Sous-Vide Probe

The RTD actually can read higher temps. Also many dome or lid thermometers can be accurate. Tested my NBS, my charbroil, my weber and LSG. All within a few degrees of a co-located Fireboard probe. Once tested and verified, the stock thermlmeters complete the Firboard system with another input.

Most Sous-vide pots of water are 7 to 10 inches deep. Would be nice if the probe was longer (10 inches )so the wire connections are not under water when measuring the lower portion of the water bath or the center of roast or pork butt for example.

The description says this is for Sous-Vide cooking, something I have no interest in. I purchased this to use as a dome thermometer, and it works fantastically for this purpose. The extra length gives a more accurate reading of what my actual cooking area's temperature is. This is a wonderful alternative to using a grill-mounted probe (which takes up sometimes vital rack space) and so much better than relying on the piece-of-junk dome thermometer that comes with every grill. I chose the Thermistor probe, which seems to be a better fit for this purpose as it can read higher temperatures.