[croutonwagon]

Yeah I use a Weber iGrill to monitor. Though I have a spreadsheet going back to the 90s of things I’ve smoked. Size, temps, re-coals etc. I don’t really need a monitor for smoking but I still use it out of habit and allows me to check the temp without pull long the blanket or top off the cooker.

But a thermometer has been great for steaks and others. But even they kinda lead you to overcook. Like the Weber iGrill will want you to run the temp up to 165 on poultry. But on a smoker it’s an extended period of time over heat, not a grill with a quick jump to a temp.

The meat at 150 for 1-2 hours+ it’s fine. I usually do about 1 hr per pound on the smoker and the breast at/above 150 for an hour or more.