J
Mounted opposite the vent.
JimT
I do the exact same thing.......I use my deep fryer therm. The probe will almost reach the grate level. Drilling a hole through the cork will make it easier.I took a wine cork and rammed a long stemmed thermometer through it. Then plugged it into one of the holes in the top vent. Permenantly set at open with two holes for exhaust but never an issue with temp control, use the bottom vents for that. Scott
Mounted opposite the vent.
JimT
BBQ Guru sells a real nice thermometer with a silicon plug that fits right in one of the vent holes. The therm is made by tel-tru, a trusted manufacturer. I've had mine for a few years, sits outside in the WSM lid year round, and is still 212 in boiling water.
http://secure.thebbqguru.com/ProductCart/pc/viewPrd.asp?idcategory=36&idproduct=138
Also, get a set of the Guru WSM eyelets while your at it. At some point your going to want to feed digital therm, guru, or stoker probes into your WSM, and these are very nice.
http://secure.thebbqguru.com/ProductCart/pc/viewPrd.asp?idcategory=36&idproduct=136