chamber temperature

Discussion in 'Messages for All Guests and Members' started by binbrook, May 9, 2010.

  1. 1. when you put a digital probe into the cooking chamber, how do you keep it off the hot grate.

    2. which section do you measure? bottom, middle or top<

    thanks very much. I really need to know.

    Bill Holton
     
  2. bmudd14474

    bmudd14474 Guest

    you need to measure where the food will be. If your using a vertical smoker and will have stuff on different racks then I measure at the center grate. I then know that the rack below will most likely be a bit hotter and the top a bit lower. If you have them you could put one on each rack. I put mine in a onion or potato with the tip out the other side of it.

    Hope that helps.
     
  3. thanks very much. That answered my questions.
     
  4. rbranstner

    rbranstner Smoking Guru OTBS Member

    You can use a onion, apple, potato, piece of wood with a hole in it just about anything that will hold it of the grate. I usually measure my smoker where ever the meat is going to be.
     
  5. olewarthog

    olewarthog Meat Mopper

    I use a small potato & cut it in half to make it more stable. Try to place it as close to whatever your cooking as possible. Like this:

    [​IMG]
     
  6. dick foster

    dick foster Smoking Fanatic

    I mounted mine in the middle just under the grill where the meat sits. It's measuring the temperature right under the meat.
     
  7. roltyde

    roltyde Fire Starter

    That's a great idea! Can you provide a "how-to" and maybe a Q-View? I have two digitals in my chamber, one for heat temp and one for internal meat temp. I use a block of wood with a hole drilled. I do have to be careful it doesn't move too much when I'm closing the lid. Your idea would eliminate that.
     
  8. dick foster

    dick foster Smoking Fanatic

    I just drilled a hole in the smoke chamber and hard mounted the probe. I'm talking about the temp probe that is connected to my temp controller, not the smoker temp probe for a Maverick ET73 or something. However, with a little thought it shouldn't be too hard to come up with something for those.

    The temp probe I got did not have a nut so I made up a sheet metal clip and used a flat washer to hold it in place. I think it's a NPT thread, probably 1/4" NPT but not sure. Here's what I have hooked up to my temp controller.

    http://www.virtualvillage.com/thermo...03820-034.html

    It has a stainless housing and a a platinum sensor. I usually wrap it with a little thin foil so I don't have to scrub the grease and gunk off after the cook. Just toss the foil.

    Those ET73 probes come with a clip for clipping it on the grill. When I get one I might just clip it to the bottom of the grill instead of the top. I've already drilled a port on the end just below grill level for passing temp probe wiring though so I don't have to have the wire crushed by the lid. It would also tend to make a crack for heat and smoke to escape the cooking chamber.

    I usually take the time to try and do something right the first time so I don't have to continually fuss with it later. I'm lazy like that.
     

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