i see a lot of pictures with thermometers in them. some pictures have three thermometer in three different cuts of meat. it almost lookes like they keep the themometer in the smoker during the cooking process. is that correct? i would think the temp would be off a fuzz if they are in the smoker for the duration of the cooking time.
Most everyone keeps one thermo in the chamber to monitor the cooking temp. Putting one in each piece of meat is not necessary but will be usefull if they are different types (chicken, beef, etc.), different size or different cuts. Some larger cuts like butts and briskets may not get done at the same time so it is important to know the internal temp of each one. On the other hand, items like ribs, thighs, legs, country ribs, etc will usually be done at the same time so there is no need to check them all. Ribs aren't monitored for temp anyway but I hope you get my point. I have a handfull of thermos around here so i will stick one wherever i deem it necessary to monitor a temp.
