Cooker Hot Spots
We are preparing for our first competition in September. I was curious as to how each of you have tested the hot spots on your smoker. Other than moving the meat around and seeing how it turns out, what are some good methods for checking this?
Would purchasing several oven thermometers and placing in different areas of the smoker be an effective method? I would think eventually these glass would get smoked out...
Home-made 6 1/2 ft trailer smoker; WSM 22.5