Hi Guy's,
I bought the ThermaQ Meathead pack & had it sent to Australia but, I'm not sure about the oven probe (in attached photo). It didn't come with a grill clip & it seems to be missing an attachment on the end (maybe)?? I can't find any photos on their site showing where to put it in my smoker? Does anyone have a pic of placing it in a bullet smoker?
Grills/Smokers
Blaze 32" 4-Burner Gas Grill w/infrared rear rotisserie burner
Weber Jumbo Joe
Weber 22" Master-Touch Kettle w/rotisserie
Pit Barrel Cooker
Great Outdoors Smoky Mountain Series 36" Vertical Gas Smoker
Traeger Timberline 850 w/BBQ Hack griddle and Pizza oven attachment
Thermometers
Thermoworks Smoke
Maverick ET-733
Thermapen Mk4, Red
Sous Vide
Anova Culinary Sous Vide Precision Cooker, Bluetooth, 800W
Anova Precision Cooker Insulated Container
Lipavi C15 container and lid
Lipavi L15 Rack
Accessories
SNS
BBQ Guru DigiQ (for PBC and 22" Weber Kettle)
BBQ Dragon
BBQ Dragon Grill Table for 22" Weber Kettle
Fire Butler (for Weber 22")
Grill Grates for Jumbo Joe and Blaze grill
Hovergrill
About me
Name: Jim
Nick name: Bear
Location: Spokane Valley, Wa.
Born at a very young age at Egland AFB, Ft. Walton Beach, FL.
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From the info on the Thermoworks site, I believe that is the grill temp probe ((WD-08467-64) High-Temp Flexible Ceramic Fiber Probe Range: Tip and cable to 2200°F ). You did get 2 other probes? The (113-151) Fast Response Meat Needle Probe Range: to 482°F and a (113-178) Armored Smokehouse Penetration Probe Range: Tip and cable to 660°F . Should place it at the same level as what you are smoking.
That is a Type K Thermocouple probe. The end that does not have an attachment, probably doesn't come with one as they usually are free air probes. It's most likely a probe that will route into your bullet smoker and will just hang in there. We use these types of probes at work on a daily basis for measuring component temperatures and such.
You can wrap some foil to make a small ball around it towards the end (but a bit away from it) so that the ball will rest on the grate, and the end will be in the air. Keep it at least a couple of inches from the meat, so you don't get the infamous "meat shadow". I'm pretty sure I have the same probe, but it's been too cold for me to cook for a while.
Jim is correct but that's really not the right probe for the cook chamber. It will work of course. Just as MM suggests:
This is the grate probes and clip: High Temp Air Probe and Grate Clip (-442)
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