I find I have better luck trusting the RT temp and then adjusting according the meat temp that I get from both the leave in and the spot checks. The cook chamber just has too many fluctuations for me to keep track of.
The RT temp probe and controller are pretty awesome at what they do. If my cooks start going haywire, then I'll check temperature on the grates. Generally speaking though, I measure grill temp more when working with gas or coal. Half the allure of the RT was the ability to set and forget.
But to answer the question, I like to run the probe through the chimney stack. My cords are really long.
The RT temp probe and controller are pretty awesome at what they do. If my cooks start going haywire, then I'll check temperature on the grates. Generally speaking though, I measure grill temp more when working with gas or coal. Half the allure of the RT was the ability to set and forget.
But to answer the question, I like to run the probe through the chimney stack. My cords are really long.
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