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I just made some Andouille, Louisiana hot links and Texas smoky links. They need to be smoked to be authentic and taste "right". I "hot smoke" all the time so this is not an issue. But I have made a bunch and want to freeze most of it and use it as needed. I see two options: 1) Just freeze as...

Hi, I am looking for a good wireless smoker thermometer. Ideally, it would be able to alert me if the SMOKER temperature gets too low or too high. Would also like to be able to check on the meat as well... If I have to, I could buy two (one for low, one for high). Do folks have any...