FireBoard Competition Probe - Long Kamado BBQs Homemade bacon and smoked salmon

Homemade bacon and smoked salmon are really easy to make and the results are far better than anything you can buy

Insulated to keep the steam on your caffeine and comes with our customer-favourite MagSlider™ Lid to protect from any splash out

or dial it back to cook low and slow

Cooking Temp Range: 85°C to 260°C

FireBoard Competition Probe - Long Kamado BBQs Homemade bacon and smoked salmonA small diameter needle probe in an easy to use form factor. The perfect choice to get precise readings in smaller cuts of meat or where space is limited. Probe type: 100K Thermistor Temperature Range: 18 to 300C (0 to 572F) 6ft (1. 8m) cable length 2. 5mm audio connector 75mm long probe 1. 8mm diameter