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9 replies

Thermometers

FM Former Member
I've been wondering about thermometers to monitor the temp inside the smoker. Maybe I'm being too anal about this. However, after seeing the post by BBQ_Rod on his Cookshack "Shack" I saw the digital thermometers on the front of his Smokette and thought they were thru the door mountings. Well, I was wrong.. but, got the juices flowing.

I like the idea of monitoring the temps inside the box at any point of time and don't want a bunch of wires going thru the smoke hole in the top... so, here is my thought.

Drill two 1/4" holes thru the door of the Smokette, one at the top shelf level and one at the bottom shelf level.. and add these two probes into the box.. sealing with silicone or "muffler" cement.

Check these out.. go to this url: http://www.techinstrument.com , then go to Panel & Wall Mount Thermometers.. then move toward the bottom of the page.. Item #2225-02 which has a range of 0-220*F. The probe is only 4" long.. 1" of which will be taken up going thru the door.. leaving only 3" inside the box.. not enough to interfere with the meat on the racks.

Bill
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R rpmMember
Monitoring the internal oven temperature will do nothing but frustrate you. The temperature at any given point in time is irrelavent. What counts is the quality (texture, flavor, etc.) of the finished product. I would focus on the meat temp. Also, I think you will find that penetrating the wall of the smoker will void your warranty and potentially the customer support.

Richard
FM Former Member
Bill,

Trying to understand...why?

Like RPM said, what's the purpose, if it's stuck in the wall you'll only get the air temp and in the end that's not going to help very much since you won't be adjusting the temp.

The probe you mentioned has a range of only 220? Not high enough for the smokette which gets to 250 (actually a little above during cycling).

Will it have a probe that then sticks into the meat? My microwave has this option.

If you drill through the smoker, you'll violate your warranty. The walls aren't hollow, they're filled with insulation.

Why not drop them down through the top?

It's pretty simple to put the remote probe into the meat while it's in your house, then I take it put it inside the smoker then run the end up through the hole into the unit.

Hope it helps clarify, not trying to confuse things.

Smokin'
FM Former Member
quote:
Originally posted by SmokinOkie:
[qb] Bill,

Trying to understand...why?

Like RPM said, what's the purpose, if it's stuck in the wall you'll only get the air temp and in the end that's not going to help very much since you won't be adjusting the temp.

The probe you mentioned has a range of only 220? Not high enough for the smokette which gets to 250 (actually a little above during cycling).

Will it have a probe that then sticks into the meat? My microwave has this option.

If you drill through the smoker, you'll violate your warranty. The walls aren't hollow, they're filled with insulation.

Why not drop them down through the top?

It's pretty simple to put the remote probe into the meat while it's in your house, then I take it put it inside the smoker then run the end up through the hole into the unit.

[/qb]
Guess, as I said.. I may be being too anal.. at least until I get a lot more experience.

I can't put the probe in the meat until the meat is in the smoker. the jack on the end of the probe won't fit thru the hole.. The bent probe does with a bit of forcing Smiler

Regarding the temps.. My Smokette won't get to 250*.. in fact I called CS about that and they said it is normal not to reach that higher temp and that you don't really cook above the 225* setting. That doesn't sound right to me.. because I've had problems breaking some plateaus and hoped that the 250* setting would help me do it a bit quicker.
FM Former Member
quote:
Originally posted by WeeWilly:
[qb] I can't put the probe in the meat until the meat is in the smoker. the jack on the end of the probe won't fit thru the hole.. The bent probe does with a bit of forcing Smiler [/qb]
Actually, you can if you close the door over the wire instead of running it down the top. But the 3 brands I've got go down the top without much force atall.

quote:
Originally posted by WeeWilly:
[qb]Regarding the temps.. My Smokette won't get to 250*.. in fact I called CS about that and they said it is normal not to reach that higher temp and that you don't really cook above the 225* setting. That doesn't sound right to me.. because I've had problems breaking some plateaus and hoped that the 250* setting would help me do it a bit quicker. [/qb]
Confused Hmm...this sounds odd, unless they meant meat temperature.
FM Former Member
I have the one sold at Target.. don't remember the name.. but I think it's a TruTemp. I can get the bent probe thru the hole but I have to force it. However, the plug end is a 90* bend and it won't go thru the hole.

I like the idea of simply going thru the space between the door and the box.
T tomMember
Cookshack won't recommend the door route,since there are many alternatives.

That said,I've often run mine by the door on the smokette,big Cookshack,and pellet cookers.

I also agree about not getting too involved with oven temp ,except special situations.

If you are using a cooker the size of the 150/160 series, and only cooking a single packer or a couple of flats,- your swings will be somewhat greater than with a full cooker.

This is relavent,only when you are timing your cooks with a particular cut/size meat to fall into a specific time frame.

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