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How hot does your dishwasher get? My ET-732 says 160* Washing a probe. - Page 2

post #21 of 28
Quote:
Originally Posted by Damnthatsgood View Post
 

I hate to resurrect this, but why do you guys clean your probes to begin with?  I see wiping them off at the most, but not cleaning them.  I mean, you don't pressure wash your smoker before every use right?  Is it just an anal-retentive thing, or OCD, or am I just missing something?  Does the brown/black discoloration wear out the probe faster somehow?

 

I think your experiment was pretty cool, but I just can't think of any reason the probes should ever get wet in the first place.

I think less is better as well.  Plain steel wool to remove particles on the meat probe if not wiped right after pulling it from what ever you cooked works great and shines it up from smoke residue.  No water necessary. If you must have it sterilized rub a cotton ball with rubbing alcohol on it, but I have never done that.

post #22 of 28

I gotcha, thanks guys.  So it's more of a personal preference, then a mandatory thing.

post #23 of 28
Quote:
Originally Posted by Damnthatsgood View Post
 

I hate to resurrect this, but why do you guys clean your probes to begin with?  I see wiping them off at the most, but not cleaning them.  I mean, you don't pressure wash your smoker before every use right?  Is it just an anal-retentive thing, or OCD, or am I just missing something?  Does the brown/black discoloration wear out the probe faster somehow?

 

I think your experiment was pretty cool, but I just can't think of any reason the probes should ever get wet in the first place.

 

You know how it is, each person has a different idea of cleanliness, some floors sparkle while some folks have to look for the mop. Here when discussing cleanliness its just like discussing safe ITs. You don't have to agree, but regular posters will always go to the safe limits or add a disclaimer. You wouldn't want to be responsible for someone's party ending up in the hospital from dysentery when its just as easy to maintain that safety margin.

 

Everyone will always do as they feel fit, and probably truth be told, most agree that food safety has gone way overboard. BUT....... you never think about it till you are sitting on the toilet looking for the trash can and wondering why you didn't care more.

 

Decisions vs. Consequences, its always your call.

post #24 of 28
Quote:
Originally Posted by Foamheart View Post
 

 

You know how it is, each person has a different idea of cleanliness, some floors sparkle while some folks have to look for the mop. Here when discussing cleanliness its just like discussing safe ITs. You don't have to agree, but regular posters will always go to the safe limits or add a disclaimer. You wouldn't want to be responsible for someone's party ending up in the hospital from dysentery when its just as easy to maintain that safety margin.

 

Everyone will always do as they feel fit, and probably truth be told, most agree that food safety has gone way overboard. BUT....... you never think about it till you are sitting on the toilet looking for the trash can and wondering why you didn't care more.

 

Decisions vs. Consequences, its always your call.

 

I understand that, but seriously, the probe has just experienced temps that cook the meat.  It has nothing to do with food safety.  When the cook is over, the probe should be safer than the meat.  I too, am a fan of everything being spotless.  But I see no reason to clean the probes.  And my personal reason for not doing so may be stupid, but it's simple -- I think "spotless" belongs in the kitchen, and "clean enough" is for outside where the men cook.

post #25 of 28
Quote:
Originally Posted by Damnthatsgood View Post
 

 

I understand that, but seriously, the probe has just experienced temps that cook the meat.  It has nothing to do with food safety.  When the cook is over, the probe should be safer than the meat.  I too, am a fan of everything being spotless.  But I see no reason to clean the probes.  And my personal reason for not doing so may be stupid, but it's simple -- I think "spotless" belongs in the kitchen, and "clean enough" is for outside where the men cook.

 

So when that probe comes out of the meat it's safer than the meat??

If you pulled it out of a 135* Prime Rib, what's going to keep it clean for next time?

Where are you going to keep it until you stick it in another piece of meat, maybe a few days later?

 

Spotless belongs in your friends' and family's stomachs, whether it's in the kitchen or outside.

They can get just as sick from grilled & smoked foods as food made on the stove.

 

 

Bear

post #26 of 28
Quote:
Originally Posted by Bearcarver View Post
 

 

So when that probe comes out of the meat it's safer than the meat??

If you pulled it out of a 135* Prime Rib, what's going to keep it clean for next time?

Where are you going to keep it until you stick it in another piece of meat, maybe a few days later?

 

Spotless belongs in your friends' and family's stomachs, whether it's in the kitchen or outside.

They can get just as sick from grilled & smoked foods as food made on the stove.

 

 

Bear

 

Well, I suppose it does sound kind of terrible when you blow it completely out of proportion.  I'll make sure and sterilize everything with acid from now on.  Thanks dude.

post #27 of 28

I hate to leave this like this.  Bearcarver, I am on top of cleanliness.  I do take steps, and there are some cuts of meat that I'm just plain paranoid about.  I've read too much about "40-140 in 4", and chicken getting butchered in a "feces bath".  My two favorite tools in the kitchen are nitrile gloves, and Lysol wipes.  I even have my wife turn on the water and put Dawn on my hands so I can avoid touching stuff.  So don't think you've encountered another "lost cause".  I was just being a bit poopy, and may have responded a tad hastily, and I apologize for it.

 

Handshake?

post #28 of 28
Quote:
Originally Posted by Damnthatsgood View Post
 

I hate to leave this like this.  Bearcarver, I am on top of cleanliness.  I do take steps, and there are some cuts of meat that I'm just plain paranoid about.  I've read too much about "40-140 in 4", and chicken getting butchered in a "feces bath".  My two favorite tools in the kitchen are nitrile gloves, and Lysol wipes.  I even have my wife turn on the water and put Dawn on my hands so I can avoid touching stuff.  So don't think you've encountered another "lost cause".  I was just being a bit poopy, and may have responded a tad hastily, and I apologize for it.

 

Handshake?

 

Thank You!!

You made it sound like cleanliness is for the kitchen, and "Real Men" don't worry about it outside.

 

I only worry that others take it seriously.

 

No Problem----Handshake for sure!! Beer.gif

 

Bear

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