i am in the process of mod'ing up my brinkmann TMLE.
so far i've added wood stove gasket to the door and sealed all welds and seams with various RVT or furnace cements. I've also made a charcoal basket which is the cat's arse.
THE POINT
next i would like to mount 2 tel-tru bi metals (BQ 300, 3" face 4" probe). and a latch (pull action toggle clamp)
I see the standard place for mounting of these thermos is on either side of the door. i have to wonder if this is best place to mount them.
would it be bad to mount to the backside of the cooking chamber? would that be any more accurate?
how about in the ends of the chamber? weird but just a thought.
i have also thought about inserting them so the probe is just below the cooking grate a half inch or so. wouldn't this be the closest temperature that the meat is getting exposed to?
if i do decide to mount in the door, which i probably will, how far in from the edge and how high on the door should i go?
FYI, i bough a maverick 732 for better accuracy, so ultimately i'll have that right where my meat is anyway.
so far i've added wood stove gasket to the door and sealed all welds and seams with various RVT or furnace cements. I've also made a charcoal basket which is the cat's arse.
THE POINT
next i would like to mount 2 tel-tru bi metals (BQ 300, 3" face 4" probe). and a latch (pull action toggle clamp)
I see the standard place for mounting of these thermos is on either side of the door. i have to wonder if this is best place to mount them.
would it be bad to mount to the backside of the cooking chamber? would that be any more accurate?
how about in the ends of the chamber? weird but just a thought.
i have also thought about inserting them so the probe is just below the cooking grate a half inch or so. wouldn't this be the closest temperature that the meat is getting exposed to?
if i do decide to mount in the door, which i probably will, how far in from the edge and how high on the door should i go?
FYI, i bough a maverick 732 for better accuracy, so ultimately i'll have that right where my meat is anyway.
