Originally Posted by Roo-B-Q'N
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.
I bake pizzas on my Kamado Joe at 500-550 degrees. I also enjoy searing my steaks at about 650-700. While I wouldn't walk away from the grill while actually cooking them at that temp, it would be nice to walk away after lighting the grill and let the iGrill warn me as it passes through 550 on its way up. And though I haven't tried them myself yet, I have read several recipes for baking on the Kamados that use temps above 400.
My Kamado Joe also has gaskets. I just wasn't sure if the weight of the ceramic lid would still pinch the cable enough to cause problems. I guess not.
On a side note, I cooked my first fatty on Sunday. I cooked it using the heat deflector in the upper position, and it never occurred to me to rotate it. Should I have? Either way, it turned out awesome. It is hard to believe it took me this long to make one.