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Hi, I have a Horizon 20” Classic offset (0.25” steel) smoker. I’ve been running wired temp probes (ThermoWorks smoke) to my meats. As there is no probe port I run the wires under my cooking chamber door causing a continuous small leak. I run 2-4 probes during a cook. What port do you recommend...
I recognize that everyone has their own opinions on what type of smoker is best, but I was hoping to get some suggestions on which one people are suggesting. Currently I'm looking into the Horizon 20 inch or the Yoder Wichita, both of which I would add second shelves, a tuning/convection plate...