flame.

  • blastingblasting Posts: 5,516

    There's no reason to be monitoring anything over 500F


    I respectfully disagree with this.  When pizza making, 500 vs 700 vs 900 is a big deal, and determined by the dough you've made.  Granted, for pizza I typically use an infra red on the steel.

    My fav bread recipe calls for 450 degrees.  I don't want to risk my other probes, and reserve them for 250-350 degree cooks.  That's why I purchase the high heat ones for baking.
    Phoenix 
  • RRPRRP Posts: 22,058
    edited December 2017

    NM
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Ron
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • jtcBoyntonjtcBoynton Posts: 2,111
    Tel-Tru makes a gauge that goes up to 1000º that fits the dome of the egg.  Not Wi-Fi but does a good job for high temp pizza cooks.

    See gauge on the right:


    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
  • stlcharcoalstlcharcoal Posts: 3,078
    edited December 2017
    blasting said:

    There's no reason to be monitoring anything over 500F


    I respectfully disagree with this.  When pizza making, 500 vs 700 vs 900 is a big deal, and determined by the dough you've made.  Granted, for pizza I typically use an infra red on the steel.

    I should have clarified REMOTELY monitor temp.
  • kaybeekaybee Posts: 89
    Take a look at the Thermoworks Hi-Temp Industrial IR (IR-IND). Reads to 1400F. Also available with a K-Type probe which you can use for quick protein jabs when you want interior temps. Both the IR and the probe can be used at the same time. It's even on sale right now. 
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