How to mount thermometers

[torchrider]

My pit below, does not have any thermometers nor ports for a thermometer. I thought about using an internal thermometer but figure that would just make the temp fluctuate evrytime I opened it to look at the thermometer. Can I just drill a couple holes to insert a thermometer to check temp from time to time? Where would you drill the holes? Any other ideas?

 

[timtimmay]

Two ways to do it, one is mount a thermometer that has a 2/3" probe in it, the other is to put a small hole to run an oven thermometer through.

 

[timtimmay]

Here's a couple options

http://www.amazon.com/Maverick-Remot...8089516&sr=8-2

http://www.amazon.com/Tru-Test-BBQB4...8089556&sr=1-5

 

[ddave]

Yep.

Try to mount them as close to grate level as possible.

Dave

 

[graybeard]

http://www.smokingmeatforums.com/for...ighlight=beard

beard

 

[torchrider]

Thanks Beard. Do you have several holes in your pit and just move the thermometer around, or do you have several thermometers setup? How many can I get away with? Thinking one probe near the cooking surface and one in the meat? How do you mount the probe near the cooking surface?

 

[graybeard]

Hello torchrider. I use two digitals. One for chamber temp and one for the meat. For the chamber i use a small block of wood with a hole in the middle that I can move around if needed. As for as mounting I just made a small (L) bracket and mounted to my stack. I did use a small piece of fireproof material to keep my gauge from melting! (the stack heats up to 400+ so I'm guessing that's a bit to hot for the gauge. I really like the probe in the end more than in the front so I'm drilling another hole next to the other one and have two probes side by side.
ALSO, I ground down the (WINGS) where the probe was crimped so the hole could be a perfect fit! GETER SMOKIN AND GOOD LUCK WITH YOUR LEGS!
beard