I just got a Smokin-It #2D (I’m a newbie) and am a bit confused by the two probes. One is called “P2 for Internal Food Probe” and the other “P3 for Temperature Probe”. I’m told the P2 of course is the one you stick in meat, and tells you when it’s done according to temperature. The P3 is for the box temperature, and I’m told it’s the one that tells your PID whether it needs to add heat. At first I thought it was another meat probe (they look exactly the same).
So my question is if you don’t stick the P3 into meat, where do you specifically place it? I understand it would be fed through the top vent hole like the P2 is, but do you just let it hang right inside below the vent or drop it down further, or what. What’s the optimal/correct placement? The documentation is pretty lacking on such details about P2 vs P3 (except for the programming part).
So my question is if you don’t stick the P3 into meat, where do you specifically place it? I understand it would be fed through the top vent hole like the P2 is, but do you just let it hang right inside below the vent or drop it down further, or what. What’s the optimal/correct placement? The documentation is pretty lacking on such details about P2 vs P3 (except for the programming part).