Bradley 6 Rack Digital Probe Question

[Consooger]

Havent fired this baby up yet but want to know how to do this if needed. I was looking around online and read in many occasions that some people have had issues with the tempurature being off when using the 4 and 6 rack digital models. I was also reading about people putting probes inside the smoker in different locations to get a better estimated internal temp to keep it closer to desired temp without going too far over or under in case the digital temp seems to be off.

So here are my questions.

1. If this is the best way to do this, what is the best device to use that doesn't cost an arm and a leg and isn't a pain to install
2. Where would be the best location to put this.
3. When using these probes (forgive me for asking this dumb question) if it is wired and it is running inside do you put the whole probe inside or just a portion of it or evev have the whole probe in with the wire running inside as well. The reason I ask is I don't want to melt any coating around the probe wire.
4. What are the best tupes of probes to use to keep track of the internal temp of the meat while cooking.

If anyone can help that would be great. Just trying to make sure I do this right the first time. I know many people probably asked similar questions to this before I just didn't find an exact answer and some of the "new terminology" has me a little confused.

Thanks again!

John

[mikecorn.1]

The all in one tool would be the maverick et732.
maverick  et732
Keeps track of meat and smoker temps.


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[Good Smoke]

I'm new to the forum too but have had my 6 rack over a year now and love it. I have a Williams and Sonoma digital probe now that is dead on. Tried a cheaper version before and you get what you pay for. Mine has a probe that plugs into a reader then wirelessly transmits to a small receiving unit you can clip to your belt while playing horseshoes etc. or sits on the coffee table when watching TV. well worth the $ so you don't have to get up all the time to temp check.
With meat, stick probe half way in at the thickest part of the meat. If checking interior temp of smoker cabinet, just hang the probe thorough smoke vent half way down.
Hope this helps.

[Consooger]

awesome! Thanks for the help I am looking into both of these and buying one tonight