Anonymous Modernist 4821

Looking to get the extech EA10 K-type or similar, but dammed if I can find any information on the correct probe to get. Obviously it needs to be a penetrating probe. Is the TP882 what I should be looking at? It's 3.3mm in diametre which I guess is fine for meat etc, but for sous vide I guess I'm looking for something finer. Any help would be greatly appreciated. What boxes do I need to be ticking here? Regards