I have read through various forms and it seems there is a lot of information about the mounting height of the thermo on a UDS, but not where on the barrel in relation to the intakes. The unit I am building has 3 intakes. Should the thermo be above an intake? Should this be a closed or open one? Should it be in between 2 intakes? I figured the thermo should be across from an open intake to measure the heat drawn across the meat and out the chimney. Looking for some expert opinions.
Thermo Placement in Relation to Intakes?
- Thread starter jlafrenz
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jl, morning... In the UDS, and all smokers for that matter, temp probes are usually placed at the same level you are cooking the food.... If you have 2 racks, use 2 therms to get the correct temp at each rack.... Insert the temp probes thru a potato to keep it off the grate or some probes come with a clip to secure it to a rack... Dave
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