ThermoWorks TW8060 TWO-CHANNEL THERMOCOUPLE WITH ALARM User Manual
Page 11
Probe Selection for Roasting, Slow Cooking
& Grilling
Smokehouse Penetration Probe, Model #113-177
Sensor Range: -58 to 482°F (-50 to 250°F). Cable Range: -103 to 482°F (-75 to 250°C)
With a stainless steel overbraid, this
probe is perfect for grilling or smok-
ing meats. The probe cable is small
enough in diameter to close in an
indoor oven, so it’s ideal for general
purpose use. When cooking over direct
heat, with temperatures in excess of
482°F, consider using the Armored Smokehouse probe (113-178), which reads
temperatures up to 660°F.
Insert the probe into the center of
the thickest part of the meat being
cooked. Temperature is measured
from the very tip of the probe,
so depending on the size of the
meat, you may not have to insert
the probe too deep. Gently close
the cable in the lid or door of your
oven, grill or smoker.
While there are hundreds of type K thermocouple probes to choose from,
here are a few that are perfect for roasting, slow smoking and grilling.
We’ve also included a few tips and best practices to help you extend the
useful life of your thermocouple probes.
1"
1"