Question on temperature probes and the SRG

[pz]

Is it typical procedure to measure continuous temperature of the cooking chamber and food in the SRG?  If so, how do you get the probe into the unit without kinking the cables?  through the vents? under the lid?  modification?

[smoker pete]

My personal preference is to cook with the lid open all the time so I just drape it over the top    I use the Maverick ET-732 which is rated at over 700ºF.  Here you can see a half chicken with the meat and chamber probes of the ET-732. 



Blackened Chicken Breast    ... At first I would cook with the lid down now and then but it would always come out black ... my solution?  Cook with the lid open 

[TMB]

Good question, I use foil on the probe becasue I kept killing them without the foil and the foil lets me set the lid down on top of the wire without hurting it.

Also I want to add I normaly wont use the prob until I feel there is less than 20 mins or so left in the cook.

I have cooked so much with my SRG's a can guess very close to IT.  Not that I'm bragging but I have used the H#ll out of my units

[pz]

Thanks gents - excellent ideas, both.  Now I have a method for using the lid, and not using the lid

Appreciate the responses! 

[smokeasaurus]

Tommy is the King of the SRG 

[smoker pete]

Tommy is the King of the SRG 

YES he is!!!!

[Pam Gould]

And..he knows how to use it too.  Pam  .☆´¯`•.¸¸. ི♥ྀ