Manufacture says use this model for sous vide cooking. But they do not make clear if you can submerge the wire and probe in water for long periods.
460431
You need to get the Foam Tape, it's a closed-cell foam tape with adhesive backing. Thermoworks sells it (this brand). You can insert the probe into the bag without leakage and the probe can take the water exposure.
68632
The thermocouple appears to be soldered to the wire fairly well. I would put it in water. In fact, maybe I'll try it. I have my wire wrapped around a couple of picture hangers in the freezer and the thermocouple hanging in the middle of the chest freezer. It tends to have a temp variance of +/- 5 degrees F. I think I will try the water trick for more stable temp.
1355325
I do not have that issue though. I purchased for underwater usage and it works fine. I think for some people that not work might be due to the seal of the wires into the pump. Double check before you use it and put some silicon or hot glue to secure it if that is the case.
738289
You will most likely need an upgrade on the probe wire which will is specially designed for that kind of temperature. The device itself will do just fine.
1637007
Sadly, my probe is dying (the cord no longer works most of the time), and I haven't found replacement probes. My advice is - don't buy if you are going to leave the cord in the oven, or heavily use the cord.
2009311
It is unsafe to re-use any kind of bag in cooking, especially sous vide. Don't do it. Just consider them an expendable item.
1797622
The probe is as pictured. I found if you put shrink wrap at the connection of the probe and wire it will last longer. If the smallest amt of water gets in that connection it will not work
2166765
I would first ask what is your intended use? It will function in a sous vide but is not my choice. If you have a small vessel to heat it will work fine. but larger volumes then 5 gallons can take time to come to temperature. Also you need a way of holding in place, as it is not stable. If you are using a metal tank and have a way to cut a clean hole I recommend, http://www.amazon.com/Camco-02143-Screw-In-Heater-Element/dp/B0006IX89Q/ref=sr_1_3?ie=UTF8&qid=1377002855&sr=8-3&keywords=electric+water+heater+coil . Though it has its problems in mounting and covering the exposed connections.
668552
In general sous vide does give you a much more tender product, we do "grocery store" steaks for 2-3 hours, and get a very tender steak. Pork chops done sous vide are so much more tender, I do them with a little duck fat and sage for 3 hours at 140. There are a couple of cookbooks on sous vide, I own this one: Sous Vide for the Home Cook cookbook I use my nomiku a couple of times a week, you can do things with it, you just cannot do by conventional cooking methods, like sous vide pork belly, done at 140 for 24 hours, then pan seared. Amazing. The best restaurant in Jacksonville, has 3 commercial units they run constantly. In general sous vide does give you a much more tender product, we do "grocery store" steaks for 2-3 hours, and get a very tender steak. Pork chops done sous vide are so much more tender, I do them with a little duck fat and sage for 3 hours at 140. There are a couple of cookbooks on sous vide, I own this one: Sous Vide for the Home Cook cookbook I use my nomiku a couple of times a week, you can do things with it, you just cannot do by conventional cooking methods, like sous vide pork belly, done at 140 for 24 hours, then... » Read More In general sous vide does give you a much more tender product, we do "grocery store" steaks for 2-3 hours, and get a very tender steak. Pork chops done sous vide are so much more tender, I do them with a little duck fat and sage for 3 hours at 140. There are a couple of cookbooks on sous vide, I own this one: Sous Vide for the Home Cook cookbook I use my nomiku a couple of times a week, you can do things with it, you just cannot do by conventional cooking methods, like sous vide pork belly, done at 140 for 24 hours, then pan seared. Amazing. The best restaurant in Jacksonville, has 3 commercial units they run constantly. « Show Less
2153468
Weird coincidence that you should ask. I presume you're asking because (like me) you want to use this as part of a sous vide project. Mine died during the cooking of Thanksgiving turkey. I don't know for certain that heat was the cause of the failure, but the plastic parts had warped, so it seems clear the casing was never designed for high temperatures.
2166766
I would first ask what is your intended use? It will function in a sous vide but is not my choice. If you have a small vessel to heat it will work fine. but larger volumes then 5 gallons can take time to come to temperature. Also you need a way of holding in place, as it is not stable. If you are using a metal tank and have a way to cut a clean hole I recommend, Camco 02142/02143 1500W 120V Screw-In Water Heater Element - High Watt Density . Though it has its problems in mounting and covering the exposed connections.
731094
Don't know, Stevie, whether it would control the temperature accurately enough. You might do better with an immersion heater designed for sous-vide cooking. That is very accurate.
1317241
I'm not an authority on this, but I suppose you could use it to measure the temperature of any substance, but you don't want to leave the thermometer in the water. If you are looking for a thermometer to leave in the jacuzzi, this is not for you. Besides, why would you want to use a precision instrument meant for cooking your meat perfectly for any other purpose? Just sayin...
1802933
Not really....you would need to flush out all of the air in the connections (not bypass ports) and the sensor may not be able to handle getting wet..... you could get general levels of magnitude if you keep a column of air in the tube .....
659864
I'm not sure what their official stance would be, but I would say "yes." The probe they package with the ChefAlarm is rated to 572F, and short-term exposure all the way up to 700F. I've certainly never had any issues with probe failures that seemed to be secondary to heat (at least, not with ThermoWorks probes). Having said that, I usually recommend purchasing a second replacement probe just in case; repeated kinking at high temps *can* cause issues even with the best probes, and it can be really annoying to be stuck without a usable probe at the wrong moment.
707551
If you're grilling at very low temps, yes. Otherwise, the probe wire will fry. I found this out after going through two of them.
1514097
I don't know. Perhaps ask or call the manufacturer for that as being submerged might not be an intended use.