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Any True Wireless Meat Probes?

Paul Bacino

By Paul Bacino
in Kitchen Consumer

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Paul Bacino

Paul Bacino

Posted
Posted

Looking to see if one exists?

You insert the probe into the meat.. no wires attached.

Close the lid and a temperature reading is sent to the remote?

No wires attached to a sensor.. then you just carry a wireless remote

Paul

TIA

Its good to have Morels

Smithy

Smithy

Posted
Posted

That would require a very small radio transmitter that could withstand the temperatures of the oven (or grill, or whatever) without failure. Pretty space age stuff. I'll be interested to hear if such is available.

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

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"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Baselerd

Baselerd

Posted
Posted (edited)

Well, high temperature electronics do exist but they're pretty cost prohibitive. Usually they are used on heavy equipment, engines, etc.

Edited by Baselerd (log)
dcarch

dcarch

Posted
Posted

It is not possible in today's technology.

They do not make digital components which can stand oven temperature, and radio waves in permitted bandwidth cannot transmit outside metal enclosures very well.

There are many wireless ones which have the probe wired inside the oven and the transmitter outside the oven.

dcarch

Paul Bacino

Paul Bacino

Posted
  • Topic Starter
Posted (edited)

It is not possible in today's technology.

They do not make digital components which can stand oven temperature, and radio waves in permitted bandwidth cannot transmit outside metal enclosures very well.

There are many wireless ones which have the probe wired inside the oven and the transmitter outside the oven.

" Got that one "

dcarch

I didnt think I could find anything, either. But really, at tops. Theoretically the probes would only have to withstand boiling point? If inserted inside a meat space or into a liquid ?

I'm just looking at inserting it into a roasting pig, say on a spit. For example. That temp may only achieve 190

Thanks

Edited by heidih
Fix quote tags (log)

Its good to have Morels

dcarch

dcarch

Posted
Posted

It is not possible in today's technology.

They do not make digital components which can stand oven temperature, and radio waves in permitted bandwidth cannot transmit outside metal enclosures very well.

There are many wireless ones which have the probe wired inside the oven and the transmitter outside the oven.

" Got that one "

dcarch

I didnt think I could find anything, either. But really, at tops. Theoretically the probes would only have to withstand boiling point? If inserted inside a meat space or into a liquid ?

I'm just looking at inserting it into a roasting pig, say on a spit. For example. That temp may only achieve 190

Thanks

Type "K" thermal couple probes can measure over a 1,000 F, the electronics for measuring kiln temperature is not that expensive.

dcarch

Norm Matthews

Norm Matthews

Posted
Posted (edited)

Thermocouples for kilns can reach over 2000º.

Weber makes remote thermometers for smokers and BBQ grills, but the probe connects to an outside sensor.

edit: Kiln thermometers aren't very accurate at low temperatures under 800ª and even at higher temperatures, they are used mostly as a guide. The accurate temperature needed for glazes is read by observing a pyrometric cone inside the kiln. It melts at a precise time/temperature ratio.

Edited by Norm Matthews (log)

http://normmatthews.blogspot.com/

Smithy

Smithy

Posted
Posted (edited)

A thermocouple was the first thing that came to my mind too, but he doesn't want a wire. The revolving spit does pose a problem with wires, unless one can mount the transmitter on the spit far enough from the heat source that it (the transmitter) doesn't overheat.

Given the advances in telemetry that allow humans to swallow a capsule and have it transmit information (including images) of the alimentary canal as it travels its course, there may be something available. But if it exists, it's likely to be astronomical in price.

What about the turkey doneness probes that you stick into the meat and wait until they pop up? Or do you especially want something that can be monitored from another room?

Edited for clarity

Edited by Smithy (log)

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

dcarch

dcarch

Posted
Posted

A thermocouple was the first thing that came to my mind too, but he doesn't want a wire. The revolving spit does pose a problem with wires, unless one can mount the transmitter on the spit far enough from the heat source that it (the transmitter) doesn't overheat.

Given the advances in telemetry that allow humans to swallow a capsule and have it transmit information (including images) of the alimentary canal as it travels its course, there may be something available. But if it exists, it's likely to be astronomical in price.

What about the turkey doneness probes that you stick into the meat and wait until they pop up? Or do you especially want something that can be monitored from another room?

Edited for clarity

Those pop up things are worthless.

If you are using a rotating spit, then all you have to do is to get a few dial face bi-metal probe thermometers and stick them in a few places, They will get you a fairly good indication of interior temperature. Once in a while, use a digital to get a more accurate reading.

dcarch

  • Like 2
rotuts

rotuts

Posted
Posted

""" I'm doing the Caja Chinese box.. """

most excellent. Ive seen these, bobby flay etc

wise chose.

look forward to your Pics, Blog, comments !

:biggrin:

  • 4 weeks later...
Paul Bacino

Paul Bacino

Posted
  • Topic Starter
Posted (edited)

I called a medical company, that moniters, body temps. With wireless signal.

HQ Inc

They side thier probes were only good to 125F

I used a dual probe in my La Caja--one to measure, large muscle temp and one to measure box temp. Worked well.

Edited by Paul Bacino (log)

Its good to have Morels

  • 11 years later...
Shel_B

Shel_B

Posted
Posted (edited)

Hi, gang ... I'm looking for a probe that'll work well for proteins and baking.  I'd like it to be wireless and have a dedicated receiver rather than relying on a phone app, although a phone app would be nice as long as it wasn't the only option. It won't be used outdoors but will be used in both a full-sized oven and a countertop oven.  Sous vide is not a concern at this time. Price is not a major concern, but staying with about $100.00 as a max would be nice.

 

Suggestion?

Edited by Shel_B (log)

 ... Shel


 

donk79

donk79

Posted
Posted

Have you checked this out? 

 Looks like higher base price, but I think I recall everyone here being very pleased with it.  I would be interested in hearing updates from those who have it too!

Shel_B

Shel_B

Posted
Posted (edited)
11 minutes ago, donk79 said:

Have you checked this out? 

Combustion Inc Wireless thermometer probe by Chris Young

 Looks like higher base price, but I think I recall everyone here being very pleased with it.  I would be interested in hearing updates from those who have it too!

 

I know the item and have given it a quick look, but have not yet read all the details or comments.  The price is doable although not desirable. Thanks for the eG link.

 

 

Edited by Shel_B
addl info (log)
  • Like 1

 ... Shel


 

Shel_B

Shel_B

Posted
Posted
5 minutes ago, donk79 said:

Depending how you feel about ebay...  https://www.ebay.com/itm/326385953392?mkcid=16&mkevt=1&mkrid=711-127632-2357-0&ssspo=izKFWE6gSX-&sssrc=4429486&ssuid=mlLJA92sQYO&var=&widget_ver=artemis&media

 

Interesting, but I no longer buy items on eBay except from known sellers with whom I've done business before. I appreciate the link.

 ... Shel


 

Laurentius

Laurentius

Posted
Posted
1 hour ago, Shel_B said:

I'm looking for a probe that'll work well for proteins and baking. 

Must it be wireless?  Predictive?  What's your range requirement?

 

Personally, I don't mind cables.  True wireless would be nice for rotisserie, and for other things if the range is long enough.  Unfortunately, the first gen wireless units have range issues.  My SIL likes her Meatr, but range has been a problem.

 

Thermoworks' RFX is what I will buy, but I think I'll wait until the price comes down a bit.

Shel_B

Shel_B

Posted
Posted
4 minutes ago, Laurentius said:

Must it be wireless?  Predictive?  What's your range requirement?

 

Thermoworks' RFX is what I will buy, but I think I'll wait until the price comes down a bit.

 

Greatly prefer wireless. Predictive? Not at all a consideration. Range? I have a very small kitchen and apartment, so, unless I'm grossly ignorant on this point, range is essentially a non-issue.

 

I think I looked at the RFX, but I'll go back and double-check. I seem to recall a price issue. There are quite a few probes and thermometers at the ThermoWorks site.

 ... Shel


 

Porthos

Porthos

Posted
Posted

Thermoworks Smoke. Hopefully the 2-probe model would meet your goals.

Porthos Potwatcher
The Once and Future Cook

;

Shel_B

Shel_B

Posted
Posted
2 hours ago, Porthos said:

Thermoworks Smoke. Hopefully the 2-probe model would meet your goals.

 

This one?  https://www.thermoworks.com/smoke/

 

It looks like it's hooked to the probe with a cable and then it can send to another receiver wirelessly.

 

Two purple cooking thermometers display temperatures next to a roasted chicken in a skillet.

Two digital thermometers with large backlit displays, showing temperature readings in Fahrenheit. One has a probe attached.

 ... Shel


 

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