[sporter]

I got myself a new portable kitchen grill for Christmas. I love it, but I've always been a grillman...ribeyes and such, quick cooking.

I want to try a smoked ham. I know you need to keep the temp relatively low, 225 or so and go slow. The pk does not have a built in thermometer, so I am not sure the best way to go about this.

I have a surface thermometer, but that measures the actual temp of the grate, correct? Would it be best to use this and compensate?

I was also thinking of getting one of these fancy remote sensor thermometers. The igrill that works with the iPhone looks cool, but that measures temp inside the meat, correct? How do I measure the temp of the air surrounding the meat? Isn't that what I really want to do?