Today I looked at some "wireless" thermometers and on the cover of the package it showed the wires that are necessary in order to use it. During my last smoking attempts I bought such a thing and it got up to about 200 degrees or something and didn't move any more after that. The next day sitting on a table outside it still said about 200 degrees. A few days later still sitting outside it still said about 200 degrees. I paid around $50 for it I think, and have never bought another. I suspected and still do that the wire attached to the "wireless" thermometer melted or something. Can anyone suggest a thermometer we can use in a smoker that actually works, and more than only one time? I got an electric smoker last week and today was the first "decent" day I've had to try to preseason it. I started it going and could smell the packing oils burning off of it expecting to let it go for 3-4 hours, opening the door for a couple seconds from time to time to let a lot of the oil smoke out. During the attempt I checked the radar and saw that rain was coming this way, so shut it down and covered it up and a little while later it started raining for a couple of hours. I hope stopping in the process like that didn't somehow mess it up so the burned packing oil stink will be in it from now on, and intend to try completing the process Wednesday. If I can get it smelling ok I'd like to try cooking a 3.5 pound chicken and a half pound ground turkey patty. Can you cook ground turkey in a smoker like that without it falling apart down through the racks? Without having a thermometer can anyone give me a general idea of how high and long to try cooking them? Should the chicken be cut down into quarters? Or just in half? Should I try turning the chicken and/or the ground turkey over or just leave them as is? For seasoning all I want to try with the chicken to start with is a little celery salt and see how that goes with the hickory pellets in an amaze-n-smoker. I've heard that cooking fish in a smoker can give it a fishy smell, so I'm wondering if it would work to cold smoke the fish (Swai) with the amaze-n-smoker for a while before cooking, and then just cook it like normal inside in a regular oven. Will that work, and if so how long should it smoke? Also, if I cook a ground turkey patty inside in a regular oven and then cold smoke it while doing the fish will it absorb the smokey flavor, though probably not as well as if cooked in smoke?