So after buying my Cabelas remote thermometer, I'm kinda thinking I should've looked into a 2 probe or more thermometer, so I can keep track of both meat and smoker temps. But for now, this will do. I'll just keep track of one or the other!
Last night I was using my thermometer just to keep track of the smoker temp, & see how accurate my door gauge was. I run it throughout he small hole in the back of the MES analog, and left it hanging freely just above the 2nd rack (where my salmon was). At first that seemed to work, however the thermometer slowly got closer to the sidewalls, and the temp skyrocketed..
What kind of material or how do you all place your thermometer in the smoker, without touching the metal?