Questions on Probe Placement

[digitalshaw]

Got a 4 stack OBS. Bought the maverick 73 (Dual for meat and smoker). Where do you put your smoker probe? Front? Back? Which Shelf? Also, Are you putting the wires through the holes in the top? I've read about peeps drilling holes, but I'm not sure on that one.

Thanks for any feedback. I didn't see much on this. I'm a newb though.

[classicrockgriller]

I put my smoker probe below the lowest rack of meat in the smoker.

I just route my cords thru the door opening.

[watchdog56]

I have same smoker,I put mine through the top vent hole but I am sure it is hotter on a lower rack. I might start hanging mine on rack and run wire out the door.

[digitalshaw]

I've been hitting the second rack from the top. I figure if I can get the right temp higher up, then I'm good to go. I cooked my brisket on the same shelf.

[RAF128]

I've got a 6 rack and usually run my wires for the meat probes through the door.   I drilled a hole in the top to put the temp probe for my PID.   I move that probe to different locations in the tower.   I usually put it just under the shelf that has the meat on it.    I didn't want to use the vent hole and can't.   I have my smoker set up in my garage and it's vented so I don't have access to the vent holes.  I also close the vent off completely when it's not in use and figured I likely damage the cord.

[classicrockgriller]

By dropping down from the vent the moisture can run down your wire into

the tip and could cause problem, unless you loop the wire.

I run mine thru the door and angle the wire down before I shut the

door to allow any moisture to drip off the wire.

If you have meat below the probe, you could get a false reading or

meat could get over cooked because of the higher temp.

[BuyLowSellHigh]

I do the same as CRG -- route through the open door, put the probe in the middle of the lowest rack with something on it.  Higher racks will be cooler, so i want to control based on hottest where food is.

[TestRocket]

Great thread here fellow cooks! This conversation is simple but has the potential to save many ((new or seasoned) "pun intended") of us money and (or) embarrassment from overcooking something delicious. Thanks!  ;D