Ok I bought a maverick 733 and have a couple questions.
1. Do I put the probe into the meat as soon as I put it in the smoker or do I wait to put it in till it has smoked for several hours?
2. Can I use one of the probes that came with the unit and a clip to monitor internal temp of the smoker or do I need to purchase another probe to do this?
3. What is the best placement for the probe that I use to monitor internal temp of the smoker? Can the probe go under the meat or should it be over it so the meat does not drip on it?