Got a Smokey Mountain Cooker Smoker for Christmas. I’m confused about the thermometer port. There is little to nothing about it in the manual. You’re supposed to put a thermometer probe in one of the two holes. I assume that means a meat thermometer, because the unit already has an “oven” thermometer.
I would appreciated recommendations on a reliable, accurate, easy-to-use, and reasonably-priced product.
Is “wireless” the way to go? (Reviews I see indicate that they don’t work so good, unless you pay over $100.) I assume that the advantage to wireless is that you can put the probe in the meat before you put the meat in the smoker, and you don’t even use the port. Is that how it works?
Finally, is one of these even necessary? As opposed to, say, if the recipe says four hours, start checking the temperature after three, using a conventional meat thermometer. (And I do realize you’re supposed to minimize the number of times you lift the top. But I cooked a brisket yesterday, lifted the top a number of times, and it didn’t seem to affect the temperature much.)
Thanks for any advice.