Originally Posted by oldbill
I usually see therms with two or four inch stems and my pick would be the four inch because I would want to see what the temp is as close to where the cooking is being done as possible.
Yeah, I believe a minimum of 3" probe is necessary. 4" is my preferred length. The question remains as to whether the install should be below or above the grate.
Personally, I think it should be above the grate as that's likely to have a more correct temp reading, and would also avoid dripping foods.
WSM 22.5"/DigiQ DX2
(built myself though I'm a moron)
Weber Performer 22.5" - Charcoal
Weber Genesis E-310 - Gas
Weber Smokey Joe (A RED one!)