Instruction Manual

Probe Selection for Roasting, Slow Cooking

& Grilling

Smokehouse Penetration Probe, Model #113-177

Sensor Range: -58 to 482°F (-50 to 250°F). Cable Range: -103 to 482°F (-75 to 250°C)

With a stainless steel overbraid, this

probe is perfect for grilling or smok

ing meats. The probe cable is small

enough in diameter to close in an

indoor oven, so it’s ideal for general

purpose use. When cooking over direct

heat, with temperatures in excess of

482°F, consider using the Armored Smokehouse probe (113-178), which reads

temperatures up to 660°F.

Insert the probe into the center of

the thickest part of the meat being

cooked. Temperature is measured

from the very tip of the probe,

so depending on the size of the

meat, you may not have to insert

the probe too deep. Gently close

the cable in the lid or door of your

oven, grill or smoker.

While there are hundreds of type K thermocouple probes to choose from,

here are a few that are perfect for roasting, slow smoking and grilling.

We’ve also included a few tips and best practices to help you extend the

useful life of your thermocouple probes.