Which thermometer would you recommend for the internal temp. of a smokehouse...and why? I see that everyone is talking about Maverick ET-733. I saw that if the probes touch each other then your done. Could I use that to check the internal temp. of smokehouse at 2 levels instead of using 1 as a internal meat temp. probe? I plan on getting a Thermowand as I cant get the Thermopen shipped to Mexico with amazon, for meat temps.