downhole beef thermometer

[coppercone2]

How do these work?

https://www.typhur.com/products/sync-one-wireless-thermometer

They have full wireless thermometers that you charge and plug into your beef.

To me that means there is a battery that can take 500F and some pretty well compensated electronics in there, if they get the typical 0.5F accuracy of the meat thermometers. Seems pretty exotic. If it has to survive the oven, that is usually 260 degrees C (500F), or possibly more, for some ovens.

[Smokey]

Thermoelectric power source? https://en.wikipedia.org/wiki/Thermoelectric_effect

May be hard to generate enough power to run a wireless transmitter, but when the thermal differential isn't big enough to generate power any more your meat is also probably done cooking.

[coppercone2]

I don't think so, it looks like its stainless steel, and it looks like you charge it. I don't think you can power something from a small stainless tube that houses a thermometer wire. The thermal differential would be basically unusable.

[amyk]

Some discussion here: https://old.reddit.com/r/AskElectronics/comments/18rd75w/how_do_the_digital_electronics_inside_wireless/

tl;dr: they can't actually survive the full temperature of the oven; they just use the meat as insulation and have a little more inside them. (If you do accidentally "cook" one, the manufacturers would just consider that a source of recurring revenue...)

[ejeffrey]

How do these work?

https://www.typhur.com/products/sync-one-wireless-thermometer

They have full wireless thermometers that you charge and plug into your beef.

To me that means there is a battery that can take 500F and some pretty well compensated electronics in there, if they get the typical 0.5F accuracy of the meat thermometers. Seems pretty exotic. If it has to survive the oven, that is usually 260 degrees C (500F), or possibly more, for some ovens.

All the electronics are in pointy end inside the meat.  Only the ambient temperature sensor and the RF antenna extend outside the meat .  These can handle very high heat and they are designed to avoid conducting too much heat back into the electronics.  The probes have a line on them: you are always supposed to insert it at least to the line, if you do that the electronics shouldn't ever get much over 200F.  That's a typical final temperature for tough cuts like brisket and pork shoulder.  I've had a set of Meater probes for several years now -- they started as a Kickstarter and AFAIK were the first product like this on the market.  But there are a lot of options now.

[coppercone2]

I thought it might have used parts meant for oil drills

[Simmed]

the probe can only survive up to 105C 

[tooki]

the probe can only survive up to 105C 

Your meat will have perished long before then, so how is that a problem in practical use?