I have been learning how to use a stick burner this year and it has been all blind. I am getting better at cooking this way but I still have a ways to go.
I have been checking for doneness by feel of meat and sometimes a probe to check tenderness for about a year now. I only use a thermapen for poultry, just to be safe.
I have backed into this though because I started off with a pellet grill and then a WSM with a guru.
Surely but slowly I am shedding the technology. My wife thinks I am crazy but she accepts my goal of cooking like a caveman. Well, a caveman with an offset smoker and some beers.