HIGH HEAT ENVIRONMENT = GRILLING

Grilling is the process of cooking food over a high heat source, such as an open flame. Grilled foods' internal temperatures rise quickly due to the high heat of the cooking environment, making it simple to exceed your target temperatures and burn. Using a leave-in probe thermometer (also known as a cooking alarm) to monitor internal temperatures seems like a good idea.

In truth, it is possible if you use the correct probes and take a few cautions. Most probes, on the other hand, aren't designed for grilling.

Grill temps vary based on the fuel used and the grill's design, but grill surface temperatures are typically between 400 and 600 degrees Fahrenheit (204 and 315 degrees Celsius). most digital probes would burn out at those temperatures, whereas the Best Digital Meat Thermometer For Grilling can survive ambient temperatures up to 700°F (370°C).

The Flare-up
The flare-up, on the other hand, can quickly burn up even the best ones.

When liquids (fats or oils) are discharged from grilled foods and trickle down into the flame or coals, flare-ups happen. Fats serve as fuel, forcing an ignition source up to the grill surface, and occasionally higher. Flames can reach temperatures of over 1,000°F (538°C), and even armored, high-quality probe cables, such as those used in meat thermometer for grilling, have a maximum temperature of 700°F (370°C).

As a result, we don't advise utilizing leave-in thermometers for grilling purposes in general. However, the best meat thermometer for grilling and probe is designed specifically for low-and-slow cooking applications such as ovens and smokers. Flare-ups, however, can burn up even the high-quality, high-temperature probes.

HOW TO USE LEAVE-IN PROBES PROPERLY WHILE GRILLING
Even top-rated meat thermometers for grilling cables are only rated at 700°F (370°C). So, to help protect your probes, here are some precautions that diligent cooks take to ensure that leave-in probes and thermometers.

Instead of shutting the cable in the grill lid, insert your cooking thermometer leave-in probe via the openings and grommets specifically created for probes on grills. This will keep the wires away from the grill's surface, which can become excessively hot.
To avoid stretching the cable across the grill grates, insert the probe into food on the grill close to the grommet or aperture.
Wrap the probe wire and transition with aluminum foil if required to reflect the intense heat generated by flare-ups. You may also use just a little foil to bundle numerous probe cables collectively, guiding them away from the cooking surface and toward the grill grommet or aperture.

A FINAL NOTE ON PROBES GRILLING
While the best digital meat thermometer for the grill is built to be the best in class and are far more durable than the regular ones, all cooking thermometers, regardless of type, price, or manufacturer, are prone to decay over time due to the rough conditions they are used in. For this reason, professional BBQ teams usually have additional probes on standby. Plus, having a variety of probes on hand to deal with different sorts of cookers never hurts!