The original meat probe, VG0956, started giving out erroneous readings the last time I went to use it. The readings were all over the map..The probe had only been used 3X, all for  22+HR, low temp cooks.

 It never got wet. Was coiled up gently and stored hi + dry in the house...I checked it using an ohmmeter and found the readings varied immensely w/ the probe being @ a constant temperature...A replacement

was out of the question w/ the Canadian cost netting out close to $150.00 and lasting 3 cooks. Too bad as it appears to be so well made. To make matters worse, a replacement warranty is 90 days..

As I had nothing to lose, I  partially removed  the armored casing and cut the wires off at the probe end then tested it. A SOLID 1,077.9 Ohms! The problem was not in the probe end. Completely removed the

armour after cutting the plug/jack off. The wires were 100%, as new. The problem was the jack/plug, an intermittent open circuit. If I had slept at a Holiday Inn Express the night before, I would have started at

 plug end. Although it would have looked worked upon, a replacement 3.5MM/1/8" jack would have put me back in the game. So if you have a Memphis meat probe failure take note.

 There is an alternate affordable meat probe. I do not wish to disclose the information presently as my testing is incomplete and I do not want to mislead anyone..If it works I will start a new thread with all the

details that should make purchasing and using it an easy task.

Now this is some great input!

Very interested in your results.  My one and only beef with my Memphis is the price of the probes vs the length of warranty.  Fortunately, I got a Thermoworks Smoke with 2 probes and a decent warranty for about the price of 1 Memphis probe.  (Much less down here in the states.)

Will be keeping an eye out for your new thread.

(First post/comment alert, probably also a thread hijack to boot) I haven't had any probes fail on my Elite, but I discovered that one of my probes was reading about 10 degrees low compared to my Thermapen, while smoking a prime rib of all things. Is probe accuracy an issue or concern for anyone else? Should I be less trusting of these? I've had the Elite for 2 years, and the Thermapen for 2 months and never paid much thought until recently. $120 prime rib and $160 prime tenderloin will do that I guess.

I have not been satisfied with my probes for the controller on my Elite and on my MAK2 for the same reason you mentioned - significant variation from my Thermoworks probes.  Thus, I don't use pellet grill manufacturer probes any longer.  In fact, I should probably send mine to Canadian John.

 First off: Welcome nhoeger on your first post, and welcome to Pellet Fan.

 As for probe accuracy. For me it is not a problem as long as I know how much the probe is off..I never trusted any probe to judge the meat as done, rather as a guide. Why? The probe is inserted into ONE

LOCATION that may or may not be the same temp as other parts of the meat. When the probe reading is close, I measure in a few different locations using an accurate/fast acting thermometer, IE Thermapen,

to establish  a true temperature reading.

As far as testing meat probes, stay tuned. It will be part of my next thread.

Thanks, and I'll be looking forward to that as well. I always assumed the variance in temps due to probe location, but then I freaked myself out when I started sticking the Thermapen trying to get a comparison with the Memphis probe and couldn't get anywhere close to the same temp as the controller. On butts and briskets it's not as big of a deal, but it was a good lesson to learn on nicer cuts that from now on I'll be relying on the Thermapen when approaching finishing temps.

(First post/comment alert, probably also a thread hijack to boot) I haven't had any probes fail on my Elite, but I discovered that one of my probes was reading about 10 degrees low compared to my Thermapen, while smoking a prime rib of all things. Is probe accuracy an issue or concern for anyone else? Should I be less trusting of these? I've had the Elite for 2 years, and the Thermapen for 2 months and never paid much thought until recently. $120 prime rib and $160 prime tenderloin will do that I guess.

Have you tested both with ice and boiling water? As John suggests, temperatures within a roast can vary widely.