It was successful all the way around thanks to tips and suggestions from this forums members.
Heres some pics!
This coming weekend I am going to stick my butt in the smoker! ;)
Yes.... GOOD EYE!
I only used the equipped probe.
My first smoked item were some chickens. I used the probe and some instant read thermometers. They were ALL DIFFERENT.
My chickens came out slightly undercooked.
After the fact, I did the boiling water calibration on my IR thermometers but now they are WAY off at lower temps. In a 65 degree house, they are showing 80 and 85 degrees respectively.
Since that first cook, I have learned to compensate for the short comings of the equipped probe.
I have learned that I need to SUBTRACT about 10 degrees from the reading.
I need to cook until a temp that most would consider 'Over Cooked', and its just right.
It is no substitution for a good aftermarket electronic thermometer. I just haven't got one yet. ;)
Bull you should ask Santa for 2 probes. I have an MES40 and I know how far off they run.
1 probe for the meat
1 probe for the CC
I used ceramic magnets from Harbor Freight to hang the CC probe, the corks are from when I laid it on the rack.