ok just got my UDS built and seasoned. I still have one thing to figure out.....how do you get the thermometer probes into the meat? I could jsut rout them through a hole in the top, but that would make removing the top a royal pain in the rear. I also think that if I jsut sandwiched them between the lid and the smoker I would be letting to much air in.
I have the
Maverick ET-7 Remote-Check Wireless Thermometer With 2 Probes.
so what do you do?