• 100k Ohm PT100 Temperature Sensor 4066K For BBQ Smoking Probes
  • 100k Ohm PT100 Temperature Sensor 4066K For BBQ Smoking Probes
  • 100k Ohm PT100 Temperature Sensor 4066K For BBQ Smoking Probes
  • 100k Ohm PT100 Temperature Sensor 4066K For BBQ Smoking Probes
  • 100k Ohm PT100 Temperature Sensor 4066K For BBQ Smoking Probes
100k Ohm PT100 Temperature Sensor 4066K For BBQ Smoking Probes

100k Ohm PT100 Temperature Sensor 4066K For BBQ Smoking Probes

Product Details:

Place of Origin: China
Brand Name: TIAN RUI
Certification: ROHS
Model Number: PT100 Long Probe

Payment & Shipping Terms:

Minimum Order Quantity: 1000PCS
Price: USD0.20-0.50PCS
Packaging Details: PE Bag
Delivery Time: 5-7 Days
Payment Terms: D/P, T/T,Paypal, Western Union
Supply Ability: 1000000PCS/Month
Get Best Price Contact Now

Detail Information

Product Name: PT100 Temperature Sensor Resistance: 100K Ω
B Value: 4066K Tolerance: 1%
Type: Long Needle Type Temperature: -40℃ ~ 350℃
Thermal Dissipation: ≧2.5mw/℃ Termal Time: Max. 8 Sec
Wire: Customized Application: Stove,BBQ,Grill
High Light:

BBQ Probes PT100 Temperature Sensor

,

100k Ohm PT100 Temperature Sensor

,

4066K PT100 Temp Sensor

Product Description


High Precision Barbecue BBQ Meat Probe NTC Thermistor 100K OHM PT100 Temperature Sensor

 

Application

 

For BBQ smoking probes are used commonly for monitoring the ambient temperature of the smoker grill or the food protein that you are cooking.

 

Description

 

It's important to be able to keep an eye on the BBQ smoker temperature. You'll be wanting to confidently cook at the ambient temperature that will suit your recipe. Sometimes you'll be wanting to keep low and slow at around 110C / 230F for long cooks. Other times you'll be wanting to cook hot and fast around 135-150C / 275-300F. Knowing and recording the pit temperature in an easy to read graph helps you know whether any temperature spikes or dips adversely affected your cook.


Food probes are mainly used to know when dinner is ready! You want the protein to be safely cooked to food standard internal temperatures and similarly you don't want to overcook the food. Safely monitor your food's temperature throughout the cooking time to ensure you don't overcook it. It's also important to use when you cool, re-heat, and thaw foods to monitor and ensure safe temperatures. Depending on the thermometer, it can give you accurate readings during BBQ cooking, in the oven and on the stove top.

 

100k Ohm PT100 Temperature Sensor 4066K For BBQ Smoking Probes 0

 

RESISTANCE AT 25 ℃ B COMSTANT

TEMPERATURE

THERMAL

TIME

THERMAL

DISSIPATION

H1 Series 
(ohms) (25-85) CONSTANT (SEC)

CONSTANT

(Mw/℃)

PART No.:
R25:100K2土1% 4070 -40C ~ 350C Max.8 ≥2.5 CWFB1104FC-122M

 

No. COMPONENT MATERIAL AND SPECIFICATIONS Q'TY REMARK
4 EL EMENT ACU CHIP 1  
3 LEAD WIRE Stainless Steel Probe (S304) φ4*0.4*91 1  
2 LEAD WIRE Braidedable AWG26*1P OD1.65 380℃ 1280  
1 CONNECTOR Audio plug, 2.5mm 1  

 

100k Ohm PT100 Temperature Sensor 4066K For BBQ Smoking Probes 1

 

RESISTANCE AT 25 ℃ B COMSTANT TEMPERATURE

THERMAL

TIME

THERMAL

DISSIPATION

H12 2eries
(ohms) (25-85) CONSTANT (SEC)

CONSTANT

(Mw/℃)

PART No.:
98.63K土1% 4066K +1% -40C ~ 350C Max.8 ≥2.5 CWFB1983FD-112M

 

No. COMPONENT MATERIAL AND SPECIFICATIONS Q'TY REMARK
1 ELEMENT ACU CHIP 1  
2 HOUSING Stainless Steel Probe (S304) φ4*0.3*180 1  
3 HOUSING S304 Handle φ11*60 1  
4 HOUSING Spring 6*0.6*30 1  
5 LEAD WIRE AWG#26 *2P PTFE 380"C    
6 CONNECTOR 2.5mm Mono Jack 1 BLACK

 

 

 

100k Ohm PT100 Temperature Sensor 4066K For BBQ Smoking Probes 2

 

RESISTANCE AT 25 ℃ B COMSTANT TEMPERATURE

THERMAL

TIME

THERMAL

DISSIPATION

H15 2eries
(ohms) (25-85) CONSTANT (SEC)

CONSTANT

(Mw/℃)

PART No.:
R25:100K2士1% 3950 -20C ~ 100C Max.8 ≥2.5 CWFB1 104FC-102SPM

 

No. COMPONENT MATERIAL AND SPECIFICATIONS Q'TY REMARK
4 ELEMENT ACU CHIP 1  
3 HOUSING Stainless Steel Probe (S304) φ4*0.3*20mm 1  
PVC Overmold (1328 45P) 1 BLACK
2 LEAD WIRE PVC Cable(OD3.0 Teflon conductor with) 1000 BLACK
1 CONNECTOR Audio plug. 3.5*6.0*23. 5mm , HBTM-9 1  

 

 

100k Ohm PT100 Temperature Sensor 4066K For BBQ Smoking Probes 3

 

RESISTANCE AT 25 ℃ B COMSTANT TEMPERATURE

THERMAL

TIME

THERMAL

DISSIPATION

H17 2eries
(ohms) (25-85) CONSTANT (SEC)

CONSTANT

(Mw/℃)

PART No.:
R25:100K9土1% 4070 -40C ~ 350C Max.8 ≥2.5 CWFB1104FC-142M

 

No. COMPONENT MATERIAL AND SPECIFICATIONS Q'TY REMARK
5 ELEMENT ACU CHIP 1  
4 HOUSING Stainless Steel Probe (S304) φ4 1  
3 Tube PTFE 12T 1 Grey
2 LEAD WIRE Braided cable AWG26 380"C 1  
1 CONNECTOR Mono plug jack, 2.5mm 1 Black

 

100k Ohm PT100 Temperature Sensor 4066K For BBQ Smoking Probes 4

 

RESISTANCE AT 25 ℃ B COMSTANT TEMPERATURE

THERMAL

TIME

THERMAL

DISSIPATION

H21 2eries
(ohms) (25-85) CONSTANT (SEC)

CONSTANT

(Mw/℃)

PART No.:

R25:1388K2土5%

R200:4KQ +1%

4557 -40C ~ 350C Max.8 ≥2.5 CWFBI 105FD-192M

 

No. COMPONENT MATERIAL AND SPECIFICATIONS Q'TY REMARK
4 ELEMENT ACU CHIP 1  
3 HOUSING Stainless Steel Probe (S304)φ4*203.2*48 1  
2 LEAD WIRE AWG#26 Braided wire 380C 1  
1 CONNECTOR 2.5mm mono audio jiack 1 BLACK

 

100k Ohm PT100 Temperature Sensor 4066K For BBQ Smoking Probes 5

 

RESISTANCE AT 25 ℃ B COMSTANT TEMPERATURE

THERMAL

TIME

THERMAL

DISSIPATION

H702S 2eries
(ohms) (25-85) CONSTANT (SEC)

CONSTANT

(Mw/℃)

PART No.:

R25:1388K2土5%

R200:4KQ +1%

4557 -40C ~ 350C Max.8 ≥2.5 CWFBI 105FD-182M

 

No. COMPONENT MATERIAL AND SPECIFICATIONS Q'TY REMARK
5 ELEMENT ACU CHIP 2  
4 HOUSING Stainless Steel Probe (S304)φ4*0.4*190 1  
3 Aluminum Handle φ8* φ4.1*40 1  
2 LEAD WIRE WG#26 Braided wire (Braided Cable) 380" 1  
1 CONNECTOR 3.5mm Stereo Jack 1 BLACK

 

 

100k Ohm PT100 Temperature Sensor 4066K For BBQ Smoking Probes 6

 

RESISTANCE AT 25 ℃ B COMSTANT TEMPERATURE

THERMAL

TIME

THERMAL

DISSIPATION

H702S 2eries
(ohms) (25-85) CONSTANT (SEC)

CONSTANT

(Mw/℃)

PART No.:

100K土1%

3950K +1% -40C ~ 350C Max.8 ≥2.5 CWFB1 104FC-801M

 

No. COMPONENT MATERIAL AND SPECIFICATIONS Q'TY REMARK
1 ELEMENT ACU CHIP 1  
2 HOUSING Stainless Steel Probe φ4*0.4*190 1  
3 Aluminum Handle φ8* φ4.1*40 1  
4 LEAD WIRE WG#26 Braided wire 380℃ 1  
5 CONNECTOR 3.5mm Stereo Jack 1 BLACK

 

100k Ohm PT100 Temperature Sensor 4066K For BBQ Smoking Probes 7

 

RESISTANCE AT 25 ℃ B COMSTANT TEMPERATURE

THERMAL

TIME

THERMAL

DISSIPATION

H838 Series
(ohms) (25-50) CONSTANT (SEC)

CONSTANT

(Mw/℃)

PART No.:
R25:1000K2土1% 4600 -40C ~ 350C Max.8 ≥2.5 CWFB1 105FD-112SPM

 

No. COMPONENT MATERIAL AND SPECIFICATIONS Q'TY REMARK
4 ELEMENT ACU CHIP 2  
3 HOUSING Stainless Steel Probe(S304)φ4*0.3*134mm 1  
2 LEAD WIRE Braided Cable (26AWG*2P 380C) 1  
1 CONNECTOR Stereo Plug. 2.5mm 1  

 

 

100k Ohm PT100 Temperature Sensor 4066K For BBQ Smoking Probes 8

 

RESISTANCE AT 25 ℃ B COMSTANT TEMPERATURE

THERMAL

TIME

THERMAL

DISSIPATION

NS Series
(ohms) (25-50) CONSTANT (SEC)

CONSTANT

(Mw/℃)

PART No.:
R100C:3.3K92+2.5% B0/100:3970K+2% -0C ~ +300C Approx 3.0 Approx 5.0 CWFB1332FC-361M

 

No. COMPONENT MATERIAL AND SPECIFICATIONS Q'TY REMARK
1 ELEMENT R100C :3.3KQ2+2.5%. B0/100:3970K+2% 1  
2 Casing AWG30L Teflon spaghetti sleeving 2 Transparent
3 HOUSING 634BS-1 Brass nickel plated 2  
4 Casing AWGISL Teflon spagheti sleving 2 Transparent
5 HOUSING φ4 SUS304 Stainless steel 1  
6 Sheath I Silica gel set 250C    
7 LEAD WIRE #22 Silicone shielded wire 250C L-36015mm 1  
8 Sheath2 Silica gel set 250C    
9 Plug 6.3mm 250C 1  

 

 

How to Use A Temperature Probe

 

Using a digital probe food thermometer with your BBQ smoker makes it easy to confirm that your meats are at a safe temperature. Our guide will walk you through the process of using the probe correctly.

 

1. When you start your smoker, insert your digital meat probe into the deepest part of your cut of meat. For steaks or a roast, this area is usually in the middle. Poultry is deepest along the depth of the inner thigh. Avoid coming into contact with the bones because it can give you an inaccurate readout on your cooking probe. Insert your WiFi BBQ temperature probe until it's in the middle of the meat. Don't go all of the way through.

 

2.If you have a dual system with a BBQ probe, you can attach the barbecue temperature probe directly to your grate. It hooks up to your control system, and you can seamlessly monitor both the smoker temperature and the meat temperature. It's best to have the BBQ probe inserted well through the clip so the clip is resting on halfway mark to the rear third of the clip - this avoids the clip interfering with readings.

 

3.Read out the temperature showing up on your digital temperature probe. Ideally, you'll be able to sit away from your smoker and monitor your temperatures. The digital readout can tell you at a glance what your temperatures are, and you can adjust accordingly.

 

4.When your food reaches the desired temperature range, it's safe to eat. The Smartfire BBQ smartphone app enables you to choose your protein, cut and desired doneness and then will tell you the target temperature in either Celsius or Fahrenheit so you don’t need to remember everything!

 

Different Types of Cooking Temperature Probes


You can split cooking temp probes into four broad categories. They include:

 

* Resistance Temperature Detector - These thermometers read the resistance levels of film or wire wrapped around a glass or ceramic to the temperature. It's very accurate, but it's also the most expensive.
* Thermocouple Probe - These are the fastest types of instant-read probes with a two-to-five-second readout. The probe tips feature two fine wires. The intersection point temperature goes to a digital thermometer, though it does require careful calibration to ensure the reading is still accurate.
* Semiconductor-Based Sensor - This probe displays the average temperature it picks up along its bimetallic coil. It can take up to 20 seconds to get a readout, and they work best on more substantial foods that can be probed deeply. These probes need at least two or three inches to get an accurate temperature.
* Negative Temperature Coefficient (NTC) Thermistor - This probe provides precise and reliable temperature data according to resistance changes in the protein. When the temperature goes up, resistance falls, resulting in fast and accurate temperature readings across the entire temperature range that BBQ cooking typically involves. Smartfire uses factory calibrated and waterproof NTC Thermistors to provide optimum accuracy and responsiveness.


You want to have a quality probe thermometer around for food safety. Our customers know that Smartfire offers some of the best cooking probe thermometers in Australia, United States, United Kingdom and more broadly Europe. If you'd like your own, browse our store today.

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