Originally Posted by bmoorhouse
Do you guys have any problems with the 400 degree max reading? Seems that would be too low for a lot of cooks.
Also, how do you position the probe in the grill without the clip that comes with the ambient probe?
Finally, do you guys close the lid on the cables or run them out through the stack?
At what temps are you cooking? Even with a high temp fast cook I would think 400 plus degrees would be a lot.
You could slide the probe into a half of potato or onion and set on your grate. Even better a fatty and rotate as needed for length of cook
Not sure what you are cooking on, but my main two cookers have gaskets so door closing on them is not going to damage them. I would have to think about what I would do on my WSM. Through the vents would cause me to figure out where to put the device. I have melted a few thermometers by putting them on the side of my wsm (magnetic)
Just my thoughts.
KCBS CBJ 9831
Large Spicewine, Backwoods Smoker (Party), WSM, Oklahoma Joe's Offset, Wood Fired Oven