I'm considering buying a meat thermometer that stays in the meat. it has a thin cord that attaches to a readout box outside the grill. I figure that i have two choices:
1. run the cord straight out through the seal into the readout
2. run the cord through the bottom vent
The first option is the most enticing since it seems to be the easiest.
the Second option would be tricky since i would need to keep the coals away from the wire since its probably not rated to withstand that hot of temps. it would also be a pain to set up each time.
Does anyone know if running the compressing the wire will somehow effect the seal between the top and the base? will it have an effect on how well the eggs top and bottom seal (allowing moisture and heat to out).?