I'm new at this so make fun if you wish. I recently became interested in smoking after sampling some great food smoked by a good friend. After some research, I quickly narrowed my choice to Cookshack. Being one of those people with little patience, I went to Cabela's and came home with an SMO20. Seasoned it as instructed, then proceeded with a 10 lb. pork loin, all went well, except my meat thermometer probe has a bend in it which I wasn't able to snake through the small hole on top of the smoker. I winged it and slightly overcooked my loin. Can anyone suggest a thermometer with a probe that will fit through the smoke hole, or is it OK to insert the probe through the door and close it on the wire.
Any comments would be appreciated.
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