Hey guys,i've been playing around with different thermometers trying to find the so called"mac daddy" of thermometers to check the internal temps of my sausage in the smokehouse.I seem to have a big variance between some of my digital thermometers for accuracy.any reccomend a GOOD way/style/thermometer that is reliable and accurate in a smokehouse?I always seem to fight the last hours of my smokehouse cooking temps to make sure my product is done.Any pointers or hints would be great!