Lol. Classic. Thejm - can’t wait to see your plan. You gotta show it either way - works or doesn’t.Dirtytires wrote:I like to mount so that the stems are bout 1 inch above the grate. I figure this is about center of a rack of ribs and a good indicator of the temp my meat is going to be at. Only problem is that the stems, if long enough, sometimes get stuck in a piece of meat. I was loaded with pork shoulders first time this happened and took me a while to figure out why one of my temps was reading 40F when the others were at 230F.
Thanks. I was also afraid that if its fully welded, I would have made a bomb lolDirtytires wrote: ↑December 9th, 2020, 10:00 amNo vent needed, obviously better if you can weld the seam tho.
Door is fine as is. No need for a full weld.