Pick up another digital with probe, under $20, WalMart. Stick the probe through a small potato and lay it on the rack (not touching the rack or meat) by the item being smoked. It will monitor your internal smoker temp. much more accurately than the "thermometer" in the lid of your smoker (if it has one).
I've always wondered - how deep should the probes be inserted in the meat to get a good reading? How much of the probe is "active"? I'm afraid if I don't insert it far enough that the heat from the smoker itself would affect the reading.
Hey Deb, I use them also, I recently saw some really small one's that you can stick in and leave them in while cooking. While I don't think they would be good for large meat like a shoulder, for something like a briskett that isn't that thick they would be perfect...That way you wouldn't have to keep sticking it...
Agreed, without the meat thermometer you're flying blind in a storm. My gripe is with thermometers that require batteries. Been stung by low batt giving a frozen readout and passing up that perfect temp. And certainly don't need one I can read while lying on the couch waiting for it to talk to me. Anyone know where I can get a remote thermometer with an analog dial readout?? I need to trust what I see.