Thermometer Port or Under Lid?

[Drew M]

Hi All,
I just got a Maverick ET-732 thermometer and plan on using it early tomorrow morning for the first time. Does anyone know if it is ok to just run the probes under the lid? I have heard these these probes can be a little fragile and I dont want to kink the braided steel wires. But just putting the lid over them seems easier than running them through the port on the side. Any input would be appreciated! Thanks.

 

[Dustin Dorsey]

I use the port on the side.

 

[Drew M]

Thanks Dustin....I just went out and set it up through the port and it isnt as much of a pain as I thought it would be. Thanks for the reply

 

[TonyUK]

I find running probes through the port can be a bit of a pita having to thread them up through the cooking grate.
I notched the top of the centre section to run the probes through. So much easier.

 

[Joe Tacoma]

Drew,
I use the port. I agree with TonyUK that running them through the grate can be a hassle, especially if you have food on the bottom grate that you have to check. But I still prefer to use the port. One thing I recommend is that when you pull the thermometer probe back out through the port is to push the probe and not pull the wire. I used to do this all the time and the wire ended up pulling out of the probe. The probe still worked when I placed it back in the wire back in but it was very sensitive and would get disconnected easily. I ended up ordering a new smoker probe. Same thing happened to the food probe.

 

[Robert McGee]

I have an 18.5" WSM without a port. I cut a slot in it (takes maybe two minutes with a right angle grinder).

My 14.5" WSM has a silicone port. I used it once or twice and then cut a slot in the top of the center section. It is MUCH easier to use.

Just my opinion...

Keep on smokin',
Dale53

 

[Jerry N.]

I don't use my Maverick any longer but when I did, I just ran the probe wires under the lid. Setting the lid directly down on the wires did not seem to affect them at all. Sometimes I still run a probe into the meat. It's just a simple thermometer (Polder) and it seems to be fine as well. Note, that I am careful to set the lid down gently and not kink the wires.