Been discussed many times here.
I get 1/4" heat shrink tubing from any auto supply or big box hardware store.
Use pieces about 2 to 2.5" long which are slipped over the probe at the point where the cable meets the probe.
Heat with a cig lighter or hair dryer enough to hold it in place.
In the cooker, it will shrink on up and get tight.
Keeps the moisture out of the junction and makes it stronger.
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera".
Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500
Proud Pellet guy cooking on real wood.