I learned something important about the Combustion thermo.

[RonB]

First - chefchrisyoung

I decided to play with the thermometer the other night. My wife bought a rotisserie chicken because we were both busy. We had some raw asparagus in the fridge, and some baking potatoes.

Since the potatoes were the slowest to cook, they would determine when we could eat, I decided to place the probe in a potato. I was careful to make sure the probe was inserted slightly deeper than the 3 lines that mark the safe point, and started the potatoes. A while later the high temp alarm went off and I removed the potato from the oven. I noticed the 3 lines were visible. The alarm stopped after the probe temp went down. So I stuck the probe in much deeper and put the potato back in the oven. A while later the alarm went off again. I pulled the potato and the probe had worked it's way out past the 3 lines again. I pulled the probe out and used a thermoworks probe to monitor the temp.

I'm thinking that, due to the thicker probe body, pressure forced it to back out of the potato - not really sure. Anyway, I thought those who have this thermo would like to know.

[Huskee]

Do you think that's more a trait of the potato flesh while cooking, or the thick probe?

[RonB]

I normally take a baking potato up to 210°, and the probe has a little potato flesh stuck to the it. The Combustion probe did not have anything stuck to it, but I did remove it well before it reached my target temp.

[glitchy]

It’s funny when we get so nerdy we start probing potatoes. I’m glad Im not the only one. Waiting to see Chris’s feedback on this. One thing to me is the metal on the Combustion seems higher quality, slicker and shinier than any other probes I have. I wonder if there is just less friction to hold it under pressure.

Thanks for sharing the warning to be watchful of this.

[Andrrr]

Good to see yo back here glitchy

[RonB]

Yes - I am a bit nerdy, but I also like the prediction of time to ready. That lets me start other items at the appropriate time.

[Jerod Broussard]

210 is such a great temp for taters....

[SmokingSteve]

If you are using 210 IT, what is the smoker set at?

[Jerod Broussard]

Most times I just put them in the oven at 400. If they're in the smoker they're riding along at whatever temp I'm smoking at.

[chefchrisyoung]

So, we're actually raising the max temperature threshold for the sensors close to the minimum insertion line so that you shouldn't get the false alarms for over temperature. They'll be able to go up to 125C / 257F safely. This should be part of the next firmware update, which should be ready this week.

As for the probe sliding out of the potato, if it were meat I would say that it's probably the meat contracting as it cooks, but since this is potatoes, I think steam is the culprit. I think steam is creating a slight piston effect and pushing the thermometer back out a bit. I wonder if given the thermometer a slight wiggle to enlarge the hole a bit would create an escape path for the steam? Having really tried this a lot, so any learnings are welcome.

EDIT: The probe body is highly polished when new, which makes it extra slippery. As it gets used and roughens up, I would think it will be a bit less prone to sliding out.

[Dan Deter]

And here I just stick the potatoes in for 2 hrs at 400... Guess that's a ding on my geek level

[RonB]

I was just playing around, but I do like the prediction feature too.

[jfmorris]

Haha, talk about geeking out over potatoes... If I am in a hurry and the potato is all I need to cook, that is one fine use for the microwave oven... just saying!

[RonB]

If I am running short of time, I will also microwave to at least get the temp rising, or at least close to done. I do prefer the skin crispy though.

[texastweeter]

RonB drop er in the fryer for a few buddy...your welcome.

[RonB]

texastweeter - I had a recipe years ago for fried potato wedges that was super. I don't know where it got to... The wedges were dipped in buttermilk and dredged in seasoned flour. I need to try to recreate it.

[tstalafuse]

I really miss a good baked potato. If I cooked one now to 210, I could open it up and it wouldn't be any different than the powdered instant potato in a box. I have tried numerous ways to cook one, and I think my next attempt will be to pressure cook it in the Instant Pot with a reverse sear under the oven broiler to crisp up the skin..

[glitchy]

chefchrisyoung As long as the potato isn’t small and the tip is still inside the potato, is there any harm in jamming the probe all the way to almost the ceramic cap and letting it do its magic finding the center?

[chefchrisyoung]

Nope, it should do just fine.

[chefchrisyoung]

Tried this myself tonight. Probe didn't shift very much, but I did push it so that the tip was well past the center.

And I was pleasantly surprised that the Prediction Engine did a pretty good job of getting the time right.

Loaded with bacon, the potato was delicious.