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Difference between meat probe and hybrid probe

post #1 of 4
Thread Starter 
Aside from the obvious one is for meat only, what exactly makes them function differently. As in, how does the meat only probe "know" whether it's sensing meat temp or air temp. This being on a Maverick thermo...
post #2 of 4

I think the design differences lean more towards max temperature exposure and nominal temp range. Meat probes being designed to withstand a max of around 350* or less, and the average user having a nominal range of 135-205*. Some pit probes are designed to withstand up to 550* (or more), with the average user having a nominal temp range of 200-300*. Of course, there will be variations with each brand and they will be listed as such.

 

For low & slow cooking I've never had a problem with a meat probe for monitoring grate temps, up to around 275*. I would never attempt the use of a meat probe for monitoring temps in my kettle with a 475-500* rotisserie cook spinning away, though. Since I've had them, I always used my pit probes instead of a meat probe for chamber/grate temp monitoring. Accuracy not being the issue, but concerns of damaging a probe with high heat exposure.

 

 

Eric

post #3 of 4
Eric has you on the right track for the meat and grate probes. The hybrid probes are replacements and can be used for either meat or grate. For instance, I replaced my original 3' maverick probes with 6' hybrid probes. Now I can use either one for whatever I need.
post #4 of 4
Yea, I bought replacement probes from Todd. They are hybrid probes. I don't know what makes them different but they work for either.
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