This is an opportunity to remind everyone about how The Big Easy (TBE) works...it is not an oven that you set to a specific temperature and place meat in it.
TBE generates infrared energy on the sides of the cooking chamber, a 360 degree cooking environment. The infrared energy "turns to heat when it hits the meat" and that excess heat is cast off out the top - it's waste energy so-to-speak. The heat is occuring on the surface of the meat and cooking right there. The hot air is coming off the meat and escaping.
So the actual temperature of the cooking chamber is really mix-nox. Doesn't matter. What matters is the amount of infrared energy hitting the meat, the starting temperature of the surface and core of the meat and the finish temperature you want the meat to achieve. The excess heat thrown off during this process has a minimal effect on the actual outcome - a bit - but really not the reason one the results we all seem to appreciate that are produced by The Big Easy.
The Big Easy Smoker, Roaster and Grill (SRG) has settings and a lid that use some of that excess heat to cook in a more traditional way, sometimes adding smoke flavor if you choose. You can also choose to cook without the lid on the SRG unit and allow all that excess heat to escape, just as you do in The Big Easy.
That same infrared energy that turns to heat on the meat will also hit metal and make it dang hot! So some thermometers do not stand up to that heat build-up and will fail. Check the top limit rating on the probe to ensure it can withstand the temperatures that will be achieved as it heats up and continues to be bombarded by the infrared.