Thermometer Options

First off, this forum has been a great source for inspiration to build one of these mini smokers! For the most part, my build is finished, except installing a thermometer.

My mini has one grate on the steamer lip and a second one 4" below the top of the pot. I don't currently own a digital and would like to install (and rely on) a standard thermometer.

What's the consensus, a 2" stem, or a 4" stem and where would you locate it, considering the cooking grate positions? I'm hoping to get a really good idea of the overall average temp inside the smoker.

To be able to get your grates out without too much trouble, go with the shorter stem.
Also consider a 3-point suspension system and align the therm under one of those points.

The one I would gravitate to would be this...
http://www.teltru.com/p-607-barbecue-pit-thermometer-bq225-2-inch-dial-and-2-12-inch-stem.aspx
This is the "plain dial" version. The other version has "helper" labels.
It's cheaper if you Google around.

Thanks for the input Joe, much appreciated! I ended up ordering the therm and bezel that comes on the WSM 18.5. I'm hoping to rely on this, until I can spring for a good digital.

The bottom line is; if using a dial thermometer to cook by, you simply get used to what works, whatever the temp say on the dial, once you figure out what the temp on the dial works for you

However...It's good to have a probe thermometer to determine doneness, and it also serves to check for tenderness

ChuckO said:

The bottom line is; if using a dial thermometer to cook by, you simply get used to what works, whatever the temp say on the dial, once you figure out what the temp on the dial works for you

However...It's good to have a probe thermometer to determine doneness, and it also serves to check for tenderness

Click to expand...

I have been doing it this way for years on my offset, using a dial probe for internal temp and tenderness. I WILL be getting a nice digital in the future, just waiting for a really good deal to pop up.