Anybody have a clue why these probes give out? I've been through 2,
the last one gave me about a year of dedicated service, so I'm not too
upset, I just wonder if anything can be done to extend its life. The
cost of replacing the probe approaches what purchasing an entire new
unit costs, which is irksome.

wrote:
> Anybody have a clue why these probes give out? I've been through 2,
> the last one gave me about a year of dedicated service, so I'm not too
> upset, I just wonder if anything can be done to extend its life. The
> cost of replacing the probe approaches what purchasing an entire new
> unit costs, which is irksome.

Most of the time it's because they are exposed to heat above 380F, if even
for a short burst. They can also fail if immersed for a prolonged period in
water, or washed in a dishwasher. The cables can also be subject to wear if
there is tight closure of a door or a lid that pinches the wire with too
much force.

--
"So long, so long, and thanks for all the fish!"
Dave
www.davebbq.com

wrote:
> Anybody have a clue why these probes give out? I've been through 2,
> the last one gave me about a year of dedicated service, so I'm not too
> upset, I just wonder if anything can be done to extend its life. The
> cost of replacing the probe approaches what purchasing an entire new
> unit costs, which is irksome.

Mine too. Different brands. But what's even scarier is that none of my
three or four different types of thermometer will give the same
reading. Can't
remember my last test but I think I had the same water boiling at 200F
and 220F. The others were somewhere in the middle. I use an
abbreviated
karate jab on roasts and the forefinger poke on steaks. Chickens? I
felta thigh.

wrote:
> Anybody have a clue why these probes give out? I've been through 2,
> the last one gave me about a year of dedicated service, so I'm not too
> upset, I just wonder if anything can be done to extend its life. The
> cost of replacing the probe approaches what purchasing an entire new
> unit costs, which is irksome.

We've had ours for about 10 years now and it works just fine. It's been
dropped, the casing is cracked, but we've tested it against other
thermometers and it's still dead-on. Maybe it's just the newer versions?

kili

In rec.food.cooking, stark > wrote:

> Mine too. Different brands. But what's even scarier is that none of my
> three or four different types of thermometer will give the same
> reading.

Different models use different probes. You need to swap them around until
you have matched them all up properly.


--
The whole problem with the world is that fools and fanatics are always so
certain of themselves, but wiser people so full of doubts.
-- Bertrand Russel

The problem is that the probe wire doesn't like much heat and melts.
I used one in my oven (through the door) and it went out in a few
minutes. The heat (350) and the pressure of the door seal did it in.
When you buy one check the heat range on the package.

wrote:

> Anybody have a clue why these probes give out? I've been through 2,
> the last one gave me about a year of dedicated service, so I'm not too
> upset, I just wonder if anything can be done to extend its life. The
> cost of replacing the probe approaches what purchasing an entire new
> unit costs, which is irksome.
>

stark wrote:
> wrote:
>> Anybody have a clue why these probes give out? I've been through 2,
>> the last one gave me about a year of dedicated service, so I'm not
>> too upset, I just wonder if anything can be done to extend its life.
>> The cost of replacing the probe approaches what purchasing an entire
>> new unit costs, which is irksome.
>
> Mine too. Different brands. But what's even scarier is that none of my
> three or four different types of thermometer will give the same
> reading. Can't
> remember my last test but I think I had the same water boiling at 200F
> and 220F. The others were somewhere in the middle. I use an
> abbreviated
> karate jab on roasts and the forefinger poke on steaks. Chickens? I
> felta thigh.

I just use my old-style trusty dial meat thermometer. I've heard very mixed
reviews about these probe type thermometers. I figure if a plain old jab it
in the meat and read the dial kind has worked for years, why bother with a
gadget that requires wires?

Jill

jmcquown wrote:
> stark wrote:
>> wrote:
>>> Anybody have a clue why these probes give out? I've been through 2,
>>> the last one gave me about a year of dedicated service, so I'm not
>>> too upset, I just wonder if anything can be done to extend its life.
>>> The cost of replacing the probe approaches what purchasing an entire
>>> new unit costs, which is irksome.
>>
>> Mine too. Different brands. But what's even scarier is that none of
>> my three or four different types of thermometer will give the same
>> reading. Can't
>> remember my last test but I think I had the same water boiling at
>> 200F and 220F. The others were somewhere in the middle. I use an
>> abbreviated
>> karate jab on roasts and the forefinger poke on steaks. Chickens? I
>> felta thigh.
>
> I just use my old-style trusty dial meat thermometer. I've heard
> very mixed reviews about these probe type thermometers. I figure if
> a plain old jab it in the meat and read the dial kind has worked for
> years, why bother with a gadget that requires wires?
>
> Jill

I bought a digital probe-type Polder thermometer for candymaking, and the
probe NEVER worked. I had lost the receipt, so I never bothered to return
it, alas. I have a Polder "instant" digital thermometer designed for meat
that I use instead, which has proved reliable. I'd been through about 5 or 6
others of the type, mostly made by Taylor, all of which gave up the ghost
very quickly. I bought a not-cheap Taylor candy/jam/jelly column-type
thermometer where the numbers came off after being immersed in the jam!
Unfortunately, the old-fashioned Taylor dial-type candy thermometer, which
does last forever, is not sensitive enough to use for chocolate. Nor is it
very accurate, but you can adjust for that by testing it periodically.

I have a veritable thermometer graveyard.

jmcquown wrote:
>
> I just use my old-style trusty dial meat thermometer. I've heard
> very mixed reviews about these probe type thermometers. I figure
> if a plain old jab it in the meat and read the dial kind has worked
> for years, why bother with a gadget that requires wires?

And them phones with the push-buttons on it,
what was wrong with dials? And who is so lazy
they can't crank the side-windows on their car
up and down? Just one more thing to go wrong.
Everything began to decline when they took the
knobs off of TV sets. Kids today don't even
know how to adjust a TV set. :-)

"jmcquown" wrote:
>
> I just use my old-style trusty dial meat thermometer. *I've heard very mixed
> reviews about these probe type thermometers. *I figure if a plain old jab it
> in the meat and read the dial kind has worked for years, why bother with a
> gadget that requires wires?

Requires batterys too.
Sheesh, may as get one with a probe that vibrates. LOL

Sheldon

Mark Thorson wrote:
> jmcquown wrote:
>>
>> I just use my old-style trusty dial meat thermometer. I've heard
>> very mixed reviews about these probe type thermometers. I figure
>> if a plain old jab it in the meat and read the dial kind has worked
>> for years, why bother with a gadget that requires wires?
>
> And them phones with the push-buttons on it,
> what was wrong with dials? And who is so lazy
> they can't crank the side-windows on their car
> up and down? Just one more thing to go wrong.
> Everything began to decline when they took the
> knobs off of TV sets. Kids today don't even
> know how to adjust a TV set. :-)

LOL If you want to go that far, who the hell needs a cell phone? How did
we *ever* survive without being able to yak on the phone while driving a car
or standing in line at the grocery checkout? Heaven forbid one should wait
until they get home, or use a payphone if they need to talk with someone
while out shopping?

Janet Puistonen wrote:
> jmcquown wrote:
>> stark wrote:
>>> wrote:
>>>> Anybody have a clue why these probes give out? I've been through
>>>> 2, the last one gave me about a year of dedicated service, so I'm
>>>> not too upset, I just wonder if anything can be done to extend its
>>>> life. The cost of replacing the probe approaches what purchasing
>>>> an entire new unit costs, which is irksome.
>>>
>>> Mine too. Different brands. But what's even scarier is that none of
>>> my three or four different types of thermometer will give the same
>>> reading. Can't
>>> remember my last test but I think I had the same water boiling at
>>> 200F and 220F. The others were somewhere in the middle. I use an
>>> abbreviated
>>> karate jab on roasts and the forefinger poke on steaks. Chickens? I
>>> felta thigh.
>>
>> I just use my old-style trusty dial meat thermometer. I've heard
>> very mixed reviews about these probe type thermometers. I figure if
>> a plain old jab it in the meat and read the dial kind has worked for
>> years, why bother with a gadget that requires wires?
>>
>> Jill
>
> I bought a digital probe-type Polder thermometer for candymaking, and
> the probe NEVER worked. I had lost the receipt, so I never bothered
> to return it, alas. I have a Polder "instant" digital thermometer
> designed for meat that I use instead, which has proved reliable. I'd
> been through about 5 or 6 others of the type, mostly made by Taylor,
> all of which gave up the ghost very quickly. I bought a not-cheap
> Taylor candy/jam/jelly column-type thermometer where the numbers came
> off after being immersed in the jam! Unfortunately, the old-fashioned
> Taylor dial-type candy thermometer, which does last forever, is not
> sensitive enough to use for chocolate. Nor is it very accurate, but
> you can adjust for that by testing it periodically.
>
> I have a veritable thermometer graveyard.

My "candy" thermometer is also a Taylor but it's a long glass tube. It's
actually a multi-purpose thermometer. Can be used for candy, for jelly and
for deep frying. The temp goes up to 400F. The only chocolate I've ever
made is fudge and it did just fine. Granted, you have to be careful with a
glass thermometer but I've had this thing since 1980 or so. A multitude of
moves later it's still with me

"jay" > wrote in message
>
> Try a different one?
> I have this "polder" style thermometer by CDN that is rated to 482F.
>
> http://www.cutleryandmore.com/details.asp?SKU=9994

Yes, but the probe look identical to the Polder and every other make. That
is the weak ling. I buy a half dozen at a time.
Last ones I got from www.comforthouse.com for $7.99
http://search.store.yahoo.com/cgi-bi...&query=prob e

On Wed, 21 Mar 2007 11:05:03 -0600, "jmcquown"
> rummaged among random neurons and opined:

>I just use my old-style trusty dial meat thermometer. I've heard very mixed
>reviews about these probe type thermometers. I figure if a plain old jab it
>in the meat and read the dial kind has worked for years, why bother with a
>gadget that requires wires?

Yahbut, I have never found a dial thermometer (meat or candy) that
worked reliably more than a few times. I probably should have dialed
down the thread to its end before this post, so live in hope that
someone has found The Perfect Thermometer.

I also have had the Polder - two of 'em - plus the Pyrex probe and the
Thermoworks Thermapen (instant) thermometer, which wasn't cheap, lemme
tell you. The Thermapen works well for stuff you're doing on the
stove, but is useless in the oven, of course.

Terry Pulliam Burd

--
"Sell crazy someplace else, we're all stocked up here."

- Jack Nicholson in "As Good as it Gets"

On Wed, 21 Mar 2007 13:06:49 -0800, Mark Thorson >
rummaged among random neurons and opined:

>And them phones with the push-buttons on it,
>what was wrong with dials? And who is so lazy
>they can't crank the side-windows on their car
>up and down? Just one more thing to go wrong.
>Everything began to decline when they took the
>knobs off of TV sets. Kids today don't even
>know how to adjust a TV set. :-)

Yah. What you said, bud! And what about having gas or electric to your
stove? I mean, you can't keep your stove stoked through the night with
wood, you're an absolute wuss! And whatever happened to winding your
watch? How about cranking the car to get it going - electronic
ignitions are soooo complicated and have you ever tried to get one
fixed? And, yeah, okay Salmonella is pesky, but a block of ice in the
ice box twice a week is worth the chance, dontcha think?

God, what would we do without those of us who are Luddites?

<g>

Terry "Squeaks" Pulliam Burd

--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

On Mar 21, 9:40 am, Steve Wertz > wrote:
> On 21 Mar 2007 01:19:22 -0700, wrote:
>
> > Anybody have a clue why these probes give out? I've been through 2,
> > the last one gave me about a year of dedicated service, so I'm not too
> > upset, I just wonder if anything can be done to extend its life. The
> > cost of replacing the probe approaches what purchasing an entire new
> > unit costs, which is irksome.
>
> I just called Taylor yesterday about replacement probes. She said
> she'd sell them for $6, including shipping. Just send thema
> check and they'll ship them right out.
>
> Contact Info:
>
> Taylor Precision Products
> 2220 Entrada del Sol
> Las Cruces, NM 88001
> Attn: Alice


Thanks for the tip, for $6 I'll just buy a couple and revisit the
issue in a couple years.

> Most of the time it's because they are exposed to heat above 380F, if even
> for a short burst.

That's actually much lower than I suspected...perhaps I fried it.

jmcquown wrote:
> Janet Puistonen wrote:
>> jmcquown wrote:
>>> stark wrote:
>>>> wrote:
>>>>> Anybody have a clue why these probes give out? I've been through
>>>>> 2, the last one gave me about a year of dedicated service, so I'm
>>>>> not too upset, I just wonder if anything can be done to extend its
>>>>> life. The cost of replacing the probe approaches what purchasing
>>>>> an entire new unit costs, which is irksome.
>>>>
>>>> Mine too. Different brands. But what's even scarier is that none of
>>>> my three or four different types of thermometer will give the same
>>>> reading. Can't
>>>> remember my last test but I think I had the same water boiling at
>>>> 200F and 220F. The others were somewhere in the middle. I use an
>>>> abbreviated
>>>> karate jab on roasts and the forefinger poke on steaks. Chickens? I
>>>> felta thigh.
>>>
>>> I just use my old-style trusty dial meat thermometer. I've heard
>>> very mixed reviews about these probe type thermometers. I figure if
>>> a plain old jab it in the meat and read the dial kind has worked for
>>> years, why bother with a gadget that requires wires?
>>>
>>> Jill
>>
>> I bought a digital probe-type Polder thermometer for candymaking, and
>> the probe NEVER worked. I had lost the receipt, so I never bothered
>> to return it, alas. I have a Polder "instant" digital thermometer
>> designed for meat that I use instead, which has proved reliable. I'd
>> been through about 5 or 6 others of the type, mostly made by Taylor,
>> all of which gave up the ghost very quickly. I bought a not-cheap
>> Taylor candy/jam/jelly column-type thermometer where the numbers came
>> off after being immersed in the jam! Unfortunately, the old-fashioned
>> Taylor dial-type candy thermometer, which does last forever, is not
>> sensitive enough to use for chocolate. Nor is it very accurate, but
>> you can adjust for that by testing it periodically.
>>
>> I have a veritable thermometer graveyard.
>
> My "candy" thermometer is also a Taylor but it's a long glass tube.
> It's actually a multi-purpose thermometer. Can be used for candy,
> for jelly and for deep frying. The temp goes up to 400F. The only
> chocolate I've ever made is fudge and it did just fine. Granted, you
> have to be careful with a glass thermometer but I've had this thing
> since 1980 or so. A multitude of moves later it's still with me

I also have a long glass tube one. Unfortunately, it's French and the
numbers are in centigrade, so I hadto do conversions every time I used it.
In addition, the degrees are marked in such a way that it is hard to tell
whether the number pertains to the line above or below. (I special-ordered
it without actually seeing it first. I should have returned it, but it was
my favorite restaurant supply store and I felt bad.) It's great looking,
though--cool metal cage thing--so I just hung it on the wall and left it
there. Went back to the old Taylor dial, supplemented by the digital instant
read for accuracy.

The chocolate task I need[ed] the digital for is tempering and dipping. One
degree in each direction can spell disaster, so the tube and dial varieties
aren't generally good choices.

Terry Pulliam Burd wrote:
> On Wed, 21 Mar 2007 11:05:03 -0600, "jmcquown"
> > rummaged among random neurons and opined:
>
>> I just use my old-style trusty dial meat thermometer. I've heard
>> very mixed reviews about these probe type thermometers. I figure if
>> a plain old jab it in the meat and read the dial kind has worked for
>> years, why bother with a gadget that requires wires?
>
> Yahbut, I have never found a dial thermometer (meat or candy) that
> worked reliably more than a few times. I probably should have dialed
> down the thread to its end before this post, so live in hope that
> someone has found The Perfect Thermometer.
>
> I also have had the Polder - two of 'em - plus the Pyrex probe and the
> Thermoworks Thermapen (instant) thermometer, which wasn't cheap, lemme
> tell you. The Thermapen works well for stuff you're doing on the
> stove, but is useless in the oven, of course.
>
> Terry Pulliam Burd

I looked into professional-quality probe thermometers about 5 years ago, and
they were running in the $300+ range. Later for that....