YankeeRebel
Well-Known Member
It's worth checking out and easy enough set temp place probes in chamber but off grilling surface see what you get.I know that the smokers come with different bells and whistles, but have seen some that are Bluetooth with temps in both the fire chamber and smoke chamber. I haven't thought muck about the relative humidity because I use water pans and assumed it to be close to a constant. Thanks for giving me another variable to worry about!!! I will have to do some reading because I assumed the auger was controlled by the smoke chamber temp. Great move verifying the temp.