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High Precision BBQ Meat Probe Thermistor Temperature Sensors 100K Ohm For Barbecue
I Application Of The BBQ Meat Probe Thermistor Temperature Sensors
For BBQ smoking probes are used commonly for monitoring the ambient temperature of the smoker grill or the food protein that you are cooking.
It's important to be able to keep an eye on the BBQ smoker
temperature. You'll be wanting to confidently cook at the ambient
temperature that will suit your recipe. Sometimes you'll be wanting
to keep low and slow at around 110C / 230F for long cooks. Other
times you'll be wanting to cook hot and fast around 135-150C /
275-300F. Knowing and recording the pit temperature in an easy to
read graph helps you know whether any temperature spikes or dips
adversely affected your cook.
Food probes are mainly used to know when dinner is ready! You want
the protein to be safely cooked to food standard internal
temperatures and similarly you don't want to overcook the food.
Safely monitor your food's temperature throughout the cooking time
to ensure you don't overcook it. It's also important to use when
you cool, re-heat, and thaw foods to monitor and ensure safe
temperatures. Depending on the thermometer, it can give you
accurate readings during BBQ cooking, in the oven and on the stove
top.
II Size Of The BBQ Meat Probe Thermistor Temperature Sensors (unit:mm)
No. | COMPONENT | MATERIAL AND SPECIFICATIONS | Q'TY | REMARK | ||||||||
1 | ELEMENT | ACU CHIP | 1 | |||||||||
2 | HOUSING | Stainless Steel Probe Φ4*0.3*180 | 1 | |||||||||
3 | S304 Handle Φ11*60 | 1 | ||||||||||
4 | Spring 6*0.6*30 | 1 | ||||||||||
5 | LEAD WIRE | AWG#26 *2P PTFE 380℃ | ||||||||||
6 | CONNECTOR | 2.5mm Mono Jack | 1 | BLACK |
III Electrical Ratings Of The BBQ Meat Probe Thermistor Temperature Sensors
RESISTANCE AT 25℃ (ohms) | B COMSTANT (25-85) | TEMPERATURE ℃ | THERMAL TIME CONSTANT (SEC.) | THERMAL DISSIPATION CONSTANT (Mw/℃) | H12 Series | ||||||||||||||||
PART No.: | |||||||||||||||||||||
98.63K ±1% | 4066K ±1% | -40℃ ~ 350℃ | Max. 8 | ≧2.5 | CWFB19863FD-112M |
IV More Models to be recommended Of The BBQ Meat Probe Thermistor Temperature Sensors
V How to Use a Temperature Probe
Using a digital probe food thermometer with your BBQ smoker makes it easy to confirm that your meats are at a safe temperature. Our guide will walk you through the process of using the probe correctly.
1. When you start your smoker, insert your digital meat probe into the deepest part of your cut of meat. For steaks or a roast, this area is usually in the middle. Poultry is deepest along the depth of the inner thigh. Avoid coming into contact with the bones because it can give you an inaccurate readout on your cooking probe. Insert your WiFi BBQ temperature probe until it's in the middle of the meat. Don't go all of the way through.
2.If you have a dual system with a BBQ probe, you can attach the barbecue temperature probe directly to your grate. It hooks up to your control system, and you can seamlessly monitor both the smoker temperature and the meat temperature. It's best to have the BBQ probe inserted well through the clip so the clip is resting on halfway mark to the rear third of the clip - this avoids the clip interfering with readings.
3.Read out the temperature showing up on your digital temperature probe. Ideally, you'll be able to sit away from your smoker and monitor your temperatures. The digital readout can tell you at a glance what your temperatures are, and you can adjust accordingly.
4.When your food reaches the desired temperature range, it's safe to eat. The Smartfire BBQ smartphone app enables you to choose your protein, cut and desired doneness and then will tell you the target temperature in either Celsius or Fahrenheit so you don’t need to remember everything!
VI USDA Approved Meat Temperature Chart
VII Different Types of Cooking Temperature Probes
You can split cooking temp probes into four broad categories. They
include:
* Resistance Temperature Detector - These thermometers read the
resistance levels of film or wire wrapped around a glass or ceramic
to the temperature. It's very accurate, but it's also the most
expensive.
* Thermocouple Probe - These are the fastest types of instant-read
probes with a two-to-five-second readout. The probe tips feature
two fine wires. The intersection point temperature goes to a
digital thermometer, though it does require careful calibration to
ensure the reading is still accurate.
* Semiconductor-Based Sensor - This probe displays the average
temperature it picks up along its bimetallic coil. It can take up
to 20 seconds to get a readout, and they work best on more
substantial foods that can be probed deeply. These probes need at
least two or three inches to get an accurate temperature.
* Negative Temperature Coefficient (NTC) Thermistor - This probe
provides precise and reliable temperature data according to
resistance changes in the protein. When the temperature goes up,
resistance falls, resulting in fast and accurate temperature
readings across the entire temperature range that BBQ cooking
typically involves. Smartfire uses factory calibrated and
waterproof NTC Thermistors to provide optimum accuracy and
responsiveness.
You want to have a quality probe thermometer around for food
safety. Our customers know that Smartfire offers some of the best
cooking probe thermometers in Australia, United States, United
Kingdom and more broadly Europe. If you'd like your own, browse our
store today.