I'm pretty new to the smoking world and just wanted some advice on what kind of digital thermometer I should use to leave in the meat while smoking. I have only used the smoker twice, the 1st time being an 8lb pork butt and the 2nd was last weekend with a 3lb chuck roast (I wanted my first attempts to be with meats that were more forgiving). Both were pulled. I thought for a smoking newby, both turned out fairly well.
The smoker is an Master Forge electric smoker from lowes. It has a built in digital thermometer, but it's way off. What I had to do on the smokes was, stick the meat with the built in thermometer and try to use that for a guide. When I thought the meat was close I had to constantly open the smoker and stick the meat with a meat thermometer. As you well know this was an inconvenience and really stalled the cooking time. What brand of thermometer would you recommend, that is priced reasonably enough for the occasional smoker, but accurate enough to stick the meat and trust the readings without having to open the smoker and monitor the meat constantly. Thanks, Guys any input helps.