Anybody know if the probes for these two are interchangeable?
Jack

Kate Dicey wrote:
> Jack Sloan wrote:
>
>>Anybody know if the probes for these two are interchangeable?
>>Jack
>
>
> Erm... What are they?

Can't help Jack, I don't know if they are or not.

Kate: they are thermometers for measuring the internal temp of what's
being cooked.

--
Steve

Men are from Earth. Women are from Earth. Deal with it.

"Kate Dicey" > wrote in message
...
> Jack Sloan wrote:
> >
> > Anybody know if the probes for these two are interchangeable?
> > Jack
>
> Erm... What are they?
> --
> Kate XXXXXX
> Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
> http://www.diceyhome.free-online.co.uk
> Click on Kate's Pages and explore!

Well, I certainly appreciate your interest. They are digital thermometers
with a probe on a wire about 3 feet long . Used in barbecue pits for
determining the internal temps of the meat. Thy can also be used in ovens
and for other types of cooking where internal temp is important.I have just
burned my probe up in an extremely hot ceramic bbq smoker, and need to order
a new probe.
Jack

Jack Sloan wrote:
>
> Anybody know if the probes for these two are interchangeable?
> Jack

Erm... What are they?
--
Kate XXXXXX
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.diceyhome.free-online.co.uk
Click on Kate's Pages and explore!

Jack Sloan wrote:
>
> "Kate Dicey" > wrote in message
> ...
> > Jack Sloan wrote:
> > >
> > > Anybody know if the probes for these two are interchangeable?
> > > Jack
> >
> > Erm... What are they?
> > --
> > Kate XXXXXX
> > Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
> > http://www.diceyhome.free-online.co.uk
> > Click on Kate's Pages and explore!
>
> Well, I certainly appreciate your interest. They are digital thermometers
> with a probe on a wire about 3 feet long . Used in barbecue pits for
> determining the internal temps of the meat. Thy can also be used in ovens
> and for other types of cooking where internal temp is important.I have just
> burned my probe up in an extremely hot ceramic bbq smoker, and need to order
> a new probe.
> Jack


Thanks fer the 'splainin', guys! Ordinary meat thermometers I know
about (but have never bothered with), but we don't tend to go in for yer
US style mad BBQ-ing here in the UK. Dig a pit that big most places
here, and you have a new garden pond! Yup - even here, on the top of
the North Downs, with a couple of thousand feet of chalk under us! ;P
--
Kate XXXXXX
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.diceyhome.free-online.co.uk
Click on Kate's Pages and explore!

"Jack Sloan" > wrote in news:4001bb2a$0$41126
:

> Anybody know if the probes for these two are interchangeable?

I have both brands and couldn't honestly tell you which probe goes to which
thermometer.

"orwell" > wrote in message
7...
> "Jack Sloan" > wrote in news:4001bb2a$0$41126
> :
>
> > Anybody know if the probes for these two are interchangeable?
>
> I have both brands and couldn't honestly tell you which probe goes to
which
> thermometer.
That indeed answers my question...thanks
Jack

"Jack Sloan" > wrote in message
...
> Anybody know if the probes for these two are interchangeable?
> Jack
>
>

Don't know, but for what it's worth we have the Maverick Redi-Chek Remote
Smoker Thermometer Model ET-73 which monitors both the temperature of the
grill and the meat inside cooking in our ceramic grill. Works at a distance
of 100 ft. away so we can monitor both temps inside the house. Bought it
from a company called Gadgets Galore.com (or something like that) and it was
$39.95.

Chris in Pearland

Oh, Kate, you've got a lot to learn about BBQ. A barbeque "pit" hasn't been
a literal hole in the ground for a long time now. It's much easier on the
back to build an enclosure out of brick or metal to raise the cooking level
to a convenient height. And that way you don't have to worry about the water
table rising.

When someone nowadays says "pit" they are generally referring to something
like this:

http://www.sybbq.com/images/8foot/MVC-609S.jpg


though "pits" can be as small as trash barrels or as large as locomotives.



"Kate Dicey" > wrote in message
...
> Jack Sloan wrote:
> >
> > "Kate Dicey" > wrote in message
> > ...
> > > Jack Sloan wrote:
> > > >
> > > > Anybody know if the probes for these two are interchangeable?
> > > > Jack
> > >
> > > Erm... What are they?
> > > --
> > > Kate XXXXXX
> > > Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
> > > http://www.diceyhome.free-online.co.uk
> > > Click on Kate's Pages and explore!
> >
> > Well, I certainly appreciate your interest. They are digital
thermometers
> > with a probe on a wire about 3 feet long . Used in barbecue pits for
> > determining the internal temps of the meat. Thy can also be used in
ovens
> > and for other types of cooking where internal temp is important.I have
just
> > burned my probe up in an extremely hot ceramic bbq smoker, and need to
order
> > a new probe.
> > Jack
>
>
> Thanks fer the 'splainin', guys! Ordinary meat thermometers I know
> about (but have never bothered with), but we don't tend to go in for yer
> US style mad BBQ-ing here in the UK. Dig a pit that big most places
> here, and you have a new garden pond! Yup - even here, on the top of
> the North Downs, with a couple of thousand feet of chalk under us! ;P
> --
> Kate XXXXXX
> Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
> http://www.diceyhome.free-online.co.uk
> Click on Kate's Pages and explore!

Jack Denver wrote:
>
> Oh, Kate, you've got a lot to learn about BBQ. A barbeque "pit" hasn't been
> a literal hole in the ground for a long time now. It's much easier on the
> back to build an enclosure out of brick or metal to raise the cooking level
> to a convenient height. And that way you don't have to worry about the water
> table rising.
>
> When someone nowadays says "pit" they are generally referring to something
> like this:
>
> http://www.sybbq.com/images/8foot/MVC-609S.jpg
>
> though "pits" can be as small as trash barrels or as large as locomotives.

Bums! That ain't no pit! Has as much on common wiv a pit as a caravan
wiv a cave!

And there was I thinking along the lines of my friend Andy's BBQ pix!
He works with David Bellamy on VanuAtu, where they BBQ whole growed up
piggies (or chopped up same!) in pits in the ground lined with
banananananana leaves! I've hunted about, but the bunch of
anthropologists he works with do not appear to have put up a site with
any pix on for me to point you too, despite Andy having thousands on his
'puter when I saw him at New Year - we were having a giggle about the
piggy that escaped before they could kill it! A substitute pig had to
be hauled in for the ritual feast!

--
Kate XXXXXX
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.diceyhome.free-online.co.uk
Click on Kate's Pages and explore!

Kate Dicey > wrote in
:

>
> And there was I thinking along the lines of my friend Andy's BBQ pix!
> He works with David Bellamy on VanuAtu, where they BBQ whole growed up
> piggies (or chopped up same!) in pits in the ground lined with
> banananananana leaves! I've hunted about, but the bunch of
> anthropologists he works with do not appear to have put up a site with
> any pix on for me to point you too, despite Andy having thousands on
> his 'puter when I saw him at New Year - we were having a giggle about
> the piggy that escaped before they could kill it! A substitute pig
> had to be hauled in for the ritual feast!
>

Cooking whole pigs the way you describe is a tradition in the Polynesian
cultures. It is the centerpiece of a luau in Hawaii. Tasty.

Debbie

--
Anti-spam advisory: The email address used to post this article is a
throw-away address. It will be invalidated and replaced with another if
and when it is found by spammers.

Kate,

I seldom BBQ (using a smoker or oven), but I use my Polder anytime meat
goes into the oven. It takes ALL the stress out of cooking. Just set the
temperature you want (say 127 degree F for medium rare roast beef (which
is 135 F, but you need to allow for carry over cooking), insert the
probe, and put the meat in the oven. When it beeps, it's done.
Simplicity, and perfect every time.

Colin




Kate Dicey wrote:
> Jack Denver wrote:
>
>>Oh, Kate, you've got a lot to learn about BBQ. A barbeque "pit" hasn't been
>>a literal hole in the ground for a long time now. It's much easier on the
>>back to build an enclosure out of brick or metal to raise the cooking level
>>to a convenient height. And that way you don't have to worry about the water
>>table rising.
>>
>>When someone nowadays says "pit" they are generally referring to something
>>like this:
>>
>>http://www.sybbq.com/images/8foot/MVC-609S.jpg
>>
>>though "pits" can be as small as trash barrels or as large as locomotives.
>
>
> Bums! That ain't no pit! Has as much on common wiv a pit as a caravan
> wiv a cave!
>
> And there was I thinking along the lines of my friend Andy's BBQ pix!
> He works with David Bellamy on VanuAtu, where they BBQ whole growed up
> piggies (or chopped up same!) in pits in the ground lined with
> banananananana leaves! I've hunted about, but the bunch of
> anthropologists he works with do not appear to have put up a site with
> any pix on for me to point you too, despite Andy having thousands on his
> 'puter when I saw him at New Year - we were having a giggle about the
> piggy that escaped before they could kill it! A substitute pig had to
> be hauled in for the ritual feast!
>

Colin wrote:

> I seldom BBQ (using a smoker or oven), but I use my Polder anytime meat
> goes into the oven. It takes ALL the stress out of cooking. Just set the
> temperature you want (say 127 degree F for medium rare roast beef (which
> is 135 F, but you need to allow for carry over cooking), insert the
> probe, and put the meat in the oven. When it beeps, it's done.
> Simplicity, and perfect every time.
>
My Polder is one of the things I take along when I'm in self-catering
accommodation, as it takes time to get to know the peculiarities of a
strange oven.

Sheila

Jack Sloan > wrote:
> Anybody know if the probes for these two are interchangeable?
> Jack

It would be fairly easy to just try it. Connect one
probe to the thermometer and check the temp of some
boiling water, then try it with the other probe.
I'm guessing they are interchangable. They probably
both buy a standard thermocouple, possibly from
the same supplier.

Bill Ranck
Blacksburg, Va.

Colin wrote:
>
> Kate,
>
> I seldom BBQ (using a smoker or oven), but I use my Polder anytime meat
> goes into the oven. It takes ALL the stress out of cooking. Just set the
> temperature you want (say 127 degree F for medium rare roast beef (which
> is 135 F, but you need to allow for carry over cooking), insert the
> probe, and put the meat in the oven. When it beeps, it's done.
> Simplicity, and perfect every time.
>
> Colin

Hm... Roasting meat is a bit like putting zips in garments - not
something I've ever had trouble with!

Large chunk of Aberdeen Angus on the rib goes in at blast furnace heat
for 15 minutes, then gets turned down and cooked for as long as needed
per pound to make a nice juicy rare roast. Works every time! Meat
probe thingy is like special foot for inserting concealed zips: not
necessary!

Different meats or cuts get slightly different times and temperatures,
according to their needs.
--
Kate XXXXXX
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.diceyhome.free-online.co.uk
Click on Kate's Pages and explore!

On 11 Jan 2004 22:15:36 GMT, orwell >
wrote:

>"Jack Sloan" > wrote in news:4001bb2a$0$41126
:
>
>> Anybody know if the probes for these two are interchangeable?
>
>I have both brands and couldn't honestly tell you which probe goes to which
>thermometer.

Same here. The only complications arise with the new dual-temperature
sensing probes (for both the food and oven temperature), which are
unique.

-- Larry