femurphy77
Grandmaster
We're going to expand our limited horizon this weekend and throw some chicken quarters on the smoker. We're still in the "getting to know your smoker" stage. I have a couple of remote digital thermometers that monitor grill temp and product temp. I've also installed a couple of quality thermometers in the smoker lid at cooking height. I am seeing a 20-70 variation in the digitals compared to the analogs with the digitals showing the higher temps. I tend to believe the digitals based on finished product. We'll be using the digitals exclusively for the chicken smoke.