Pit Temp Probe Mount with Rotisserie?

[OldFishQNewb]

My temp probes to measure pit or ambient temp are connected by cable no wireless. Any photo I remember seeing of a rotisserie in action do not show a grill section. My probes are fastened to a grill section. What should I be doing?

[realdocBBQ]

I'm not sure what you're asking, really. What should you be doing about what, specifically? Are you asking... like how to measure pit temp if you have a rotisserie without a stable platform to mount your wired thermometer probe?

If you're talking about something like this:


Then I could see it would be challenging. Personally, in the above picture, I would make tower or cylinder out of aluminum foil, stick it in the bottom, extending up almost to the bar of that rotisserie, and then push my probe though the aluminum foil, mold the tower to hold it stable.

I'm not sure if that's what you're asking or not. You can see how I stuck a thermometer probe through an aluminum foil lump in this pic:



In the case of the top pic, I'd do that, just make it taller and wider. Hope this helps, or maybe you can expound on what you're asking?


Oh, and BTW, welcome! Year and a half, first post! Glad to see ya!

[OldFishQNewb]

My question does not show clearly what I am curious about. Your photo with the probe shows it setting on a cross hatched grate but I do not see a rotisserie in use. Most photos I see do not have a grate visible that would be a good place to mount a pit probe to a grill with a rotisserie. Any photo I see with a rotisserie and a grill the grill is so close to the axle of the rotisserie I do not believe there is clearance for something as large as a beef rib roast or full size chicken. I am hoping someone else has had enough imagination to have a rig already made up so it can just be copied. Maybe I need to get creative with some sheet metal. Not having sheet metal laying around slows down the urge to experiment.

Thanks for bothering to contemplate and answer.

[jlazar]

When I use a rotisserie with the Weber Kettle, I hang the ambient probe down through the top vent hole.

[Panhead John]

This…👆

[OldFishQNewb]

I am using a Vision Kamado. Side entrance is pretty much a requirement.

[OldFishQNewb]

Now that I think about the sheet metal option I think it would most likely have a coating that I would not want burning off in a grill.

[OldFishQNewb]

Maybe I will need to visit my cousin who is an excellent welder. Maybe a bracket to stand above the upper edge of the firebowl while mounted to it.

[Alan Brice]

Everything I use has a vent thru the top. Dangle method here.

[RonB]

Most sheet metal I have seen is galvanized and you do not want the fumes that heating it produces. BUT, maybe burning it off after a cook would get rid of the bad stuff? Someone here might know if that would work.

Another thought would be to have your cousin weld a bracket. I suggest measuring the height you need, ( probably even with the shewer to get the average temp), and then take the grate that it will stand on with you to your cousin so he can see what the shape of the base needs to be.

[OldFishQNewb]

Most sheet metal I have seen is galvanized and you do not want the fumes that heating it produces. BUT, maybe burning it off after a cook would get rid of the bad stuff? Someone here might know if that would work.

Another thought would be to have your cousin weld a bracket. I suggest measuring the height you need, ( probably even with the shewer to get the average temp), and then take the grate that it will stand on with you to your cousin so he can see what the shape of the base needs to be.

Sounds like what I thought might work. Better if metal without coating can be found.

[realdocBBQ]

There's lots of sheet metal without galvanizing. Just some 16g or something.

I guess it would help to know what kind of grill you're going to be using? Is this like on a Weber kettle? You mentioned a bowl, so that's what I'm thinking.

[OldFishQNewb]

There's lots of sheet metal without galvanizing. Just some 16g or something.

I guess it would help to know what kind of grill you're going to be using? Is this like on a Weber kettle? You mentioned a bowl, so that's what I'm thinking.

Vision Kamado

[realdocBBQ]

I think the problem may stem from the fact that the kamodo style grills don't usually have a ton of room vertically above the grate - so in order to run a rotisserie on one, you have to set it up to remove the grate to have enough vertical space to spin a decent-sized chunk of meat. I don't own a kamodo (one of the few types I don't have, lol), so I may not be a lot of help in that regard. But, the kamodos do have an upper vent where you can 'dangle' a thermometer probe as mentioned above, like on a kettle.

[klflowers]

I have put the wired end of the probe under the gasketed edge of the cover on my Bronco when i hung food. It wasn't the best solution as it probably had the potential to damage the probe but it worked. I just had to reposition it whenever I opened the cover.

[Kascon11]

I do not use a Kamado, so this might be way off base. but what about something like the meater (or any other wireless thermometer)? They monitor ambient and food temp. No need for any mods, unless that is your thing?

Keith

[klflowers]

I would avoid the tempspike wireless probes from thermopro. They don't work well. I have a couple steps - they don't transmit through the lid of my Bronco, and when I used them on Mt kettle the range was terrible. I was maybe 30' away and the signal kept dropping.