Can you guys talk about placement of the cabinet temperature probe? I know there are some very definite schools of thought, but I don't have it solidly in my mind where a cabinet temperature probe should be placed. When I bought my PID, I got the wall mounted probe and put it through the back wall just below the third rack in my six rack. But, I'm wondering if that is too close to large chunks of cold meat, such as pork shoulder, to give reliable readings (the probe is less than 1/4 inch below large pieces of meat). So, I'm thinking of abandoning the wall mounted probe and going with one that I place for each smoke.
So where does the probe go? Above the meat? Below the meat? Along side the meat near the side wall of the smoker cabinet? None of the above?
