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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-01-2005, 11:57 AM | #1 |
Quintessential Chatty Farker
Join Date: 06-04-04
Location: St. Joseph, MI
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burnt probes
Think I just farked up my Nu-Temp probes. Went out and fired up the beast, dropped two probes down the chimney of the 'dera and went inside to prepare the chicken. Never plugged the probes into the transmitters. Later I realize the probes aren't plugged in because the transmitters are sitting on the counter. I go outside see sweet blue rising from the chimney feeling good. Plug the first probe in and it quickly registers HHH and stays that way. Plug the second one in and it does the same thing. Open up the door on the 'dera and flames are coming through the opening into the smoke chamber, the water pan is empty and glowing red in spots and I can feel the heat. That's when I notice the baffle is gone!! Farking thing got so hot it dissintegrated. Tried cleaning the probes but they still just register that HHH. The cable feels like it may have partially melted in spots. Oh well, just Q and learn from it.
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"You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS. |
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01-01-2005, 12:13 PM | #2 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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dave will send ya new probes. Those probes are made to handle up to 590 degrees. After that, they toast. I found out the hard way when i used in a steak on the grill. Figured i would stick it in the side so i can flip the steak and not have to remove the probe. Well, this put the probe over the grill(and direct heat) with noting to protect it. A few mins later, the dreadded HHH. Spoke to nu temp and they dont recommend using it for grilling unless its inserted on top of the meat and away from the heat. These are food/oven thermometers, not made for temps higher than oven temps.
BTW, if your out of warrenty, a new probe is 9 bucks I think.
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Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
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01-01-2005, 04:02 PM | #3 |
is One Chatty Farker
Join Date: 08-26-03
Location: Fall River, Kansas
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What about the meat, man. Youv'e got your priorities all wrong here. What happened to the meat that you were smoking? You can always buy new probes and baffles but an animal has to die to replace the meat.....(burp)........now where is that pint of Guinness?
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Wichita Wayne Long in the tooth, Long in the tooth, I'm lookin' 'round the corner, An' I'm long in the tooth... |
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01-02-2005, 07:20 AM | #4 |
Quintessential Chatty Farker
Join Date: 06-04-04
Location: St. Joseph, MI
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Meat turned out great. After brining the chicken overnight I injected it with butter, dry vermouth, garlic and rosemary. Gave it a good rub and in the smoke for 4 hours at around 220*.
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"You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS. |
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01-02-2005, 07:43 AM | #5 |
is one Smokin' Farker
Join Date: 07-28-04
Location: Elizabeth CO
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Oh poopers!
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Big Boy Jerky Authentic Hardwood Smoked Jerky [url]www.bigboyjerky.com[/url] Family BBQ and Catering ~: Proud Bandera Owner :~ |
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01-02-2005, 08:27 AM | #6 |
Full Fledged Farker
Join Date: 08-26-04
Location: Stuart, Florida
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Neil, what kind of digital therm. are you using? I've got a couple of cheapo's I found at the discount store and they're starting to show their wear. Anyone have suggestions for good reliable ones?
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"Chance Favors The Prepared Mind" Modified Bandera Charmglow All Stainless Gas CB 26 1/2" Kettle ECB Fabricated All-Wood Burn Barrel BC Select Outdoor Fryer |
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01-02-2005, 09:38 AM | #7 | |
Lives in Spirit
Join Date: 02-17-04
Location: Wherever there's Sweet Blue
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Quote:
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01-02-2005, 12:52 PM | #8 |
Full Fledged Farker
Join Date: 08-26-04
Location: Stuart, Florida
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None of these (that I know of) are built for smokin'. They're made for indoor oven use, and even taking good care of them the leads on the probes aren't gonna last forever. Being smashed in a smoker door isn't what they were designed for.
Ok, then what's the answer? I know there are wireless probes that you can read from a transmitter base from up to 100 ft., but they're pretty expensive. I hate to have to open the chamber door unnecessarily with an instant read, just to know my meat temps.
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"Chance Favors The Prepared Mind" Modified Bandera Charmglow All Stainless Gas CB 26 1/2" Kettle ECB Fabricated All-Wood Burn Barrel BC Select Outdoor Fryer |
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01-02-2005, 01:24 PM | #9 | |
Lives in Spirit
Join Date: 02-17-04
Location: Wherever there's Sweet Blue
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Quote:
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01-02-2005, 03:39 PM | #10 |
is One Chatty Farker
Join Date: 08-26-03
Location: Fall River, Kansas
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I avoid the super hot stack gas and smash my wireless probe in the door and it does not seem to cause any trouble. The probe cord is also not long enough to keep me from having to set the plastic transmitter on the top of the oven. That might guarantee a milt down. I use a a Redi Chek Remote from a company called Maverick. My daughter gave it to me for my birthday two years ago. I do not know if it is a good one or a bad one, but it works fine for me.
http://www.maverickhousewares.com/th...mote_therm.htm I have the $59 model. I also use it when roasting a turkey in my big church roaster. In fact it is the secret to Dad's wonderful juicy turkey breast. I also have not had any trouble with probe damage. |
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01-02-2005, 07:12 PM | #11 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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i go thru about 8-12 probes a year. (Keep in mind, i cook alot and often). Even though the wire crushes in the door to the BYC or under the WSM, sometimes that messes up the readings, but its not the usual point of failure. Its the place where the wire connects to the probe. I start getting HHH or LLL readings and then just wiggle the connection point and it corrects itself.
__________________
Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
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01-02-2005, 09:15 PM | #12 | |
Quintessential Chatty Farker
Join Date: 06-04-04
Location: St. Joseph, MI
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Quote:
__________________
"You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS. |
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01-03-2005, 09:28 AM | #13 | |
On the road to being a farker
Join Date: 12-22-03
Location: OKC, OK
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Quote:
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Bryan in OKC |
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01-04-2005, 09:43 AM | #14 |
On the road to being a farker
Join Date: 12-22-03
Location: OKC, OK
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Anybody know what the warranty on these are? I need to replace mine, thought maybe I'd get lucky, only had for about 9 months.
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Bryan in OKC |
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01-04-2005, 12:32 PM | #15 |
Full Fledged Farker
Join Date: 04-13-04
Location: Pacheco, CA (NCAL)
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I guess I need to go with Nu-Temps! I used a Polder Dual Sensor Thermometer that I got for x-mas( http://www.amazon.com/exec/obidos/tg...chen&n=507846) ). First cook with it was yesterday. And the probe in the brisket and it worked fine for the first four hours of the cook then BAM! Said my brisket had an internal temp of 366 and my cooking temp was over 400. So I went back to another therm I been using for a bit. I unplugged/plugged in the probe a bunch times in the therm but to no avail. But from what has been written I gather this is a probe issue not a therm issue, right?
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Big Al - [url]http://www.hogwildbarbeque.com/[/url] _____________________________________________________ Kamado #7, WSM, 3 Weber Kettles, Smokey Joe, Gasser & Foreman |
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