Patrik, yes, we've definitely considered it and will continue to look for ways to improve the probes (that's why it's nice that you can plug in new ones here). We chose thermistors for accuracy first, and then worked the size down in response to customers in the food industry, resulting in the Grill Pro needle probes.
Thanks for the great feedback—we can certainly do an even thinner probe with some more work. We're next looking at developing an RTD probe which will have high accuracy up to 1300ºF. Anyone want one of those?
I guess it is thermistor based today then? I don't know how big the market is for these very thin probes I just know most restaurants I have talked to here use them. I think they are all using thermocouples to get them that thin (a bit over 1mm). The biggest problem apart from them being expensive is that they tend to snap every now and then.
For the home market I think you have the right probes no doubt, just wanted to know if you had considered it.
Patrik, the needle probe that comes with the Grill Pro is 2.5mm in diameter at the end. That is literally as small as we can make it given the sensor inside. We could make it slightly thinner by changing the sensor type, which has other drawbacks (cost, accuracy)—as always, if there's demand, we'll try to find a way to do it.
Thanks, Jeremy! Our next goal is to raise enough funds to be able to hire another coder so we can get in more of the ideas.
Congrats team! What an exciting time for all of you and for us that backed your amazing idea! Cheers and keep the creative juices flowing!
I do a lot of fish here at home and would love to see a needle probe (as in very thin so there isn't a big hole from the probe). I know they are difficult and expensive to make but is that anything you have looked into? The only thermometers I know of today that have this kind of probe cost $150-200 here in Sweden and they are widely used by restaurants (even for other meats).