Argh-Polder probe died last night

Stuworld

I was doing spatchcock indirect around 425 last night (needed to do a rush job) and the probe just registered as Hi or H, can't remember, even though it was wrapped in foil.

Is it worthwhile to invest in a new probe, or should I move onto a new product? I see the people have similar problems with the maverick products as well.

I know the board is pretty fanatical about the thermapen, but that seems to require more guess work around timing and unnecessary opening of the lid. Also, I'm concerned that probing the food while cooking will result in loss of moisture.

Any and all help is appreciated.

FearlessGrill

Stuworld,

425 sounds like a high temperature for using a remote thermometer, unless you have special high temp probes. I generally only use my Maverick at temps under 300. I had my temp run away once while using it, and got a similar reading (HHH or something to that effect). However, I tried using it again once it cooled down, and the probe was actually fine. It just couldn't read that high. You may want to retry yours later.

The Thermapen and the remote thermometer serve two different purposes. One doesn't replace the other. I don't consider my remote thermometer a precision instrument. I use it for convenience on long cooks to monitor temps from in the house, and to let me know if my meat is close to being done. I check final temperatures with the Thermapen, which I also use on shorter cooks or high temp cooks where my Maverick won't function. The Thermapen is also useful for measuring temps in multiple areas of the meat, or for checking multiple pieces if you have more than one thing cooking at the same time, since many remote thermometers only have one probe.

I don't see my use of the Thermapen as 'guess work', as I generally have a pretty good idea of how long a particular item will take to cook. Opening the lid on the Egg isn't the end of the world since the ceramics retain most of the heat, and your Egg will quickly come back to temp. I haven't found that the small hole the meat thermometer makes causes any significant loss of moisture.

My $.02

-John

2Fategghead

Stuworld, Hope this helps Tim

If you cooked your standard probe max 410° simply get a new one thats what I did. When I did get a new one after some time I cooked it again. So I ordered two high heat probes max 570° and I have not cooked another probe since but, I do route my probe wires across the base gasket where the plate setter leg is. That way there is no direct heat or flame hitting the probe wire. I also use a high heat probe for the dome probe as well as for the meat probe.

Here is what maverick says.

Helpful Hints
If the receiver and/or the transmitter display LLL or HHH instead of the probe temperature, wait for probe
to reach room temperature. If LLL or HHH is still displayed it is likely the internal probe wire has shorted out
either through moisture or heat damage.
Do not immerse the probe in water while cleaning.
Do not allow probe or probe wire to come into contact with flames.
Return defective probe to address below along with return address and we will send you new probe no charge.
If the temperature displayed seems to read too high or the temperature seems to increase too quickly check
to make sure the probe tip is not poking the food to outside. Reposition the probe tip in the center of the
thickest part of food. Avoid touching bone or heavy fat areas.

Clicking on this link will take you to a post our own Grandpas Grub worked up. In this post you will find many links to web-sites of a lot of good info.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=746787&catid=1

Clicking here will get you to the Maverick ET-73 manual and where I got the above information from.

http://www.maverickhousewares.com/manuals/ET73.pdf

PhilsGrill

Looks like you burned up your probe. They are only rated to 397 degrees. Constant high temps just accelerate the failure rate. I only use mine on low and slow cooks, everything else is done by sight.

Stuworld

Yep, the probe is definitely dead. I guess I can pick up a new one from my dealer. Regarding the thermapen, I'm still curious about the juices gushing out of the meat if probed by a thermapen.

How deep are you poking? Does anyone else hear Beavis and Butthead snickering in their heads as they read that?

2Fategghead

Stuworld, I do believe there are eggheads in this forum that plug the holes with dummy probes after checking the temps. Ask around and see if i'm right. Tim

FearlessGrill

Heh heh ... you said poking ... and probe.. that's cool.

IMO, you get a little bit of juice coming out of the hole you poke. It's not the end of the world.

-John