Same. I have a simple leave-in thermometer too. With a cable that comes out of the oven. I can set an alarm for when the temperature hits my target. All very simple and straightforward.
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Do you ever run your oven up to around 550Ā°F/288Ā°C, like for fast pizza cooking, and will the probe wire handle that kind of temperature?
Strangely enough while going through a junk drawer I found a loose probe but couldnāt figure out what it was supposed to plug into. It sure didnāt fit any of my other stuff. I finally remembered that it came with my oven, 10+ years ago, and thereās a spot for it to plug in on one of the oven walls. Maybe this year Iāll dig out the manual and figure out how to use it (making sure it calibrates against others).
It took me almost 3 years to figure out how far off my oven was. It just took a lot longer to bake recipes than they called for, and I often would just add 20 degrees to the instructions. I finally got a leave-in bimetal thermometer and when it and the Maverick probe agreed the oven was running 30 to 35Ā°F lower than set temp (30 at lower temps like 275, 35 at higher temps like 500), I googled how to recalibrate. It wonāt permit me to add more than 35, so I guess Iām lucky that was the extent of the miscalibration.
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I was just reading about this: The probe cables on the Square DOT can withstand up to 700F
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Thatās impressive; thanks. The Mavericks (admittedly this is 30+ year old tech) have woven-wire leads that crap out over 450F or so. (Iāve had to replace a couple)
Might be time to upgrade my cave kitchen!
YW. Thought Iād share given I had just read about it. Unfortunately, itās going to be tricky to find a Square DOT in Australia, so might have to go back to the drawing board.
From the sounds of it youāve already got a prettily well-equipped cave kitchen
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You can get all kinds of different probes, separately, for ThermoWorks thermometers.
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I have used the leave in with cords, usually while smoking meats on my electric smoker, but more recently purchased a āMeaterā and a āYummlyā, both of which are cordless, Bluetooth, and have phone apps.
I mainly use the Meater, and I use it for small cuts , like steak and chicken. I donāt know how accurate it would be for large roasts.
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I also use Yumās wireless thermometer for short cooks. For long smokes I use ThermoWorks Smoke X2ā¢ Thermometer
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Actually, it is the Yummly I end up using. Using it now. The app is more intuitive.
Just as important is the leadās abrasion- and kink-resistance. You have to balance that, because the spiral-wound armored leads probably will not allow your oven to fully close.
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