Smoker help.

[Russ McDonald]

I don't usually ask for help but I would like some input please.  I got have a 30" masterbuilt digital electric smoker.  I don't trust the digital thermometer.  So i bought a True Grill thermometer with a thick thread flange.  So i drilled a 1/2"Jolee through the door.  I bet you can guess where i am going.  I am a 1/8" shy of the threads reaching the other side.  Do i have a good seal on the door side where the thermometer goes through but on the inside the pruner is sticking through but no seal.  The door insulation is exposed.  What i am thinking is high temp sealant buy would that maker three food smell.  I was thinking of running out for an hour to cook it once i seal it.  What do you all think?

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[Goldeneye]

Would a helicoil work?  Sounds like a application where you could use it and avoid the sealant.  The sealant could work, but this way you avoid it all together.  You can get helicoils that are made to be pressed into an unthreaded hole.

[Russ McDonald]

I had to look it up but I like that idea.  That would work nicely.

[Russ McDonald]

This is what i got going...dip you think that maybe just leave it be.

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[Heredoggydoggy]

I would just get a big fender washer to go over the probe and cover the hole in the door and drill it for screws or pop-rivets to hold it on.  As long as the thermometer can't fall out, right?  Smokers don't get that hot anyway.... 

[206]

If you don't have a digital probe thermometer get one.

I don't know what I would do without mine.  Easy to test the probe in 212 boiling water, and easy to test smokers or ovens stuck THROUGH a potato which holds the probe above the grill.

[Russ McDonald]

I like the fender eager thing too.  I have a digital probe thermometer it works good inside three meat but out in the open it reads 20 degrees higher then the smoker digital gauge.

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[206]

I have a digital probe thermometer it works good inside through meat but out in the open it reads 20 degrees higher then the smoker digital gauge.

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YA THINK? i'M lOsT.

I think you are over analyzing which I did in the past, but the probe set me straight. 220 H2O

Temp is Temp

Wish I got 140 to smoke sausage.  The minimum I got it 215 with GAS.

[Russ McDonald]

I used the digital probe because I figured the the digital gauge on the digital control was off.  I wanted something more precise and the analog temp gauge I installed is the top of the line used be competition smokers.  It is made to be installed with thick walled smokers.  I guess my smoker is thicker that most.  So the big thing is I got to fix the hole.

[Heredoggydoggy]

You could use a bolt thru the hole with a big plate outside and a smaller washer inside to "dimple" the door thinner at the probe hole.  The metal used in the door is probably pretty thin, and the insulation should squish enough to make the sandwich thinner there... 

Or maybe dimple the outside, so you don't risk warping the door gaket flange...

[couesbitten]

How about a little RTV silicone around the temperature probe?

[royalbull]

I dont know the name of what I'm thinking, but what about some type of flange that has an inside diameter of your probe with an outside diameter larger than your opening with a set screw thru it that locks down on the probe

[Russ McDonald]

How about a little RTV silicone around the temperature probe?

I thought of this but I was concerned that while smoking you might get the taste or smell in your food of the RTV silicone.

[Russ McDonald]

Thanks for input guys.  I use a C clamp and squeezed the walls together.  I got the bolt on the thread and tightened down.  Now the smoker is making in working order.  Thanks again guys.

[Kc_Kracker]

thats common with the home depot tstat. too short. they asell longer ones you just gotta look. you can also get a wireless setup from walmart for $30, and watch the temp from tor comfort of your desk