Instruction Manual

Armored Smokehouse Penetration Probe, Model #113-178
Sensor Range: -77 to 660°F (-75 to 350°C). Cable Range: -77 to 660°F (-75 to 350°C)
The Armored Smokehouse probe is, without a doubt, the toughest probe avail-
able for backyard grillers. The armored cable is not easily closed in a regular
home oven door, so we suggest you choose a different probe for standard
kitchen use. Although it can still break, the armored cable will survive longer
than other probes when stepped on, manhandled, kinked, slammed in doors, or
exposed to higher temperatures of outdoor grills.
Simply 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. Close the armored cable in the lid,
or door of your grill or smoker.
High-Temp Flexible Ceramic Fiber Probe, Model #WD-08467-64
Sensor Range: -58 to 2200°F (-50 to 1204°C). Cable Range: -58 to 2200°F (-50 to 1204°C)
This probe is a good choice for monitoring fireboxes, kilns, grills and smokers.
However, it’s not designed for direct food measurements.
For best results when measuring the
ambient temperature inside of a grill or
smoker, crumple a ball of aluminum foil
tightly around the cable of the Ceramic
Fiber probe in such a way that it pro-
trudes 2" to 3" and is about 1" from the
1"
1"