Originally Posted by BBQ Grail
You smoking at over 400 degrees?
Just a recommendation from someone that's been using them for years...but then again I prefer to smoke my meat in the under 250 degree range.
Not planned, but I'm especially concerned about flareups since the fire source is directly below the grill. The nice thing about the product I linked was its alarm system. Also, the IKEA one (of which I will be getting a few, just in case) only measures to 266F. If I want to do something at 300F (say, a turkey), it won't be able to handle it.
I do like the alternative you've presented, but I don't think it covers everything needed, that's all. I will be picking a few up, though.