Ok I am going to have to add a few thermometers to my new smoker. What is the best way to drill a 3/4 inch hole in a 1/4 inch pipe to place the thermometers where they need to be? Any help would be appreciated...
On the topic of thermometers, anyone have any recommendations for the best thermometer for a sfb smoker? Have taken a look at the Tel-Tru website but with so many to choose from it's hard to get an idea of what's the best model/stem length etc.Ecto, set them up so you know the heat R-to -L and top to bottom :
Notice I have a therm. at my FB side to watch for hot spots , and one high the track rising heat and one at the left to track from end to end. Get quality therms. and calibrate regularly. Use your Maverick and keep it in the house and check it before each cook and you'll know what the other 'mounted' Therms. are doing and be able to track the Internal Meat Temp. (IMT) without opening the Smoker
Have fun and:
Thanks for the tip! Will get in touch with Todd.Pete,look at the Horizon Therms., a quality therm and keeps us on our Forum , ( I think we advertize them). However IMO I would kick the Mule and get a couple of Maverick-ET732. Quality and a very good businessman is Todd ; service oriented.
Set your oven to 375° and use an oven thermometer to check it, adjust the knob to get accuracy or in digital whatever means to calibrate it.stupid question, how do you calibrate a thermometer like this.
I have the probe type but will be adding a couple stem models like installed in the above pics.
For the probe it says do not let it touch water. Also in Jeffs e course, he mentions, do not let the probe touch anything metal as it will create issues.
This is one of my biggest issues right now.