Thermometers and probe placement

[ronw116]

I’m just starting out with smokers. I bought an ECB on Craigslist, made the ECB Mod’s to it and have your Rub and Sauce Receipts.
My question has to do with temperature and probe placement (I bought the Taylor Weekend Warrior, the red cased one):
· Where do you place the probe for Spare Ribs? (I’m thinking it would be between any two ribs, in the fatty part, but I wanted to ask, to be sure- The Taylor directions cautioned against putting the probe close to a bone.)
· Do I still need (another) thermometer “to know the smoker temperature”?
Thanks in advance for your help,
Ron

 

[husker-q]

For Spares - dont bother with the rib temp - go off of time (i.e., 3-2-1 method) and adjust based on appearance and pullback.

However, you should monitor the smoker temp at all times - put the temp probe about 1 inch off grate (you can push through a small potato as a holder or take a small piece of wood and drill hole.

 

[mballi3011]

First off would you stop bye Roll Call and prperly introduce yourself and we could give you the welcome that newbies get from the fine smoking people here. As far as your probe delimma you don't use it with ribs thats the only thing we don't smoke by temp. Use the 3-2-1 method. Then your other question is yes you should have aleast 2 if not 3 or more thermometers one for the smoker itself (the shelf temp) then one for the meat and if you smoke more than one thing another. How's that.