Hi, I apologize if this is a silly newbie question, but I only recently got into BBQ via a Lang 36" smoker cooker that got justified as a wedding expense.
The issue and question I have is that the temperature gauge on the smoker and temperature probes that I put throughout the smoker differ wildly (as does the temperature one probe to another within the smoker). I've found that I can even out the discrepancies by burning a smaller, hotter fire, but the internal probes almost always read hotter than the gauge on the smoker. If I'm aiming for 225, should I go off a temperature probe within the smoker, or off the gauge that comes with the smoker?
Also, just a guess, I imagine that larger smoker cookers have smoother internal temperatures with less variation?
The issue and question I have is that the temperature gauge on the smoker and temperature probes that I put throughout the smoker differ wildly (as does the temperature one probe to another within the smoker). I've found that I can even out the discrepancies by burning a smaller, hotter fire, but the internal probes almost always read hotter than the gauge on the smoker. If I'm aiming for 225, should I go off a temperature probe within the smoker, or off the gauge that comes with the smoker?
Also, just a guess, I imagine that larger smoker cookers have smoother internal temperatures with less variation?