I'm frustrated with the clips that typically come with temp probes. It seems to have 2 possible options A) - clip loosely fits on the grill grates but the probe is secured or B) the clip is snug on the grill grate but the probe slides out too easily. I tried bending and tweaking the clip but no luck. Anyone else faced with this problem? Are there better options out there? The specific clip in question is attached.
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Club Member
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Jim Morris
Cookers- Slow 'N Sear Deluxe Kamado (2021)
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Well, this may not be the answer to your question, but I noticed in several of the SNSGrills.com videos that they loop the probe wire around the base of the clip, to keep the probe from sliding out. I've been doing it lately myself. Like below, where I have the wire looping back the opposite direction I ran the probe, so that it won't pull out. This was on a test run of the kamado, with no food. Sure isn't that clean in there now, haha!
Last edited by jfmorris; April 19, 2021, 01:02 PM.
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Sam
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I saw this previously but $15 was more than I was hoping to spend. Thank you though!
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SchweinStein one other trick is to use a small potato or even a wad of foil. I have not tried either. I did think that two alligator clips soldered to a joining piece of wire would work, but I have not been that motivated to try that either.
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GolfGeezer, I tried the foil thing and it was a pain. I keep misplacing my clips (meaning I leave them laying around and my wife puts them up), and I was forced to try the foil thing. I had trouble getting it into position.
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Oklahoma Joe Bronco
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I have the same clips as well and know what you mean. I just tried this and it worked. I first put the probe through both holes in the clip. Then I took both bottom ends of the clip and bent them outward a little bit. If it’s still a little too loose for you, remove and bend them outward a little more. Worked just fine for me.Last edited by Panhead John; April 19, 2021, 02:30 PM.
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
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Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
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Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
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