Reply to "Ongoing Americue Probe Problems"

twoferMember

Pags, you nailed it. In my calibration test, the probe started at 67 degrees and I took it down to 33 degrees. When I went to do my cook, I inserted the probe into a nearly frozen piece of meat and then attached it to the cookshack after the probe was cold.

Thank you for the reply. I would have missed the difference without it. I just now went out and confirmed that the pre-chilled probe reads 'no probe', but when I took it out of the ice and warmed it with my hand I started to get a reading. I'll pass this along to cookshack service on monday.

4/12/099:02 AM

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