The SV311 Temperature Probe extends the sheath to 5″ which provides a better configuration for cooking in pots and Sous-Vide cooking. Can also be used inside of a oven, grill, cooler, or freezer.
Specifications: 6 ft. cable, 2.5mm audio connector, 5 in. long probe, 4mm. diameter. 1/4 BSP Threading.
SV311T – Probe type: 100K Thermistor. Probe Temperature Range: 0 to 572°F (-18 to 300°C).
SV311 – Probe type: RTD PT-100 Class A. Probe Temperature Range: -58 to 716°F (-50 to 380°C).
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- You have 30 calendar days to return an item from the date you received it.
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Kansas City, MO 64111
Please write your RMA number on the return packaging.
For more information, view our full Refunds & Returns information.
The RTD actually can read higher temps. Also many dome or lid thermometers can be accurate. Tested my NBS, my charbroil, my weber and LSG. All within a few degrees of a co-located Fireboard probe. Once tested and verified, the stock thermlmeters complete the Firboard system with another input.
Most Sous-vide pots of water are 7 to 10 inches deep. Would be nice if the probe was longer (10 inches )so the wire connections are not under water when measuring the lower portion of the water bath or the center of roast or pork butt for example.
The description says this is for Sous-Vide cooking, something I have no interest in. I purchased this to use as a dome thermometer, and it works fantastically for this purpose. The extra length gives a more accurate reading of what my actual cooking area’s temperature is. This is a wonderful alternative to using a grill-mounted probe (which takes up sometimes vital rack space) and so much better than relying on the piece-of-junk dome thermometer that comes with every grill. I chose the Thermistor probe, which seems to be a better fit for this purpose as it can read higher temperatures.