tricks for getting correct smoke chamber temp from a remote

[spoon]

i've used my new nu-temp thermometers a couple times, and they are great. as suggested, i use one for meat temp and the second for cook chamber temp.

on one cook, i placed the probe on the grate, and i think the temp was incorrectly reading high because the grate was hotter than the chamber itself -- even though i made sure the tip of the probe was not resting on the grate.

on second cook, i placed the probe on top of the meat (rack of spares) with probe handing over the side. i think this was providing better results, but it made it difficult when i was mopping the ribs (had to re-arrange the probe frequently).

so, y'all got any tricks for placing the probe in the cook chamber for best results? any feedback is appreciated.

[tommykendall]

Spoon - you ain't stickin' the probe in spares are you?

[nthole]

take two wine corks, jam it through them so it sits on the rack and walla, you get the air temp, not the grate temp.

[BigAl]

Or a potato, u can the eat the spud, I have heard!

[Heath]

Check this link.

http://tinyurl.com/2gkl6

That's how I check the temp alongside the meat.

[spoon]

Spoon - you ain't stickin' the probe in spares are you?

no, when doing the spares, i just had one probe workin' the cook chamber temp.

[parrothead]

I use a dual probe. Jam it in the meat for meat temp and it sticks out and reads the internal chamber temp also.

[BBQchef33]

i use the potato trick or cork. Stick it thru a cork and you can set it anywhere you want.