They are a very good tool, especially when one is in the early phase of the bbq world. You are able to easily track the temps of the meat as it rises and stalls and monitor remotely as you work on other things. However one thing I have noticed is that my meat probe consistently runs 5-7 degrees hotter than I check with my thermopen. I see a lot of posts where people have higher finishing temps than they expected and I wonder if this is a common thing with these. As to your original question I would agree with the other posts.
Backwoods Fatboy, 2 Ugly Drums, 22.5 wsm and 2 18.5 wsm's.