Originally Posted by smoke ninja
I personally disagree.... chimneys work great evenly lit coals.
The maverick or other pit monitor is essential. Doneness is best left to "the feel" and the maverick has a meat probe too. Pit temp dictates everything. Cook time, rubs, when/if to wrap, most everything, is affected by pit temp
Thermapens are a luxury. A $15 instant read takes temp in under ten seconds.
Ditto cept no mav, just a stick
Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken