Classicrockgriller, when you refer to

[Roget]

routing your probes through your door, do you mean you just put your probes in place and then close the door on the leads?
If I seem ignorant, it's because I am.
I just wondered if that would cause a problem with the seal on the door, (causing loss of smoke, etc.)

Thanks in advance for clarifying for me.

Roget

[FLBentRider]

Yes, your assumption is correct.

The probe wires are thin enough that the loss of smoke is minimal at best.

[KyNola]

yep, works just fine and makes rotating racks easier than if the probes have come down through the vent.

[OU812]

Yep, all of the above.

I've had over 4 through the door with no leakage, just space them bout 4" apart

[classicrockgriller]

Exactly what they said.

Just makes it easier for me.

Again, their is NO questions that are stupid.

[Roget]

Thanks fellas.
I'm trying to accumulate enough good info before I try my first smoke this weekend, so I don't totally screw it up.

[classicrockgriller]

Thanks fellas.
I'm trying to accumulate enough good info before I try my first smoke this weekend, so I don't totally screw it up.

I gotta know ..... YCDBSOYA ?

[TestRocket]

My first smoke on my OBS and I only had one probe coming down the vent and I bet I burned my fingers a little 6-7 times moving the probe around just to rotate the racks. Maybe a glove would help too?

[Habanero Smoker]

My first smoke on my OBS and I only had one probe coming down the vent and I bet I burned my fingers a little 6-7 times moving the probe around just to rotate the racks. Maybe a glove would help too?

When I am doing butts and briskets I don't insert the meat probe until the last stages of the cook period; unless you want to monitor the meat temperature for your log. That way you are free to move the meat around. For example, if you know your butts take over 16 hours to cook, don't put the meat probe(s) in until after 14 hours or so.

[Caneyscud]

I got tired of the leads also and just use an instant read thermometer (thermapen) in the last hours of a cook.  As Habs said, unless you log everything - you know that the meat will rise in temp. and then go into le Plateau, and then slowly rise in temp again. 

[OU812]

I stab the probes in the product as they go in the smoker and dont turn on the thermometer till I think the product needs checkin.

That way I aint opening the door.

If your lookin you aint cookin.  ;D

[classicrockgriller]

Lately I have only been running one probe off Auber for cabinet temp.

One probe off ET-73 for remote Cabinet temp Until last couple hrs of cook time.

Just bought a ET-7 yesterday.

Looking forward to seeing the difference between 73 and the 7.

[TestRocket]

Lately I have only been running one probe off Auber for cabinet temp.

One probe off ET-73 for remote Cabinet temp Until last couple hrs of cook time.

Just bought a ET-7 yesterday.

Looking forward to seeing the difference between 73 and the 7.

I received my ET-7 yesterday. Looking forward to using it.

[Roget]

YCDBSOYA

You Can't Do Business Sitting On Your Ass.