Thermometer holder adapter for smoker hood

[Paul Jones]

Toolmaker51,

Smoking meats is more of an art than a science. I also use an electronic probe in the meats as a secondary measurement but ideally, the air temperature above the meats should be maintained at constant temperature just slightly above 212F (100C) for an extended period of 4 to 12 hours. This smoker uses a liquid (you name it and it will proably work) in a lower pan that slowly purrs away simmering the liquid in a deep dish pan and you don't want to boil the mixture away too quickly. This is why I prefer the electric coil to generate a slow cooking heat to smoke the wood and provide a constant temperature, and other than occasionally adding more wood chunks and liquid, the smoker can be left on its own for hours. The biggest unknown is any wind chill factor on the steel skin of the smoker that will extend the smoking duration. However, using the just above boiling temperature technique means you can extend the smoking period by hours and not ruin the meat.

This thermometer extends 2" below the hood. I test bottom 1" of the tip once a year in boiling water to see if it is still reading within a couple degrees. So far if keeps on working correctly within a couple of degrees.

Thanks for your insight,

Paul