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wrote in :

> It is not the wires, but rather, the limit of the thermistor.
>

If the thermistor is registering 392 the meat is too well done for me. It
is the wires. the thermistor would never reach 392 in a normal meat probe
use, being insulated by the meat. But the silicon insulation used on the
wires would break down/melt around that temp. All the shielded wires has to
do is get slightly pinched in the lid of a BBQ on medium high to put it in
a situation of possible shorting out.

--
And the beet goes on! (or under)
-me just a while ago