The bolded part is the most challenging thing for me. Cooking in the kitchen or on the grill you have a really good idea when something will be finished. With the smoker it can be a total crapshoot based on wind and temperature and damn is it hard to resist taking a look at the meat when it smells so good.
I noticed that yesterday, I bought a dual probe mainly because it was only $10.00 more than a single. The grate temp was 20 degrees different than the dome thermostat.
On a sidetone does anyone know of a good butcher near Annapolis? We had one off of Forest Dr. but he closed up shop, I get most of my meat from Sams but would be interested in a good speciality if anyone has any recommendations.