The probes can withstand temperatures of 800 to 1,000 degrees Fahrenheit before risking damage, which is more than charcoal briquettes generate in normal cooking scenarios.
While the probes can withstand up to 1,000 degrees Fahrenheit, they only track food temperatures from 14 to 212 degrees Fahrenheit, ideal for monitoring cooking safety.
The ambient sensor on the butt end of the probe is built to handle more heat than the main probe, essential for baking and barbecuing.
Many probes are lab-checked for accuracy within a plus-or-minus range of about 1 degree, ensuring reliable temperature readings if well-maintained.
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