Howdy, fellow smokers --
Newbie here, but I've been lurking for a few weeks now trying to brine myself with the wonderful knowledge in this site.
Bought a smoker recently (Dyna-Glo offset cheapo) and tried my first smoke this past weekend. Things didn't quite go as well as expected (surprise!), but it wasn't a disaster. I was hoping some of you experienced guys here could give me some pointers... The part of the smoke that I wasn't really happy about was the temperature control. Well, mostly -- I didn't know what temperature it was INSIDE the smoker.
I know I cannot rely on the built in. I have a digital probe for the meat which worked fine. And I have an infrared meter, which I'm finding out is useless because I have to open the door to figure out the internal temperature. 10 seconds of open door and the temperature drops drastically; not good.
So... what are the suggestions for a probe-like thermometer that I can mount inside the grill that will give me accurate readings? Some of the ones that I found by searching here and looking up on Amazon seem to be meant for meats, and I'm not sure if I can just leave those inside the smoker for an extended period of time without ruining it.
I am supposed to be smoking meat for a fairly big BBQ coming up on the 4th of July, and need to get this figured out before that... Any help would be truly appreciated!!!!