I can't find a remote thermometer with a thin enough probe for using in the smoker for (flaky) fish or shrimp. Any help would be appreciated!! :)
Smoked lobster is the BOMB!!!
Fish would be very hard to use a remote thermometer in. My guess is that the probe would pick up more of the temp from the chamber temp than the internal temp of the fish, due to it being such a small, thin piece of protein.