Yeah on thing im trying to do as well is figure out the difference with my thermometer drilled into the top of my grill....what the temp is on that thermo and what the meat temp is. I do cook by eye an i kind of like it that way....i to be honest thought since everyone else has one...I guess i need one too. I mean food safety wise im always "done". Thats the thing about smoking i dont worry about the food being cooked past any unsafe temps. Well i think i will start going for tenderness touches with a skewer...wooden or metal does that matter? Thanks once again guys, this is much appreciated.
2008 WSM, 2000 Simpsons Smokey Joe, 2001 Platinum Blue Kettle, an 3 more i still have to identify.