I seem to have lost my natural cork that I put at the end of my probe so
that I can tell the temperature of my smoker. Just about all the wine I
buy lately has either synthetic corks or screw tops.

Is there something other than a cork that I can put on the end of the
probe to get a reading on the temperature inside the smoker?

At some point I took off the cork and inserted the probe into the meat,
but I need to have a good reading on temp inside the smoker.

Any suggestions for a substitute for the cork?
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.