I recently bought a new horizontal offset smoker, and I am trying to get the most accurate measure of temperature across the entire cooking chamber. For the Super Bowl, I cooked a full load of wings and some burned while others didn't. So I obviously have a couple of hot spots. I thought I had a very even temp in the CC when I first bought the smoker, until I recently loaded it down with meat from end to end.
My question is - can I use meat probes to measure the CC temperature? I have a Maverick and also another digital meat therm with 2 probes. So I have 4 total temp probes (3 meat probes and 1 grill temp probe). My thinking is that if I can put the meat probes in a position where they are grate level and not touching the grate (maybe through a hole on a block of wood) I can measure the temp of the CC in 4 different locations at once. I've tried to move the maverick BBQ probe around different spots, but when I open the CC door the temp obviously drops and it isn't the most efficient way to get a true reading across the CC. My plan is to first balance each probe out to level the readings, because I know the probes are bound to be calibrated differently. So I will do the boil test on each to consider calibrations when placing them in the smoker.