GrillEye Extra 2 in 1 Probe

SKU:
222275
  • GrillEye Extra 2 in 1 Probe
$22.99
Availability: Expecting More By 01/06/2023
UPC:
019962339905
Shipping Weight:
1.00 LBS
Ship Dims:
3.75 x 2.75 x 7.38 (in)
Frequently bought together:

Description

GrillEye® Extra 2 in 1 Probe

GrillEye®

Up to 6 probes can be used with the GrillEye® Wireless Bluetooth Thermometer and the same probes can be used for ambient temps or as a probe for internal temps. All probes are FDA approved for the safe use with food. No need to buy separate ambient probes or internal temp probes. Each probe includes an ambient temp clip to easily clip to a standard width grill grate. Probes have a 44-inch cord to reach anywhere on your grill.

Features:

  • 2 in 1 temperature probes - Pro-grade meat thermometer probes suitable for both ambient temps and internal temps
  • FDA approved meat probes - GrillEye® probes are the 1st worldwide to be certified to be safe for use with food by the FDA
  • Up to 6 temperature probes

Specifications:

  • Probes have a 44 inch cord to reach anywhere on your grill
  • Elegant and rugged design designed to withstand the tough conditions of grilling and smoking
  • Space-grade aluminum construction
  • FDA approved - the first probe to receive FDA approval to be safe for food use

Included:

  • 1 - GrillEye® Meat AND Ambient Temperature Probe
  • 1 - Clips for Ambient Temperature Readings

Walton’s Meat Recipes

Find Walton’s Meat Recipes for snack sticks, summer sausage, jerky, hams, bacon, and many more delicious meat snacks in the Walton's Learning Center at Meatgistics: Walton's Online Community

What is Instant Lethality?

Instant Lethality is the temperature at which all bacteria and microorganisms that we worry about in meat processing will instantly be killed. For beef and pork sausage this is 160°F and for poultry it is 165°F. This applies to whole muscle for beef and pork, you can cook whole muscle cuts of those proteins to far lower temperatures because very little if any, bacteria lives on the inside of the muscle, only on the outside of the product. This means that cooking the internal temperature to 130° means that the outside of the meat has almost certainly been cooked past the point of instant lethality.

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