Cleaning Stoker pit probe


 
K

KeithG

TVWBB Fan
Tried to do a search, but really did not find anything on what is the best way to clean the pit probe sensor end. After a very long smoke, the sensor is pretty much dark brown now and can't seem to get it to come off. When I smoked yesterday and had the food probe and pit probe in the WSM before I put the meat on, it seems the pit probe lagged the food probe while it came up to temperature. I thought this may be due to the build-up of the smoke film on the pit probe.

Is this true? And if so, what is the best way to clean this film off of the pit probe?

I have tried lightly scrubbing and using some clorox wipes, but did not work.

Thanks for the help.
Kg
 
I clean mine up in boiling hot water and wipe clean. Heavier build up will take several rotations thru water and wipe down. It is also a good time to calibrate.
 
Originally posted by D Casten:
I clean mine up in boiling hot water and wipe clean. Heavier build up will take several rotations thru water and wipe down. It is also a good time to calibrate.
Click to expand...

Wow, this was the ticket. Put the probes in boiling water and smoke film came off very easily. Thanks for the tip.

Kg
 
Just an fyi, I haven't cleaned my pit probe in probably 30 cooks. I should, but haven't. It is still right on with the temp probe in my cooker. That said, cleaning it once in a while and calibrating is probably a good idea.
 
Originally posted by Mike McGlinn:
How often should I be cleaning the probe?
Click to expand...

Hey MIke,
I am not sure what is the best or preferred cleaning frequency, but I like to keep mine fairly clean so I plan on cleaning it in the boiling water every couple of long smokes. The main reason I asked on how to clean it in my original post in this thread was becasue I noticed a temp lag between my pit probe and my food probe when lighting up the WSM and both probes are in the WSM without any food. I thought the temp lag on the pit probe may have been due to the heavy smoke film on the pit probe, thus the reason why I was trying to get it off. I have not used the probes since cleaning it so I don't know if the temp lag issue has been fixed or not.

Good luck,
Kg
 
I wouldn't worry about it unless you are way off. All of my smokers have a dial thermo as well, so I can tell if something is messed up. In reality, what is 10 degrees high or low going to do?
 
KeithG said:
Tried to do a search, but really did not find anything on what is the best way to clean the pit probe sensor end. After a very long smoke, the sensor is pretty much dark brown now and can't seem to get it to come off. When I smoked yesterday and had the food probe and pit probe in the WSM before I put the meat on, it seems the pit probe lagged the food probe while it came up to temperature. I thought this may be due to the build-up of the smoke film on the pit probe.

Is this true? And if so, what is the best way to clean this film off of the pit probe?

I have tried lightly scrubbing and using some clorox wipes, but did not work.

Thanks for the help.
Kg
Click to expand...



I have always used a little dishwasher power in hot water to soak probes in. after about 30 min. the enzymes in the mix will clean them back to new
 
I have always used a little dishwasher power in hot water to soak probes in. after about 30 min. the enzymes in the mix will clean them back to new
 
I only clean my food probe on my stoker every once in a while and I don't remember ever cleaning my pit probe, still works fine.
 
I usally scrub with liquid degreaser about every 2/3 cooks. Not more. I really believe that all probes should be as clean as possibile to allow a perfect misurament! For meat probe first the degreaser then some fresh water keeping attention not to allow water in
 
I have found less swings in temps on my Stoker using clean probes. Been using a probe cleaner by Stark Boards. Usually a 30 second dunk in the solution removes all the gunk.

probe%20cleaner_zpszqscbasl.jpg
 
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