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Best place to monitor temp.?

post #1 of 6
Thread Starter 
I was wondering where is the best place to monitor the temp. inside my ECB. I have done the mods and currently just stick a thermocouple down through one of the holes I drilled for my top vent. I stick it down in approx. 4-5 inches so it ends up just above whatever I am smoking. For example, yesterday I did an 8 lb. butt and the thermocouple probe was hanging just aboive it. I'm thinking of putting in a thermowell that will allow me to slide my thermocouple in and out more easily. This will be a permament spot so I need some opinions on where that spot should be. My original idea is to put it just above the cooking grate and in about 3 to 4 inches so it can be as close to the meat as possible without actually restricting how much meat I can put on. I'm also considering doing another one just above the lower grate so I can monitor both cooking surfaces. Will these locations give me the most accurate reading of my cooking temp.? Thanks in advance.
post #2 of 6
I would say monitoring temp at the grates is the best way to go. I have 3 in my stick burner and all at grate level.
post #3 of 6
I do the same thing on my WSM. I'm not concerned about 10-15 degrees or so. Unless it's a cool smoke thing anyway.
post #4 of 6
alot of people use a potato or little blockk of wood to put it beside what your cooking on the same grate. some af the digital like maverick et-73 come witha little clip you put on the probe to clip it onto the grate.
post #5 of 6
I agree. I have three on the door of my GOSM, one at the top rack, one in the middle rack, and one at the bottom rack.
post #6 of 6
Thread Starter 
Thanks for the advice. I did decide to monitor right at the level of each rack. Forgot to take pictures though. I'll try to remember to take some after work.

Thanks again.
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