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gersidi

Probe port

Hello. I just got my new 60 and there is what looks like a probe port under the right side latch.

I was wondering if anyone had any experience in how to run cables through it, maybe install a grommet so less air escapes.

Any ideas?
vandy

I keep 2 probe wires in my 36 inch and there is not enough air escaping to cause a problem.  I don't  notice any smoke coming out of it even when the smoke is coming out of the stack pretty heavy, I think it is low enough in the cooking chamber to not be a problem.  Hope this helps but if you  would like to plug it up while you are cooking you could always get some high heat tape to put over it.  As far as putting probes through it the bent ones won't go through it so I use the straight ones.
gladsheismyx

probe holes

no problems here with any escapment of heat or smoke.. if you still are concerned, jam a small piece of aluminum foil in the hole.
johnnyrebel

On my 72 there are 4 probe ports (2 for front door and 2 for the back door). Each port has a cap that screws into the port hole.  I feed the probe thru the port and bring it around then stick the food I'm cooking. No problems with heat loss. When the cook is done, I pull the probe out of the food, pull the probe back thru the port.  I put the probe back into food ( same whole where I pulled it out) and let the food rest.
I have put two probes thru each port. I was able to hang a couple of probes to get accurate cooker temps where the food was placed.
bosox1901

im a little confused, so is there in fact a dedicated probe port on the 36?  or would you have to drill a hole and install one yourself?
Wood River BBQ Team

bosox1901 wrote:
im a little confused, so is there in fact a dedicated probe port on the 36?  or would you have to drill a hole and install one yourself?


Bosox1901: I'm pretty sure the probe port is now standard. On the unit I purchased a couple of years ago it was not standard and I merely drilled a hole to accomoate 2 probe wires. I don't plug it when not in use and it's not a factor from a heat/smoke loss standpoint.
bosox1901

thanx for the info wood river.. the lang website is kinda bare bones when it comes to full descriptions, and accessories or options for the units.
Wood River BBQ Team

bosox1901 wrote:
thanx for the info wood river.. the lang website is kinda bare bones when it comes to full descriptions, and accessories or options for the units.


Yes, it is bare bones and as a result they leave a lot of money on the table. I'd have purchased the warmer box, SS grates and big wheels on the front but I didn't know that stuff was available -- until it was too late. I did buy the SS grates later. My suggestion to you when you place your order is to ask for a list of everything that's currently available.
BayouRouge

probe port on 36 inch

I am glad to have the port but wish it were larger. The probe from my Maverick 73 won't pass the plug end through. This means that I have to remove the probe from the meat to take the meat away from the pit. Real inconvenient if the meat is wrapped, etc.
This is my thoughts but still glad to have a port.
Wood River BBQ Team

Re: probe port on 36 inch

BayouRouge wrote:
I am glad to have the port but wish it were larger. The probe from my Maverick 73 won't pass the plug end through. This means that I have to remove the probe from the meat to take the meat away from the pit. Real inconvenient if the meat is wrapped, etc.
This is my thoughts but still glad to have a port.


You could drill a bigger hole but I wouldn't. I'd rather keep the plastic connector that plugs into the unit away from the hot surface of the cook chamber.  Once I remove the meat from the cooker I'm done with my ET-732 and I then use the a thermopen to check carry over temperature.
BayouRouge

The hole is a welded coupling so I don't intend to drill it out. I would have to weld a larger coupling. I start some cooks with the probe in the meat and then wrap it later which would require pulling probe to remove the meat and then get close enough to route the probe through the port then into the meat before wrappings. Wrapping with the probe inside would be much easier if the port was larger diameter.
Hope this clears up my problem or issue.

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