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insulating temp probes

post #1 of 7
Thread Starter 

Anyone used heat shrink to protect where the wiresgo into the probe on electric temp probes? I think that will protect the connection but I can only find shrink wrap rated to about 250F.

 

thanks

post #2 of 7

I do on mine, but I don't cook over 250.  Also, I did mine more for connection weakness than for moisture resistance.

 

I go long on the first shrink, and then about 3/4 the length of the first.  The 2nd shrink helps to put a but more pressure on the first.

post #3 of 7

Kynar will get you to about 350 degrees continuous rating.  The shrink factor is about 2:1 where some tubing is more like 4:1 so you'll want to be pretty careful in measuring the preshrink size.  We like adhesive lined heat shrink tubing for waterproofing.  I'm unsure if Kynar can be had adhesive lined though.  Please check back when you find what you're looking for and let us know how it works out.

 

 

Lance

post #4 of 7
Quote:
Originally Posted by CrankyBuzzard View Post
 

I do on mine, but I don't cook over 250.  Also, I did mine more for connection weakness than for moisture resistance.

 

I go long on the first shrink, and then about 3/4 the length of the first.  The 2nd shrink helps to put a but more pressure on the first​

I guess I should have popped in over here first. I just posted a thread on the Meat Themometers  board!

 have you get a maverick and if so what size tubing do you use?

post #5 of 7

I answered with more detail in the therm area.  But I use 3/16 doubled with silicone.  I have an Auber and a Mav.  I did the Auber with the silicone, the Mav without.

post #6 of 7
I don't remember what material or brand that my heat shrink is, but I bought it at Lowe's in the electrical dept. I think I remember it to be 500* or higher, but not sure. I have had many cooks above 350* and have not had ant problems. Good luck, Joe
post #7 of 7
Thread Starter 
Thanks Joe, I'll give Lowes a try!
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