I am new to the forum. I purchased a Masterbuilt Two Door Propane Smoker. 1. I am having issues stabilizing the temps. The temp appears to drop and not recover after I add any meats (even If I preheat the unit). Any suggestions? 2. Where is the best place to measure the temps. The door temp meter does not appear to be accurate. a. The door will display ~150 deg F. b. I placed a probe type temp gauge in the back vent. It has about a 6" probe. It will read about 225 to 250 deg F. c. I used a Infrared Thermometer and the temp on the bottom rack is about 200 deg F. Are there inexpensive digital units (~$50) with a extended probe that could be placed in the unit and hang from the rack? Any advice will be welcomed. I want to do a couple of chickens for TGiving.