Smoker temp probe

[bigal]

If you have a smoker that uses a fan to circulate the smoke and heat in the smoking chamber, does it matter where you put your temp probe? Does it matter if it is on the grate, or would it be better to have the temp probe between the grate and the top of the smoker?

Is the temp that critical? ie about 225 give or take 15 at any given time.

I was "mess'n" around(got a new smoker and will have pics later.......not a traeger either

) w/the smoker(seasoning it) and tried different things w/the temp probe. I believe it doesn't matter. Has anyone tried hang'n their probes at different levels vertically in their smoker?

Just curious.

 

[cheech]

Don't have a fan in mind but have moved the probe around and found the best spot based on little hotter here and a little cooler there.

 

[fatback joe]

I would say to put the probe as close to where you plan on cooking as you can............if that is any help.

You can always give it the biscuit test if you are just looking to find where you have hot/cold spots.

 

[walking dude]

yeap......in my ecb gourmet.........its hotter on the top rack

when i moved the probe to the rack right above the water pan........bout 15-20 degrees diff.....

like FBJ said.......place it where you are going to be doing the cooking.....i had to move meat to the lower rack before, to calm down the high heat


hope this helps

Wd

 

[brennan]

hmm...elaborate on this fan you speak of. where would one put it? how do you keep the bearings from sticking after the smoke builds up on it? How is it wired in there and how safe is running wires through a smoker?

 

[bigal]

Brennan, its a pellet smoker very similar to a traeger. The fan supplies air for the fire and to circulate the heat in the cook'n chamber. Fan & wires are all outside of the cook'n chamber.

I was just think'n and wonder'n. I have a heat probe at "meat" level and a thermom in the lid.

I've always checked at "meat" level and just wondered if anyone has gotten more "technical" about probe placement.

I was really hope'n that someone would say "an accurate temp probe in the lid/door would be plenty good to go buy when setting your temps."

I think I'm worry'n about the wrong things right now.

 

[brennan]

ah I see, well with the convection current running around in the smoker, I would venture to say that thermal variances will be minimal wherever you put your probe as the air and smoke will be moving at a higher rate than traditional methods...wow I geeked up that statement didn't I?

 

[island boy]

Iâ€[emoji]8482[/emoji]m not an expert…. However, I think that maybe a fan from a convection oven could be ducted into & out of a smoker. The bearings are probably sealed & heat resistant. The electrical would be outside of the smoker.

If you need more info. Send me a PM.