CyberQ WiFi failed probe


 

John L.

TVWBB Member
Started a cook tonight and my pit temp probe seems to be bad. If I jiggle it around I can get a probably good reading, otherwise it stays around 49-50 deg even with a full on fire in the WSM (I trusted it was just taking a long time to heat up in 30 deg weather).

Anyone know much about how these work or how to repair? I have continuity between the alligator clip, probe, and shielded cable. I have nothing at the tip or shield of the mini connector plug to anything else however.

Also, are newer models significantly more advanced than my old CyberQ WiFi? It’s been my go to for my WSM for probably 10 years.
 

Bill Thompson

TVWBB Member
I have heard of problems at the connection of the probe. Water enters there. I started having problems with my pit probe and replaced it. I think that the meat probes can work for the pit probe also. I have put a meat probe in the wsm rubber grommet and it would show almost the same temp as the pit probe.
 

John L.

TVWBB Member
Thanks Bill. My old WSM doesn't have a dedicated access spot for the probes. I've always gone under the lid realizing the risks. Now that I have the chance I may take the opportunity to modify my WSM with a better access method for probes.
 

Bill Thompson

TVWBB Member
Thanks Bill. My old WSM doesn't have a dedicated access spot for the probes. I've always gone under the lid realizing the risks. Now that I have the chance I may take the opportunity to modify my WSM with a better access method for probes.
I have the grommets on mine, but don't use them. I notched a groove at the lip where the lid sits. I find it much easier to move meat and grates around. And i don't have to worry about the lid sitting on the wire.
 

John L.

TVWBB Member
I have the grommets on mine, but don't use them. I notched a groove at the lip where the lid sits. I find it much easier to move meat and grates around. And i don't have to worry about the lid sitting on the wire.
Good to know. No issues with or concerns about rust? Here at the beach basically anything other than stainless or enameled rusts out in a year or two.
 

Bill Thompson

TVWBB Member
Not here in the mountains. Also it is very little metal showing. It's only the edges of the metal showing, so the thickness of the metal under the coating along the cut area. Probably could spray with some high temp black to protect it. It was a mod that a lot of people was doing. I just got a wsm 18 for Christmas and did it to it also. I've got a14, 22, and now the 18 I've done it with all of them after getting them.
 

Lew Newby

TVWBB Wizard
Good to know. No issues with or concerns about rust? Here at the beach basically anything other than stainless or enameled rusts out in a year or two.
I'm in central Florida and after I cut my notch I put a little oil on the bare metal and cooked a Pork Butt. The grease and smoke coated the groove and I didn't have rust after 10 years.
 

Lew Newby

TVWBB Wizard
On another site we were discussing using a meat probe as an ambient probe. I wrote to Thermoworks asking if there was a difference in construction other than the tip profile. Here's the response.
Hi Lew,

The Pro-Series meat probe and air probe have the same thermistor at the tip of the probe, just differently-shaped metal. The diameter/thickness of the probes is the same at the base, but the meat probe has a tapered tip. Because tapered tip has less mass, the meat probe will react slightly faster to temperature changes than the air probe. The slower response of the air probe is desirable to compensate for opening the door/lid of your oven/smoker.

Other than the size and shape of the metal, there is no difference between the Pro-Series meat and air probes.
 

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