G
Guest
Guest
I use 2 polder clones to measure temp at the cooking grate and the meat. I run the cords down through the lid vent holes. I'm finding this method is a pain when I need to remove the lid to mop or add meat. I've tried running the cords under the lid instead of the vent holes. When I do this I see a little smoke escaping from under the edge of the lid where the cords are. Not much but there must be some heat loss if there is smoke coming out. The cords are preventing a tight seal at the lid. Is this something to be concerned with? Is anyone running thermometer cords through the access door and up to the cooking gate and meat? When I have some money I want to buy a few of the remote probe thremometers but until then trying to find the best location to run the cords for my polders. Thanks.
John
John